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These Keto Pumpkin Pancakes are soft, fluffy, and bring all the comforting flavors of fall to your plate without the carbs! With a hint of pumpkin spice and sweetness, they make a delicious low-carb breakfast or brunch treat. Perfect with a pat of butter or a drizzle of sugar-free syrup!
Ready to kickstart your keto journey? Our Keto Diet Plan for Beginners: Step-by-Step Guide is exactly what you need to make the transition effortless! With practical tips and expert advice, this guide will walk you through every stage of the keto lifestyle, helping you feel confident, motivated, and successful along the way.
Why You’ll Love This Recipe:
These Keto Pumpkin Pancakes are like a cozy fall morning in a bite! The soft, fluffy texture paired with the comforting pumpkin spice will make you feel like you’re indulging in a decadent breakfast, all while staying low-carb. Whether you top them with a dollop of whipped cream or a drizzle of sugar-free syrup, they’re the perfect way to enjoy the flavors of fall without the carb overload. Plus, they’re super easy to make and can be customized with your favorite keto-friendly toppings. A weekend brunch favorite that never disappoints!
My Personal Experience
These pancakes have become a weekend ritual in my house. The hint of pumpkin spice makes the entire kitchen smell amazing while they cook. The batter is easy to work with, and the end result is always a hit, especially with a dollop of whipped cream on top!
Must-Have Equipment for This Keto Recipe
- Mixing Bowls: These are perfect for combining your ingredients. I personally love using a set with various sizes, so I can easily keep everything organized. The larger bowl is great for mixing the dry and wet ingredients separately before combining them. It makes the process so much smoother!
- Whisk or Fork: A whisk or a fork is essential to ensure your batter is smooth and well-mixed. I find that using a whisk gives the batter an airy texture, making the pancakes extra light and fluffy. If you’re in a pinch, a fork works just as well for mixing everything together!
- Non-Stick Skillet or Griddle: A non-stick skillet or griddle is your best friend when it comes to pancakes. It ensures even cooking and prevents sticking, which is super helpful when flipping the pancakes. I personally use a griddle for making multiple pancakes at once, and it always delivers perfect results!
- Spatula: A good spatula is key for flipping your pancakes with ease and serving them without making a mess. I recommend using a flexible, wide spatula—it makes flipping a breeze and helps you get under the pancake without it breaking apart.
- Measuring Cups and Spoons: Accurate measurements are important for keto recipes, and measuring cups and spoons ensure that your ingredients are just right. I love having a set of both for dry and wet ingredients, so I can measure everything with precision and know my pancakes will turn out perfectly every time.
- Each of these tools plays an essential role in making your Keto Pumpkin Pancakes a success, and I personally swear by them to make my cooking experience easier and more enjoyable!
Ingredients & Substitutions
- Almond Flour – Creates the base texture. If you prefer, replace it with hazelnut flour.
- Coconut Flour – Balances moisture and fluffiness. Use an additional 2 tbsp almond flour if omitted.
- Pumpkin Puree – Adds moisture and a rich pumpkin flavor. Ensure it’s unsweetened.
- Eggs – Bind the batter together. No substitutes recommended for this recipe.
- Unsweetened Almond Milk – Keeps the batter smooth. You can use coconut milk or heavy cream instead.
- Butter or Coconut Oil – Adds richness. Either works well for keto-friendly fats.
- Powdered Erythritol – Sweetens the pancakes without adding carbs. Monk fruit or stevia is also suitable.
- Vanilla Extract – Adds depth of flavor. Skip if unavailable.
- Pumpkin Spice Mix – A must-have for the warm fall flavor. Mix cinnamon, nutmeg, and ginger if you don’t have a pre-made mix.
- Baking Powder – Helps the pancakes rise slightly.
Recipe Directions: Your Path to a Delicious Dish
- Mix the Batter
- In a mixing bowl, combine the almond flour, coconut flour, sweetener, baking powder, pumpkin spice, and a pinch of salt.
- In a separate bowl, whisk together the eggs, pumpkin puree, almond milk, melted butter, and vanilla extract until smooth.
- Add the wet ingredients to the dry ingredients, and stir until you get a smooth, slightly thick batter. If it seems too thick, add a bit more almond milk, a tablespoon at a time.
- Preheat and Grease the Pan
- Heat a non-stick skillet or griddle over medium-low heat. Grease with a little butter or coconut oil.
- Cook the Pancakes
- Pour about 2-3 tablespoons of batter for each pancake onto the skillet, spreading it slightly with the back of a spoon to create an even circle.
- Cook for 2-3 minutes until bubbles form on the surface and the edges look set. Carefully flip with a spatula and cook for another 1-2 minutes on the other side until golden.
- Serve Warm
- Stack the pancakes on a plate, add a pat of butter if you like, and drizzle with sugar-free syrup. Enjoy your cozy, keto-friendly pumpkin pancakes!
Bonus Tips: Make the Most of This Recipe
- Use a Good Non-Stick Pan: Keto pancakes can be delicate, so a non-stick skillet or griddle works best.
- Adjust the Batter: If the batter thickens too much as it sits, add a splash of almond milk to thin it out.
- Flavor Variations: Add a few sugar-free chocolate chips or a sprinkle of crushed nuts for extra texture.
Best Ways to Store and Enjoy Later
- Refrigeration: Store leftover pancakes in an airtight container in the fridge for up to 3 days.
- Freezing: Stack pancakes with a layer of parchment paper in between and freeze for up to 1 month. Reheat in the microwave or toaster.
FAQs: Everything You Need to Know
1. Can I use only almond flour?
Yes, but the pancakes might be slightly less fluffy. The coconut flour helps to absorb moisture and creates a better texture.
2. Can I make these dairy-free?
Absolutely! Use coconut oil instead of butter and a dairy-free milk option.
3. What toppings go well with these?
Try whipped cream, sugar-free syrup, or a sprinkle of cinnamon!
Nutrition Information (per serving, based on 6 small pancakes)
- Calories: 85
- Fat: 7g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 4g
Keto Pumpkin Pancakes Recipe
Equipment
- Mixing Bowls
- Whisk or fork
- Non-Stick Skillet or Griddle
- Spatula
- Measuring cups and spoons
Ingredients
- 1/2 cup almond flour
- 2 tbsp coconut flour
- 1/4 cup unsweetened pumpkin puree
- 2 large eggs
- 1/4 cup unsweetened almond milk
- 1 tbsp melted butter or coconut oil
- 1 tbsp powdered erythritol
- 1 tbsp vanilla extract
- 1/2 tsp baking powder
- 1/2 tsp pumpkin spice mix
- pinch of salt
Instructions
- In a bowl, mix almond flour, coconut flour, sweetener, baking powder, pumpkin spice, and salt.
- In another bowl, whisk together eggs, pumpkin puree, almond milk, melted butter, and vanilla extract until smooth.
- Gradually add the wet ingredients to the dry mixture, stirring until you get a smooth batter. If it’s too thick, thin it with additional almond milk, a tablespoon at a time.
- Heat a non-stick skillet over medium-low heat and lightly grease it with butter or coconut oil. Pour 2-3 tablespoons of batter for each pancake, gently spreading into a circle.
- Cook for 2-3 minutes, until bubbles form and the edges set. Flip and cook another 1-2 minutes until golden brown.
- Serve warm with your favorite keto-friendly toppings.
We’d love to hear from you! 💬 Share your thoughts in the comments below and let us know how this recipe turned out for you—we can’t wait to hear all about it. 😊 Don’t forget to follow us on Facebook for more tasty keto recipes and bookmark our site for all your low-carb cravings. If you’re new to keto, be sure to explore our Keto Diet Plan for Beginners: Step-by-Step Guide to start your journey with ease and confidence!
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