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Pumpkin Pancakes

Pumpkin pancakes are a delightful twist on traditional pancakes, perfect for capturing the essence of fall. Made with coconut flour, these are low-carb and keto-friendly, featuring the rich, comforting flavors of pumpkin and a hint of spice. The addition of cream cheese makes them incredibly moist and soft. They’re not just delicious but also grain-free, sugar-free, and gluten-free, making them a wholesome choice for your morning meal.

Pumpkin pancakes stacked on top of each other with sugar free maple syrup being poured on top.

How to make Pumpkin Pancakes ?

Directions

  1. Whisk in a large bowl or blend coconut flour, sweetener, baking powder, eggs, cream cheese, vanilla extract, canned pumpkin puree, and pumpkin spice until well combined.
  2. Use cooking spray and pour batter into griddle or skillet over medium heat and cook for 3-4 min until done. Top with your favorite sugar-free maple syrup or whipped cream!

What ingredients do I need to make pumpkin pancakes?

Ingredients

  • Coconut Flour – fine ground Coconut Flour.
  • Sweetener – use your preferred sweetener.
  • Baking Powder – standard Baking Powder to help the batter rise.
  • Egg – helps to bind ingredients.
  • Cream Cheese – use room temperature block cream cheese. Gives pancakes a moist and creamy texture.
  • Vanilla Extract – concentrated flavors of Vanilla found in baking section of grocery stores.
  • Canned Pumpkin – use 100% pure canned pumpkin. Make sure it is not canned pumpkin pie filling.
  • Pumpkin Pie Spice – a blend of cinnamon, cloves, nutmeg, ginger and other spices.

Additional Toppings for Pumpkin Pancakes?

  • Berries
  • Chocolate Chips Nut Butters
  • Syrups
  • Hazelnut Spread

Is pumpkin keto friendly?

These are coconut flour pumpkin pancakes which means they are low carb and keto friendly so you can enjoy them guilt-free and still stay on track with your diet.

Pumpkin pancakes stacked on top of each other with sugar free maple syrup poured on top, quarter shot.

Are pumpkin pancakes healthy?

Yes, these pumpkin pancakes are a healthy choice. They’re sugar-free, grain-free, and gluten-free, making them suitable for various dietary needs. Plus, they contain fiber and have only 3 grams of net carbs per serving, aligning well with a low-carb or keto lifestyle.

How to store leftovers and mea prep?

To store leftover pumpkin pancakes, place them in an airtight container and keep them in the fridge for up to 7-10 days. For longer-term storage, you can also freeze the pancakes. Just make sure they’re well-sealed to maintain their freshness and texture.

Looking for other keto pancake recipes?

Pumpkin pancakes stacked on top of each other with sugar free maple syrup poured on top with a cross sectional cut.

 

Pumpkin pancakes stacked on top of each other with sugar free maple syrup being poured on top.

Pumpkin Pancakes

Easy keto pumpkin pancakes just in time for fall! These pumpkin pancakes are soft, moist, and full of that delicious pumpkin flavor I know you all love! They’re so easy to make with only a few ingredients. Best of all, they are low carb and sugar-free!
4.45 from 9 votes
Course: Appetizer, Breakfast
Cuisine: Worldwide
Keyword: coconut flour pumpkin pancakes, keto pumpkin pancakes, low carb pumpkin pancakes, pumpkin cream cheese pancakes
Prep Time: 3 minutes
Cook Time: 6 minutes
Total Time: 9 minutes
Servings: 4 pancakes
Print Recipe
Calories: 107kcal

Ingredients

Instructions

  • Gather all the ingredients. Note – For quick room temperature eggs, submerge egg in warm water for 3-5 min. For quick room temperature cream cheese, take amount needed and microwave for 10-15 sec.
  • Pre-heat pancake iron.
  • In food processor, add Coconut Flour, sweetener, baking powder, eggs, cream cheese, vanilla extract, canned pumpkin puree, pumpkin spice and lightly pulse until combined.
  • Pour batter into pancake iron and cook for 3-4 min until browned to liking. Top with your favorite syrup!

Video

Nutrition

Calories: 107kcal | Carbohydrates: 5g | Protein: 4g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 97mg | Sodium: 149mg | Potassium: 50mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1476IU | Calcium: 60mg | Iron: 1mg
*Values Based Per Serving
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4 Comments

  1. I made these for the first time this Thanksgiving morning. I cooked them in a pan. There was only enough to make mini pancakes but that’s just fine. I will double recipe next time and make waffles in Dash waffle iron. This one of the first keto/low carb recipes that actually worked out! Thank you. Truly good!

  2. I don’t usually make comments on recipes but I had to because this is just too good! I would’ve never guessed this is low carb because of how amazing it tastes… I’ve already made it 3 times! For stovetop I was able to make 4 but with my waffle maker I was able to squeeze in 6! Would recommend to everyone it was so so good and really easy to make.

    • LowCarbingAsian

      Hi Haven! Thanks for leaving a comment and really glad that you liked this pumpkin recipe! Make sure to check out the other keto pancake/chaffle recipes too!

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