These Keto pumpkin pancakes should be a fall & winter staple. Light, fluffy with the perfect crispy edges these low carb pumpkin pancakes are a welcome treat and make the ideal offering for a weekend brunch.
They are grain-free, gluten-free, sugar-free, tree nut-free, and keto-friendly. Imagine enjoying a delicious keto pancake that has all the fall flavors you love minus all the carbs!
Be sure to check out our pumpkin recipe collection If you are anything like me and can’t get enough keto pumpkin recipes
Keto Pumpkin Pancakes
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.
These keto pancakes freeze beautifully, which is why making two batches during the weekend and freezing the leftover 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 1/2 cup in the recipe.
How To Make Keto Pumpkin Pancakes
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Making these pumpkin pancakes is pretty straightforward. You’ll basically be whisking together all the dry ingredients in a medium-sized bowl and then combining them with the wet ingredients.
Keep in mind that it’s important to not overpack your coconut flour when measuring. Something I advocate is to add the coconut flour by tablespoons into your measuring cup instead of scooping and leveling as you do with traditional baking.
This is because coconut flour can be very thirsty and if you add too much of it into your recipes, they are bound to be too dry. So take your time and measure carefully.
You’ll also only want to use golden flax in these recipes regular flax produces gummy, heavy pancakes which exactly what you don’t want.
This recipe makes about 12 light and fluffy, keto pumpkin pancakes that are about 3 inches in diameter. However, you can easily make them dollar-sized which will give you approximately 16 small pancakes.
Of course, you can also choose to make 4-inch pancakes for a total of 10 servings. The nutritional facts are stated for one 3-inch pancake.
Next, using a high-power blender add the cream cheese, eggs, heavy cream until well combined. Then add the dry ingredients you’ve already measured out and process at medium-high speed until the batter is fully incorporated.
But if you do not have a blender that can adequately mix this pancake batter, you can also use an electric mixer.
If using an electric mixer, then first mix the cream cheese, sugar substitute, heavy cream, and eggs before adding the coconut flour, baking powder, and spices.
Important Tips When Making Keto Pumpkin Pancakes
Allow your batter to sit for 5 minutes before making your pumpkin pancakes, this will ensure the best texture. This extra step is worth the time to help you get consistent results.
I add a tiny amount of psyllium husk that also helps give these pancakes better texture and also adds to the harvest flavor that makes these flapjacks stand apart.
You’ll be using a preheated non-stick electric griddle or a non-stick skillet to cook your pancakes. I like to add butter to my griddle/pan but you can also use a cooking spray if desired.
You should note that these low carb pumpkin pancakes cook at a slightly lower temperature than your typical pancake batter. So if you are using an electric griddle set it to 300 degrees to start with and then adjust your temperature if necessary.
Since it is a thick pumpkin pancake batter they will flip easily. If you’re not using an electric griddle but instead a non-stick griddle, then start the cooking process at a medium-high setting. Then raise or lower the heat as needed.
Using a 1/4 measuring cup pour the keto pancake batter on the hot greased griddle.
You’ll know when it’s time to flip these pancakes when it begins to change from glossy to matte. Because this batter is so thick, not many bubbles form on the surface of the pancakes, which is the more traditional sign that it’s time to flip.
- Full- fat cream cheese softened
- 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
- 2-3 tablespoons of water to thin the batter if needed
I have several options when it comes to which sweetener you can use in this sugar-free keto pumpkin pancakes I am partial to Lakanto Monk Fruit.
Lakanto Monk Fruit is my favorite since the texture and flavor are what I have found to be the closest to real sugar and because the flavor fools your taste buds like nothing else I’ve found in the market. You can choose to use their granulated white or brown sugar substitute in this recipe.
Having said that, I’m also partial to the brand Swerve which is an erythritol blend. Similar to Lakanto it uses sugar alcohols and has a 0 % impact on blood sugar.
You could also use the stevia and erythritol-based brand Pyure if you prefer to use a stevia-based sweetener.
Due note, that if this is your pick make sure you reduce the amount called for in the recipe by half since its a much sweeter option.
If you can’t easily find a more natural sugar substitute you can also use Splenda with good success. I know not everyone would agree with me here and I respect that but in my book, it’s still better than regular sugar.
Lastly, Lankanto makes a great sugar-free maple syrup that complements this recipe perfectly.
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 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.
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 keeps this girl encouraged 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.
Grab Our Books!
In case you don’t know we have two books for you, Essential Keto Bread and Essential Keto Desserts both 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
Randy and I 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.
Randy had been a diabetic for over 15 years and he was dealing with the consequences of this disease. I was a survivor of the Guillan Barre Syndrome and was fighting fibromyalgia and chronic sciatica.
To say we needed God’s intervention is putting it mildly. 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.
Favorite Keto Meal Planner
If you’ve been looking for an easy way to meal plan, consider checking out my review on Real Plans.
By using a keto meal planner you will free up your time by streamlining the process. I hope you agree with me that the last thing anyone needs, is to spend hours attempting to put a meal plan together.
I love how Real Plans understands that the average busy person has no clue how to meal plan successfully, let alone consistently. Plus you can even use our Keto Recipes to form to create your weekly meal plans.
Keto Pumpkin Pancakes
- 8 ounces full fat cream cheese softened
- 8 eggs, room temperature
- 1/2 cup coconut flour
- 1/4 cup of golden flax seed
- 1 tablespoon of psyllium husk powder
- 1/2 cup granulated brown sugar sugar substitute
- 1/4 cup of heavy whipping cream
- 1/2 cup of pure pumpkin puree
- 2 teaspoons baking powder
- 1 teaspoon of vanilla extract
- 1/2 teaspoon of maple extract (optional)
- 2 teaspoons of cinnamon powder
- 1 teaspoon of ground ginger
- ¼ teaspoon of nutmeg
- 1/4 tsp salt
Keto Cream Cheese Icing (Optional)
- 4 ounces of softened full-fat cream cheese
- 1/4 cup of confectioner's sugar substitute
- 1/2 teaspoon of maple extract or vanilla extract
- 1/2 cup of heavy whipping cream
Keto Pumpkin Pancakes
- In a medium-sized bowl combine the coconut flour, sugar substitute, baking powder, golden flax meal, psyllium husk powder, dry spices, salt, and set aside.
- Note that you want to use only golden flax meal and that it should be
- Using a high-powered blender blend the cream cheese, eggs, vanilla, and maple extract. Set the blender to high and stop and scrape the sides several times in the process.
- Next, gradually add the dry ingredients into the blender and process high stopping and scrape the sides as needed.
- Add the 1/4 cup of heavy cream add up to 3 more tablespoons if the batter is too thick. Note the batter will thicken as it rests so add more cream if needed.
- Once the pancake batter is fully combined you can add a couple of tablespoons of water to help the batter have a more pourable consistency.
- Allow the keto pumpkin batter to rest for 5 minutes before cooking.
- To cook the pancakes. Heat a skillet pan or griddle to about medium-high heat about 300 degrees. Coat the pan with some melted butter, coconut oil, or cooking spray.
- Slowly ladle about ¼ cup of pancake batter unto the hot pan. Once the edges begin to change from glossy to matte flip the pancake and continue to cook the other side until golden brown on medium-low heat for about 2 ½ -3 minutes per side or longer.
- Cook in small batches adjusting the heat and adding more butter or coconut oil as needed to the skillet.
- If the batter gets to be too thick, add a teaspoon or more of water to the batter.
- Serve your keto pumpkin pancakes right away with sugar-free maple syrup or top with the optional cream cheese icing.
- Store any leftover pancakes in the refrigerator for up to 5 days or freeze for up to 3 weeks.
- You can reheat these on a warm griddle or in a 300-degree oven for 15-20 minutes. Or in a toaster/toaster oven.
Use only golden flax meal, because regular flax will produce a gummier texture and make the pancakes too heavy.
The nutritional facts on this recipe do not include the sugar-free maple syrup or the keto cream cheese topping. Refer to your choice of maple syrup for nutritional facts. If using the keto cream cheese icing add an additional .5 carbs per tablespoon.
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Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 130Total Fat: 10.6gSaturated Fat: 5.7gCholesterol: 119mgSodium: 102mgCarbohydrates: 2.9gNet Carbohydrates: 2.3gFiber: 0.6gSugar: 0.8gProtein: 5g