Keto Pumpkin Spice Pancakes
The weather is cooling down, the leaves are falling, and that means it’s time to break out the pumpkin recipes! Pumpkin is decently low in carbs like its squash relatives, so unlike a lot of other fall and winter recipes, ketoers don’t have to miss out. These keto pumpkin spice pancakes are made by adding pureed pumpkin to my standard keto cream cheese pancake recipe. The result is fluffy, flavorful pancakes that are the perfect warming breakfast on a chilly fall morning.
To save a little time (and make them extra fluffy), I like prepping my keto pumpkin spice pancake batter in the blender. It’s easier than mixing by hand, keeps the batter smooth, and incorporates more air so they don’t fall flat while cooking. You can get similar results by hand, but you’ll want to make sure your cream cheese is fully softened ahead of time. Either way, the batter should only take a few minutes to whip up.
I usually use a nonstick electric griddle to make keto pancakes. It lets me work in larger batches and get more consistent results since I can directly control the temperature. You can also use a nonstick skillet or griddle on the stove over medium low heat. You’ll know the pan is hot enough when a drop of water splashed on the surface sizzles immediately. If you’re worried about sticking, lightly grease with coconut oil. A wide silicone pancake turner also makes flipping easier.
You can serve these keto pumpkin spice pancakes with your favorite classic pancake toppings like butter, sugar free syrup, or whipped cream. To really lean into the fall flavors, add keto candied pecans or pumpkin spiced butter.
Looking for more keto breakfast recipes? You might also enjoy:
- Keto Pumpkin Spice Doughnuts
- Cinnamon Keto French Toast Sticks
- Keto Coffee Cake Muffins
- Almond Flour Keto Drop Biscuits
- Keto Protein “Oatmeal”
Keto Pumpkin Spice Pancakes
Ingredients
- 4 ounces cream cheese softened
- 4 large eggs
- 1/4 cup pumpkin puree
- 1.5 tsp vanilla extract
- 1/4 cup coconut flour
- 2 tbsp granulated Lakanto Golden or other keto sweetener
- 1.5 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp pumpkin spice
- 1/2 tsp ground cinnamon
Instructions
- Combine dry ingredients: coconut flour, sweetener, baking powder, baking soda, cinnamon, and pumpkin spice.
- Separately, beat together cream cheese and eggs until smoothsee note. Add pumpkin and vanilla, and beat again until well combined.
- Add dry ingredients to wet, and mix until well combined. Allow to rest for 60-90 seconds to thicken.
- Preheat a nonstick electric griddle to about 300F, or heat a nonstick skillet over medium low heat. Lightly coat with coconut oil if needed.
- Using about 1/4C batter per pancake, cook for about 3 minutes or until edges or set and the surface begins to bubble. Carefully flip pancakes, and cook for an additional 1.5-2 minutes, or until cooked through. Repeat with remaining batter.
- Serve warm, topped with butter, sugar free syrup, chopped pecans, cinnamon, and/or whipped cream.
Notes
- For maximum fluffiness, use a blender to combine the wet ingredients. Blend together the cream cheese and eggs until smooth, then add the pumpkin and vanilla and blend again.
- Be sure to use unsweetened pumpkin puree for these keto pumpkin spice pancakes, not "pumpkin pie filling" or mix which has sugar and spices added.
- Add an additional boost of flavor by substituting 1/2 tsp of the vanilla extract for maple or pumpkin spice extract.
Nutrition
