Name: Keto Pumpkin Pancakes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Keto
Ingredients: 6 large eggs, room temperature; ½ cup (122.5g) pumpkin puree; ⅓ cup (60.7g) Swerve Brown; ¼ cup (56.8g) butter, melted; 1 tsp vanilla extract; ½ cup (55g) coconut flour; ⅓ cup (36g) unflavored whey or egg white protein powder; 2 tsp pumpkin pie spice; 1 tsp baking powder; ¼ tsp salt; Water or non-dairy milk, as needed; Oil for greasing the pan

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These Keto Pumpkin Pancakes are the perfect fall breakfast! Soft, fluffy, and infused with warm spices, they capture the essence of the season while keeping things low-carb. With just 3g net carbs per serving, you can enjoy a comforting breakfast without compromising your keto lifestyle.

Why You’ll Love This Recipe

If you’re craving a fall-inspired breakfast that’s both delicious and keto-friendly, these pumpkin pancakes are exactly what you need. Made with simple ingredients like pumpkin puree, coconut flour, and a sugar substitute, these pancakes are low in carbs but high in flavor. They’re perfectly fluffy, lightly spiced with pumpkin pie spice, and a fantastic way to start your day on a cozy note. Whether you’re serving them to guests or treating yourself, this recipe will quickly become a fall favorite!

Keto Pumpkin Pancakes

Ingredients

6 large eggs, room temperature
½ cup (122.5g) pumpkin puree
⅓ cup (60.7g) Swerve Brown (or other brown sugar substitute)
¼ cup (56.8g) butter, melted
1 tsp vanilla extract
½ cup (55g) coconut flour
⅓ cup (36g) unflavored whey or egg white protein powder
2 tsp pumpkin pie spice
1 tsp baking powder
¼ tsp salt
Water or non-dairy milk, as needed
Oil for greasing the pan

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Mix Wet Ingredients:

In a large bowl, whisk together the eggs, pumpkin puree, and brown sweetener until smooth. Stir in the melted butter and vanilla extract until fully combined.

2. Add Dry Ingredients:

Add the coconut flour, protein powder, pumpkin pie spice, baking powder, and salt to the wet mixture. Whisk everything together until well combined. If the batter is too thick, add a little water or non-dairy milk, a tablespoon at a time, until the desired pancake batter consistency forms.

3. Cook Pancakes:

Lightly oil a skillet or griddle and heat it over medium heat. Scoop two heaping tablespoons of the batter onto the skillet and spread it into a 4-inch round shape.

4. Flip & Finish:

Cook the pancake until the edges are set and the bottom is golden brown. Carefully flip and cook the other side until golden and cooked through. Repeat with the remaining batter.

5. Serve:

Serve the pancakes warm with your favorite low-carb toppings, such as sugar-free syrup, whipped cream, or a sprinkle of cinnamon.

Servings and Timing

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 16 pancakes
Net Carbs: 3g per serving

Variations

Add Chocolate Chips: For a little extra sweetness, add sugar-free chocolate chips to the batter for a pumpkin chocolate pancake twist.
Toppings: Top with keto-friendly whipped cream, a drizzle of sugar-free syrup, or a dollop of Greek yogurt for added flavor.
Spices: Adjust the spices to your preference! If you love cinnamon, add extra cinnamon to the batter for a more intense flavor.

Storage/Reheating

Storage: Store leftover pancakes in an airtight container in the fridge for up to 3 days.
Reheating: Reheat the pancakes in the microwave for 20–30 seconds or on a skillet over low heat until warmed through.

FAQs

Can I make these pancakes ahead of time?

Yes, you can make the pancakes ahead of time and store them in the fridge. Reheat them in the microwave or on the stovetop when ready to serve.

Can I use almond flour instead of coconut flour?

Coconut flour is highly absorbent, so it’s not a 1:1 swap for almond flour. If you want to substitute almond flour, you would need to adjust the amount. Try using about 1 ½ cups of almond flour instead of coconut flour, but keep in mind that the texture and consistency may vary.

Can I use a different sweetener instead of Swerve Brown?

Yes, you can use another keto-friendly sweetener like monk fruit sweetener, erythritol, or any brown sugar substitute you prefer. Adjust the sweetness to taste.

How do I make these pancakes fluffier?

For extra fluff, make sure to beat the eggs well before adding them to the batter. The protein powder also helps provide structure to the pancakes, so don’t skip it!

Can I freeze these pancakes?

Yes, you can freeze the pancakes. Stack them with parchment paper between each pancake and store them in an airtight container or freezer bag for up to 2–3 months. Reheat them in the toaster or microwave for a quick breakfast.

What can I serve with these pancakes?

Serve with sugar-free syrup, fresh berries, or a sprinkle of cinnamon and a few chopped nuts for added texture.

Can I use a different type of protein powder?

Yes, you can use any unflavored protein powder, such as collagen powder, pea protein, or whey protein. Just make sure it’s unflavored to avoid altering the taste of the pancakes.

Are these pancakes suitable for a dairy-free diet?

Yes, if you use non-dairy butter and a dairy-free protein powder, these pancakes can easily be made dairy-free.

Conclusion

These Keto Pumpkin Pancakes are the ultimate low-carb fall treat! With a soft, fluffy texture and rich pumpkin flavor, they’re a delicious way to enjoy a cozy breakfast without breaking your keto goals. With just 3g of net carbs per serving, they’re a great choice for a satisfying and indulgent breakfast or brunch. Serve them up with your favorite keto toppings and enjoy a warm, comforting start to your day!

Jessica

Keto Pumpkin Pancakes

Why You’ll Love This Recipe

Ingredients