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!
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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!
INGREDIENTS FOR LOW CARB PUMPKIN PIE PANCAKES
For the Pumpkin Butter
- Pumpkin puree
- Butter
- Liquid stevia
For the Pancakes
- Almond flour
- Cream cheese
- Eggs
- 1Vanilla extract
- 1Pumpkin pie spice
- Liquid stevia
- Baking powder
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?
FAQ 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.
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!
MORE LOW CARB PUMPKIN RECIPES
Low Carb Pumpkin Pancakes with Pumpkin Butter
Yield: 8 pancakes
Prep time: 5 MinCook time: 10 MinTotal time: 15 Min
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!
Ingredients
For the pumpkin butter
- 2 tablespoons pumpkin puree
- 12 tablespoons (1 1/2 sticks) of butter
- 6 to 9 drops of liquid stevia, or to taste
For the pancakes
- 1/2 cup superfine almond flour
- 1/2 cup cream cheese, softened
- 4 large eggs, room temperature
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon pumpkin pie spice
- 5 drops liquid stevia, or to taste
- 1/2 teaspoon 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.
Calories
282.29
Fat (grams)
28.16
Sat. Fat (grams)
14.91
Carbs (grams)
2.99
Fiber (grams)
1.00
Net carbs
1.99
Sugar (grams)
1.12
Protein (grams)
5.64
Sodium (milligrams)
248.75
Cholesterol (grams)
153.42
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.
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