Is there any low carb breakfast more festive for the fall season than low carb pumpkin pancakes?? No way.
These low carb pancakes are here to fill you up with ALL the cozy vibes, without ruining your low carb eating plan. They’re legit pillowy, fluffy and are perfect for soaking up your favorite syrup.
Let’s get flipping!
What’s not to love about pancakes for breakfast?! Plus, they’re low carb. Plus, they’re pumpkin. Plus, they’re:
- Sooo fluffy!
- Ready in less than 10
- Sugar free pancakes. ‘nuf said.
- High in protein
Not much to these low carb pumpkin pancakes. Here are a few tips you’ll need for fluffy success:
- Mix everything up in a blender – It makes it easy to combine and pour all with 1 kitchen tool. If you don’t have a blender, feel free to combine in a bowl then ladle the batter into your pan.
- Get your pan hot before adding your fluffy keto pancakes.
- Flip once the edges begin to curl up – Before they curl, they’ll be hard to flip. Too curled, and the bottom may be burnt.
- Unflavored whey protein powder – This recipe has only been tested with ISO Pure Protein powder (not all protein powders will act the same here). Whey protein helps to absorb the liquid from the pumpkin and makes the pumpkin spice pancakes extra fluffy. Believe it or not, plant-based protein powders will produce less fluffy pancakes.
- Don’t have pumpkin pie spice? Swap in 1/2 teaspoon cinnamon + 1/4 nutmeg + 1/4 ground ginger. Or make a batch of pumpkin pie spice for all your future recipes.
Is Pumpkin Keto?
We’ll be using 1/4 cup of pumpkin puree in this recipe, which makes for 5g total carbs in pumpkin, and 3.5g net carbs, for the entire recipe.
So, to answer your question, although pumpkin is not necessarily one of the low carb fruits, it adds a nominal amount of carbs to this recipe.
Can You Freeze Them?
Yup! Make a big batch and free these keto pumpkin pancakes with a small piece of parchment in between each. Reheat from frozen in the microwave for make-ahead breakfasts. Easy as that!
Eat your pancakes however you like best!
I love the combo of butter and Lakanto’s maple syrup. Pro tip: I prefer dipping these in syrup rather than covering them as low carb syrup is more watery than traditional.
Don’t forget about some sugar free whipped cream!
Want to switch things up a tad? Here are a few ideas for you:
- Only have sweetened low carb protein powder? Simply leave out the sweetener. Test (by frying up a tiny pancake in the pan) and adjust sweetness to your liking.
- Protein powder substitute. I know not everyone is a fan of whey protein powder. Although it’s my preferred ingredient in these protein pancakes, you can swap it with 1 tablespoon of coconut flour instead.
- Add chocolate chips to the batter before baking!
- Or some chopped low carb nuts, like pecans or walnuts.
Ready for a few other recipes to make you feel warm and cozy this fall season? I’ve got you!
- Low Carb Pumpkin Cheesecake
- Pumpkin Smoothie
- Pumpkin Soup
- Low Carb Pumpkin Pie
- Low Carb Pumpkin Muffins
Low Carb Pumpkin PancakesPrint Recipe Pin Recipe
- Place all ingredients (except butter) in a blender, in the order listed above.
- Blend until ingredients are thoroughly combined — I usually stop my blender halfway through to scrape the sides, the dry ingredients like to stick in the corners and under the blade.
- In a large nonstick skillet, melt a thin layer of butter over medium heat.
- Pour the batter into your pan. I pour my pancakes one at a time in the center to keep them pretty!
- Cook for about 3-4 minutes, or until your pancakes flip easily.
- Flip to cook the other side. This side usually cooks a little faster, about 2 minutes. Your pancakes are done when they’re golden brown and cooked through.
- Place on a plate and continue cooking the rest of the batter.
- Serve warm and enjoy!
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