These low carb pumpkin pancakes are the best keto breakfast you will ever make! They are made with real pumpkin and pumpkin pie spice!
Is Pumpkin Keto
Yes, pumpkin is a keto-friendly type of fruit. You just have to be careful with how much of it you eat at once.
One cup of pumpkin puree has 12.7g net carbs. I only used 1/3 cup of pumpkin puree in these pancakes, so it keeps you well within your macros.
Low Carb Pumpkin Pancakes
I have to admit, pumpkin is one of my favorite fall foods! Yes, I’m a sucker for all things pumpkin spice. If you enjoy pumpkin-flavored foods too, then you will really enjoy these pancakes. They are soft and fluffy (thanks to the pumpkin puree) and filled with vitamins and nutrients.
The almond flour boosts it with protein, there is essential beta-carotene in the pumpkin and even some B vitamins from the eggs. They will give you that energy boost you need in the morning (or afternoon if you eat them as a snack).
What To Eat With Pancakes
I like to enjoy these pancakes with a cup of coffee or tea in the morning. You can also enjoy them with a hearty keto breakfast skillet! These pancakes along with the sausage and eggs in the skillet will fill you up.
If you really want to enjoy a classic breakfast, make some keto French toast along with your pumpkin pancakes. Fry some bacon on the side and you have a breakfast everyone is going to love. Or, add some more fruit flavors by making some keto blueberry chaffles. They are super quick and taste amazing!
What Is In Pumpkin Pie Spice
I like to save myself time and just buy jarred pumpkin pie spice. It’s a combination of cinnamon, ginger, nutmeg, ground allspice, and cloves. If you want to make your own, The Pioneer Woman has a no-fail recipe that is perfect!
Almond Flour Pancakes
These almond flour pancakes are really easy to customize. In fact, you can place scrambled eggs and sausage on top and use the pancakes like a roll-up!
Or, add some sugar-free chocolate chips to the batter and make chocolate chip pumpkin pancakes. I also like to dust them with sugar-free Confectioner’s sugar substitute instead of using sugar-free maple syrup.
When you use almond flour for pancakes, make sure you do not use almond meal. Almond meal will make your pancakes taste grainy.
Can You Freeze Keto Pancakes
Yes, you can freeze keto pancakes and save them for later. I do not recommend freezing the batter. Instead, make the pancakes and then lay them in a single layer on a baking sheet.
Place the baking sheet in the freezer and flash freeze them. When all of your pancakes are frozen solid, place them in a freezer-safe resealable food storage bag. Keep them in the freezer for up to 6 months.
When you are ready to reheat them, either heat them back up in the microwave or use your toaster.
Low Carb Pumpkin Pancakes Recipe
The entire recipe for these low-carb pumpkin pancakes is in the printable recipe card just a little bit further down! First, I have some photos of each step so you can see how I made them. Don’t forget to pin this post to your keto breakfast ideas board on Pinterest so you can find it later!
Prep Time: 5 minutes
Cook Time: 6 minutes
Servings: 4
Ingredients:
Almond Flour
Baking Powder
Pumpkin Spice
Cinnamon
Eggs
Pumpkin Puree
Unsweetened Almond Milk
Sugar-Free Maple Syrup
Water
Instructions:
In a large bowl, whisk together eggs, pumpkin puree, almond milk and sugar-free maple syrup.
Add remaining dry ingredients and mix well, until you have a smooth texture.
If you would like a thinner batter, add 1-2 Tbsp of water.
Pour ¼-⅓ cup of batter on a skillet or griddle, over medium heat. Cook for approximately 3 minutes on each side or until they are golden brown.
Remove from the griddle and serve warm.
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Low-Carb Pumpkin Pancakes
These low-carb pumpkin pancakes are the best keto breakfast you will ever make! They are made with real pumpkin and pumpkin pie spice!
Ingredients
- 1 cup Almond Flour
- 1 tsp Baking Powder
- 2 tsp Pumpkin Pie Spice
- 1 tsp Cinnamon
- 4 large Eggs
- 1/3 cup Pumpkin Puree
- 1/4 cup Almond Milk unsweetened
- 1 tbsp Sugar-Free Maple Syrup
- 1 tbsp Water
Instructions
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In a large bowl, whisk together eggs, pumpkin puree, almond milk and sugar-free maple syrup.
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Add remaining dry ingredients and mix well, until you have a smooth texture.
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If you would like a thinner batter, add 1-2 Tbsp of water.
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Pour ¼-⅓ cup of batter on a skillet or griddle, over medium heat. Cook for approximately 3 minutes on each side or until they are golden brown.
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Remove from the griddle and serve warm.
Recipe Notes
Calories: 225 per serving
Net Carbs: 5 Net Carbs
The nutritional information for this recipe is calculated as a courtesy and is an approximate only. I cannot guarantee the accuracy of the nutritional information for any recipes on this site.
Keto Breakfast Ideas
If you enjoyed these low-carb pumpkin pancakes, then you will enjoy these keto breakfast ideas next! They are some of my favorites.