Low Carb Pumpkin Pancake Recipe
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 full of pumpkin flavor. The best part is they 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.
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 cannced vegetable section in most grocery stores. Make sure you buy 100% pumpkin puree and the pumpkin pie filling. Canned pumpkin pie filling contains additional sugar and flavors.
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.
Cooking Low Carb Pumpkin 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.
Keto Pumpkin Pancakes Storage and Meal Prep
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.
Low Carb Pumpkin Pancakes Toppings and Variations
Keto Pumpkin pancakes are delicious when topped with the following:
- Sugar Free Syrup – my favorite keto approved syrup is by ChocZero. They have many flavors to choose from. Maple Vanilla is my favorite.
- Whipped Cream
- Pumpkin Pie Spice
- Coconut Chips
- Sugar Free Chocolate Chips
- Almond butter or other nut butters