Keto Pumpkin Pancakes

Prep: 1 min Cook: 10 min Total: 11 min Servings: 8
Annie Lampella @ Ketofocus

By Annie Lampella, Pharm.D.

Published September 7, 2019 • Updated October 6, 2022

Celebrate pumpkin season with these fluffy low-carb pancakes filled with pumpkin flavor

Reader Rating
4.8 Stars (10 Reviews)
EasyKid Friendly

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The best way to start off an Autumn morning is with keto pumpkin pancakes. As the weather turns, these Fall flavored pancakes are fluffy, scrumptious and will keep you full all morning long.

Pumpkin spice everything season has arrived! So let’s celebrate by starting off the morning with some keto pumpkin pancakes! These low-carb pancakes are fluffy and filled with pumpkin flavor. These hot cakes have the same amazing spongy texture as my basic keto pancake recipe, but just pumpkin flavored. So grab yourself a sugar free pumpkin spice latte and grab a skillet. The best part is these coconut flour pancakes are easy to make. Just add all of your ingredients to a blender, mix and pour out your pancakes! Perfect for busy Fall mornings when the kids or yourself are hustling off back to school.

How to make keto pumpkin pancakes

  1. Add ingredients to a blender or food processor – eggs, cream cheese, pumpkin puree, coconut flour, heavy cream, sweetener and baking powder.
  2. Blend until smooth.
  3. Pour pancake batter onto a non-stick skillet or griddle coated with butter or coconut oil. Cook until your fluffy pancakes are golden brown.
  4. Top with sugar free maple syrup or whipped cream dusted with pumpkin pie spice.
a bite of pancake on a fork

Key ingredients & substitutions

  • Eggs – The main ingredient that helps to makes these keto pancakes fluffy.
  • Cream cheese – Since this keto pumpkin pancake recipe uses three eggs, they might taste eggy. To neutralize that flavor, we add cream cheese.
  • Pumpkin puree – Can use canned or fresh pumpkin.
  • Coconut flour – The keto flour to give these structure. Coconut flour is preferred as almond flour tends to burn easily. Using coconut flour will yield a perfect golden brown pancake.
  • Heavy cream – Use for flavor and as a liquid to mix the pancake batter. Nut milks like almond milk, coconut milk or macadamia nut milk can be substituted.
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Keto Pumpkin Pancakes

4.8 (10) Prep 1m Cook 10m Total 11m 8 servings

Ingredients

  • 3 eggs
  • 4 oz cream cheese, softened
  • 1/2 cup pumpkin puree
  • 1/2 cup coconut flour
  • 1/3 cup heavy whipping cream
  • 1/4 cup monkfruit, or other favorite sweetener
  • 2 teaspoons baking powder
  • 1 teaspoon pumpkin pie spice, optional

Step by Step Instructions

Step by Step Instructions

1
Add ingredients

Add all ingredients to a blender.

pancake ingredients in a blender
2
Blend until smooth

Blend ingredients until combined and smooth.

pumpkin batter blended together
3
Pour it

Pour pumpkin pancake batter onto a preheated electric griddle or skillet set to low heat. Pour enough batter to make a pancake about 3 inches in diameter. Smaller keto pancakes are easier to flip. Cook until the edges are set and a spatula can easily slip under the pancake.

keto pancakes cooking on an electric griddle
4
Flip pancakes

Flip each pancake once the edges are set and continue cooking for another 3 minutes.

flip keto pumpkin pancakes
Nutrition Per Serving
146 Calories
11.9g Fat
4.4g Protein
2.2g Net Carbs
5.1g Total Carbs
8 Servings
Nutrition disclaimer

The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.

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pumpkin pancakes stacked on a plate with pecans, coconut and butter

Is pumpkin keto?

Although pumpkin does have a higher carbohydrate level compared to many other vegetables, it is considered keto approved in small amounts. In this recipe, we use just enough pumpkin to keep the carb count low and to maximize the quintessential flavor of Autumn. Pumpkin has many nutritional benefits since it is high in Vitamin A and antioxidants. It is also may protect your eyesight due to all the nutrients it provides. The pumpkin used in this recipe is pumpkin puree. You can find it in the baking aisle or canned vegetable section in most grocery stores. Make sure you buy 100% pumpkin puree and not the pumpkin pie filling.
syrup dripping down from a large pancake stack

Mixing the pumpkin pancake batter

The easiest way to combine all the ingredients for the pumpkin pancakes is to mix them using a blender. Since this recipe contains cream cheese, it can be time consuming to produce a smooth batter. Even though it is softened, the cream cheese in mixture can yield a lumpy batter if not beat until smooth. If you have a high powered blender like a BlendTec or Vitamix, the pancake batter comes together quickly. If you don’t have a blender, you can still make keto pumpkin pancakes. Use an electric mixture to combine the ingredients until smooth. Ideally, add the cream cheese, pumpkin and heavy cream first. Beat until smooth, then add in the eggs and followed by the dry ingredients. This will ensure the pumpkin batter is lump free and smooth while decreasing the risk of over mixing.

Tips for cooking perfect keto pancakes

Keto pancakes an be difficult to flip because they lack gluten containing flour. Gluten creates an elastic network to hold pancakes together. In this keto pancake recipe, we rely on the cream cheese to give the batter elasticity to keep the pancakes together. Since low-carb cream cheese pancakes are delicate, I recommend pouring out the pancake batter to form a 3 inch pancake. Small pancakes are easier to flip. If you still find these pancakes difficult to cook, consider adding ½ teaspoon of xanthan gum which would serve as a binder if you are looking for bigger pancakes. Since low-carb pancakes are delicate when cooking, I recommend using a griddle to cook cream cheese keto pancakes because a griddle will produce more consistent heat to allow for even cooking. You can use a non stick skillet too. Make sure that you preheat the skillet and have your burner set to low or low medium so the pancakes don’t over cook on the bottom before they are ready to flip. You want the pumpkin pancakes to cook longer on the first side at a low heat so the pancake batter has time to set around the edges and you can easily slide a spatula under the pancake. This will make it easier to flip.
close up of a stack of pumpkin pancake with an orange pumpkin in the backgroun

Storage information & meal prep instructions

Pumpkin pancakes can be made ahead of time and frozen to use later on in the week. When freezing keto pancakes, it’s important to keep them from sticking together. Place a piece of parchment paper in between each pancake, wrap the bundle in plastic wrap and store in a freezer safe bag. To defrost, place on your kitchen counter or in the refrigerator the night before. To heat up, pop the pancakes in the toaster or the microwave to heat up.

Toppings & variations

Keto pumpkin pancakes are delicious when topped with the following:
  • Butter
  • Sugar free syrup
  • Whipped cream
  • Pumpkin pie spice
  • Pecans
  • Coconut chips
  • Sugar free chocolate chips
  • Almond butter or other nut butters
Keto Pumpkin Pancakes

Frequently Asked Questions

Is pumpkin pie filling the same as pumpkin puree?

No, they are different. Pumpkin pie filling tends to be filled with sugar and pumpkin spice.

Can I add pumpkin pie spices?

Yes, it's not necessary as these pumpkin pancakes have plenty of flavoring but you can add pumpkin pie flavoring or spices if desired. Use 1 teaspoon.

My pancakes aren't done in the middle. What did I do wrong?

It sounds like your griddle was too hot. Lower the heat and cook longer.

About the Author
Annie Lampella, Pharm.D.

Annie Lampella, Pharm.D.

Annie is a Doctor of Pharmacy, mom, and the recipe creator behind KetoFocus. With a B.S. in Genetics from UC Davis, she has over 14 years of experience developing family-friendly keto recipes based on the science of human metabolism.

Learn more about Annie View My Cookbook

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3 Comments

  1. These turned out really fluffy and satisfying. I used a pan instead of a griddle but they still cooked pretty evenly. Loved the hit of pumpkin spice. Great low carb breakfast option.

    Reply

  2. These were so tasty! I loved them! Definitely need to cook at a lower temperature, so the inside cooks well. Will make again!

    Reply

  3. OMG these are so good! I added a little bit of pumpkin pie spice to mine. I mixed mine with an electric mixer, rather than in my blender. Made mini waffles with my mini dash waffle makers. Will definitely make again and again. Thank you for the recipe.

    Reply

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