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.
Ingredients in these Chocolate Chip Keto Pumpkin Pancakes
- 1 1/3 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
- 3/4 teaspoon pumpkin pie spice
- 1/2 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 flours
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 to create a gluten-like effect of binding.
How to make Keto pancakes
- 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.
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 a bit soft and moist on the inside when they’re fully cooked and will firm up as they cool.
- We don’t recommend mixing the chocolate chips into the batter as they tend to melt too much while the pancakes are cooking and burn in the pan. Adding the chocolate chips to the pancakes once they’re 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 in a skillet before enjoying 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.
Check out these other Keto Pancake Recipes 👇
Keto Pumpkin Pancakes
Ingredients
- 1 1/3 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
- 3/4 teaspoon pumpkin pie spice
- 1/2 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
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.
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!