Keto Pumpkin Spice Pancakes
Ultra fluffy Keto Pumpkin Spice Pancakes are perfect for a decadent Fall breakfast! Each pancake contains only 2.5 net carbs!
The calendar assures me that Fall is just around the corner. However, the temperatures outside are making me question that. In order to will Autumn temperatures to come a bit sooner, I am breaking out the pumpkin! These delicious low carb Pumpkin Spice Pancakes are just what we need to welcome the changing season!
These pancakes are a cinch to make; they require a few very basic ingredients you probably keep on hand. They also happen to be grain-, gluten-, and refined sugar free! For more fun fall recipes, check out this list of 20+ Easy Fall Desserts!
Ingredients for Keto Pancakes
As always, this is an overview of the ingredients you will need to make these keto pancakes. For the complete recipe just keep scrolling.
- Almond flour: I do not recommend subbing coconut flour for this recipe.
- Baking powder and salt: provides lift and creates a fluffy texture.
- Eggs: large eggs are needed for this recipe.
- Cream Cheese: full or reduced fat cream cheese work in this recipe.
- Pumpkin: canned pumpkin, not pumpkin pie filling
- Pumpkin spice: a mixture of cinnamon, ginger, nutmeg and cloves you can find in the baking aisle.
- Vanilla Extract: adds a great flavor, you can sub half the amount of maple extract for a different twist.
- Keto friendly sweetener: such as brown sugar Monkfruit, granular Monkfruit, or Swerve.
How do you make Keto Pumpkin Spice Pancakes?
These low carb pancakes are even easier than most regular pancakes because they utilize a blender. Simply add all of the ingredients to a blender and blend until smooth.
Heat a skillet to medium heat and add butter or coconut oil for frying. Add about 1/4 cup of the batter to the skillet at a time. Do not flip until little bubbles form in the center of the pancakes indicating they are ready to be flipped. Repeat until all of the batter has been used, adding butter or oil to the skillet as needed.
To keep the finished pancakes warm while you cook the rest of the batter, turn the oven or toaster oven on low (or around 200 degrees F). This helps ensure everyone can eat a warm stack at the same time!
Can I use Coconut Flour?
I have only tested this recipe with almond flour. Coconut and almond flour have very different absorption rates so I would not recommend subbing coconut flour for this recipe.
Can I make Keto Pancakes ahead of time?
Absolutely! Meal prep pancakes are great because they freeze easily and reheat perfectly.
To freeze, simply place the pancakes on a baking sheet in a single layer (if you need to stack multiple layers for big batch freezing, place a sheet of wax paper or parchment paper between each stack. Freeze for about 2 hours, then move the pancakes to a freezer-safe container.
If you will be eating these within a month, these should be just fine. If you are making a super large batch and want to store these more than a month, wrap each pancake (or a small stack of pancakes if you know how many you’re likely to eat each time) in a double layer of plastic. This will help prevent them from getting frostbitten.
Other Low-Carb Breakfast Recipes:
I love all sorts of breakfast foods and have tried my best to recreate some traditional breakfast favorites on a keto diet. These Keto Strawberry Shortcake Waffles are quick, easy, and very versatile. I am also a huge fan of these Sausage Cream Cheese Pinwheels because they taste like the classic sausage cream cheese crescent roll casserole that so many of us grew up loving. Some of my other favorites include:
- Keto Spinach Bacon Egg Muffins
- Sausage Balls
- Strawberry Cream Cheese Chia Seed Pudding Parfaits
- Keto Sausage Egg and Cheese Bites
Other Keto Pumpkin Recipes
- Keto Pumpkin Cinnamon Rolls
- Low Carb Pumpkin Chocolate Chip Bread
- Amazing Keto Pumpkin Cheesecake Bars
- Keto Pumpkin Spice Latte
Get the Recipe: Keto Pumpkin Spice Pancakes
Ingredients
- 2 large eggs
- 2 ounces cream cheese
- 3/4 cup almond flour
- 1/4 cup canned pumpkin
- 1 tablespoon brown sugar monkfruit sweetener
- 2 teaspoons vanilla
- 1 teaspoon pumpkin spice
- 1/2 teaspoon baking powder
- pinch of salt
Equipment
Instructions
- Add all of the ingredients to a blender and blend until smooth. Allow the batter to rest in the fridge 10 minutes as the skillet heats up.
- Heat a skillet over medium heat. Add butter or coconut oil to the skillet. When the butter is completely melted add the pancakes, scooping 1/4 cup at a time.
- When tiny bubbles begin to form flip the pancake. Add additional butter or oil as needed.
- Serve with butter and keto-friendly syrup.
Mmm I can never resist pumpkin pancakes, especially ones with honey. This looks like the perfect breakfast, Annie!
These look unreal! Love that they’re gluten free and all that autumn-y flavor 🙂
Pumpkin pancakes sound amazing! So great for a fall breakfast.
Question: Can you sub full-fat buttermilk for the cream cheese?
Hi Amy, I have only made these as written I am not sure if the buttermilk would be a good sub.
I am having trouble with these holding together. I go to flip them and they just crumble. I have followed recipe to a T. Also added a little oat fiber to try and hold them together and still had problems. They taste great. Just not pretty. So they are fine for just myself. I’ve made other keto pancakes but never had this happen. I might have to go back and compare ingredients.
Hi Rachel, I don’t have that issue with these pancakes at all. You could try adding 1/2 teaspoon of arrowroot powder, but since I haven’t experienced this it’s difficult to troubleshoot.