• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Low Carb Yum
Easy Gluten-Free & Keto-Friendly Recipes
  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube
  • TikTok
  • Start Keto
    • How to Start a Low Carb Diet
    • Keto Macro Calculator
    • FREE 3 Day Keto Meal Plan Offer
    • Low Carb vs Keto
    • Keto Foods List
    • Low Carb Sweeteners
  • Recipes
    • By Course
      • Keto Appetizers
      • Keto Drinks
      • Low Carb Breads
      • Keto Casseroles
      • Keto Salads
      • Sauces & Dressings
      • Keto Sides
      • Low Carb Snacks
      • Low Carb Soups
    • By Diet
      • Dairy-Free
      • Paleo
      • AIP
      • Nut-Free
      • Egg-Free
      • Vegetarian
      • Vegan
      • Kid Friendly
    • By Cooking Style
      • Crock Pot
      • Instant Pot
      • One Pan
      • Freezer Friendly
      • < 30 Minute Prep
  • Breakfast
  • Desserts
    • Cakes
    • Candy
    • Cheesecakes
    • Cookies
    • Frosting
    • Frozen Desserts
    • Fruit
    • Pies
    • Puddings
  • Dinner
    • Beef
    • Keto Casseroles
    • Chicken
    • Eggs
    • Pork
    • Seafood
    • Turkey
  • Shop
    • 5-Ingredient Keto Cookbook
    • Low Carb Casseroles eCookbook
    • Keto Mixes & Supplies
    • Low Carb Keto Products
    • Custom Meal Plans
    • Shop Amazon
    • Low Carb Meals Delivered
  • Members
    • Join Now
    • Meal Plans (Premium)
    • Recipe Collections
    • Log In
    • Log Out
menu icon
go to homepage
subscribe
search icon
Homepage link
  • FREE Keto Meal Plan Offer
  • Keto Cookbook
  • Recipes
  • Keto Diet Resources
  • Low Carb Keto Products
  • Register
  • Log In
  • Saved Recipes & Meal Plans
  • Log Out
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
    • TikTok
  • ×

    Home / Recipes / Low Carb Breads

    Almond Flour Low-Carb Keto Pumpkin Pancakes

    By Lisa MarcAurele on Aug 26, 2020 20 Comments - This post may contain affiliate links. See Disclosure

    10797 shares
    5-Ingredient Recipes Simple Keto Meals Jump to Recipe
    Low carb pumpkin pancakes recipe
    Easy low carb pumpkin pancakes recipe
    low-carb keto pumpkin pancakes recipe
    low-carb keto pumpkin pancakes recipe
    Dairy-FreeKid FriendlyVegetarianPaleoQuickOne Pan

    Need a keto recipe to use up leftover canned pumpkin? These low-carb pumpkin pancakes made with almond flour are a nice breakfast treat.

    keto pumpkin pancakes recipe
    Jump to:
    • 🔪 Instructions
    • 💭 Quick tips
    • 🥫 Storage
    • 📚 Related recipes
    • 💛 Why you'll love it
    • 📖 Recipe

    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.

    🔪 Instructions

    This recipe makes 10-12 small pumpkin almond flour 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.

    making the keto paleo batter

    Make batter

    1. In a large bowl, mix together the almond flour, spices, salt, and baking powder until well-combined.
    2. Separate the eggs, adding the yolks to the dry mixture and the whites to a separate bowl.
    3. Add the canned pumpkin, oil, almond milk and sweeteners to the dry mixture. Mix until the batter is smooth.
    4. With an electric beater, whip the egg whites until stiff peaks form, about 4-5 minutes, then fold them into the pancake batter.
    cooking pumpkin pancakes on griddle

    Cook

    1. Place a pan over medium heat. Once hot, drop a heaping tablespoon of batter into the pan for each pancake. 
    2. When the bottom is cooked and you start to see bubbles in the top of the pancake, flip once to cook the other side. 
    3. 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!

    💭 Quick tips

    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 tablespoon 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.

    serving the low-carb pancakes with syrup and butter

    🥫 Storage

    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!

    almond flour pumpkin pancakes with fork bite

    📚 Related recipes

    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!

    💛 Why you'll love it

    There are so many great ways to cook with pumpkin in the fall. And once you try these pumpkin pancakes, you’ll love having leftover canned purée 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!

    ★ FOLLOW ME ON FACEBOOK, PINTEREST, AND INSTAGRAM FOR MORE EASY KETO RECIPES.

    📖 Recipe

    keto pumpkin pancakes on plate

    Low-Carb Keto Pumpkin Pancakes

    Author: Lisa MarcAurele
    5 from 6 votes
    Need a recipe to use up leftover canned pumpkin? These gluten free pumpkin pancakes made with almond flour pancakes are a nice breakfast treat.
    Prep Time10 mins
    Cook Time10 mins
    Total Time20 mins
    Course: Breakfast
    Cuisine: American
    Print Pin Review Recipe Save Recipe View Collections Save Recipe
    Servings 4 people
    Calories 89

    Video

    Ingredients

    • 1 cup almond flour
    • 2 teaspoons cinnamon
    • ½ teaspoon ground ginger
    • ¼ teaspoon ground allspice
    • ⅛ teaspoon ground cloves
    • ½ teaspoon baking powder
    • pinch salt
    • ¼ cup canned pumpkin
    • 2 Tablespoons oil
    • ¼ cup unsweetened almond milk
    • 1 Tablespoon erythritol
    • ⅛ teaspoon stevia glycerite
    • 2 eggs
    US Customary - Metric

    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

    Makes 10-12 small pancakes with a typical serving being 3 pancakes so net carbs per serving is about 6 grams.

    Low Carb Sweeteners | Keto Sweetener Conversion Chart

    low carb yum simple keto cookbook

    Nutrition

    Serving: 1pancake | Calories: 89 | Carbohydrates: 3g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 31mg | Sodium: 30mg | Potassium: 26mg | Fiber: 1g | Sugar: 1g | Vitamin A: 850IU | Calcium: 40mg | Iron: 0.7mg

    Additional Info

    Net Carbs: 2 g | % Carbs: 8.7 % | % Protein: 13 % | % Fat: 78.3 % | SmartPoints: 3
    Values
    Array
    (
        [serving_size] => 1
        [calories] => 89
        [carbohydrates] => 3
        [protein] => 3
        [fat] => 8
        [saturated_fat] => 1
        [monounsaturated_fat] => 2
        [cholesterol] => 31
        [sodium] => 30
        [potassium] => 26
        [fiber] => 1
        [sugar] => 1
        [vitamin_a] => 850
        [calcium] => 40
        [iron] => 0.7
        [serving_unit] => pancake
    )
    

    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.

    © LowCarbYum.com
    Unauthorized use of this material without written permission from Lisa MarcAurele is strictly prohibited unless for personal offline purposes.
    Single photos may be used, provided that full credit is given to LowCarbYum.com along with a link back to the original content.

    First Published: November 9, 2010... Last Update: August 26, 2020

    « Garlic Coconut Flour Keto Bagels without Cheese
    Keto Meatloaf Recipe with Pork Rinds »

    Related Posts

    Lisa-Profile

    Lisa MarcAurele has been creating keto friendly recipes since 2010. She enjoys experimenting in the kitchen to create low sugar foods that taste like high carb favorites!

    Lisa's recipes have been featured on popular magazine sites including Fitness, Shape, Country Living, Women's Health, and Men's Health. Her long-awaited cookbook, 5-Ingredient Keto, is also a popular go-to for those on a low-carb lifestyle. Learn more about Lisa....

    Reader Interactions

    Comments

    1. santhathi

      March 18, 2021 at 8:14 am

      5 stars
      great piece of sharing!!

      Reply
    2. anwitasinha

      March 17, 2021 at 6:01 am

      5 stars
      great piece of sharing!!

      Reply
    3. Brittany

      October 01, 2020 at 12:39 pm

      5 stars
      Very tasty! My oldest son (11yrs) refuses to eat regular almond flour pancakes but absolutely loves these!! Thank you so much for sharing!

      Reply
    4. Wendy

      September 11, 2019 at 9:29 am

      These are very good! Thank you for the recipe without coconut flour!

      Reply
    5. Heather B.

      November 11, 2018 at 7:00 pm

      5 stars
      This just became my family’s favorite pancake recipe! So delicious and easy to whip up any time of the day.

      Reply
    6. Melanie W

      November 04, 2018 at 9:52 am

      5 stars
      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!

      Reply
      • Lisa

        November 04, 2018 at 1:00 pm

        Thanks so much Melanie! So glad the grandkids enjoyed the pancakes too.

        Reply
    7. CR Baker

      June 19, 2018 at 11:18 pm

      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.

      Reply
      • Lisa

        June 20, 2018 at 5:57 am

        The dogs must love that!

        Reply
    8. Kathy

      February 28, 2018 at 9:34 am

      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?

      Reply
      • Lisa

        February 28, 2018 at 10:15 am

        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.

        Reply
    9. Mellissa

      November 20, 2017 at 7:31 pm

      5 stars
      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.

      Reply
      • Lisa

        November 20, 2017 at 8:27 pm

        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.

        Reply
    10. Hy

      October 08, 2017 at 12:06 pm

      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!

      Reply
      • Lisa

        October 08, 2017 at 2:22 pm

        I'd say about 2-3 tablespoons of Splenda or equivalent.

        Reply
    11. fooddreamer

      November 11, 2010 at 12:35 am

      Looks like a good basic recipe to start with. A far cry better than my fritters which fell apart!

      Reply
    12. Kate

      November 09, 2010 at 11:55 pm

      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?

      Reply
      • Lisa

        November 10, 2010 at 10:21 pm

        Thanks for the suggestion, Kate! I will try that next time. Salt is a wonderful flavor enhancer so it might be what's missing.

        Reply
      • Debbie

        September 04, 2020 at 10:01 pm

        I am allergic to eggs. Is there something I can substitute in this recipe? It sounds really delicious.

        Reply
        • Lisa MarcAurele

          September 05, 2020 at 8:24 am

          You could try a psyllium, flax, or chia egg replacement.

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Welcome Lisa-Profile

    I'm a cookbook author and creator of quick & easy keto recipes! Read more about me....

    order simple keto cookbook

    Trending Recipes

    • How to Cook Boneless Pork Ribs in the Oven Fast
    • Keto Coconut Flour Pancakes
    • Tzatziki Sauce with Sour Cream Recipe
    • Mexican Zucchini and Ground Beef Skillet
    • Keto Friendly Yeast Bread Recipe for Bread Machine
    • Sugar-Free Keto Cheesecake Mousse Fluff

    Popular Desserts

    • Best Keto Chocolate Cake Recipe
    • Homemade Almond Milk Ice Cream
    • How To Make Vanilla Chia Seed Pudding
    • Keto Peanut Butter Balls (Buckeyes)

    Footer

    ↑ back to top

    Featured On:

    Parade FitnessHuffington PostHealthLineBuzzFeedThe KitchnShapeWomen's HealthCountry Living Men's Health

    About

    • Privacy Policy
    • Disclosure
    • Sitemap

    Latest

    • Sign Up! for emails and updates
    • Stories

    Contact

    • About
    • Contact
    • Work With Me

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022 · LOW CARB YUM. ALL RIGHTS RESERVED.