Keto Spoonful

Fluffy Keto Pumpkin Pancakes: Your New Fall Breakfast Obsession!

Hey friend! Madison here, your fellow low-carb adventurer, ready to rescue your breakfast routine from boring eggs (again!). Remember that first crisp autumn morning when you craved a stack of fluffy pumpkin pancakes but thought, “Nope, can’t do it on keto”? *Well, grab your favorite spatula because we’re flipping that script today!* These golden, spice-kissed miracles prove you can have cozy fall flavors without the carb coma. I spent weeks tweaking this recipe after my third failed attempt left me with pumpkin-scented hockey pucks (RIP, batch #3). But trust me—this final version? It’s like a warm hug from your favorite sweater. We’re talking cloud-soft interiors, crispy edges, and that iconic pumpkin-spice magic… all while keeping it under 4g net carbs per pancake. Whether you’re meal-prepping for hectic mornings or hosting a keto brunch, these pancakes are your ticket to joy-on-a-plate. Ready to make your kitchen smell like a pumpkin spice latte’s dreamy cousin? Let’s do this!

The Pancake Epiphany: A Tale of Keto & Crispy Edges

Picture this: It’s 2018, my first keto fall, and I’m glaring at a sad plate of scrambled eggs while my kids devour *actual* pumpkin pancakes across the table. My toddler, Lily, smears syrup on her cheek and giggles, “Mama, try! It’s like eating a pumpkin!” Cue the internal tantrum. I missed those lazy Sunday flips with my grandma, where she’d let me pour batter into whimsical shapes (her “pumpkin cat” was legendary). So, I declared war on keto pancake science. Batch after batch, I learned: almond flour needs a coconut flour sidekick for fluffiness, vinegar is the secret weapon against density, and *patience* is non-negotiable (no premature flipping!). The day these finally puffed up like little spiced clouds? I did a happy dance right there at the stove. Now, Lily helps me make “pumpkin kitties” with sugar-free chocolate chips—proof that food memories can be reborn, keto-style.

Gather Your Low-Carb Magic Makers

Pro Tip: Measure your flours by weight (grams) for keto baking success! Volume cups vary wildly.

• 1 ½ cups unsweetened almond milk – The hydrating base! (Swap: coconut milk for nut-free)
• ¾ cup pure pumpkin purée – NOT pie filling! Canned or homemade. Insight: Blot excess liquid with a paper towel to avoid soggy cakes.
• 1 large egg – Binder extraordinaire. Room temp blends smoother.
• 2 tbsp avocado oil – Fat = flavor & tenderness. (Swap: melted coconut oil)
• 2 tbsp apple cider vinegar – My “fluff hack”! Reacts with baking soda for lift.
• 1 ½ cups (150g) blanched almond flour – Fine grind is crucial! Insight: Bob’s Red Mill works best.
• ¼ cup (28g) coconut flour – Soaks up moisture; don’t skip! No sub—it’s key for structure.
• ¼ cup brown sugar substitute (Swerve Brown) – Caramel notes without carbs. (Swap: monk fruit blend)
• 2 tsp baking powder – Lift agent! Check it’s fresh (fizz test in water).
• 1 tsp baking soda – Vinegar’s bubbly BFF for rise.
• 1 tsp ground cinnamon – The cozy quotient.
• 1 tsp ground allspice – Warm, peppery depth. (Swap: extra nutmeg + clove)
• ½ tsp ground ginger – Zingy brightness.
• ½ tsp sea salt – Balances sweetness. Chef secret: Enhances pumpkin flavor!Print

  Pumpkin Pancakes

  

  Print Recipe

  These fall-inspired pancakes are thick, tender, and loaded with warming spices like cinnamon, ginger, and allspice. Pumpkin purée adds richness and natural moisture, while a hint of brown sugar gives just the right amount of sweetness. Whether you’re flipping for a lazy weekend brunch or a festive weekday start, these are the pancakes you’ll crave all season long.

  • Author: MadisonReynolds
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 minutes
  • Yield: 4–5 1x
  • Category: breakfast

  Ingredients

  Scale 1x2x3x

  1 1/2 cups milk

  1 cup pumpkin purée

  1 large egg

  2 tbsp vegetable oil

  2 tbsp vinegar

  2 cups all-purpose flour

  3 tbsp brown sugar

  2 tsp baking powder

  1 tsp baking soda

  1 tsp ground allspice

  1 tsp ground cinnamon

  1/2 tsp ground ginger

  1/2 tsp salt

  Cooking spray

  Directions

  Instructions

  In a large bowl, whisk milk, pumpkin, egg, oil, and vinegar until smooth.

  In another bowl, mix flour, brown sugar, baking powder, baking soda, spices, and salt.

  Add dry ingredients to the wet mixture and stir just until combined—don’t overmix.

  Heat a lightly greased skillet or griddle over medium heat.

  Pour 1/4 cup batter for each pancake and cook until bubbles form on top, then flip and cook another 2–3 minutes until golden and cooked through.

  Serve warm with butter, maple syrup, or a dusting of powdered sugar.

  Nutrition

  • Sugar: 6g
  • Fat: 5g
  • Carbohydrates: 25g
  • Protein: 160

Let’s Flip Like Pros: Step-by-Step

1. Whisk the wet squad: In a large bowl, combine almond milk, pumpkin purée, egg, oil, and vinegar. Whisk until velvety smooth. Hack: Add 1 tsp vanilla extract here for extra warmth!
2. Dry team huddle: In another bowl, sift together almond flour, coconut flour, sweetener, baking powder, baking soda, spices, and salt. Critical: Break up almond flour lumps!
3. Marry them gently: Pour dry ingredients into wet. Stir with a spatula JUST until combined—overmixing = tough pancakes. Chef’s whisper: Lumps are okay! They’ll vanish while resting.
4. Patience is golden: Let batter rest 10 minutes (set a timer!).