These delicious low carb pumpkin pancakes bring all the warm, cozy feelings of fall to your breakfast table, without breaking your keto diet.
I’ve tested this recipe many times to get it just right, making sure the pancakes come out fluffy and full of that amazing pumpkin spice flavor that everyone loves.
The secret to making these pancakes perfect is using the right mix of coconut flour and protein powder.
These ingredients work together to create the perfect texture – not too heavy and not too light.
And thanks to the pumpkin puree, these pancakes stay nice and moist. What makes this recipe even better is how simple it is to put together.
You probably have most of these ingredients in your kitchen already if you follow a keto diet. The brown Swerve gives these pancakes just the right amount of sweetness, while keeping the carbs low.
Another great thing about these pancakes is that they’re filling and satisfying. The combination of protein powder and eggs gives you plenty of protein, which means these pancakes will keep you full until lunch.
👍 Why You’ll Love This Recipe
Actually Fluffy: Unlike many keto pancakes that turn out flat and eggy, these ones are genuinely fluffy.
The special combination of coconut flour and protein powder creates that real pancake texture you’ve been missing on keto.
Perfect Fall Breakfast: These pancakes bring all the cozy fall flavors to your keto breakfast table. The combination of real pumpkin and warm spices creates that perfect autumn feeling we all love, without breaking your keto diet.
Family Friendly: These pancakes are so good that even non keto family members will enjoy them. You won’t have to make separate breakfasts – everyone can eat the same delicious pancakes.
Protein Packed: Thanks to the eggs and protein powder, these pancakes pack a serious protein punch. This means they’ll keep you feeling full and satisfied much longer than regular pancakes would.
✨ Recipe Ingredients
- 1/2 cup Pumpkin Puree
- 1/2 cup Coconut Flour (I recommend this one – amazon)
- 6 Eggs (large)
- 1/3 cup Egg White Protein Powder or Whey Protein Powder (unflavored) (I used this powder– amazon)
- 1/3 cup Swerve Brown
- 1/4 cup Butter (melted)
- 1 teaspoon Pure Vanilla Extract
- 2 teaspoon Pumpkin Pie Spice
- 1 teaspoon Baking Powder
- few tablespoons of Milk
- 1/4 teaspoon Salt
👨🍳 How To Make
Follow this easy recipe:
Step 1
Add these ingredients to a large bowl: pumpkin puree, eggs, and brown Swerve. Whisk them together until well combined, and then stir in the melted butter and vanilla. Continue stirring until the mixture is smooth.
Step 2
Now add the protein powder, coconut flour, pumpkin spice, salt, and baking powder. Whisk everything until combined, and add 1 or 2 tablespoons of milk to make the batter scoopable (not pourable!).
Step 3
Grease a large skillet over medium heat.
Step 4
Scoop about 2 heaping tablespoons of the batter onto the skillet, and spread into a circle.
Step 5
Cook until the bottom of the pancakes becomes golden brown. The edges on top will set too. Then, flip and cook until golden brown again. Enjoy!
💡Tips
1. Room Temperature Ingredients
Make sure your eggs and pumpkin puree are at room temperature before starting. Cold ingredients don’t mix well with melted butter – it can cause the butter to solidify into little lumps in your batter.
Take your eggs and pumpkin puree out of the fridge about 30 minutes before you start cooking.
This simple step makes a huge difference in how smoothly your batter comes together and helps create that perfect, fluffy texture we want in our pancakes.
2. Get Your Pan Temperature Right
The key to perfectly cooked keto pancakes is getting your pan temperature just right. Start with medium heat and adjust as needed.
Too hot, and the outside will burn before the inside cooks. Too cool, and your pancakes will be pale and soggy.
A good way to test the temperature: sprinkle a few drops of water on the pan – they should dance and sizzle gently, not disappear instantly or just sit there.
Give your pan time to heat up evenly before starting to cook, usually about 3-4 minutes.
You’ll Love These Recipes Too
Check out these amazing keto recipes too:
FAQ
1. Can I use a different sweetener?
Yes, you can use other keto-friendly sweeteners instead of brown Swerve. Regular granulated erythritol, monk fruit sweetener, or allulose will all work.
However, you’ll miss out on that subtle brown sugar flavor that brown Swerve provides. If using a different sweetener, you might want to add 1/4 teaspoon of maple extract to get a similar warm, caramel-like taste.
2. Why is my batter too thick?
If your batter seems too thick, it’s usually because of the coconut flour. Coconut flour is extremely absorbent and different brands can absorb liquid differently.
The solution is simple – just add milk one tablespoon at a time until you reach the right consistency. The batter should be thick enough to scoop, not pour. If you can pour it like regular pancake batter, it’s too thin.
Remember to wait a minute or two between adding each tablespoon of milk, as coconut flour takes a little time to fully absorb the liquid.
Keto Pumpkin Pancakes
Print RecipeIngredients
- 1/2 cup Pumpkin Puree
- 1/2 cup Coconut Flour
- 6 Eggs large
- 1/3 cup Egg White Protein Powder or Whey Protein Powder unflavored , (I used this powder- amazon)
- 1/3 cup Swerve Brown
- 1/4 cup Butter melted
- 1 teaspoon Pure Vanilla Extract
- 2 teaspoon Pumpkin Pie Spice
- 1 teaspoon Baking Powder
- few tablespoons of Milk
- 1/4 teaspoon Salt
Instructions
- Add these ingredients to a large bowl: pumpkin puree, eggs, and brown Swerve. Whisk them together until well combined, and then stir in the melted butter and vanilla. Continue stirring until the mixture is smooth.
- Now add the protein powder, coconut flour, pumpkin spice, salt, and baking powder. Whisk everything until combined, and add 1 or 2 tablespoons of milk to make the batter scoopable (not pourable!).
- Grease a large skillet over medium heat.
- Scoop about 2 heaping tablespoons of the batter onto the skillet, and spread into a circle.
- Cook until the bottom of the pancakes becomes golden brown. The edges on top will set too. Then, flip and cook until golden brown again. Enjoy!