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Keto Pumpkin Pancakes with Chocolate Chips

Published: · Updated: by · 1 Comment

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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!

stack of keto pumpkin pancakes with a drizzle of sugar-free maple syrup pouring down the front
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.

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Chef's note

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!

pumpkin pancakes in a cast-iron skillet

Ingredients in these Chocolate Chip Keto Pumpkin Pancakes

  • 1 ⅓ cup Bob's Red Mill Super-Fine Almond Flour
  • 2 tablespoons Bob's Red Mill Flaxseed Meal
  • 1 tablespoon Bobs' 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
  • 30g sugar-free dark chocolate chips (like Lily’s brand)
  • 1+ tablespoon coconut oil or avocado oil

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.

Ingredient substitutions

  • Almond flour: Replace with hazelnut or pecan flour for a slightly different flavor.
  • Ground flaxseed: You can replace it with an equal amount of chia seeds.
  • Coconut flour: You can replace it with 3 tablespoons of almond flour or another nut flour.
  • Sweetener: Any granulated or powdered low-carb sweetener can be used, such as erythritol, xylitol, or allulose.
  • Pumpkin pie spice: You can create your own blend by combining cinnamon, nutmeg, ginger, and cloves in the right proportions.
  • Almond milk: Feel free to substitute the almond milk with other dairy-free milk, like coconut or cashew milk.
  • Liquid monk fruit or liquid stevia: If you prefer a different sweetener, use other sugar-free syrups, like sugar-free maple syrup or yacon syrup.

Favorite Toppings

  • Whipped cream: Top your pancakes with a dollop of sugar-free whipped cream for an extra indulgent treat.
  • Chopped nuts: Sprinkle your pancakes with chopped pecans, walnuts, or almonds for added crunch and flavor.
  • Fresh berries: Adding a handful of fresh blueberries, raspberries, or blackberries can provide natural sweetness and color.
  • Sugar-free caramel sauce: Drizzle sugar-free caramel sauce on your pancakes for an irresistible finish.
  • Cinnamon butter: Combine softened butter with cinnamon and a pinch of low-carb sweetener for a delicious and flavorful spread.
pancakes stacked in skillet
pancakes on plate
pancake stack with a forkful being taken out

Cooking tools required

To make these delicious and fluffy Pancakes, you'll need the following kitchen tools:

  • Large mixing bowl
  • Whisk
  • Measuring cups and spoons
  • 10-inch or larger cast-iron skillet or griddle
  • Spatula for flipping the pancakes
  • Non-stick cooking spray or oil for greasing the pan

Tools substitute options

  • Skillet or griddle: If you don't have a cast iron skillet, use a non-stick frying pan or an electric griddle instead. Just adjust the heat accordingly to prevent the pancakes from burning.
  • Whisk: If you don't have a whisk, you can use a fork to mix the batter thoroughly. This may require more effort to ensure a smooth, lump-free mixture.
  • Spatula: If you don't have a spatula, you can use a flat-edged wooden spoon or a wide butter knife to flip the pancakes carefully. Be gentle to avoid breaking the pancakes.

How to make Keto Pumpkin Pancakes: step-by-step guide

Preparation steps

  1. Gather all ingredients: Make sure you have all the ingredients before starting the cooking process.
  2. Measure ingredients: Carefully measure each to ensure accurate quantities and better results. Use measuring cups and spoons for accuracy.
  3. Prepare cooking tools: Gather all the necessary cooking tools, such as a large bowl, whisk, skillet or griddle, spatula, and measuring cups and spoons.
  4. 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.
  5. 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.

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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:

  • Use unsweetened almond milk instead of regular milk to reduce the overall sugar content.
  • Choose fresh pumpkin for the recipe to turn out delicious.
  • Choose a natural favorite sweetener such as erythritol or stevia to avoid the potential negative effects of artificial sweeteners. 
  • Add a scoop of unflavored or vanilla protein powder to the batter for an extra boost of protein, which will help keep you full and satisfied for longer.
  • Instead of chocolate chips, you can add fresh berries like blueberries or raspberries for natural sweetness and added nutrients.
  • Top your pancakes with Greek yogurt or nut butter for added protein and healthy fats instead of traditional high-sugar syrup options.

Time-saving tips

  • Pre-mix the dry ingredients and store them in an airtight container. This way, you'll only need to add the wet ingredients when ready to make the pancakes.
  • Use pre-made jarred pumpkin pie spice instead of mixing your own if you're short on time.
  • Double the batch of batter and cook all the pancakes at once using a large griddle so you can serve them faster on a busy morning.

What can I prepare ahead of time?

  • Measure out and mix the dry ingredients and store them in an airtight container. This can be done a few days ahead, so you can cook when needed.
  • Pre-cook the pancakes and store them in the refrigerator for up to 3 days. Reheat them in the microwave or oven when you're ready to serve.
  • Prepare any toppings or sides you plan to serve with the pancakes, such as cooking bacon, slicing fruit, or making a low-carb syrup.

Storage and reheating instructions

Storage

  • Allow the leftover pumpkin pancakes to cool completely before storing them. Place a sheet of parchment paper between each pancake to prevent them from sticking together.
  • Store the leftovers in a freezer-safe container or ziplock bag, removing as much air as possible and retaining the moist texture.
  • Keep the pancakes in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Reheating

  • For refrigerated pancakes: Place the desired number on a microwave-safe plate, and heat them in the microwave for 30-60 seconds or until warm. Check at 30-second intervals to avoid overheating.
  • For frozen pancakes: You can either let them thaw in the refrigerator overnight or reheat them directly from frozen. To reheat frozen pancakes, place them on a microwave-safe plate and heat for about 1-2 minutes, checking at 30-second intervals. Alternatively, you can reheat them in a preheated oven at 350°F (175°C) for 8-10 minutes or until warm.
  • Warm a non-stick skillet over low heat and place the pancakes in a single layer if you prefer to reheat them on the stovetop. Cook for 1-2 minutes per side or until heated through.

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

Yes, it is acceptable for the keto diet in moderation. It is a low-carb, nutrient-rich vegetable that can be incorporated into various keto-friendly recipes.

It has a low glycemic index, meaning it is less likely to cause a rapid spike in blood sugar and insulin levels. However, individual food responses can vary, so it's essential to monitor your blood sugar levels and adjust your diet accordingly.

Check out these other Keto Pancake Recipes 👇

📖 Recipe

Keto Pumpkin Pancake stack being drizzled with sugar-free maple syrup

Keto Pumpkin Pancakes

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!
5 from 5 votes
Print Rate Pin Recipe
Servings: 6
Calories: 221kcal

Ingredients

Instructions

  • 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.

Nutrition

Nutrition Facts
Keto Pumpkin Pancakes
Amount Per Serving
Calories 221 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 3g19%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 82mg27%
Sodium 46mg2%
Potassium 162mg5%
Carbohydrates 12g4%
Fiber 7g29%
Sugar 2g2%
Protein 9g18%
Vitamin A 3297IU66%
Vitamin C 1mg1%
Calcium 116mg12%
Iron 2mg11%
*

Nutritional values are estimates only and do not include carbs from sugar alcohols.

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Reader Interactions

Comments

  1. Francy Moll says

    5 stars
    These are very good. Protein is high (9 Grams), and so many good for you ingredients. I did add an extra tablespoon of almond milk to make them a bit thinner. The batter was still very thick, but that was fine. Just make sure you spread them out when cooking. I actually had the heat in my skillet low about 325, and covered them with a piece of foil to get them cooked inside. .Filling and wonderful!

    Reply

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