10+ Mouthwatering Keto Pumpkin Pancakes Recipes

1. Basic Keto Pumpkin Pancakes Recipe

• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Servings: 2 (4–6 pancakes)

Ingredients:

• ½ cup pumpkin puree
• 2 large eggs
• ¼ cup almond flour
• 1 tsp pumpkin pie spice
• 1 tsp vanilla extract
• ½ tsp baking powder
• Pinch of salt
• Butter or coconut oil for cooking

Instructions:

1. Whisk wet ingredients – In a mixing bowl, whisk together pumpkin puree, eggs, and vanilla extract.
2. Add dry ingredients – Stir in almond flour, pumpkin pie spice, baking powder, and a pinch of salt until smooth.
3. Heat the skillet – Preheat a non-stick skillet on the medium heat and lightly grease it with butter or coconut oil.
4. Pour the batter – Scoop about 2 tablespoons of batter per pancake into the skillet.
5. Cook until bubbles form – Cook for 2–3 minutes, until the bubbles appear and the edges begin to firm.
6. Flip and finish cooking – Flip carefully and cook for another 2 minutes on the other side.
7. Serve – Plate and serve warm with keto syrup or whipped cream.

Basic Keto Pumpkin Pancakes Nutrition

2. Keto Pumpkin Pancakes Coconut Flour Recipe

Credit: Power Hungry

• Prep Time: 5 minutes
• Cook Time: 12 minutes
• Servings: 2 (4–5 pancakes)

Ingredients:

• ½ cup pumpkin puree
• 3 large eggs
• 3 tbsp coconut flour
• 1 tbsp almond milk
• 1 tsp pumpkin pie spice
• ½ tsp baking soda
• 1 tsp vanilla extract
• Pinch of salt
• Butter or ghee for frying

Instructions:

1. Mix wet ingredients – In a bowl, mix eggs, pumpkin puree, vanilla extract, and almond milk together.
2. Add dry ingredients – Stir in coconut flour, pumpkin pie spice, baking soda, and salt. Mix until smooth.
3. Let the batter rest – Allow the batter to sit for 2–3 minutes so that the coconut flour absorb moisture.
4. Preheat skillet – Heat butter in a non-stick skillet on medium-low heat.
5. Cook the pancakes – Drop 2–3 tablespoons of batter into the skillet per pancake and flatten it gently.
6. Flip and cook through – Cook each side for 3–4 minutes until golden brown and cooked through.
7. Serve warm – Enjoy with keto-friendly toppings.

Coconut Flour Pumpkin Pancakes Nutrition

3. Keto Pumpkin Protein Pancakes Recipe

Credit: Well Portioned Plate

• Prep Time: 7 minutes
• Cook Time: 10 minutes
• Servings: 2 (4–5 pancakes)

Ingredients:

• ½ cup pumpkin puree
• 2 large eggs
• 1 scoop (30g) vanilla or unflavored whey protein powder
• 2 tbsp almond flour
• ½ tsp cinnamon
• ½ tsp baking powder
• 1 tsp vanilla extract
• 2 tbsp unsweetened almond milk
• Butter or avocado oil for cooking

Instructions:

1. Combine wet ingredients – In a bowl, whisk together eggs, pumpkin puree, almond milk, and vanilla extract.
2. Stir in dry ingredients – Add protein powder, almond flour, cinnamon, and baking powder. Mix well.
3. Preheat skillet – Heat a skillet on medium heat and grease with butter or avocado oil.
4. Spoon batter into pan – Pour 2–3 tablespoons of batter for each pancake.
5. Cook evenly – Cook for 2–3 minutes on each side until it gets firm and golden brown.
6. Serve hot – Top pancake with keto syrup, Greek yogurt, or nut butter.

Keto Pumpkin Protein Pancakes Nutrition

4. Egg White Pancakes Recipe

• Prep Time: 5 minutes
• Cook Time: 8 minutes
• Servings: 1–2 (3–4 pancakes)

Ingredients:

• ¾ cup liquid egg whites (or whites from ~5 large eggs)
• ⅓ cup pumpkin puree
• 2 tbsp coconut flour
• ½ tsp cinnamon or pumpkin pie spice
• ¼ tsp baking powder
• Sweetener of choice (stevia, erythritol, etc.)
• Cooking spray or oil

Instructions:

1. Whisk base ingredients – Mix egg whites and pumpkin puree in a bowl.
2. Mix in dry ingredients – Add coconut flour, spice, baking powder, and sweetener. Stir well.
3. Let batter rest briefly – Allow 1–2 minutes for coconut flour to absorb moisture.
4. Heat skillet – Lightly grease a non-stick skillet and preheat on medium heat.
5. Drop batter into skillet – Spoon small amounts of batter and spread slightly.
6. Cook until set – Cook for 2–3 minutes on each side, flip carefully as pancakes are delicate.
7. Serve immediately – Plate and enjoy with light toppings.

Egg White Pancakes Nutrition

5. Vegan Keto Pumpkin Pancakes Recipe

Credit: Heal Me Delicious

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Servings: 2 (4 pancakes)

Ingredients:

• ½ cup pumpkin puree
• 3 tbsp coconut flour
• 2 tbsp ground flaxseed + 6 tbsp water (flax egg)
• 1 tsp pumpkin pie spice
• ¼ tsp baking soda
• 1 tbsp almond butter or tahini
• 1–2 tbsp almond milk
• Pinch of salt
• Coconut oil for cooking

Instructions:

1. Make flax egg – Mix ground flaxseed with water and keep it for 5 minutes to thicken.
2. Combine wet ingredients – In a bowl, mix pumpkin puree, almond butter, and flax egg together.
3. Add dry ingredients – Stir in coconut flour, pumpkin spice, baking soda, salt, and almond milk.
4. Adjust consistency – The batter should be thick yet spreadable. Add almond milk if needed.
5. Preheat skillet – Heat coconut oil in a non-stick skillet over medium heat.
6. Spoon batter into pan – Drop 2 tablespoons of batter per pancake and flatten slightly.
7. Cook thoroughly – Cook 3–4 minutes per side until it get firm and golden.
8. Serve with vegan toppings – Try coconut cream or sugar-free syrup.

Vegan Keto Pumpkin Pancakes Nutrition

6. Crunchy Pecan Pancakes Recipe

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Servings: 4

Ingredients:

• 3 large eggs
• ½ cup pumpkin puree (unsweetened)
• ½ cup almond flour
• 2 tbsp coconut flour
• 1 tbsp golden flaxseed meal (optional)
• 2 tsp pumpkin pie spice
• ½ tsp cinnamon
• 1 tsp vanilla extract
• ½ tsp baking powder
• Pinch of salt
• ¼ cup unsweetened almond milk
• ⅓ cup chopped pecans (plus extra for topping)
• Butter or coconut oil for cooking

Instructions:

1. Whisk wet ingredients: In a medium bowl, whisk together eggs, pumpkin puree, almond milk, and vanilla extract.
2. Add dry ingredients: Stir in almond flour, coconut flour, flaxseed meal, pumpkin pie spice, cinnamon, baking powder, and salt until fully combined.
3. Fold in pecans: Gently mix in the chopped pecans.
4. Preheat skillet: Heat a nonstick skillet or griddle over medium heat and grease with butter or coconut oil.
5. Cook pancakes: Scoop about ¼ cup of batter per pancake, and cook for 2–3 minutes per side until golden brown and cooked through.
6. Serve: Stack pancakes, top with extra pecans, and if desired top it with sugar-free maple syrup.

Crunchy Pecan Pancakes Nutrition

7. Chocolate Chip Pancakes Recipe

• Prep Time: 10 minutes
• Cook Time: 12 minutes
• Servings: 4

Ingredients:

• 3 large eggs
• ½ cup pumpkin puree
• ½ cup almond flour
• 1 tbsp coconut flour
• 1 tsp baking powder
• 1 tsp pumpkin pie spice
• ½ tsp cinnamon
• 1 tsp vanilla extract
• 2 tbsp powdered erythritol or monk fruit sweetener
• 2 tbsp unsweetened almond milk
• ⅓ cup keto chocolate chips
• Butter for greasing

Instructions:

1. Mix wet ingredients: In a bowl, whisk eggs, pumpkin puree, almond milk, vanilla extract, and sweetener.
2. Incorporate dry ingredients: Add almond flour, coconut flour, baking powder, spices. Mix to form a batter.
3. Add chocolate chips: Fold in the keto chocolate chips.
4. Heat skillet: Warm a skillet over medium heat and grease with butter.
5. Cook pancakes: Pour ¼ cup of batter per pancake, cook for 2–3 minutes per side until golden and set.
6. Serve: Serve warm, optionally top it with more chocolate chips or whipped cream.

Pumpkin Chocolate Chip Pancakes Nutrition

8. Pumpkin & Sage Pancakes (Savory) Recipe

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Servings: 4

Ingredients:

• 3 eggs
• ½ cup pumpkin puree
• ⅓ cup almond flour
• 2 tbsp grated parmesan
• 1 tbsp coconut flour
• 1 tsp baking powder
• 1 tbsp chopped fresh sage (or 1 tsp dried)
• ½ tsp garlic powder
• Salt and pepper to taste
• 2 tbsp unsweetened almond milk
• Butter or ghee for cooking

Instructions:

1. Combine wet ingredients: In a bowl, mix together eggs, pumpkin puree, and almond milk.
2. Add dry ingredients: Add almond flour, coconut flour, parmesan, baking powder, sage, garlic powder, salt, and pepper. Mix them well
3. Preheat skillet: Heat butter in a skillet on medium heat.
4. Cook pancakes: Drop spoonfuls of batter into the skillet and flatten slightly. Cook 3–4 minutes per side until golden brown.
5. Serve: Top it with a dollop of sour cream or garnish with fresh sage if desired.

Pumpkin & Sage Pancakes Nutrition

9. Pumpkin Spice Latte Pancakes Recipe

• Prep Time: 10 minutes
• Cook Time: 12 minutes
• Servings: 4

Ingredients:

• 3 eggs
• ½ cup pumpkin puree
• ½ cup almond flour
• 2 tbsp coconut flour
• 1 tbsp brewed espresso or strong coffee
• 1 tsp pumpkin pie spice
• ½ tsp cinnamon
• 1 tsp vanilla extract
• 2 tbsp erythritol or monk fruit sweetener
• ½ tsp baking powder
• 2 tbsp unsweetened almond milk
• Butter or coconut oil for cooking
• Optional: whipped cream, cinnamon for topping

Instructions:

1. Whisk wet base: In a mixing bowl, combine eggs, pumpkin puree, espresso, almond milk, vanilla, and sweetener.
2. Mix in dry ingredients: Add almond flour, coconut flour, baking powder, pumpkin pie spice, and cinnamon. Mix them well.
3. Preheat skillet: Grease a skillet with butter or coconut oil, and set to medium heat.
4. Cook pancakes: Spoon about ¼ cup batter per pancake. Cook 2–3 minutes per side until it gets firm and golden.
5. Serve: Top with whipped cream and a dusting of cinnamon or espresso powder.

Pumpkin Spice Latte Pancakes Nutrition