This Keto Pumpkin Pancake Recipe is naturally gluten Free and bursting with fall flavor. This super simple coconut flour based recipe will satisfy your sweet tooth, without a sugar or carb overload! These festive fall pancakes are something that the whole family will love. This recipe can easily be modified to fit a paleo diet as well. Say hello to your new favorite autumnal low carb breakfast!
When fall officially rolls in, we are quick to get to our pumpkin routines! We are also huge fans of making keto pancakes for breakfast. These pancakes are extra special with plenty of pumpkin puree and pumpkin pie spice. Naturally gluten free, nut free, low carb, and can be made with a few simple swaps for dairy free as well.
We include lots of process pictures in the body of the text, as well as ideas for substitutions and more. Feel free to skip to the recipe card if you’d like to get right into it.
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- Coconut flour
- Baking powder
- Kosher salt
- Pumpkin pie spice
- Xanthan gum
- Sugar free sweetener of choice
- Melted unsalted butter
- Vanilla extract
- Pumpkin puree
- Milk of choice
- For Serving: Sugar free maple syrup & butter, or load up the toppings like chocolate chips, nuts, or whipped cream!
How to Make These Keto Pumpkin Pancakes:
Preheat your cast iron skillet or griddle over medium heat.
In a medium bowl, whisk together melted butter and sweetener.
Followed by the pumpkin puree, and vanilla extract. Mix to combine, then whisk in the eggs one by one.
In a separate bowl, combine your coconut flour, baking powder, pumpkin pie spice, salt and xanthan gum. Sift the dry ingredients into the bowl of wet ingredients.
Combine your wet and dry ingredients and mix until well combined. Then, pour the milk of choice in slowly until the batter is pretty thin.
Reduce the heat to medium-low before adding the pancake batter or else they will burn. Make sure to coat it with some cooking oil so they don’t stick either.
This recipe makes about 12-14 medium sized pancakes, and we use a 1/4 cup to measure the batter.
Cook until some bubbles form, about 1-2 minutes on each side. Flip, and cook for another 2-3 minutes.
Top with more butter, powdered sweetener, whipped cream, nuts, chocolate chips, or whatever you wish!
Frequently Asked Questions:
Xanthan gum is a pretty essential part of gluten free sweets and baking. It’s gluten free and paleo friendly. It helps create the same affect as the gluten does in bread does to bind things together, so your sweets don’t crumble.
We have made these pancakes without it, but overall, we highly recommend using xanthan gum. If you don’t want to use it, or don’t have any, they will definitely crumble a bit more.
coconut flour for this recipe. Coconut flour is not only gluten free, but also nut free, unlike almond flour.
Please note that coconut flour and almond flour are not a 1:1 substitute. Coconut flour is much more drying, so you don’t have to use as much flour as you would almond flour. Since we have not tested this recipe with almond flour, we aren’t able to suggest a substitute.
For this recipe, it would be super simple to make a couple swaps to make these paleo pumpkin pancake in addition to keto and gluten free! All you would need to do is remove all dairy from the recipe, and make a swap for the sweetener used.
Make sure to use a nut milk of your choice instead of any dairy milk. Also be sure to substitute the butter with coconut oil, avocado oil or ghee.
We use erythritol to sweeten these pancakes, and while it doesn’t spike blood sugar, it may not be paleo approved. You could use stevia or monk fruit to keep it keto and paleo. Some other paleo sweeteners include coconut sugar, honey and maple syrup, but these have a lot of sugar, so keep this in mind.
We have actually only had leftovers with this recipe one time, but only when we made a double batch. In general you are highly unlikely to find yourself with any leftovers in our opinion. 😉
These should keep in the fridge for about 3 days in an airtight container. We recommend reheating on the stovetop skillet at low heat, in the toaster, in the oven, or in the microwave (if you must). You could freeze these probably too for a few months and just reheat as necessary.
People often get tripped up on whether or not a food is “keto” or not. Ketosis is a metabolic state, and everyone is a little different. Chamere can eat a higher carb allotment than me and stay in ketosis, so basically, the answer is that yes, pumpkin puree is low carb and keto friendly as long as you are mindful of the portion size.
Just watch out for any sugar additives that some brands may have. Most canned pumpkin puree is pumpkin only, so you don’t have to worry. For 1/2 cup of the standard pumpkin puree that we use in this recipe, there are 10 total carbs and 3g fiber, making 7g net carbs. Divide this across 4 servings and you can see why pumpkin is easily considered keto friendly!
Pumpkin is a good source of fiber, and is also very high in nutrients like Vitamin C, A, E, folate and antioxidants. Read more here!
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How to Make These Keto Pumpkin Recipes You Will Love:
- Keto Pumpkin Chocolate Chip Cookies
- Pumpkin Bars with Maple Cream Cheese Frosting
- Keto Pumpkin Pie Crumb Bars
- Fudgy Keto Pumpkin Brownies
- Keto Pumpkin Spice Bulletproof Coffee
If you get a chance to try this low carb Pumpkin Pancakes recipe, let us know what you think, would ya?! Leave us a comment, or catch up with us on Facebook or Instagram, or pin to your favorite Pinterest board for later. We love sharing your versions of our creations over on Instagram @afullliving!
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Until Next Time,
Briana & Chamere
Keto Pumpkin Pancakes Recipe
- 3 tablespoons unsalted butter, melted and cooled
- 2 tablespoons granular erythritol
- 45 grams coconut flour (6 tablespoons)
- 1.5 teaspoons pumpkin pie spice
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon xanthan gum (optional but highly recommended)
- 4 whole eggs
- 1 teaspoon vanilla extract
- 113 grams pumpkin puree (about 1/2 a cup)
- 210 milliliters milk of choice (14 tablespoons)
- Preheat your griddle over medium heat. In a medium bowl, whisk together melted butter and sweetener until combined. Add in the pumpkin puree, and vanilla extract. Mix to combine, then whisk in the eggs one by one.
- In a separate bowl, combine your coconut flour, baking powder, pumpkin pie spice, salt and xanthan gum. Sift the dry ingredients into the bowl of wet ingredients. Combine your wet and dry ingredients and mix until well combined. Then, pour the milk of choice in slowly until the batter is pretty thin.
- Reduce the heat to medium-low before adding the pancake batter or else they will burn. Make sure to coat it with some cooking oil so they don't stick either. This recipe makes about 12-14 medium sized pancakes, and we use a 1/4 cup to measure the batter.
- Cook until some bubbles form, about 1-2 minutes on each side. Flip, and cook for another 2-3 minutes. Flip, and cook for another 2-3 minutes. Top with more butter, powdered sweetener, whipped cream, nuts, chocolate chips, or whatever you wish!
- Store in an airtight container for up to 3 days.
- The following nutrition facts are for the pancakes only & no toppings.
- For dairy free or paleo, use a dairy free oil in place of butter, a dairy free milk, and use any natural sugar you would like in place of the erythritol. Please note, replacing the sweetener may increase the carb count.
- Xanthan gum is highly recommended to keep the pancakes from crumbling.
- You can use cinnamon in place of pumpkin spice.
- How To Make A Pumpkin Pie Spice Blend At Home:
Pumpkin pie spice is easy to make at home with just a few spices! You can also buy it easily at almost any store in the fall season. To make your own pumpkin pie spice combine:
4 tablespoons of ground cinnamon
1 tablespoon ground ginger
1 tablespoon ground nutmeg
2 teaspoons ground allspice
2 teaspoons ground cloves
& about 1/4 teaspoon ground cardamom (if you want, we love cardamom!)
As always, adjust spices to taste.
These nutrition facts are provided as a courtesy and are only estimates. We cannot guarantee the accuracy.