Keto Pumpkin Pancakes / Fluffy & Delicious

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.

• Coconut Flour
• Swerve Confectioners Sweetener
• Lakanto Maple Syrup 

Kitchen Appliances I used to make Low Carb Pumpkin Pancakes

• Electric Griddle
• Ninja Blender 

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:

1. 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.
2. Add pecans to the batter for an added crunch
3. Serve with homemade keto whipped cream
4. While I used Swerve Confectioners sweetener when I created this recipe, you can also use Lakanto Monkfruit powdered.
5. 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: