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    Home / Keto Pumpkin Pancakes Recipe

    Keto Pumpkin Pancakes Recipe

    Dom Lorenzo
    by Dom Lorenzo
    Updated: Jul 7,2025
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    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!

    A stack of golden pancakes served on a grey plate.
    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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    • Prep Time: 10 minutes
    • Cooking Time: 15 minutes
    • Total Time: 25 Minutes
    • Difficulty Level: Easy
    • Recipe Makes 12 Servings

    Ingredients For This Keto Pumpkin Pancakes Recipe

    Here are all the ingredients you need to make low-carb pumpkin pancakes at home:  

    • 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

    Additional Ingredients

    • Sugar-free chocolate chips: If you think pumpkin pancakes without chocolate chips are too boring, fold some sugar-free chips into the pancake batter. Alternatively, check out our pumpkin pancake recipe with chocolate chips.
    • Cinnamon or nutmeg: Add ½ teaspoon of cinnamon or nutmeg powder to the dry ingredients to increase the warmth of your pumpkin pie spice.

    Ingredient Substitutions

    • Almond flour: Replace almond flour with finely ground sunflower seed flour if you need a nut-free variation of these keto pancakes. 
    • Erythritol: Not a fan of erythritol? Swap it with monk fruit sweetener or stevia, adjusting the amount to taste.

    Cooking Tools Required

    • Measuring cups and spoons
    • Mixing bowls
    • Whisk
    • Spatula
    • Cast iron skillet or griddle

    Tools Substitute Options

    • Cast iron skillet: Instead of a cast iron skillet, use a non-stick skillet to cook the pancakes.  

    How To Make Keto Pumpkin Donuts: Step-By-Step Guide

    Cooking methods

    • Pan-frying

    Cooking instructions

    1. Preheat your cast-iron skillet over medium heat.
    2. In a large bowl, mix the almond flour, coconut flour, pumpkin pie spice, baking powder, and sea salt.
    3. In a separate bowl, whisk eggs, pumpkin puree, almond milk, melted coconut oil, vanilla extract, and erythritol until smooth.
    4. Finally, combine the wet ingredients with the dry mixture, stirring until just mixed. 
    5. Grease the preheated skillet with a small amount of coconut oil.
    6. Pour about ¼ cup of batter onto the skillet for each pancake, spreading it slightly with the back of a spoon.
    7. 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.
    8. 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?

    • Serve the pumpkin pancakes warm with a dollop of keto-friendly whipped cream on top. Alternatively, drizzle sugar-free keto maple syrup for the best match. 
    • Pair them with crispy bacon or sausage for a complete breakfast. If pairing with bacon, save the bacon fat beforehand and use it to cook the pancakes. It adds extra flavor! 

    How to make it healthier

    • Use homemade pumpkin puree: Instead of buying canned pumpkin puree or the regular pumpkin pie filling from the store, make pumpkin puree at home from scratch.
    • Add fiber: Stir 1 tablespoon of ground flaxseed into the pancake batter for an extra fiber boost.

    What Can I Prepare Ahead Of Time?

    • Pumpkin Puree: If using fresh pumpkin, prepare the puree in advance by roasting half a pie pumpkin at 350°F for 45-60 minutes and blending the flesh. Store the puree in the refrigerator for up to 4-6 days.

    Storage And Reheating Instructions

    Storage tips

    • Refrigerator: Store the leftover pumpkin pancakes in an airtight container. They will keep for 4-5 days.
    • Freezer: Layer pancakes with parchment paper between each one and freeze them in a zip-lock bag. They will remain fresh for up to 1 month.

    Reheating best practice

    • Warm the pancakes in the microwave for 20-30 seconds or until heated through.

    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

    Yes, pumpkin can be part of a keto diet in moderation. While it contains some carbs, it's relatively low in net carbs compared to other vegetables.

    Omitting the coconut flour from the recipe will make the batter too thin and it might easily spread through the pan while cooking. So we recommend to keep it for the best results. 

    Since we use raw eggs, it's best not to store the pancake batter in the refrigerator for the whole day. The safest bet would be less than 4 hours.

    Pumpkin pancakes made with traditional ingredients have around 16-18g of carbs per pancake. In a keto-friendly version, the carbs are significantly reduced to about 3-4g net carbs per pancake, thanks to low-carb alternatives like almond flour and erythritol.

    Yes, you can freeze keto pancakes. Layer them with parchment paper between each pancake and store them in a zip-lock bag. They’ll stay fresh for up to a month. 

    📖 Recipe

    A stack of golden pancakes served on a grey plate.

    Keto Pumpkin Pancakes

    These Keto Pumpkin Pancakes offer a cozy, low-carb, and gluten-free breakfast option packed with fall spices and easy meal prep, perfect for staying on track with your keto goals.
    No ratings yet
    Print Rate Pin Recipe
    Course: Breakfast
    Cuisine: American
    Keyword: 30-minute, Pumpkin Recipe
    Prep Time: 10 minutes minutes
    Cook Time: 15 minutes minutes
    Total Time: 25 minutes minutes
    Servings: 12
    Calories: 108kcal

    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.

    Nutrition

    Nutrition Facts
    Keto Pumpkin Pancakes
    Amount Per Serving
    Calories 108 Calories from Fat 81
    % Daily Value*
    Fat 9g14%
    Saturated Fat 3g19%
    Trans Fat 0.004g
    Polyunsaturated Fat 0.3g
    Monounsaturated Fat 1g
    Cholesterol 41mg14%
    Sodium 84mg4%
    Potassium 74mg2%
    Carbohydrates 5g2%
    Fiber 2g8%
    Sugar 1g1%
    Protein 4g8%
    Vitamin A 1649IU33%
    Vitamin C 1mg1%
    Calcium 59mg6%
    Iron 1mg6%
    *

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

    # Hashtag with us!Don't forget to mention @castiron_keto or tag #castironketo on Instagram with your creations! We love seeing what you're making.
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