There’s something about pumpkin season that just makes breakfast feel a little cozier. These keto pumpkin pancakes are soft, fluffy, and filled with warm fall spices—without all the carbs! Whether you’re following a ketogenic diet or just looking for healthier breakfast options, this recipe delivers all the comforting flavors of traditional pumpkin pancakes in a lighter, guilt-free version your family will love.

These keto pumpkin pancakes are soft, fluffy, and perfectly spiced! A quick and healthy low-carb gluten-free breakfast that tastes like fall.

Why You Need This Recipe

Keto + Low Carb: Made with almond flour and sweetened naturally, these pancakes fit perfectly into a low-carb lifestyle.
Quick and Easy: Mix everything in just one bowl and cook in minutes.
Delicious Texture: Soft and fluffy with just the right amount of pumpkin flavor.
Kid and Family Friendly: Even non-keto eaters will enjoy these!

If you’ve been craving warm, cozy, fall-inspired pancakes without the carb crash, this recipe is a must-try.

These keto pumpkin pancakes are soft, fluffy, and perfectly spiced! A quick and healthy low-carb gluten-free breakfast that tastes like fall.

Ingredients to make the best keto Pumpkin Pancakes

  • 1 cup almond flour
  • 2 large eggs
  • 1/3 cup pumpkin puree (not pie filling!)
  • 1 tbsp coconut oil (melted) or melted butter
  • 1 tsp vanilla extract
  • 1 tbsp keto-friendly sweetener (erythritol, allulose, or monk fruit)
  • 1 tsp baking powder
  • 1 tsp cinnamon1/4 tsp nutmeg
  • Pinch of salt
  • Optional: Sugar-free maple syrup for serving

These keto pumpkin pancakes are soft, fluffy, and perfectly spiced! A quick and healthy low-carb gluten-free breakfast that tastes like fall.

How to Make Keto Pumpkin Pancakes

  1. Mix the Wet Ingredients: In a medium bowl, whisk together the eggs, pumpkin puree, melted coconut oil, and vanilla.
  2. Add Dry Ingredients: Stir in the almond flour, sweetener, baking powder, cinnamon, nutmeg, and salt until you have a smooth batter.
  3. Heat Your Pan: Warm a non-stick skillet over medium heat and grease lightly with butter or coconut oil.
  4. Cook the Pancakes: Spoon the batter onto the skillet to form pancakes. Cook 2–3 minutes per side, or until golden and set.
  5. Serve Warm: Add a pat of butter and drizzle with sugar-free maple syrup.

Tip: Keep the heat at medium to prevent burning—almond flour browns faster than wheat flour.

These keto pumpkin pancakes are soft, fluffy, and perfectly spiced! A quick and healthy low-carb gluten-free breakfast that tastes like fall.

How to Store Leftovers

Refrigerator: Store cooled pancakes in an airtight container for up to 4 days.
Freezer: Freeze in a single layer on a baking sheet, then transfer to a freezer bag for up to 3 months.
Reheat: Warm in the microwave or toast lightly on the stovetop or toaster oven.

Make a big batch and enjoy a quick grab-and-go breakfast all week!

 

These keto pumpkin pancakes are soft, fluffy, and perfectly spiced! A quick and healthy low-carb gluten-free breakfast that tastes like fall.

Print Recipe
 Fluffy Keto Pumpkin Pancakes
These keto pumpkin pancakes are soft, fluffy, and perfectly spiced! A quick and healthy low-carb gluten-free breakfast that tastes like fall.
These keto pumpkin pancakes are soft, fluffy, and perfectly spiced! A quick and healthy low-carb gluten-free breakfast that tastes like fall.
Prep Time 5 minutes
Cook Time 10 minues
Passive Time 15 minutes
Servings
pancakes
Ingredients
  • 1 cup almond flour
  • 2 large eggs
  • 1/3 cup pumpkin puree not pie filling!
  • 1 tbsp melted butter or coconut oil
  • 1 tsp Vanilla Extract
  • 1 tbsp keto-friendly sweetener
  • 1 tsp baking powder
  • 1 tsp pumpkin pie spice
  • maple syrup optional
Prep Time 5 minutes
Cook Time 10 minues
Passive Time 15 minutes
Servings
pancakes
Ingredients
  • 1 cup almond flour
  • 2 large eggs
  • 1/3 cup pumpkin puree not pie filling!
  • 1 tbsp melted butter or coconut oil
  • 1 tsp Vanilla Extract
  • 1 tbsp keto-friendly sweetener
  • 1 tsp baking powder
  • 1 tsp pumpkin pie spice
  • maple syrup optional
These keto pumpkin pancakes are soft, fluffy, and perfectly spiced! A quick and healthy low-carb gluten-free breakfast that tastes like fall.
Instructions
  1. Mix the Wet Ingredients: In a medium bowl, whisk together the eggs, pumpkin puree, melted coconut oil, and vanilla.
  2. Add Dry Ingredients: Stir in the almond flour, sweetener, baking powder, cinnamon, nutmeg, and salt until you have a smooth batter.
  3. Heat Your Pan: Warm a non-stick skillet over medium heat and grease lightly with butter or coconut oil.
  4. Cook the Pancakes: Spoon the batter onto the skillet to form pancakes. Cook 2–3 minutes per side, or until golden and set.
  5. Serve Warm: Add a pat of butter and drizzle with sugar-free maple syrup.

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