These Fluffy Keto Pumpkin Pancakes have just the right amount of pumpkin spice and taste delicious.
Keto Pumpkin Pancakes
A couple of months ago, I posted my Keto Waffle recipe, and I’ve been thinking ever since that I could tweak that recipe to make it a pancake batter. Determined that it would be an easy peasy modification, I decided to tackle Keto pumpkin pancakes this morning. Needless to say, about six hours and five different versions of this recipe later I finally narrowed down the perfect fluffy Keto pumpkin pancake recipe. Them, I made a sixth batch this morning and tweaked the recipe one more time just to make it perfect! My family may not want to eat pancakes again for a couple of weeks after so many different taste tests today that started early 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. This recipe makes six 4 inch pancakes but you could double or triple the recipe to make a large batch.
Coconut Flour & Almond Flour
I use coconut flour in my recipes since my oldest daughter is allergic to almonds. Coconut flour and almond flour are not 1:1 substitution. If you’d like to use almond flour instead of coconut flour, you’ll need 4x as much.
Keto Pumpkin Pancakes Specialty Ingredients
Here is a list of the Keto Speciality Ingredients that I used to make these Keto Pumpkin Pancakes.
Kitchen Appliances I used to make Low Carb Pumpkin Pancakes
You won’t believe just 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.
Serve Keto Pumpkin Pancakes with butter and Lakanto Sugar-Free Maple Syrup, a keto friendly syrup.
Other Keto Friendly/Low Carb Breakfast Recipes:
Low Carb Pumpkin Muffins with a Cream Cheese Swirl
20 Perfect Keto Breakfast Recipes
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 batter to rest for 5 minutes.
- Grease Skillet or griddle with butter.
- Scoop approx 1/4 cup of batter onto hot griddle or skillet.
- When you start to see bubbles in the top of the pancake flip carefully and cook the other side.
- This recipe makes approx 8 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.
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!