Keto Pumpkin Pancakes With Cream Cheese and Coconut Flour

These fluffy keto pumpkin pancakes are made with cream cheese, coconut flour, pure pumpkin puree, and warm spices for a delicious low-carb breakfast.

They have a soft, tender center with lightly crisp edges and plenty of pumpkin spice flavor. Best of all, each three-inch pancake has approximately 2.3 grams of net carbs.

Since the batter comes together in a blender, these pancakes are easy enough for a weekend breakfast but special enough for a fall brunch, Thanksgiving morning, or Christmas breakfast.

They are also gluten-free, grain-free, sugar-free, and made without almond flour. Serve them with butter, sugar-free maple syrup, or the optional keto cream cheese icing for an extra-special treat.

Be sure to visit our complete collection of keto pumpkin recipes for more delicious ways to enjoy pumpkin without all the sugar and carbs.

Why You Will Love This Keto Pumpkin Pancake Recipe

These low-carb pumpkin pancakes give you all the warm flavors of traditional pumpkin pancakes without regular flour or sugar.

Here are a few more reasons you will want to make them:

• Perfect for meal prep: The pancakes can be refrigerated or frozen and reheated for an easy breakfast.
• Light and fluffy texture: Cream cheese and eggs create a tender pancake, while coconut flour, golden flax meal, and psyllium husk give the batter structure.
• Easy blender batter: The wet and dry ingredients come together quickly without requiring several mixing bowls.
• Made with real pumpkin: Pure pumpkin puree gives the pancakes their color, moisture, and unmistakable fall flavor.
• Only 2.3 net carbs: Each three-inch pancake has approximately 2.3 grams of net carbs before adding toppings.
• Made without almond flour: Coconut flour makes this recipe a good choice for anyone who prefers not to bake with almond flour.
• Perfect for meal prep: The pancakes can be refrigerated or frozen and reheated for an easy breakfast.

Keto Pumpkin Pancakes Made With Coconut Flour

Not only are these pumpkin pancakes keto-friendly, they are made with coconut flour and therefore also tree-nut-free. Making it a perfect choice for those who cannot consume nuts but tolerate well coconut flour.

Coconut flour cannot be measured or substituted in the same way as wheat flour or almond flour. Even a small amount of extra coconut flour can make the batter too thick and the pancakes dry.

For the most consistent results, spoon the coconut flour into the measuring cup rather than scooping it directly from the bag. Do not press or pack it into the cup.

The batter will continue to thicken as it rests. This is normal. You can add a small amount of water or heavy cream if it becomes too difficult to scoop.

These keto pancakes freeze beautifully, which is why making two batches during the weekend and freezing the leftovers so that you can pop them in the toaster on busy weekday mornings is a fantastic option.

I love that this recipe can be made easily in a blender saving you time especially if you plan on making these pumpkin pancakes during the holidays. 

Plus, it's a great way to use leftover pumpkin puree since it only uses ½ cup in the recipe. 

Why Cream Cheese Is Used in the Batter

Cream cheese adds richness and helps give these keto pumpkin pancakes a softer, more tender texture.

It also balances the eggs and keeps their flavor from becoming too noticeable. This is especially helpful in keto pancake recipes, which often rely on several eggs for structure.

Use full-fat cream cheese and allow it to soften before blending. Softened cream cheese will combine more easily with the eggs, pumpkin puree, and heavy cream.

A high-powered blender is the easiest way to produce a smooth batter without small pieces of cream cheese remaining.

Ingredients Needed

Disclosure: Some of the links below are affiliate links, meaning at no additional cost to you, I will earn a commission if you click through and make a purchase.

The following are the ingredients needed to make this recipe. Note the full printable recipe card is at the bottom of the page. 

• Full-fat cream cheese softened
• Eggs, room temperature
• Coconut flour
• Golden flax meal
• Psyllium husk powder
• Granulated sugar substitute white or brown 
• Heavy whipping cream
• Pumpkin puree
• Baking powder
• Vanilla extract
• Cinnamon powder
• Ground ginger
• Ground nutmeg
• Salt
• Water, if needed
• Butter, coconut oil, or cooking spray for the griddle

Use Pure Pumpkin Puree

Be sure to use 100 percent pure pumpkin puree rather than pumpkin pie filling.

Pumpkin pie filling contains sweeteners, spices, and other ingredients that can affect the carbohydrate count of the pancakes.

Check the label before adding the pumpkin to the blender. Pumpkin should be the only ingredient listed.

This recipe only uses a portion of the can, making it a great way to use leftover pumpkin puree from another recipe.

Why Golden Flax Meal Matters

Use golden flax meal rather than regular brown flax meal in this recipe.

Golden flax has a lighter color and milder flavor that works well with pumpkin and warm spices. Regular flax meal can give the pancakes a heavier, gummier texture.

The golden flax meal works with the psyllium husk powder to give the batter structure and make the pancakes easier to flip.

Psyllium husk powder also absorbs moisture, so the batter needs to rest before the pancakes are cooked.

How To Make These Keto Pumpkin Pancakes

Begin by whisking together the coconut flour, golden flax meal, psyllium husk powder, granulated sugar substitute, baking powder, cinnamon, ginger, nutmeg, and salt in a medium bowl.

Add the softened cream cheese, eggs, pure pumpkin puree, vanilla extract, optional maple extract, and heavy whipping cream to a high-powered blender.

Blend the wet ingredients until smooth, stopping to scrape the sides of the blender as needed.

Gradually add the dry ingredients and continue blending until the batter is fully combined. The finished batter will be considerably thicker than traditional pancake batter.

Allow the batter to rest for five minutes. This gives the coconut flour, golden flax meal, and psyllium husk powder time to absorb the liquid.

After the batter rests, check the consistency. It should be thick but still easy to scoop and gently spread. Add water or additional heavy cream a little at a time when needed.

Preheat a nonstick electric griddle to approximately 300 degrees. When using a skillet on the stovetop, heat it over medium-low heat.

Lightly grease the cooking surface with butter, coconut oil, or cooking spray.

Scoop approximately ¼ cup of batter onto the hot griddle. Gently spread the batter into a circle approximately three inches wide.

Cook until the edges are set and the surface begins changing from glossy to matte. Carefully slide a spatula underneath the pancake and flip it.

Continue cooking until the second side is golden brown and the center is cooked through.

Repeat with the remaining batter, adjusting the heat and adding more butter or oil as needed.

How Thick Should the Batter Be?

The batter for coconut flour pumpkin pancakes should be thick and scoopable rather than thin and pourable.

Coconut flour, flax meal, and psyllium husk all absorb moisture. The batter will become noticeably thicker during the five-minute resting period and may continue thickening while you cook the pancakes.

When the batter becomes too difficult to scoop or spread, add water one teaspoon at a time.

Avoid adding several tablespoons of liquid at once. A batter that becomes too thin may spread excessively and make the pancakes harder to flip.

How to Know When the Pancakes Are Ready to Flip

Traditional pancake batter usually forms bubbles across the surface when it is ready to flip. This thicker coconut flour batter may not produce as many visible bubbles.

Instead, watch the edges and surface of the pancake. They will begin changing from glossy to matte as the pancake cooks.

The edges should look set, and a thin spatula should slide underneath without tearing the pancake.

Keep the pancakes approximately three inches wide. Smaller low-carb pancakes are easier to flip and more likely to cook completely in the center.

Tips When Making This Recipe

Measure the Coconut Flour Carefully

Spoon the coconut flour into the measuring cup and level it gently. Do not scoop or pack it into the cup.

Use Softened Cream Cheese

Softened cream cheese blends more evenly and prevents small lumps from remaining in the batter.

Let the Batter Rest

Give the batter five minutes to rest before cooking. This allows the coconut flour, golden flax meal, and psyllium husk powder to absorb the liquid.

Keep the Pancakes Small

Aim for pancakes that are approximately three inches wide. Larger pancakes may brown on the outside before the centers are completely cooked.

Cook Over Lower Heat

Pumpkin adds moisture to the batter, so the pancakes need enough time to cook through. High heat can cause the outside to become too dark while the center remains undercooked.

Adjust the Batter as Needed

The batter will continue thickening as it sits. Add water one teaspoon at a time when needed to keep it thick but scoopable.

Use Golden Flax Meal

Regular brown flax meal can make the pancakes heavy or gummy. Golden flax meal produces a lighter texture and milder flavor.

Is Pumpkin Keto-Friendly?

Pumpkin contains more carbohydrates than some other low-carb vegetables, but it can still be included in a keto diet when used in a reasonable portion.

This recipe uses enough pumpkin puree to provide flavor, moisture, and color without making the pancakes excessively high in carbohydrates.

Always use unsweetened pure pumpkin puree and account for your toppings when calculating the complete carbohydrate count of your breakfast.

Can I Substitute Almond Flour for Coconut Flour?

I do not recommend replacing the coconut flour with almond flour in this recipe.

Coconut flour is much more absorbent than almond flour, so the two cannot be exchanged in equal amounts.

Using almond flour would require additional testing and changes to the eggs, cream, and other ingredients. For the most reliable results, prepare the recipe with coconut flour as written.

Why Are My Low-Carb Pumpkin Pancakes Too Dry?

Dry pancakes are usually caused by adding too much coconut flour or cooking the pancakes for too long.

Because coconut flour is extremely absorbent, even a small measuring difference can change the batter.

Measure the flour carefully and add a little water or heavy cream when the rested batter seems overly thick.

Also, cook the pancakes over medium-low heat so the centers have enough time to cook without drying out the edges.

Why Are My Pancakes Gummy?

Be sure to use golden flax meal rather than regular flax meal.

Regular flax can create a heavier, gummier pancake. The pancakes may also seem gummy when they are made too large or flipped before the centers have started to set.

Keep them small, wait for the surface to begin looking matte, and allow the second side to cook completely.

What to Serve With Keto Pumpkin Pancakes

These sugar-free pumpkin pancakes are delicious with butter and your favorite keto-friendly maple syrup.

You can also serve them with:

• The included optional keto cream cheese icing
• Sugar-free whipped cream
• A dusting of confectioners' sugar substitute
• Cinnamon butter
• Chopped pecans or walnuts
• Sugar-free chocolate chips
• Cooked bacon
• Breakfast sausage

The cream cheese icing makes the pancakes especially appropriate for Thanksgiving breakfast, Christmas morning, or a fall brunch.

How To Store Your Keto Pumpkin Spice Pancakes

These keto-friendly pumpkin pancakes can be made ahead of time and then reheated on a warm griddle or in a 300-degree oven for about 15-20 minutes. The recipe makes 12-4-inch pancakes.

You can store them in your refrigerator for up to 5 days or can be frozen for up to 3 weeks. If you opt to freeze them you can defrost them overnight in the fridge or in your oven.

You can also pop them in your toaster/toaster oven for quick reheating of even your frozen pancakes. This makes this recipe a great option when Keto Meal Planning for your week.

Tag Us

I sure hope you will give this keto-friendly pumpkin pancake recipe a try and will help us share. If you give it a try, make sure you remember to tag us on Instagram, Facebook, and Pinterest.  It's what encourages this girl to keep sharing and perfecting her recipes.

Also, check out our Amazon Store for our recommendations. You might be surprised by how many great keto options are at your disposal.

And if you're a fan of pancakes, do also check out our keto Dutch baby pancakes and our keto carrot pancakes.

Grab Our Books!

In case you don't know, we have two books for you: Essential Keto Bread and Essential Keto Desserts inspired by your requests over the years. It's our prayer these keto cookbooks will help make keto a delicious breeze for you.

Join Our Jesus And Keto Movement 

Looking for an online support system to help you stay the course on keto? As a family, we came to the keto diet, looking at it from a Christian perspective. As believers, we live our lives supported by God's grace.

So when the Holy Spirit led us to combine our Christian faith and the keto diet, we did so in hopes of finding lasting transformation. When we followed the Holy Spirit's prompting to we got on the path to real transformation. 

Knowing firsthand the benefits of this decision, we have created a closed Christian group that is using the keto diet to transform their lives.  We invite you to join our Private Facebook Group and see if it's not the key you have been missing.

Be sure to request our FREE Jesus and Keto E-Book (First 7 Days). We hope it blesses you.

Fittoservegroup Keto App

Looking for a fast way to access our keto recipes? We've got you covered. There's an app for that. Yup, there's a Fit To Serve Group App that will make your keto diet a delicious breeze!

Access hundreds of recipes that are all sugar-free, gluten-free, and keto-friendly.

Enjoy early access to recipes before they go live on the website. Plus, bonus recipes that are exclusive to the app. Make your own personal cookbooks that you can use to organize your favorite recipes.

Search recipes by title, ingredients, keywords, and categories, and of course every recipe shows complete nutritional facts.  Get the Fit to Serve Group App for easy-to-follow keto recipes made with easy-to-source ingredients. 

The app is loaded with hundreds of yummy recipes for breakfast, lunch, dinner, snacks, and even desserts!

Learn more by visiting our Fit To Serve Group App Page.