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    Home > Recipes > Breakfast

    Low Carb Pumpkin Pie Pancakes

    October 11, 2020 by bobbiskozykitchen 3 Comments

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    This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Doing so allows me to create more unique content and recipes for you.

    These Pumpkin Pie Pancakes bring the flavor of fall to the breakfast table for the perfect low carb, gluten-free breakfast ready in just 15 minutes! 

    Are you still looking for more low carb and keto pancake recipe ideas? Give these Keto Cinnamon Roll Pancakes or these Mini Keto Pancake Bites a try!

    These Pumpkin Pie Pancakes bring the flavor of fall to the breakfast table for the perfect low carb, gluten-free breakfast ready in just 15 minutes!
     
    Join my newsletter and never miss a recipe!
     

    MORE KETO & LOW CARB BREAKFAST RECIPES

    Keto Breakfast Pizza | Keto Sausage Gravy
     
    Oh, my friends, pumpkin season is here and I couldn't be happier! 
     
    I grabbed a bunch of sugar pumpkins as soon as they hit the store and made some of my homemade pumpkin puree
     
    I am making a LOT this year so I can have some to make all the pumpkin treats I want right now, pumpkin BBQ sauce for Christmas gifts, and have some to put on the dog's food throughout the year. 
     
    One of my pups has tummy issues and I read that pumpkin was good for the digestion, so pumpkin he shall have!
     
    My freezer will be overflowing for a while!
     
    But right now let's focus on the treats for the humans, and these pumpkin pie pancakes are definitely a treat!
     
    I had a lot of requests to come up with a low carb version of my Pumpkin Pie Pancakes.
     
    So I started with my Low Carb Cream Cheese Pancake recipe, added some spice, and yummy pumpkin butter to top them off, and BOOM we had a winner!
     
     
    These Pumpkin Pie Pancakes bring the flavor of fall to the breakfast table for the perfect low carb, gluten-free breakfast ready in just 15 minutes!

    INGREDIENTS NEEDED TO MAKE LOW CARB PUMPKIN PIE PANCAKES

    Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.

    INGREDIENTS

    For the Pumpkin Butter

    • Pumpkin puree
    • Butter
    • liquid stevia

    For the Pancakes

    • Almond flour
    • Cream cheese
    • Eggs
    • real vanilla extract
    • homemade pumpkin pie spice 
    • liquid stevia
    • gluten-free baking powder
     
     
    descrition
    Six photos of the process of making Low Carb Pumpkin Pie Pancakes with Pumpkin Butter.

    HOW TO MAKE LOW CARB PUMPKIN PIE PANCAKES

    Please see the recipe card below for the complete recipe, including measurements and cooking time!

    For the pumpkin butter

    STEP 1 

    Heat the pumpkin puree and butter in a small saucepan over medium heat. Whisk occasionally until the butter has melted and it is well combined with the pumpkin puree. Remove from the heat and add the liquid stevia to taste.

    For the pancakes

    STEP 1

    Combine everything in a small bowl with a hand mixer until smooth.

    STEP 2

    Heat butter in a skillet over medium-low to medium heat. When it begins to bubble pour 1/4 cup of the batter into the skillet. 

    STEP 3

    When the edges set, and the center begins to bubble, about 2 to 3 minutes, turn the pancake over and continue to cook the other side for an additional minute or so.

    STEP 4

    Top the pancakes with the pumpkin butter and toasted walnuts or pecans (if using). Can also add a drizzle of sugar-free syrup if desired.

    Low carb pumpkin pie pancakes on a blue plate with toasted nuts scattered on top.

    FAQS ABOUT LOW CARB PUMPKIN PIE PANCAKES

    Do I have to use superfine almond flour? I use superfine almond flour in everything. I prefer the texture to regular almond flour. 

    Can I use granulated or powdered low carb sweetener in this recipe? I use it in this recipe because I find that the other sweeteners can cause the pancakes to burn easily. But, if that is al you have, I would go for it and just cook them at a little lower heat and watch carefully.

    Can I freeze the cooked pancakes? Absolutely! I let the cooked pancakes cool, then place a piece of waxed paper between the cooled pancakes and freeze them in zip-top bags. I have reheated them in the microwave and toasted them in the toaster.

    Low carb pumpkin pie pancakes on a white plate with someone pouring pumpkin butter over the top of them.

    Are you a pumpkin lover like me?

    Every year I ask myself why I only consume it in the fall.

    I mean, I make my own puree, so I have it year-round.

    Now I need to convert my Pumpkin French Toast Cups to low carb because ooohhhhh they are SO good!

    But seriously.

    Would it be sacrilegious to have pumpkin in the spring? Or summer?

    I think not. 

    But, I guess there is just something about the cooler weather that calls out to pumpkin goodness.

    It is cold, and rainy here right now and I could really go for a pumpkin something or other.

    Sweet, or something savory like this Creamy Pumpkin Chipotle Soup. 

    Mmmmm creamy, pumpkiny, with a bit of spice?

    How can you go wrong with that?

    So what else do you do to usher in fall?

    Aside from obsessing over pumpkin, I break out my hoodies, long sleeve t-shirts, Ugg boots, and fuzzy socks.

    We also love to hang out by the fire pit, and I break the bank at Bath and Bodyworks buying ALL of the fall scent candles!

    Low carb pumpkin pie pancakes on a white plate with a bite full on silver fork closer to the camera.

    MORE KETO AND LOW CARB PUMPKIN RECIPES

    • Keto Pumpkin Cream Cheese Muffins
    • Low Carb Pumpkin Chocolate Chip Cookies
    • Pumpkin Alfredo Sauce
    • Keto Pumpkin Mug Cake
    • Keto Pumpkin Donuts with Pumpkin Spice Glaze
    • Sugar Free Pumpkin Bread
    Low carb pumpkin cream cheese pancakes on a white plate.

    Low Carb Pumpkin Pie Pancakes With Pumpkin Butter

    These Low Carb Pumpkin Pancakes are sugar-free, keto, and gluten-free cream cheese pancakes with a creamy Pumpkin Butter that is to die for!
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    Prep Time 5 minutes mins
    Cook Time 10 minutes mins
    Course Breakfast
    Cuisine American
    Servings 8 pancakes
    Calories 279 kcal

    Equipment

    • small mixing bowl
    • hand mixer
    • Measuring cups and spoons set
    • small saucepan
    • Whisk
    • large skillet
    • spatula

    Ingredients
      

    For the pumpkin butter

    • 2 tbsp pumpkin puree
    • 1 1/2 sticks unsalted butter
    • 6 to 9 drops liquid stevia

    For the pancakes

    • 1/2 cup Wholesome Yum almond flour
    • 1/2 cup cream cheese softened
    • 4 large eggs room temperature
    • 1/2 tsp real vanilla extract
    • 1/2 tsp pumpkin pie spice blend
    • 5 drops liquid stevia or to taste
    • 1/2 tsp gluten-free baking powder
    • Butter for cooking
    • Toasted walnuts or pecans for garnish (optional)
    • Sugar-free syrup (optional)

    Instructions
     

    For the pumpkin butter

    • Heat the pumpkin puree and butter in a small saucepan over medium heat. Whisk occasionally until the butter has melted and it is well combined with the pumpkin puree. Remove from the heat and add the liquid stevia to taste.

    For the pancakes

    • Combine everything in a small bowl with a hand mixer until smooth.
    • Heat butter in a skillet over medium-low to medium heat. When it begins to bubble pour 1/4 cup of the batter into the skillet. When the edges set, and the center begins to bubble, about 2 to 3 minutes, turn the pancake over and continue to cook the other side for an additional minute or so.
    • Top the pancakes with the pumpkin butter and toasted walnuts or pecans (if using).
    • Can also add a drizzle of sugar-free syrup if desired.

    Notes

    Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Recipes may contain errors, so please use your common sense when following them.
    Nutritional information 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 will not be included as it has a glycemic index of 0 (meaning it does not spike blood sugar) and it’s not metabolized. Net carbs are the total carbs minus fiber.

    Disclaimer

    Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Recipes may contain errors, so please use your common sense when following them. Nutritional information 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 will not be included as it has a glycemic index of 0 (meaning it does not spike blood sugar) and it’s not metabolized. Net carbs are the total carbs minus fiber.

    Nutrition

    Calories: 279kcalCarbohydrates: 3gProtein: 6gFat: 28gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 153mgSodium: 102mgPotassium: 66mgFiber: 1gSugar: 1gVitamin A: 1439IUVitamin C: 0.2mgCalcium: 52mgIron: 1mg
    Keyword 10 ingredients or less, 30 minutes or less, american, breakfast, brunch, easy recipes, gluten-free, Holiday, Keto, keto recipes, Low Carb, Sugar-Free, Thanksgiving
    Tried this recipe?Let us know how it was!
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    Reader Interactions

    Comments

    1. Anonymous

      April 18, 2022 at 4:19 pm

      I see that the recipe makes 8 pancakes and the nutritional information says 1.99 net carbs. What is the serving size for 1.99 net carbs?

      Reply
    2. Bobbi | Bobbi's Kozy Kitchen

      April 18, 2022 at 4:20 pm

      The nutritional info is per pancake.

      Reply
    3. Unknown

      April 21, 2022 at 11:53 am

      Thank you!

      Reply

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