Homemade Keto Pumpkin Pancakes

Finding a satisfying breakfast that fits your keto lifestyle while still feeling like a treat can be tough. Most pancake recipes are loaded with flour and sugar, making them off-limits when you’re trying to stay in ketosis, and let’s be honest – plain eggs and bacon every morning gets old pretty fast.

These keto pumpkin pancakes solve that problem perfectly: they’re low-carb and keto-friendly, packed with cozy fall flavors, and fluffy enough to make you forget you’re not eating regular pancakes.

What Kind of Pumpkin Puree Should I Use?

For these keto pumpkin pancakes, you’ll want to use plain pumpkin puree, not pumpkin pie filling which already has spices and sugar added. Canned pumpkin puree works perfectly and is actually more consistent than making your own from scratch. Look for brands that list only pumpkin as the ingredient – Libby’s is a popular choice that’s widely available. If your pumpkin puree seems watery when you open the can, you can drain it through a fine mesh strainer for about 10 minutes to remove excess moisture, which will help keep your pancakes from getting soggy.

Options for Substitutions

These keto pancakes are pretty adaptable, but some ingredients are key to keeping them low-carb and fluffy:

• Swerve Brown: You can swap this with other keto sweeteners like erythritol, monk fruit sweetener, or stevia. Start with about half the amount if using stevia since it’s much sweeter. Regular brown sugar won’t work if you’re staying keto.
• Coconut flour: Almond flour can work, but you’ll need about 1 cup instead of 1/2 cup since coconut flour is much more absorbent. The texture will be slightly different but still tasty.
• Whey protein powder: Egg white protein powder works great as mentioned, or you can try collagen powder. Avoid regular flour here since it would kick you out of ketosis.
• Pumpkin puree: Make sure you’re using pure pumpkin puree, not pumpkin pie filling which has added sugars. In a pinch, you could use mashed butternut squash.
• Butter: Coconut oil or avocado oil work well as dairy-free options. Just make sure they’re melted and slightly cooled before mixing.
• Pumpkin pie spice: No pumpkin pie spice? Mix 1 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp ginger, and a pinch of cloves to make your own.

Watch Out for These Mistakes While Cooking

The biggest mistake with keto pancakes is making the batter too thick, which leads to dense, rubbery pancakes that won’t cook evenly – coconut flour absorbs liquid like crazy, so add water or non-dairy milk gradually until you get a pourable consistency.

Another common error is cooking them on heat that’s too high, since these protein-rich pancakes can burn on the outside while staying raw in the middle – keep your heat at medium-low and be patient.

Don’t skip letting your eggs come to room temperature first, as cold eggs won’t mix properly with the other ingredients and can create lumpy batter, and make sure to whisk everything thoroughly to avoid pockets of coconut flour.

Finally, resist the urge to flip too early – wait until you see bubbles forming on the surface and the edges look set, just like regular pancakes, or they’ll fall apart on you.

What to Serve With Keto Pumpkin Pancakes?

These fluffy keto pancakes are perfect with a dollop of whipped cream or a pat of butter and a drizzle of sugar-free maple syrup to keep things low-carb. I love adding some chopped pecans or walnuts on top for a nice crunch that pairs beautifully with the pumpkin spice flavors. For a more filling breakfast, try serving them alongside some crispy bacon or breakfast sausage – the savory elements really complement the sweet pumpkin taste. You can also top them with a sprinkle of cinnamon or even some fresh berries if they fit your carb goals for the day.

Storage Instructions

Refrigerate: These pumpkin pancakes keep really well in the fridge for up to 4 days. Just stack them with parchment paper between each pancake in an airtight container. They’re actually great cold too – I sometimes grab one straight from the fridge for a quick snack!

Freeze: I love making a big batch of these and freezing them for busy mornings. Layer them between parchment paper in a freezer bag and they’ll stay good for up to 3 months. It’s like having your own homemade frozen pancakes ready to go whenever you want them.

Warm Up: To enjoy your stored pancakes, just pop them in the toaster on medium heat or warm them in the microwave for about 30 seconds. From frozen, they might need an extra minute in the microwave or a couple toaster cycles. They taste just as good as when they’re fresh!

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 600-700
• Protein: 45-55 g
• Fat: 35-40 g
• Carbohydrates: 30-35 g

Ingredients

• 6 large eggs, at room temperature
• 1/2 cup pure pumpkin puree
• 1/3 cup swerve brown sweetener
• 1/4 cup melted butter
• 1 tsp vanilla extract
• 1/2 cup coconut flour (about 55g)
• 1/3 cup plain whey protein powder or egg white protein powder
• 2 tsp pumpkin pie spice blend
• 1 tsp baking powder
• 1/4 tsp salt
• Water or non-dairy milk (as needed for consistency)
• Oil for greasing pan

Step 1: Mix Wet Ingredients

• 6 large eggs, at room temperature
• 1/2 cup pure pumpkin puree
• 1/3 cup Swerve Brown sweetener
• 1/4 cup melted butter
• 1 tsp vanilla extract

In a large bowl, vigorously whisk together the eggs, pumpkin puree, and Swerve Brown sweetener until the mixture is smooth and well combined.

Then add the melted butter and vanilla extract, whisking again until fully incorporated and the mixture is uniform.

Step 2: Add Dry Ingredients and Adjust Batter Consistency

• 1/2 cup coconut flour (about 55g)
• 1/3 cup plain whey protein powder or egg white protein powder
• 2 tsp pumpkin pie spice blend
• 1 tsp baking powder
• 1/4 tsp salt
• water or non-dairy milk (as needed for consistency)

Add the coconut flour, protein powder, pumpkin pie spice blend, baking powder, and salt to the wet mixture.

Whisk thoroughly until no lumps remain and a thick batter forms.

Gradually add water or non-dairy milk, 1 to 2 tablespoons at a time, whisking, just until a scoopable but spreadable batter is achieved.

I find that letting the batter sit for a minute allows the coconut flour to absorb the liquid, so check the consistency again before cooking.

Step 3: Cook the Pancakes

• oil for greasing pan
• batter from Step 2

Lightly grease a large skillet or griddle with oil and place it over medium heat.

Once hot, scoop about two heaping tablespoons of batter and spread into a 4-inch circle on the skillet.

Cook for 2-3 minutes, or until the bottom is golden brown and the top is set around the edges.

Flip carefully and cook the other side for another 1-2 minutes, until golden brown.

Repeat with the remaining batter, greasing the pan as needed between batches.

I like to use a wide spatula for easier flipping, as these pancakes can be delicate.

Homemade Keto Pumpkin Pancakes

Delicious Homemade Keto Pumpkin Pancakes recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings 4

Calories 650 kcal

Ingredients

  

• 6 large eggs, at room temperature
• 1/2 cup pure pumpkin puree
• 1/3 cup Swerve Brown sweetener
• 1/4 cup melted butter
• 1 tsp vanilla extract
• 1/2 cup coconut flour (about 55g)
• 1/3 cup plain whey protein powder or egg white protein powder
• 2 tsp pumpkin pie spice blend
• 1 tsp baking powder
• 1/4 tsp salt
• water or non-dairy milk (as needed for consistency)
• oil for greasing pan

Instructions

 

• In a large bowl, vigorously whisk together the eggs, pumpkin puree, and Swerve Brown sweetener until the mixture is smooth and well combined. Then add the melted butter and vanilla extract, whisking again until fully incorporated and the mixture is uniform.
• Add the coconut flour, protein powder, pumpkin pie spice blend, baking powder, and salt to the wet mixture. Whisk thoroughly until no lumps remain and a thick batter forms. Gradually add water or non-dairy milk, 1 to 2 tablespoons at a time, whisking, just until a scoopable but spreadable batter is achieved. I find that letting the batter sit for a minute allows the coconut flour to absorb the liquid, so check the consistency again before cooking.
• Lightly grease a large skillet or griddle with oil and place it over medium heat. Once hot, scoop about two heaping tablespoons of batter and spread into a 4-inch circle on the skillet. Cook for 2-3 minutes, or until the bottom is golden brown and the top is set around the edges. Flip carefully and cook the other side for another 1-2 minutes, until golden brown. Repeat with the remaining batter, greasing the pan as needed between batches. I like to use a wide spatula for easier flipping, as these pancakes can be delicate.