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Fluffy golden low-carb pumpkin pancakes stacked on a white plate with butter and sugar-free syrup, showcasing this keto pumpkin recipe's perfect texture and autumn colors

Low-Carb Pumpkin Pancakes: The Perfect Keto Pumpkin Recipe for Fall Mornings

These Low-Carb Pumpkin Pancakes deliver all the cozy flavors of fall with only 4 net carbs per serving. Fluffy, spiced, and perfectly keto-friendly, this quick recipe transforms your breakfast routine into a guilt-free indulgence ready in just 20 minutes.
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Prep Time 8 minutes
Cook Time 12 minutes
Total Time 20 minutes
Servings: 6 -8 pancakes (serves 3-4)
Course: Breakfast
Cuisine: American
Calories: 185
Ingredients Method Notes

Ingredients
  

  • 1 cup almond flour
  • 2 large eggs
  • 1/4 cup pumpkin puree
  • 1 tbsp butter softened
  • 1/2 tsp baking powder
  • 3 tbsp Swerve confectioner's sugar substitute
  • 1/2 tsp pumpkin pie spice
  • 1/4 tsp cinnamon
  • 1/2 tsp vanilla extract
  • Unsweetened almond milk as needed for batter consistency
  • Optional substitutions: 1/3 cup coconut flour instead of almond flour erythritol or monk fruit sweetener, ghee instead of butter, or heavy cream instead of almond milk.

Method
 

  1. Whisk almond flour, sweetener, baking powder, pumpkin pie spice, and cinnamon in a bowl.
  2. Add softened butter, eggs, pumpkin puree, and vanilla extract. Mix until smooth and creamy.
  3. Gradually add almond milk until batter is thick yet pourable.
  4. Preheat a non-stick skillet or griddle over medium heat. Lightly grease.
  5. Pour 1/4 cup batter per pancake. Cook 3-4 minutes until bubbles form, then flip and cook 2-3 more minutes until golden.
  6. Serve warm with your favorite keto-friendly toppings.

Notes

Do not overmix batter or pancakes will become dense. Cook at medium heat for even results. Allow batter to rest 2-3 minutes before cooking to hydrate almond flour.