When fall mornings call for cozy breakfasts, try these Keto Pumpkin Pancakes. With pillowy soft texture and flavorful fall spices, these autumn treats will warm you right up. And no need to worry about carbs or gluten: we use almond flour and keto-friendly ingredients to make these special cakes low-carb, gluten-free, and delicious. Dive right in!

Jump to:
- Preparation And Cooking Overview
- Chef's note
- Ingredients For This Keto Pumpkin Pancakes Recipe
- Additional Ingredients
- Ingredient Substitutions
- Cooking Tools Required
- Tools Substitute Options
- How To Make Keto Pumpkin Donuts: Step-By-Step Guide
- Cooking methods
- What To Serve With Keto Pumpkin Pancakes?
- How to make it healthier
- What Can I Prepare Ahead Of Time?
- Storage And Reheating Instructions
- Recipe Wrap-Up And Conclusion
- Frequently asked questions
- 📖 Recipe
Preparation And Cooking Overview
Our keto pancakes are incredibly simple and quick to prepare. Start by whisking the dry ingredients in one bowl and the wet ingredients in another. Gently mix them, then pour the batter into a hot-oiled skillet. Cook over medium heat, and have fluffy pancakes ready in under 30 minutes.
Chef's note
If you are a busy bee and find it challenging to make a healthy breakfast every morning, double the ingredients in this recipe and make an extra batch. These pancakes freeze and reheat well. You can have a quick keto breakfast ready whenever you need it.


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Ingredients For This Keto Pumpkin Pancakes Recipe
Here are all the ingredients you need to make low-carb pumpkin pancakes at home:
Additional Ingredients
Ingredient Substitutions
Cooking Tools Required
Tools Substitute Options
How To Make Keto Pumpkin Donuts: Step-By-Step Guide
Cooking methods
Cooking instructions
- Preheat your cast-iron skillet over medium heat.
- In a large bowl, mix the almond flour, coconut flour, pumpkin pie spice, baking powder, and sea salt.
- In a separate bowl, whisk eggs, pumpkin puree, almond milk, melted coconut oil, vanilla extract, and erythritol until smooth.
- Finally, combine the wet ingredients with the dry mixture, stirring until just mixed.
- Grease the preheated skillet with a small amount of coconut oil.
- Pour about ¼ cup of batter onto the skillet for each pancake, spreading it slightly with the back of a spoon.
- Cook for 2-3 minutes or until bubbles form on the surface and the edges are set. Flip and cook for an additional 2-3 minutes until golden brown.
- Transfer the golden pancakes to a plate and keep warm. Repeat with the remaining batter.
Chef's pro tip
Remember the pancake batter should be thick but pourable; if it feels too thick, add a little more almond milk until it reaches a pourable consistency. Also, make sure your skillet isn’t too hot. Or else, the pancakes will brown quickly without fully cooking through. A medium, steady heat will give you perfectly fluffy pancakes every time!
What To Serve With Keto Pumpkin Pancakes?
How to make it healthier
What Can I Prepare Ahead Of Time?
Storage And Reheating Instructions
Storage tips
Reheating best practice
Recipe Wrap-Up And Conclusion
Whether you are looking for the easiest breakfast recipe or want to make the best of the pumpkin season, these Keto Pumpkin Pancakes are here to serve. They are not just delicious but healthy, gluten-free, sugar-free, and great for meal prep. So give this recipe a try and enjoy them with your favorite keto-friendly toppings and make every morning feel like a special occasion.
Frequently asked questions
📖 Recipe

Keto Pumpkin Pancakes
Ingredients
- 1 cup almond flour
- ¼ cup coconut flour
- 2 tablespoons erythritol
- 1 tablespoon pumpkin pie spice
- 1 teaspoon baking powder
- ¼ teaspoon sea salt
- 3 large eggs
- ½ cup unsweetened pumpkin puree
- ½ cup unsweetened almond milk
- 2 tablespoons melted coconut oil
- 1 teaspoon vanilla extract
Instructions
- Preheat your cast-iron skillet over medium heat.
- In a large bowl, mix the almond flour, coconut flour, pumpkin pie spice, baking powder, and sea salt.
- In a separate bowl, whisk eggs, pumpkin puree, almond milk, melted coconut oil, vanilla extract, and erythritol until smooth.
- Finally, combine the wet ingredients with the dry mixture, stirring until just mixed.
- Grease the preheated skillet with a small amount of coconut oil.
- Pour about ¼ cup of batter onto the skillet for each pancake, spreading it slightly with the back of a spoon.
- Cook for 2-3 minutes or until bubbles form on the surface and the edges are set. Flip and cook for an additional 2-3 minutes until golden brown.
- Transfer the golden pancakes to a plate and keep warm. Repeat with the remaining batter.
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