Pumpkin pancakes feel like a warm hug on a cool morning. These keto cinnamon pumpkin pancakes bring that same comfort without the sugar crash. They’re fluffy, warmly spiced, and rich with butter—everything you want in a weekend breakfast.
Best of all, they’re easy to make and use pantry-friendly ingredients. Whether you’re new to keto or just want a lighter pancake, this recipe hits the spot.
What Makes This Recipe So Good
- Perfectly fluffy, not dry: A mix of almond flour, coconut flour, and pumpkin puree keeps the texture tender and pancake-like.
- Warm, cozy flavor: Cinnamon and vanilla give these pancakes that classic fall taste without added sugar.
- Keto-friendly: Low in carbs and high in healthy fats, so you stay satisfied longer.
- Quick and simple: One bowl, basic steps, and a nonstick skillet are all you need.
- Freezer-friendly: Make a batch now and enjoy easy breakfasts for the week.
Ingredients
- 3 large eggs, room temperature
- 1/2 cup pumpkin puree (not pumpkin pie filling)
- 1/3 cup almond flour (finely blanched works best)
- 2 tablespoons coconut flour
- 2 tablespoons granulated keto sweetener (erythritol, allulose, or a blend)
- 1 teaspoon baking powder (aluminum-free)
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg (optional but nice)
- 1/8 teaspoon ground ginger (optional)
- 1/4 teaspoon fine sea salt
- 1 teaspoon vanilla extract
- 2 tablespoons melted butter (plus more for the skillet and serving)
- 2–3 tablespoons unsweetened almond milk (to thin batter as needed)
- Butter for serving (salted butter adds great flavor)
Step-by-Step Instructions
- Whisk the wet ingredients: In a medium bowl, whisk the eggs until smooth. Add pumpkin puree, vanilla, and melted butter.
Whisk until fully combined.
- Add the dry ingredients: Stir in almond flour, coconut flour, sweetener, baking powder, cinnamon, nutmeg, ginger, and salt. The batter will be thick.
- Adjust the batter: Add almond milk 1 tablespoon at a time until the batter is scoopable and slow-pouring, like thick yogurt. Too runny leads to fragile pancakes; aim for a thick, spreadable consistency.
- Heat the skillet: Warm a nonstick skillet or griddle over medium-low heat. Brush with butter.
Give it a minute to heat evenly—slow and steady prevents burning.
- Portion the pancakes: Scoop 2–3 tablespoons of batter per pancake. Spread gently into 3–4 inch rounds with the back of a spoon. Smaller pancakes flip better.
- Cook low and slow: Let pancakes cook 2–3 minutes until the edges look set and the bottom is golden.
Bubbles may be subtle with keto batters—that’s okay.
- Flip carefully: Slide a thin spatula underneath and flip gently. Cook another 1–2 minutes, until the center feels springy and set.
- Serve warm: Stack on a plate with a pat of butter on each pancake. Add an extra sprinkle of cinnamon if you like.
Repeat with remaining batter, adding more butter to the skillet as needed.
Keeping It Fresh
- Refrigerate: Store leftovers in an airtight container for up to 4 days. Place parchment between layers to prevent sticking.
- Freeze: Freeze in a single layer on a tray, then transfer to a freezer bag for up to 2 months. Squeeze out excess air to avoid freezer burn.
- Reheat: Warm in a skillet over low heat with a small pat of butter, or use a toaster oven at 325°F (165°C) for 5–7 minutes.
Microwaves work in a pinch, but the texture is best from the skillet.
Benefits of This Recipe
- Low-carb and satisfying: Almond and coconut flours keep carbs low while adding fiber and healthy fats.
- Nutritious pumpkin: Pumpkin adds vitamin A, potassium, and a gentle sweetness without sugar.
- No sugar spikes: Keto sweeteners give sweetness without the crash, making this a better breakfast option.
- Easy to customize: You can adjust spices, add-ins, and toppings without losing the keto balance.
- Comfort food vibes: They taste like fall mornings and cozy weekends, no syrup required.
What Not to Do
- Don’t rush the heat: High heat burns the outside while leaving the center undercooked. Keep it medium-low.
- Don’t skip the coconut flour: It helps absorb moisture and gives structure. If you omit it, the pancakes can be mushy.
- Don’t over-thin the batter: A thick batter is key.
If it runs like traditional pancake batter, it won’t hold shape.
- Don’t use pumpkin pie filling: It contains sugar and spices that throw off the keto balance and flavor control.
- Don’t make them too big: Smaller pancakes flip cleanly and cook evenly.
Alternatives
- Dairy-free: Swap the butter for ghee or coconut oil, and use unsweetened almond or coconut milk.
- Different sweeteners: Allulose gives softness, erythritol adds a slight crisp edge; monk fruit blends work well. Adjust to taste.
- Spice swap: Try pumpkin pie spice instead of individual spices. Start with 1–1.5 teaspoons.
- Protein boost: Add 1 scoop unflavored or vanilla whey isolate, and increase almond milk by 1–2 tablespoons if the batter gets too thick.
- Toppings: Use butter and a sprinkle of cinnamon, a dollop of whipped cream, or a drizzle of keto maple syrup.
Chopped pecans add crunch.
- Flour adjustments: If you don’t have coconut flour, increase almond flour to 1/2 cup total and reduce almond milk—texture will be softer, but still good.
FAQ
Can I make the batter ahead of time?
Yes. Mix the batter and refrigerate for up to 24 hours. It may thicken as it sits, so stir in a splash of almond milk before cooking to bring it back to the right consistency.
Why are my pancakes falling apart?
They’re likely too big, the batter is too thin, or the heat is too high.
Keep them small, cook on medium-low, and ensure the batter is thick and spreadable.
Can I use only almond flour?
You can, but the texture will be softer and more fragile. Coconut flour helps absorb moisture and gives better structure. If using only almond flour, cook a bit longer and handle gently.
What keto sweetener is best?
Allulose gives the most tender texture and browns nicely, while erythritol-based blends are more crisp.
Use what you enjoy and adjust sweetness to taste.
How do I know they’re done?
The edges will look set, the bottoms golden, and the centers will feel springy when pressed lightly. If they smear when you flip, give them another 30–60 seconds.
Can I bake these like sheet-pan pancakes?
Yes. Spread batter on a parchment-lined quarter sheet pan and bake at 350°F (175°C) for 12–15 minutes, until set.
Slice into squares and serve with butter.
In Conclusion
Keto cinnamon pumpkin pancakes with butter bring classic comfort in a low-carb, easy format. They’re tender, warmly spiced, and simple enough for busy mornings yet cozy enough for a weekend brunch. Keep the batter thick, the heat gentle, and the pancakes small for best results.
Serve with a pat of butter, breathe in that cinnamon aroma, and enjoy a stack that feels indulgent—without leaving keto behind.