These Fluffy Keto Pumpkin Pancakes have just the right amount of pumpkin spice. They are light, fluffy, and easy to make. They are a fantastic breakfast option for the keto diet.
Fluffy Keto Pumpkin Pancakes
A couple of months ago, I posted my Keto Waffle recipe, and I’ve thought I could tweak it to make a keto pancake recipe. Determined that it would be an easy peasy modification, I decided to add pumpkin pie spice and pumpkin puree to make a low carb pumpkin spice pancake. It wasn’t easy. Six hours and five different versions of this recipe later, I finally narrowed down the perfect fluffy Keto pumpkin pancake recipe. Then, just to be sure, I made a sixth batch the next day and tweaked the recipe one more time to make it perfect!
My family may not want to eat pancakes again for a couple of weeks after so many different taste tests that started at breakfast and lasted well into the afternoon. I’m so happy after hours of testing we finally settled on a recipe that we all loved.
Is Pumpkin Keto Friendly?
It’s easy to make a keto low carb pancake recipe with just a few ingredients you likely already have in your pantry. The stars of the show are the pumpkin puree and pumpkin pie spice, which give incredible flavor reminiscent of all things fall. People often ask if pumpkin is keto, and the answer is yes. We only use 1/4 a cup of pumpkin puree in this recipe, and it is spread over a couple of servings, so the net carb impact is low.
Keto Pumpkin Pancakes Specialty Ingredients:
Here is a list of the Keto specialty ingredients that I used to make these Keto Pumpkin Pancakes.
Kitchen Appliances I used to make Low Carb Pumpkin Pancakes
You won’t believe how easy these Low Carb Pumpkin Pancakes are to make. I just dumped all the ingredients in my blender. After blending several times on high, the batter was perfect. After you scoop the Keto Pumpkin Pancake batter into the skillet or electric griddle, make sure to use the back of a greased spoon or measuring cup to spread the batter into a 4-inch pancake then cook on medium heat.
Tip: You will notice in the list of ingredients in the recipe card that you’ll need both eggs and an egg white. It’s important to incorporate several eggs and some kind of oil/butter in recipes with keto-friendly flours; otherwise, the result will be dry. Adding one egg white instead of only whole eggs helps eliminate the “eggy” taste that many complain about when eating keto bread recipes. Also, don’t skip the baking powder as it helps these keto pumpkin pancakes to be light and fluffy.
Variations to this recipe:
- Substitute almond flour for coconut flour – I use coconut flour in my recipes since my oldest daughter is allergic to almonds. Coconut flour and almond flour are not a 1:1 substitution. If you’d like to use almond flour instead of coconut flour, you’ll need 4x as much.
- Add pecans to the batter for an added crunch
- Serve with homemade keto whipped cream
- While I used Swerve Confectioners sweetener when I created this recipe, you can also use Lakanto Monkfruit powdered.
- Make a double batch of keto pumpkin pancakes and freeze half for later.
Serve Keto Pumpkin Pancakes with butter and Lakanto Sugar-Free Maple Syrup, a keto-friendly syrup. This recipe makes six 4 inch pancakes. You can easily double or triple the recipe to make a large batch.
You’ll Love These Other Keto Pumpkin Recipes:
- Best Keto Pumpkin Bread Recipe
- Maple Pumpkin Keto Waffle Recipe (Chaffle Recipe)
- Keto Pumpkin Muffins with Cream Cheese Swirl
More Keto Breakfast Recipes:
- The Very Best Keto Waffles
- Keto Sausage Ball Puffs
- 20 Perfect Keto Breakfast Recipes
- Keto Breakfast Hot Pockets
- Keto/Low Carb Breakfast Ideas Without Eggs!
How to Make Fluffy Keto Pumpkin Pancakes:
Fluffy Keto Pancakes
Ingredients
- 4 eggs
- 1 egg white
- 3 tbsp coconut flour
- 2 oz cream cheese, softened
- 1/4 cup pumpkin puree
- 2 tbsp Swerve Confectioners
- 1 tbsp pumpkin pie spice
- 2 tbsp coconut oil, melted
- 1/2 tsp baking powder
- 1 tsp vanilla
- dash of salt
Instructions
- Put all ingredients in a blender and blend on high until thoroughly combined. Allow the batter to rest for 5 minutes.
- Grease skillet or griddle with butter.
- Scoop approx 1/4 cup of batter onto hot griddle or skillet and use the back of the measuring cup or spoon to spread out the batter.
- When you start to see bubbles in the top of the pancake, flip carefully and cook the other side.
- This keto pumpkin pancake recipe makes approx 6 pancakes. Serve with a keto friendly maple syrup.
Notes
Nutrition
Luke says
What’s the serving size? Is it 2x pancakes made from 1/4 cup of batter?
I just made them and they’re pretty good, but I’d end up eating the entire batch if not careful ?
Kasey says
This recipe makes 8 pancakes and the serving size shows 4. So, the nutritional info is 4 servings of 2 pancakes each.
Jr says
It says” This recipe makes six 4″ pancakes…
Sandhya says
The nutritional deets is for how many pancakes? It looks super yummy.
Kasey says
This recipe makes 8 pancakes and the serving size shows 4. So, the nutritional info is 4 servings of 2 pancakes each.
Susan chmielewski says
This recipe says six 4” pancakes.
Kasey says
Sorry about that. The info has been corrected. Thanks!
Kasey says
Yum! That sounds delish!
Arlandra says
Can splenda or another kind of sweetner be used in place of the swerve sweetner
Kasey says
I’ve only tested the recipe as is. I personally do not prefer Splenda in baking.
Robin says
Can these be frozen?
Kasey says
My family eats them all when I make them but it should be fine.
Rebecca says
Can these be frozen?
Kasey says
I have a big family so we ate them all. Feel free to try though!
Becky says
Do you remember what temp you set your griddle to?
Mary Trenum says
A medium setting would work fine.
Dale Price says
Is that 176 calories for all four of them or each
Mary Trenum says
This makes 8 pancakes and there are 4 servings so it would be 176 calories for 2 pancakes.
Paula Brannon says
My husband and I don’t eat pancakes much anymore, but we were craving pumpkin pancakes this morning. This recipe satisfied in a big way. Even my teenaged daughter came back for another helping.
Kasey says
Fantastic! So glad you all loved them.
Sabrina P says
Kasey, you coconut flour wielding unicorn, these were so crazy delicious!! Thank you for utilizing and taming the beast that is coconut flour!! I love that I can count on you to come up with delicious recipes time and time again! 😊
.Kasey says
You are so funny!!!! I don’t think I’ve ever been called a coconut flour wielding unicorn. That being said, I’m thrilled you love my recipes!!!!
Josie says
These were delicious! Will be a weekly addition to my keto diet! Thanks for the recipe!
.Kasey says
You’re very welcome! I’m glad you like them and they’ll be a regular for you.
Jenn Powers says
I made these and followed the recipe but mine made more and they were super thin and flat. I am in CA, USA so could it be my large eggs are more like your medium? Maybe I need less egg? or more coconut flour to get the “thick” consistency. Flavor is ok but SUPER thin.
Kasey says
Coconut flours can also vary. I used one this past weekend that was very fine compared to what I normally use. If the batter is super thin, then just add a bit more coconut flour. Add a little at a time, because the batter will thicken up quickly. Also, keto pancakes are thinner than normal pancakes so that they won’t be dry. Keto flours can dry out pancakes quickly if they are too thick.
Martha Gonzales says
Can you use almond flour instead?
Kasey says
Almond flour and coconut flour is not a 1:1 sub. It usually requires 3 to 4 x as much almond flour.