These keto pumpkin pancakes are made with coconut flour and warm spices. A delicious and filling breakfast for Fall with just 2g net carbs per pancake. Enjoy these low carb and gluten-free pancakes for breakfast or brunch.
Pumpkin pancakes made with coconut flour are moist with a firm texture and easy to make. We have been making this recipe for years and they never disappoint.
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KETO PUMPKIN PANCAKE INGREDIENTS
For the pumpkin puree you can used unsweetened canned or make your own. We don't use baking powder in this recipe but it can be added. It adds a slight lift but because of the density of the pumpkin puree it does not lift the pancake mixture that much.
- Pumpkin Puree - this adds moisture and flavour to the pancakes. We used canned pumpkin puree. Check the sugar content on the label.
- Coconut flour - One of my favourite low carb flours but it can be swapped with almond flour.
- Pumpkin Pie Spice - Make your own or use store bought
- Low Carb Sweetener - We used powdered monk fruit sweetener for this recipe but any other low carb sweetener, granular or sweetener can be used.
- Coconut milk - Almond milk can be substituted.
- Eggs - room temperature works better.
- Coconut Oil - Avocado or olive oil can be used but may give a different taste.
HOW TO MAKE KETO PUMPKIN PANCAKES
These easy keto pumpkin pancake can be cooked in a pancake maker or on the stove. Either way they are the perfect breakfast for Fall.
This keto coconut flour pancakes recipe makes 4 small pancakes.
In 2 separate bowls, mix the wet and dry pancake ingredients
Mix the dry and wet ingredients together
Cook the pancakes in a Dash mini maker or in a skillet.
Serve with whipped cream or sugar free syrup
USING A DASH MINI PANCAKE MAKER
Originally we cooked these low carb pumpkin pancakes in a larger pan but now have been making them in a dash mini griddle maker as it ensures an even shape and thickness.
It's easy to use and cleans easily. Plus I like the neatness of the pancake shapes. We purchased ours from Amazon.
CAN THESE PUMPKIN PANCAKES BE FROZEN?
You can make these pancakes ahead and freeze or even freeze any leftovers. To freeze, place them in an airtight container, with squares of parchment paper in between each one to prevent sticking.
Freeze for up to 3 months and defrost in the fridge before reheating.
You can enjoy these keto pumpkin pancakes as per the recipe card or add your own additions. Try them with
- Sugar free chocolate chips
- Chopped pecan nuts
- Chopped walnuts
- Toasted coconut
- Vanilla extract - adds to the sweetness
MORE KETO PANCAKE RECIPES
Enjoy low carb pancakes for breakfast, brunch or even dessert.
This recipe was originally posted in October 2011. The photos and content have been updated but the recipe remains the same.
- 2 large eggs
- 6 tablespoons pumpkin puree
- 2 tablespoons coconut milk
- 2 teaspoons coconut oil
Pumpkin Spice Mix
- ½ teaspoon cinnamon
- ¼ teaspoon ginger ground
- ⅛ teaspoon allspice ground
To Cook Pancakes
- 2 tablespoons butter for frying
- Mix the wet ingredients with the pumpkin spice mixture in one large mixing bowl
- In another mixing bowl, add the dry ingredients and stir to combine.
- Combine the wet and dry ingredients and whisk until there are no lumps.
Cook in a pan
- Melt ½ teaspoon butter in a frying pan and pour a small amount of the batter in the pan, spreading out in a circle. Cook until bubbles appear around the sides.
- Flip over gently and cook on the other side.
- Repeat and use the remaining batter.
- Slater with your topping of choice, eat and enjoy!
Cook Pancakes in Mini Dash Griddle
- Preheat the mini dash griddle as per manufacturers instructions.
- Lightly spray the griddle with cooking spray.
- Spoon the pumpkin pancake mixture into the griddle, close it and cook for 3-5 minutes until cooked through.
- Serve with whipped cream or sugar-free maple syrup