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 are great for brunch. Also try these Keto/Low Carb Breakfast Ideas.

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 WholesomeYum, which you can buy directly through that link (it’s our affiliate link). It’s the best almond flour I’ve found. It’s a blanched finely ground almond flour with a great texture and flavor, with just 2 grams or net carbs per serving.

Pumpkin Pancakes

Ingredients You’ll Need

Typical baking ingredients here on the list. Here’s what you will need.

  • Almond and coconut flour – This recipe uses a mix of almond flour and coconut flour. Both of these flours are needed to get the right consistency and texture, so I don’t recommend substituting with any other flour.
  • Pumpkin pie spice
  • Baking powder
  • Granulated sugar substitute – 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. 
  • Pumpkin puree – You can use freshly baked pumpkin, if you’re so inclined. 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).
  • Eggs
  • Cream

What Pumpkin to Use

A pumpkin with the top cut off

You can use freshly baked pumpkin, if you’re so inclined. Around Halloween, I usually have a few baking pumpkins around. Try cooking a whole pumpkin in the Instant Pot and see how quick and easy it is.

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!

Frequently Asked Questions

Is pumpkin allowed on a keto diet?

Yes, pumpkin has a low total number of carbs and a healthy amount of fiber. One cup of cooked pumpkin contains 10.6 grams total carbs and 7.9 grams of net carbs. Like any food you have to be aware of the amount you are eating and calculate it into your daily plan.

What can I use if I don’t have pumpkin pie spice?

No problem! You can mix up your own spice mix using cinnamon, nutmeg, cloves, ginger, and all-spice. Try using this recipe.

Can I freeze these pancakes?

Absolutely. These pancakes are easy to freeze and re-warm for a quick and healthy breakfast. Wrap them up tight and freeze for up to 3 months. When you are ready allow them to thaw completely and warm them in the microwave or toaster.

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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 9 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

Ingredients

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

Instructions

  • 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.

Nutrition

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

10 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.

  6. Ellen Westelaken says:

    5 stars
    Thank you so much. I am being forced on to a low carbohydrate diet, because of some unexpected health issues. This recipe worked beautifully.

    • Laura says:

      I’m sorry to hear that, Ellen. But no worries because we have dozens of great low-carb recipes to enjoy.

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