Keto pumpkin pancakes made with coconut flour. These low carb pumpkin pancakes are dairy-free and gluten-free, and can be nut-free too. A perfect healthy fall breakfast. Instructional video included.
My delicious keto pumpkin pancakes get a brand new update!
I’ve come a long way in my keto cooking and baking since 2013, when this post was first written. But some recipes stand the test of time and this easy and healthy pumpkin pancake recipe is just one of those classics. So while I updated the photos and created a fun video for it, I didn’t change a thing in the original recipe.
I’m all about the pumpkin spice right now. I stood at my youngest child’s soccer game today and got thoroughly chilled through and now all I want is pumpkin spice EVERYTHING. Warm pumpkin-y goodness, I will take it any way, shape, or form.
And these keto pancakes fit the bill perfectly. They are divine with a pat of butter melting on top and perhaps a little of your favorite sugar free maple syrup.
How To Make Keto Pumpkin Pancakes
These pancakes are actually a variation of my Light and Fluffy Coconut Flour Pancakes. There are some recipes that are just right for adaptation, and that’s definitely one of them. Why reinvent the wheel if I don’t have to?
It definitely does take some modification, though, because the pumpkin puree can add enough moisture to really change the consistency. You can’t simply plop in a scoopful of pumpkin and hope for the best. You have to adjust the overall moisture content accordingly.
I found I still needed as many eggs as the basic pancakes, because coconut flour doesn’t hold together very well without plenty of eggs. But I cut back a bit on the oil and I reduced the added liquids.
Keep in mind that different brands of pumpkin puree can vary in consistency and different brands of coconut flour can vary in their absorbency. So I have left the added liquid as a range. You want to add just enough at the end to get a thick pancake better consistency.
I also included some protein powder to make these keto pumpkin pancakes extra fluffy and delicious. You can use whey protein, egg white protein, or hemp protein.
Do note that the batter doesn’t spread on its own in the pan. You need to pour it in and then use your measuring cup to spread the pancakes into a 3 or 4 inch circle.
Keep them on the small side! As with any low carb pancakes, the larger you make them, the harder they are to flip.
I’ve also noticed lately that when I cook pancakes in coconut oil instead of butter, they have less of a chance of over-browning while cooking. Butter browns very quickly in the pan as it heats and your pancakes, especially the ones toward the end of the batter, can get a little darker than they should. Coconut oil seems to help and if you happen to have dairy allergies, these are also entirely dairy free!
More Delicious Keto Pumpkin Recipes
Keto Pumpkin Cheesecake for Two
Looking for pumpkin bread? Try this Gluten Free Paleo Pumpkin Bread with Coconut Flour.
Keto Pumpkin Pancakes
Ingredients
- 1/2 cup coconut flour
- 1/4 cup vanilla egg white protein powder or whey protein powder
- 1/4 cup Swerve Sweetener
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp salt
- 1/2 tsp ginger
- 1/4 tsp cloves
- 6 large eggs
- 1/2 cup pumpkin puree
- 3 tbsp coconut oil melted
- 1/2 to 3/4 cup unsweetened coconut milk, almond milk, or cashew milk
- 1/2 tsp vanilla extract
- Coconut oil for the pan
Instructions
- In a large bowl, whisk together the coconut flour, protein powder, sweetener, baking powder, cinnamon, salt, ginger, and cloves.
- Add the eggs, pumpkin puree, melted coconut oil, 1/2 cup coconut milk and vanilla extract. Whisk until smooth. Add additional milk as necessary.
- Heat a large skillet over medium high heat and add a little coconut oil. Once oil is melted, scoop two heaping tablespoons of batter onto skillet and spread into a 4 inch circle. You should be able to get 3 to 4 pancakes into the skillet.
- Cook until bottom is golden brown and top is set around the edges. Flip carefully and continue to cook until second side is golden brown. Repeat with the remaining batter.
Melinda Castro says
I want to try this recipe but the egg protein you suggest is no longer available. What do you recommend now?
Carolyn says
It’s actually still available… it’s just not available from that seller anymore. But this one is good too. It’s not vanilla flavored but you can add a bit of extra vanilla extract. https://amzn.to/3tRgm1q
Gail Poll says
I won’t use coconut oil, because from my reading it is not a healthy oil. What would taste good in recipes like this instead of it? I’m hesitant using some oils, because I’m concerned they will alter the taste too much. I’d appreciate your suggestions.
Thank you,
Gail
Melanie Kennedy says
Hi Carolyn!
First of all, I LOVE all your recipes. They’ve made this way of eating much easier and way more exciting.
Do you think these would do well as pancake bites? I love the convenience of your blueberry pancake bites, so I was just wondering if these might work that way as well. I realize it’s an entirely different cooking method, but was just curious.
Thanks!
Carolyn says
Absolutely! But if you happen to have my baking book, The Ultimate Guide to Keto Baking, there are some pumpkin “donut bites” in there that are basically a very similar idea.
Daniela says
Is it okay to substitute the coconut oil for butter? Thanks!
Carolyn says
I think that would work.
Daniela says
They were delicious! Thank you!
Stephanie Billings says
I used avocado oil in mine and then made in my mini waffle machine! So good!
Brittany S says
These are delicious! They cooked up perfectly, without additional oil, in a Dash mini griddle. Even my 5 year old inhaled them!
Tiffany Fletcher says
Could this be made into the sheet pan pancakes?
Ada says
I just made them. And it’s the vest recipe I love pumpkin 🎃 thank you so much for working so hard, I really love all your recipes. Thank you Thank you,
Leslie says
So good! I made them into waffles and am going to try to freeze them!
Jeni Wright says
Can these be made into waffles?
Carolyn says
Sure.
Dorie says
Is there any sugar in these recipes. I see that it has carbs but no sugar. Being Keto I also watch that.
Carolyn says
Nothing but tiny amounts of natural sugars from things like cream, pumpkin, etc. The total carb count is the most important thing you should be looking at. If that fits your macros, you’re good.
Bharat says
I used collagen instead of whey protein. How long do you think these pancakes can last in fridge?
Carolyn says
Okay… well then that’s part of the reason they were eggy.
Bharat says
Thanks for these pancakes. I wanted pancakes which doesn’t have nuts as I’ve been having too many nuts daily through my granola etc. I swapped whey protein with collagen powder and the pancakes came out fine. But these pancakes are eggy. Do you suggest any replacements to not make them eggy?
Carolyn says
It’s likely your brand of coconut flour. Some are thinner than others. I always use Bob’s Red Mill.
N says
What about using almond flour instead of coconut flour? I normally use almond flour for everything. What would the difference be or should I have to add a starch?
Carolyn says
I have an almond flour pancake recipe already. You can try adding some pumpkin and some spice to that…
Tami Proctor says
I had extra batter leftover so two days later I made a waffle and topped it with chopped pecans and Lakanto maple syrup, Next time I’m going to try the caramel syrup. I actually preferred the waffle to the pancakes however both were excellent. I used powdered monk fruit for the sweetener and it was a little to sweeet. This is definitely going to be my go to recipe! Thank you!
Stephanie Floyd says
Made these tonight and I have to say they are by far the best low-carb pancakes I’ve ever had!! Simply amazing by themselves without syrup! Will definitely be additthese to my weekly food prep. Thank you for sharing!!
Carolyn says
Thanks so much!
Sarah says
These pancakes are delicious with the perfect pancake texture and fluff. The pumpkin spice blend is Fall in every bite, giving some cozy warmth to this chilly gray PNW morning. Thank you for another fantastic recipe!
Carolyn says
So glad you like them!
Alyssa says
Hey! So I threw this recipe into My Fitness Pal to know the macros because I did not have the protein powder. Somehow it’s saying there should be 8.5 net carbs. Did I do something wrong?
Carolyn says
No, it’s probably just counting the erythritol… which you shouldn’t because it doesn’t affect blood sugar. Please see my nutritional disclaimer at the end of the recipe.
Enis Blizman says
Omg, must try this recipe. These look awesome.
Amanda Burr says
I absolutely love your pancake recipe!!
I also love the tune in the video but have no idea who it is!
Are you allowed to tell me? X
Jennifer Blake says
Delicious! Gonna have to treat myself to these for a weekday breakfast since my family doesn’t like pumpkin (gasp)! Can’t wait!