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Need a keto recipe to use up leftover canned pumpkin? These low-carb pumpkin pancakes made with almond flour are a nice breakfast treat.
I love cooking with pumpkin in the fall. But most recipes don’t call for a whole can of pumpkin, which leaves me wondering what to do with the leftovers.
I tried putting a little in my coffee and sprinkling pumpkin pie spice on top. That was pretty good, but it didn’t use up much of the leftovers.
Another way to use it up is to make a quick paleo pumpkin mug cake, but even that doesn’t use much. That’s why I have find multiple ways to use up the leftovers.
These keto pumpkin pancakes made with almond flour are a delicious way to use up extra canned pumpkin! They’re low-carb, gluten-free, paleo friendly, and easy to make. Just whip up the batter and enjoy.
So when your fall baking leaves you with extra pumpkin, these pancakes are the perfect breakfast treat to use up the rest.
How to Make Keto Pumpkin Pancakes
This recipe makes 10-12 small pancakes. Each one will be about 90 calories with 3 grams of total carbs and 1 gram of fiber for a total of 2 net carbs.
First, we’ll mix up the batter:
- In a large bowl, mix together the almond flour, spices, salt, and baking powder until well-combined.
- Separate the eggs, adding the yolks to the dry mixture and the whites to a separate bowl.
- Add the canned pumpkin, oil, almond milk and sweeteners to the dry mixture. Mix until the batter is smooth.
- With an electric beater, whip the egg whites until stiff peaks form, about 4-5 minutes, then fold them into the pancake batter.
Then, simply cook up the pancakes:
- Place a pan over medium heat. Once hot, drop a heaping tablespoon of batter into the pan for each pancake.
- When the bottom is cooked and you start to see bubbles in the top of the pancake, flip once to cook the other side.
- Set finished pancakes aside where they will stay warm and repeat with the rest of the batter.
Once you’ve cooked all your pancakes, add your favorite toppings and enjoy! I like to add sugar free maple syrup and grass-fed butter.
You can also make a large batch to store in the fridge or freezer for easy and delicious breakfasts. They’re just as tasty reheated!
Fluffy Almond Flour Pumpkin Pancakes
Pumpkin can be a dense ingredient to cook with. Almond flour will also vary brand to brand. To ensure your paleo pumpkin pancakes turn out light and fluffy, here are a few tips.
First, I recommend whipping the egg whites. This step is optional, but will definitely help add some air and texture to the batter. Be gentle folding the egg whites into the batter to minimize how much they deflate.
If your pancakes are still a bit too dense, you can also add 1 tbsp of apple cider vinegar and increase the baking powder to 1 teaspoon. Let the batter sit for a few minutes so the vinegar will react with the baking powder, which adds air bubbles.
Because every almond flour brand is slightly different, you may want to experiment until you find your perfect pancake batter.
Storing leftover pancakes
These pancakes can be enjoyed right away, but they’re also great to store for future easy breakfasts. I like to make a big batch just for this reason.
If you plan to store your pancakes, allow them fully cool before wrapping them in tin foil. This will prevent condensation that could make them soggy. Then store them in the fridge or freezer.
To reheat the pancakes, I just pop them into the microwave for about 45 seconds. They’re easy to warm up quickly on a busy morning or to pack for lunch.
Honestly, these low carb pumpkin pancakes are so tasty, I sometimes don’t even bother to warm them up. I think they’re delicious right out of the fridge!
Other Recipes to Try
Looking for more delicious low-carb pumpkin recipes for using up leftover canned pumpkin? Check out some of these favorite recipes:
- Low-Carb Pumpkin Bread with a cream cheese filling is a sweet spice bread that’s sure to become a favorite low carb treat!
- Keto Pumpkin Mug Cake whips up in less than 2 minutes for an easy snack or dessert.
- Pumpkin Chia Pudding is a gluten free and low carb treat that tastes like a pumpkin pie, but takes less than five minutes to throw together!
- Savory Pumpkin Casserole Recipe comes with a tasty herb topping and pairs well with your main course or even a holiday dinner.
- Turkey Pumpkin Chili is a super satisfying dish made in the slow cooker to warm you up on a cooler day!
Low-Carb Pumpkin Pancakes Recipe
There are so many great ways to cook with pumpkin in the fall. And once you try these pancakes, you’ll love having leftover canned pumpkin just so you can make a batch! They’re such a wonderful breakfast treat.
Don’t have any leftover pumpkin but still craving pancakes? Be sure to check out my easy coconut flour pancakes for more traditional style hotcakes!
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Low-Carb Keto Pumpkin Pancakes
Ingredients
- 1 cup almond flour
- 2 teaspoons cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground allspice
- 1/8 teaspoon ground cloves
- 1/2 teaspoon baking powder
- pinch salt
- 1/4 cup canned pumpkin
- 2 Tablespoons oil
- 1/4 cup unsweetened almond milk
- 1 Tablespoon erythritol
- 1/8 teaspoon stevia glycerite
- 2 eggs
Instructions
- Mix together almond flour, spices, salt, and baking powder. Stir in the rest of the ingredients (may want to leave out the egg whites) until well combined. For light and fluffy waffles, it’s best to separate the egg whites out, whip them to a stiff peak, and fold into the batter.
- Drop by heaping tablespoonfuls onto pan and cook on medium heat, flipping each pancake once to cook each side.
Notes
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Nutrition
Additional Info
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Note on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
Unauthorized use of this material without written permission from Lisa MarcAurele is strictly prohibited unless for personal offline purposes.
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First Published: November 9, 2010… Last Update: August 26, 2020
Wendy
These are very good! Thank you for the recipe without coconut flour!
Heather B.
This just became my family’s favorite pancake recipe! So delicious and easy to whip up any time of the day.
Melanie W
I made these delicious pancakes and I love them! Having made regular ine for the grandkids and adjusted this recipe by adding 1/2 tsp of baking powder and 1 tbs of cider vinegar. This made them incredibly light & fluffy! Thank you for your efforts, all of your recipes are top notch!
Lisa
Thanks so much Melanie! So glad the grandkids enjoyed the pancakes too.
CR Baker
We give a generous teaspoon of canned pumpkin to each of our dogs with their daily feeding.
We are looking forward to making the pancakes, and never would have to worry about left over pumpkin.
Lisa
The dogs must love that!
Kathy
Confused on Nutritional Info on Low Carb Gluten Free Pumpkin Pancakes.
Recipe says Serves 4, making 10-12 pancakes, which would be 2 to 3 pancakes per serving. But Nutritional Facts say Serving is 1 Pancake.
In directions you state ” For light and fluffy waffles, it’s best to separate the egg whites out, whip them to a stiff peak, and fold into the batter.”
Does this recipe also work for waffles?
Lisa
Nutritional data is per pancake not serving on the pumpkin one. I can fix that if too confusing. Whipping the egg whites separately should work for waffles too.
Mellissa
Fabulous recipe! They taste amazing and you would be hard pressed to find anyone that could say they can tell they are low carb. My only issue is they are very dense, so my my husband and I decided to whip the egg whites to a stiff peak and fold them in last and it made an amazing difference. They were light and fluffy. Also can use this recipe for waffles just as easily.
Lisa
That’s a great tip! Thanks for sharing the idea to whip up the egg whites and fold them in to make light and fluffy pancakes. I’m adding that as a note to the recipe.
Hy
I don’t currently have access to stevia glycerite or erythritol, but I do have granulated stevia “In the raw” and splenda. I’m more or less still starting out on low-carb and haven’t yet really gotten a ‘feel’ for the different sweeteners and how to use them. Can you recommend how much would I use of those to obtain the best effect as a substitute? Thanks!
Lisa
I’d say about 2-3 tablespoons of Splenda or equivalent.
fooddreamer
Looks like a good basic recipe to start with. A far cry better than my fritters which fell apart!
Kate
I’ve found that my almond flour pancakes (haven’t tried them with pumpkin yet but will very soon – yummm!!) need more than a pinch of salt – it really makes a difference; brightens up the flavors tremendously. Maybe that’s the case with this recipe?
Lisa
Thanks for the suggestion, Kate! I will try that next time. Salt is a wonderful flavor enhancer so it might be what’s missing.
Debbie
I am allergic to eggs. Is there something I can substitute in this recipe? It sounds really delicious.
Lisa MarcAurele
You could try a psyllium, flax, or chia egg replacement.