Keto Pumpkin Pancakes with Almond Flour

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Add a little fall flavor back to your life with these Keto Pumpkin Pancakes that are made with almond flour and turn out fluffy and light.

» These pumpkin muffins with walnut crumble and keto pumpkin bread are great for brunch as well.

Keto Pumpkin Pancake with Almond Flour

Pancakes don’t have to be completely stricken from your keto lifestyle. In fact, you can still make and enjoy light and fluffy pancakes made with almond flour. Add a little pumpkin for a delicious fall brunch.

I don’t make pancakes very often, but once in a while it’s nice to have them. The first time I made pancakes with almond flour, I had no idea they’d turn out this good. They rise well and are very fluffy.

The only difference between these and regular pancakes is one that I’ve come to expect from almond flour. The texture is more mealy, because the almond flour isn’t as finely ground as white flour.

If you can handle that difference, you’re all set! I use keto maple syrup from Wholesome Yum for the topping, along with a little butter or whipped cream for garnish, and a dusting of freshly ground nutmeg.

I use almond flour from Wholesome Yum. It can be ordered directly through this link. It’s the perfect consistency for almond flour and is specially designed for keto cooking. It’s blanched finely ground almond flour has the best texture for keto baking.

What Pumpkin to Use

You can use freshly baked pumpkin, if you’re so inclined. Around Halloween, I usually have a few baking pumpkins around.

It’s perfectly fine to use pumpkin puree from a can, too. Make sure not to use pumpkin pie filling in a can (it contains sugar).

What Sugar Substitute to Use

I use allulose as a sugar substitute. You can use Swerve, monkfruit, Erythritol or Xylitol. It’s really up to you. The reason I use allulose is because it’s a no calorie no carb sweetener like erythritol, but it doesn’t have the cooling effect. I get allulose directly through Wholesome Yum. I think you’ll really like it, especially if you also don’t like the cooling effect.

Wholesome Yum - Clean Keto Foods
Learn more about low-carb sweeteners and conversion here.

How to Make Keto Pumpkin Pancakes

Mix all the ingredients for the batter together in a bowl. Let it stand for a few minutes to thicken up. It shouldn’t be runny, but it should still be pourable.

Heat your skillet over medium heat. Rub a small amount of oil onto the pan, or spray with cooking spray.

Add a scoop of batter to the skillet. To make 8 pancakes, you will use slightly less than 1/4 cup of batter per pancake. You can make them smaller or larger, depending on your preference. I like to make a stack of pancakes, so I make them smaller.

Keto pancakes cook up just like regular pancakes. They will get a little dry around the edges and start to form a few bubbles in the center. That’s how you know they are ready to be flipped over. It takes about 3 minutes per side.

If you notice that the pancakes are a little too dark when you flip them, the heat is up too high. Lower the heat slightly so you can cook them longer.

The pumpkin does add an extra element of wetness, so they need to cook a bit longer than you might think.

Serving size is 2-3 pancakes, depending on what size you make them. Top them with a bit of butter and some keto maple syrup. You can serve them with a side of bacon. Perfect breakfast!

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Keto Pumpkin Pancakes

Add a little fall flavor back to your life with these Keto Pumpkin Pancakes that are made with almond flour and turn out fluffy and light.
5 from 8 votes
Print Rate
Course: Breakfast
Cuisine: American
Keyword: Almond Flour, Pumpkin
Prep Time: 5 mins
Cook Time: 6 mins
Total Time: 11 mins
Servings: 4 Servings
Calories: 200kcal
Author: Laura


  • 1/2 cup almond flour
  • 2 tbsp coconut flour
  • 1 tbsp pumpkin pie spice
  • 1/2 tsp baking powder
  • 1 tbsp granulated allulose
  • 2 tbsp pumpkin puree
  • 3 large eggs
  • 1/4 cup cream


  • Mix all ingredients together in a bowl. Allow to sit for 5 minutes. If too thick to pour, add a small amount of cream.
  • Heat a flat skillet over medium heat. Rub the pan with a light layer of oil or cooking spray.
  • When hot, add a scoop of batter and flatten with the back of a spoon. Cook for 2-3 minutes per side. Once the edges start to look dry, flip over the pancake and cook for an additional 2 minutes.


Calories: 200kcal | Carbohydrates: 7g | Protein: 8g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 143mg | Sodium: 122mg | Potassium: 81mg | Fiber: 3g | Sugar: 1g | Vitamin A: 1564IU | Vitamin C: 1mg | Calcium: 101mg | Iron: 2mg

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

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Keto Pumpkin Pancake with Almond Flour
Keto Pumpkin Pancakes with Almond Flour

8 thoughts on “Keto Pumpkin Pancakes with Almond Flour

  1. Kathryn Donangelo says:

    5 stars
    These pancakes are so delicious, fluffy, easy and healthy! Love how they are made with almond flour- making these as many more times as I can for Fall!

  2. Luci says:

    5 stars
    These keto pumpkin pancakes are delicious! I love how fluffy and easy they were to cook! They’re the perfect fall breakfast!

  3. rika says:

    5 stars
    My husband is going to love these pancakes! He is really into keto and a big fan of pumpkin flavor.

  4. Emmeline says:

    5 stars
    Love the idea of pumpkin pancakes! Can I make this with regular flour? I don’t have any almond flour and would love to not have to get a bag just for one recipe!

  5. Ali - We Made This Life says:

    5 stars
    I think these sound so tasty! I’m in the UK, would almond flour be the same as ground almonds? Thanks!

    • Laura says:

      Hi Ali. I’m in the UK also. I use blanched almond flour from some brands, and ground almonds from other (like Waitrose). They’re the same.

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