Pumpkin Pancakes (Classic and Low-Carb Keto Versions)

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Nothing says fall weekend like a stack of warm pumpkin pancakes. This post has two versions: our classic fluffy pumpkin pancakes with cinnamon, nutmeg and brown sugar, and a low-carb, gluten-free version made with cream cheese, eggs and almond flour, topped with a quick pumpkin whipped cream. Make whichever one fits your family (or both!).

Tips for fluffy pumpkin pancakes

• Don’t over-mix. Stir the wet and dry ingredients just until combined. A few lumps are fine.
• Let the pan get hot. Medium heat and a light coat of butter or oil give golden edges.
• Flip when you see bubbles on top and the edges look set.
• Keep them warm on a baking sheet in a 200°F oven while you finish the batch.

The low-carb version

The keto pancakes are thinner and more like a crepe than a fluffy pancake. Blend everything until smooth, cook in butter, and top with the pumpkin whipped cream instead of syrup.

Mandie

Classic Pumpkin Pancakes

Fluffy pancakes with pumpkin puree, cinnamon, nutmeg and brown sugar.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 12 pancakes

Course: Breakfast

Cuisine: American

Ingredients Method Notes

Ingredients

  

• 2 cups all-purpose flour or whole wheat flour
• 1/4 cup brown sugar packed
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp salt
• 1 1/2 cups milk
• 1 cup pumpkin puree
• 2 eggs beaten
• 2 tbsp vegetable oil plus more for the pan

Method

 

1. In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg and salt.
2. In another bowl, whisk the milk, pumpkin, eggs and oil until smooth.
3. Pour the wet ingredients into the dry and stir just until combined. Don’t over-mix.
4. Heat a nonstick skillet or griddle over medium heat and lightly oil it.
5. Pour about 1/3 to 1/2 cup batter per pancake. Cook until bubbles form on top, flip, and cook 1 to 2 minutes more until golden.
6. Serve warm with maple syrup, butter or whipped cream.

Notes

Freeze cooled pancakes for up to 2 months.

Mandie

Low-Carb Keto Pumpkin Pancakes

Gluten-free, low-carb pumpkin pancakes made with cream cheese and almond flour, topped with pumpkin whipped cream.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Servings: 2 servings

Course: Breakfast

Cuisine: American

Ingredients Method Notes

Ingredients

  

Pancakes

• 2 oz cream cheese softened
• 4 eggs
• 3 tbsp almond flour
• 1 tbsp pumpkin puree
• 1 pinch salt
• butter for the pan

Pumpkin whipped cream

• 1/2 cup heavy whipping cream
• 3 tbsp granulated stevia or your favorite sweetener
• 1 tbsp pumpkin puree

Method

 

Pancakes

1. Blend the cream cheese, eggs, almond flour, pumpkin and salt until smooth. The batter will be thin.
2. Melt a little butter in a nonstick skillet over medium heat. Pour in small pancakes and cook until the bottoms are golden, then flip and cook another minute.

Pumpkin whipped cream

1. Beat the cream, sweetener and pumpkin with a whisk or mixer until soft peaks form. Spoon over the warm pancakes.

Notes

These are thinner than regular pancakes, more like a crepe.

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FAQ

Can I freeze pumpkin pancakes?

Yes. Cool them on a rack, freeze in a single layer, then store in a freezer bag for up to 2 months. Reheat in the toaster or microwave.

Can I use pumpkin pie filling?

No. Use plain pumpkin puree. Pie filling already has sugar and spices added.

What do I do with leftover pumpkin puree?

Try my pumpkin bread, pumpkin roll or pumpkin chili!

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• 3 Easy Fall Muffins