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Indulge in the ultimate fall breakfast with these Low-Carb Pumpkin Pie Pancakes! Packed with pumpkin flavor, keto-friendly, and gluten-free, they're perfect for bringing cozy fall vibes to your morning routine. It's like enjoying dessert for breakfast without the guilt—pure pumpkin bliss! Get ready to savor the taste of autumn with every bite.
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Low-Carb Pumpkin Pie Pancakes | Keto and Gluten-free Fall Bliss!
Oh, my friends, it's that magical time of year again—pumpkin season, and I couldn’t be happier!
As soon as sugar pumpkins hit the store, I stock up and make my homemade pumpkin puree. I make a lot of it—enough for all the pumpkin treats my heart desires and some for Christmas gifts like my pumpkin BBQ sauce. Plus, I like to add a little to my dog's food because pumpkin is great for digestion! So, my freezer will overflow for a while, but hey, it’s totally worth it!
But let’s focus on the human treats, shall we? And these Low-Carb Pumpkin Pie Pancakes are definitely a treat you don’t want to miss! I started with my classic Low-Carb Cream Cheese Pancake recipe, added some fall spice, and topped it off with rich pumpkin butter. Boom—pure pumpkin perfection!
Are you a pumpkin fanatic like me? I mean, I have pumpkin puree available year-round, and yet I mostly enjoy it in the fall. Every year I ask myself, Why do I only indulge in pumpkin during autumn? There's no rule against enjoying it in the spring or summer, right? But something about cooler weather and the smell of fall just calls for pumpkin. It’s cold and rainy here right now, and let me tell you, these pancakes are bringing all the cozy fall vibes!
Fall is also when I break out my hoodies and fuzzy socks, and we gather around the fire pit. Oh, and don't get me started on my obsession with fall candles from Bath & Bodyworks—I stock up like there's no tomorrow!
So, what do you do to usher in the fall season? Let me know, and if you’re a pumpkin lover like me, grab your apron and make these Low-Carb Pumpkin Pie Pancakes. Trust me, you won’t regret it! They’re the perfect way to indulge in a fall treat while staying keto and gluten-free!
And hey, why not take it up a notch? Pair these pancakes with a Keto Pumpkin Cream Cold Brew (my sugar-free Starbucks copycat) for the ultimate fall breakfast combo! 🍂☕
🍽️✨ Don't forget to share your delightful creations with us on Instagram using #BobbisKozyKitchen for a chance to be featured in our newsletter! 📸
Why You'll Love Low-Carb Pumpkin Pie Pancakes
- Fall Bliss in Every Bite: These pancakes capture the essence of autumn with their rich pumpkin flavor and warm spices, making them a perfect treat for pumpkin lovers. Each bite is a celebration of fall, bringing the cozy vibes of the season right to your breakfast table.
- Easy and Versatile: This simple recipe comes together quickly, so you can whip up these pancakes in no time. The optional toppings of homemade pumpkin butter and toasted pecans let you customize your breakfast to be as "extra" as you like, elevating your pancake game effortlessly.
- Freezer-Friendly Convenience: Prepare a big batch of these pancakes and store them in the freezer for a quick and nutritious breakfast throughout the week. Just heat them up, and you have a delicious, low-carb meal ready in minutes, perfect for busy mornings!
In This Post
🥘Low-Carb Pumpkin Pie Pancakes Ingredients
These are the ingredients necessary to make Low-Carb Pumpkin Pie Pancakes.
- Pumpkin Puree - This homemade puree is easy to make, is lower in carbs than canned, and ensures that you are using pure pumpkin and not just "winter squash".
- Liquid Stevia - This recipe was created using this sweetener because it is easier to mix in.
- Wholesome Yum Superfine Almond Flour - This is the best almond flour that I have found on the market!
The printable recipe card at the bottom of the page contains a detailed list of measurements and instructions.
🔪How to Make Low-Carb Pumpkin Pie Pancakes
This is a basic breakdown of the steps involved in making Low-Carb Pumpkin Pie Pancakes. The full directions are in the recipe card at the bottom of the post.
Combine all the pancake ingredients in a large mixing bowl.
Pour 1/4 cup of the batter into the skillet.
When the edges set and the center begins to bubble, turn the pancake over.
Meanwhile, make the pumpkin butter if using.
Helpful Hint: 💡 For the best results, make sure your cream cheese and eggs are at room temperature before mixing. This will help create a smoother batter and ensure your pancakes rise well, giving them that perfect fluffy texture.
🍽Equipment Needed
This is the equipment you will need to make Low-Carb Pumpkin Pie Pancakes.
- small mixing bowl
- hand mixer
- Measuring cups and spoons set
- small saucepan
- Whisk
- large skillet
- spatula
Storage and Reheating
Storage Instructions:
- Refrigeration: Store any leftover pancakes in an airtight container in the refrigerator for up to 3 days. Layer parchment paper between the pancakes to prevent sticking.
- Freezing: For longer storage, freeze the prepared pancakes. Allow them to cool completely, then place them in a single layer on a baking sheet lined with parchment paper. Freeze until solid. Once frozen, stack them with parchment paper between each pancake to prevent sticking, and transfer them to a ziplock bag. Label the bag with the date and store in the freezer for up to 2 months.
Reheating Instructions:
- Microwave: Place a pancake on a microwave-safe plate and cover with a damp paper towel. Microwave on high for 30 seconds to 1 minute, or until heated through.
- Oven: Preheat the oven to 350°F (175°C). Arrange the pancakes on a baking sheet and cover with aluminum foil. Heat for about 10-15 minutes, or until warmed to your liking.
- Air Fryer: Preheat the air fryer to 350°F (175°C). Place a pancake in the basket and heat for about 3-4 minutes, checking halfway through for doneness.
- Toaster: For extra crispiness, you can also toast the pancakes directly in a toaster or toaster oven. Just be sure they are not too thick to fit comfortably.
💭Top tip
Consider doubling or tripling the recipe and freezing the extra pancakes. Allow them to cool completely, then layer them between parchment paper in an airtight container before freezing. This way, you can easily pop them in the toaster or microwave for a quick and delicious breakfast all week long!
FAQ about Low-Carb Pumpkin Pie Pancakes
No, it’s best to use pure pumpkin puree for this recipe. Pumpkin pie filling contains added sugars, which would make the pancakes higher in carbs. Using pumpkin puree ensures the recipe is in line with low-carb and keto-friendly guidelines.
Absolutely! These pancakes are perfect for meal prep. You can make a big batch and freeze them for quick breakfasts throughout the week. Just follow the freezing instructions provided.
Definitely! Before cooking the pancakes, feel free to fold in sugar-free chocolate chips, chopped nuts, or even blueberries for added flavor and texture. However, be aware that the carb count will change.
More Delicious Breakfast Treat Recipes...
Low Carb Pumpkin Pie Pancakes With Pumpkin Butter
Equipment
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.
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
Food safety
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with a high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
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Anonymous
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?
Bobbi | Bobbi's Kozy Kitchen
The nutritional info is per pancake.
Unknown
Thank you!