Keto Pumpkin Pancakes
Published September 7, 2019 • Updated March 1, 2026
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These fluffy low carb pumpkin pancakes are my Fall go-to. Four ingredients in a blender, pour onto a griddle, and you've got a stack that keeps my whole family full until lunch.
I’ve been making these since 2019, and they’re the pumpkin recipe I come back to every single Fall. The batter comes together in a blender (cream cheese, eggs, pumpkin puree, coconut flour), and the pancakes cook up with a tender, slightly custardy texture that tastes like pumpkin pie for breakfast. About 3g net carbs per serving, which is why I can eat these all season without thinking twice.
What I figured out early on is that coconut flour is the right choice here, not almond flour. I tested both multiple times. Almond flour burns on the griddle before the inside finishes cooking. Coconut flour gives you that golden brown color every time without a charred bottom. It’s the reason I switched and never went back.
The other thing that changed everything for me: letting the batter rest about 10 minutes after blending. The coconut flour hydrates and thickens, and the pancakes hold together so much better on the griddle. I didn’t do this for the first year I made these, and I wish someone had told me sooner.
Low heat matters more than anything else with this recipe. Every time a reader tells me the middles came out raw, it’s a heat problem. Reader Kim flagged it independently. Tyler asked about using a stovetop instead of a griddle. My answer is the same for both: medium-low, lower than you’d think. The edges need time to fully set before you flip, and that only happens if you’re patient.
If you like these, try my chocolate pancakes (same base, cocoa powder instead of pumpkin). For more of my pumpkin breakfast rotation, I also keep pumpkin granola and pumpkin bread in the weekly lineup during October and November.
How to make these pancakes
Key ingredients and substitutions
- Eggs. Three eggs give these their lift. They’re what makes the pancakes fluffy without any wheat flour.
- Cream cheese. With three eggs in the batter, you’d expect an eggy taste. I found that cream cheese completely neutralizes it and adds a richness that rounds out the pumpkin flavor. For a dairy-free version, skip the cream cheese and heavy cream, use full-fat coconut milk instead, and add an extra tablespoon of coconut flour to compensate. If you like dairy-free baking, my dairy-free chocolate chip muffins use a similar approach.
- Pumpkin puree. Use canned 100% pumpkin puree (not pumpkin pie filling). I grab mine from the baking aisle.
- Coconut flour. I specifically chose this over almond flour because almond flour burns before the inside cooks through. Coconut flour gets you that perfect golden color every time.
- Heavy cream. Adds richness and helps the batter blend smooth. Almond milk, coconut milk, or macadamia nut milk all work as substitutes.
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Ingredients
3 eggs -
4 oz cream cheese, softened
-
1/2 cup pumpkin puree
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1/2 cup coconut flour
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1/3 cup heavy whipping cream
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1/4 cup monkfruit, or other favorite sweetener
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2 teaspoons baking powder
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1 teaspoon pumpkin pie spice, optional
Step by Step Instructions
Step by Step Instructions
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 pancakes are easier to flip. Cook until the edges are set and a spatula can easily slip under the pancake.
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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Get My Macros + Recipes →Frequently Asked Questions
How many net carbs per serving?
My recipe comes out to about 3g net carbs per serving. I calculated this based on the coconut flour, pumpkin puree, and cream cheese amounts. The pumpkin adds a few carbs, but split across the whole batch, it's a small number per pancake.
Can I make these dairy-free?
I've tested this. Skip the cream cheese and heavy cream, use full-fat coconut milk instead, and add an extra tablespoon of coconut flour. The texture is slightly different (less custardy, a bit more cakey), but they still hold together and taste great. My family didn't notice the swap when I tried it.
Can I use almond flour instead of coconut flour?
I tried almond flour multiple times and stopped using it for this recipe. The problem is almond flour burns on the griddle before the inside finishes cooking, so you end up with charred bottoms and raw centers. Coconut flour gives you golden brown pancakes every time. If almond flour is all you have, use about 1/4 cup and cook on the lowest heat setting.
Can I make these in a waffle maker?
Reader Betsy made these in her mini Dash waffle maker and loved them. I tried it after reading her comment, and the batter works without any changes. Just pour enough to fill the waffle plates and cook until the steam stops. They come out crispy on the outside with a soft pumpkin center.
Should I let the batter rest before cooking?
I started doing this and it made a real difference. About 10 minutes after blending, the coconut flour hydrates and the batter thickens up. My pancakes hold together much better on the griddle when I let them rest. I think this also explains why some people have trouble with raw middles. Thicker batter spreads less and cooks more evenly.
How long do leftover pancakes keep in the fridge or freezer?
In my fridge, they last 4-5 days in an airtight container. In the freezer, I've kept them for up to 3 months with no texture issues. I flash-freeze them flat on a parchment-lined baking sheet first, then stack with parchment between each one and seal in a freezer bag. Reheat in the toaster or microwave.
Is pumpkin pie filling the same as pumpkin puree?
No, and I've seen people grab the wrong can (I almost did once myself). Pumpkin pie filling has added sugar and spices mixed in, which throws off the sweetness and carb count. You want 100% pure pumpkin puree. I find it in the baking aisle, usually right next to the pie filling. Check the ingredients list and make sure the only ingredient is pumpkin.
I basically only use almond flour and I'm out of coconut flour right now. Will a straight swap make the batter too loose, or can I adjust the ratio somehow?
I stopped using almond flour for this one specifically because it burns before the inside cooks through. Charred bottoms, raw centers every time. Coconut flour is what makes these work on a griddle.
How do you know when to flip? I always look for bubbles with regular pancakes but wasn't sure if coconut flour works the same way.
Coconut flour doesn't bubble the same way. Look for the edges to set and the surface to lose its shine, then peek under with a spatula. If it releases clean, flip it.
We've had so many snow days lately and this keeps coming to mind as the perfect morning recipe. I don't have an electric griddle though, just a regular nonstick pan. Does the heat control make a big difference or will these turn out okay on the stovetop?
Stovetop works fine. Keep it medium-low, lower than you'd think. High heat gives you a raw middle even when the outside looks done.
These were so tasty! I loved them! Definitely need to cook at a lower temperature, so the inside cooks well. Will make again!
Lower temp is the key with coconut flour. Try letting the batter rest 10 minutes after blending too - it hydrates and the inside cooks much more evenly.
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.
Mixer works fine for this batter. I tried the mini Dash version too and the edges get crispy in a way the pancakes don't.