These Keto Pumpkin Pancakes stuffed with chocolate chips are the perfect mashup of traditional pancakes with a fun fall twist. Made dairy-free with no cream cheese, just simple ingredients we bet you already have on hand!
This Keto Pumpkin Pancake recipe is sponsored by our friends at Bob's Red Mill. Thank you for supporting the brands that make CIK and our mission possible!
Here at Cast Iron Keto, we LOVE pancakes, that's why we're thrilled to be sharing these easy Keto Pumpkin Pancakes with you for all your cozy fall breakfast needs.
Stuffed with chocolate chips these are the perfect mashup of traditional pancakes with a fun fall twist.
If you're more of a maple fan and less chocoholic, feel free to leave out the chocolate chips and use keto-friendly maple syrup and butter as your toppings. Maybe some whipped cream topping?
Now, let's address the elephant in the room...Yes, you can indeed make fluffy pancakes in a cast-iron skillet. Really, it's true, with just a few tricks you'll be making pancakes in your skillet in no time! The key is to have a skillet that is well-seasoned and to cook the pancakes low and slow.
The entire point of Cast Iron Keto is to show that almost anything can be made with cast-iron cookware. We're passionate about cast iron as it's a lifetime product that doesn't end up in landfills, is non-toxic, and cooks evenly. It's a win on all fronts.
- Chef's note
- Ingredients in these Chocolate Chip Keto Pumpkin Pancakes
- A note on keto-friendly flour
- Ingredient substitutions
- Favorite Toppings
- Cooking tools required
- Tools substitute options
- How to make Keto Pumpkin Pancakes: step-by-step guide
- Preparation steps
- Key Tips for Making the Best low carb pumpkin Pancakes that are Light and Fluffy:
- Nutritional Information + Carb Count
- How to make it healthier
- Time-saving tips
- What can I prepare ahead of time?
- Storage and reheating instructions
- Recipe wrap-up and conclusion
- Frequently asked questions
- Check out these other Keto Pancake Recipes 👇
- 📖 Recipe
I'd like to emphasize the importance of using high-quality ingredients when making these Keto Pancakes. Bob's Red Mill products are excellent for achieving the perfect texture and flavor in your keto chocolate chip pancakes.
Additionally, using sugar-free dark chocolate chips, such as Lily's brand, will provide the perfect touch of sweetness while keeping the carb count low. Remember, the key to a successful keto recipe is finding the right balance of flavors and textures while maintaining a low carb count. Enjoy the process and savor the results!
Ingredients in these Chocolate Chip Keto Pumpkin Pancakes
A note on keto-friendly flour
The quality of your ingredients can make or break a recipe. We always opt for Bob's Red Mill products for their quality and consistency. The Super-Fine Almond Flour in these pancakes creates the perfect light and airy consistency when paired with the Organic Coconut Flour for a little bit of structure. Their Ground Organic Golden Flaxseed Meal also helps create a gluten-like binding effect.
Cooking tools required
To make these delicious and fluffy Pancakes, you'll need the following kitchen tools:
Tools substitute options
How to make Keto Pumpkin Pancakes: step-by-step guide
- Gather all ingredients: Make sure you have all the ingredients before starting the cooking process.
- Measure ingredients: Carefully measure each to ensure accurate quantities and better results. Use measuring cups and spoons for accuracy.
- Prepare cooking tools: Gather all the necessary cooking tools, such as a large bowl, whisk, skillet or griddle, spatula, and measuring cups and spoons.
- Prepare the cooking surface: If using a cast iron skillet, ensure it's clean and well-seasoned before cooking. If using a non-stick pan or electric griddle, ensure it's clean and ready.
- Preheat the skillet or griddle: Turn on the stove or griddle to preheat it to the appropriate temperature while you prepare the batter.
You'll be well-prepared for a smooth and efficient cooking process by completing these steps.
- Combine dry mixture: In a large mixing bowl, whisk almond flour, ground flaxseed, coconut flour, sweetener, pumpkin pie spice, and baking powder until thoroughly combined.
- Incorporate wet ingredients: Add pumpkin puree, almond milk, vanilla extract, and liquid monk fruit or stevia (if using) to the bowl. Stir well to combine. Then, add eggs and whisk the mixture until it forms a smooth batter. Allow the batter to thicken briefly while you preheat the skillet.
- Preheat the skillet: Place a 10-inch or larger cast-iron skillet over medium heat. Once hot, add 1-1.5 teaspoons of coconut oil, swirling it around to coat the pan evenly. Alternatively, you can use cooking spray.
- Cook the pancakes: Spoon two large or three medium dollops of healthy pumpkin pancake batter onto the preheated skillet, gently flattening them to create uniformly-shaped pancakes about 3-4 inches in diameter and ¼-½ inch thick. Distribute a handful of chocolate chips onto each pancake, gently pressing them into the batter. Lower the heat to medium-low and cook the pancakes for approximately 3 minutes on one side. Once the edges appear set, carefully flip the pancakes and cook for another 2-3 minutes on the opposite side until golden brown.
- Repeat the process: Remove the cooked pancakes from the skillet and set aside. Add another teaspoon of oil to the skillet and continue cooking the remaining pancake batter, repeating the process until all pancakes are cooked.
- Serve the pancakes: Garnish with your favorite toppings, such as coconut flakes, extra chocolate chips, low-carb syrup, or a drizzle of your favorite nut butter and enjoy the pumpkin season.
Following this improved step-by-step guide, you'll effortlessly create a scrumptious and fluffy texture and enjoy a low-carb breakfast or brunch.
Chef's pro tip
To ensure your classic breakfast turns out perfectly fluffy, allow the batter to rest for a few minutes after mixing. This will give the coconut flour and flaxseed time to absorb the liquid and thicken the batter, resulting in pancakes that hold their shape and cook evenly. Also, be patient when cooking the pancakes on medium-low heat, as this will help them cook through without burning.
Key Tips for Making the Best low carb pumpkin Pancakes that are Light and Fluffy:
- If you find the pancakes are burning on the outside before they’re fully cooked inside, you can reduce the heat and cook them for a bit longer, transfer the pancakes to a sheet pan and pop them in a 350-degree oven, or transfer the whole cast iron pan to the oven until they’re cooked on the inside. The pancakes will still be soft and moist on the inside when fully cooked and will firm up as they cool.
- We don’t recommend mixing the chocolate chips into the batter as they melt too much while the pancakes cook and burn in the pan. Adding the chocolate chips to the pancakes once in the skillet seems to help with that and reduce the chance of burning.
- Store pancakes in an air-tight container in the fridge for up to 4 days. Warm them up in a microwave or a skillet before enjoying them for the best taste.
Nutritional Information + Carb Count
These Keto Pumpkin Pancakes have 5g net carbs per serving, making them perfect for the keto diet! The recipe serves 6, so those values are per serving, not per recipe.
How to make it healthier
This recipe is already keto-friendly, allowing you to enjoy a healthy breakfast without any guilt trip, but here are some great tips to have keto low-carb pumpkin pancakes with almond flour:
What can I prepare ahead of time?
Storage and reheating instructions
Expert Tip: To maintain the best texture when reheating, avoid high heat, which can cause the pancakes to dry out. Reheating at a lower temperature will ensure they remain moist and delicious.
Recipe wrap-up and conclusion
In conclusion, these Keto Pumpkin Pancakes are delicious, healthy, and a perfect breakfast treat. With a cup of cold brew coffee or a delicious pumpkin spice latte, these gluten-free pumpkin pancakes are best for those following a keto or low-carb diet.
This one is my favorite among all keto breakfast ideas as it is a gluten-free, grain-free, and keto-approved breakfast. If you want to enjoy the taste of real pumpkin without worrying about the extra sugar content in your meal, this recipe is your best shot!
Frequently asked questions
Check out these other Keto Pancake Recipes 👇
Keto Pumpkin Pancakes
- 1 ⅓ cup Bob's Red Mill Super-Fine Almond Flour
- 2 tablespoons Bob's Red Mill Ground Flaxseed
- 1 tablespoon Bob's Red Mill Organic Coconut Flour
- 2 teaspoons sweetener of choice
- 1 teaspoon baking powder
- ¾ teaspoon pumpkin pie spice
- ½ cup pumpkin puree
- 3 tablespoons almond milk
- 2 teaspoons vanilla extract
- 2-3 drops of liquid monk fruit or liquid stevia to taste (optional) - or sugar-free maple syrup
- 3 large eggs
- 30 g sugar-free dark chocolate chips like Lily’s brand
- 1 + tablespoon coconut oil or avocado oil
- In a large bowl, combine the almond flour, ground flaxseed, coconut flour, sweetener, pumpkin pie spice, and baking powder.
- Mix in the pumpkin puree, almond milk, and vanilla extract. Add the liquid monk fruit or stevia to taste, then add the eggs and whisk together. Allow the batter to thicken for a few minutes while you heat up your skillet.
- Heat a 10 inch or larger (or griddle) cast iron skillet on over medium heat. Once hot, add 1-1.5 teaspoons or so of oil to the pan and swirl it around (you can also use cooking spray).
- Spoon out two large or three medium dollops of batter onto the pan and flatten the pancakes slightly so they are uniform in height. Aim for them to be about 3-4 inches in diameter and anywhere from ¼-½ inch thick. Add a handful of chocolate chips to each pancake and gently press them into the batter.
- Reduce the heat to medium-low and allow them to cook for about 3 minutes on one side. When the edges have set, carefully flip the pancakes over and cook for an additional 2-3 minutes on the following side. Once the pancakes are cooked through, remove them from the pan and repeat with another teaspoon of oil and batter, until you’ve used up all of the batter.
- Top your pancakes with coconut flakes, chocolate chips, and/or your favorite low-carb syrup. They’d also be delicious with some drippy nut butter.