You’re going to roll your eyes because you’re probably like, “Chloe, another pancake recipe!?”
But I can’t help it; I have a sweet tooth, and on Saturdays, my partner and I usually have a sweet breakfast.
You can check out my blueberry pancakes here and Banana Pancakes here. I also love these really healthy carrot pancakes.
If you’re looking for a healthier version, check out my cottage cheese pancake recipe here.
If you want traditional soft buttermilk pancakes, check this out.
These low-carb pumpkin pancakes are fluffy, spiced just right, and absolutely perfect for autumn or chilly mornings.
They’re made with real pumpkin puree, eggs, and almond flour, giving them a soft, custardy texture while keeping them grain-free and high in protein.
You get all the flavor of pumpkin pie, minus the sugar crash or carb overload.
Whether you’re following keto, gluten-free, or just want something nourishing to start your day, these pancakes hit the sweet spot.
Add a drizzle of warm almond butter or sugar-free maple syrup and you’ve got a stack that’s both indulgent and clean.
And if you’re looking for the best nonstick griddle or the fluffiest pancake spatula, check out my favorite one here.
I’ll end the recipe with variations and substitutes!
Please note that this post includes affiliate links to tools I use in my kitchen. If you decide to click on a link and make a purchase, I may make a commission at no extra cost to you.
Tips for Extra Delicious Pancakes
Use a mini silicone spatula to flip them without tearing—these pancakes are delicate until cooked through.
Use pure canned pumpkin like this organic pumpkin puree for the best flavor and texture.
A pancake ring set can help shape perfect rounds if your batter spreads.
For extra richness, top with sugar-free maple syrup or a dollop of vanilla Greek yogurt.
And if you’re looking for the best nonstick griddle or the fluffiest pancake spatula, check out my favorite one here.
Want crispy edges? Add a small pat of butter to the skillet before each pancake pour.
Low Carb Pumpkin Pancakes (Healthy + Gluten-Free)
Course: BreakfastDifficulty: Medium4
pancakes5
minutes15
minutesIngredients
½ cup pumpkin puree
2 large eggs
⅓ cup almond flour
½ teaspoon baking powder
½ teaspoon ground cinnamon
¼ teaspoon pumpkin spice or nutmeg
Pinch of salt
1 teaspoon vanilla extract
Optional: 1–2 teaspoons sweetener of choice (monk fruit, stevia, or maple syrup)
Directions
- In a medium bowl, whisk together the pumpkin puree, eggs, vanilla, and sweetener (if using) until smooth and well combined.
- In a separate bowl, mix the almond flour, baking powder, cinnamon, pumpkin spice, and salt.
- Slowly stir the dry ingredients into the wet mixture until no lumps remain. The batter will be slightly thick—let it rest for 1–2 minutes so the almond flour can absorb some moisture.
- Heat a nonstick skillet or griddle over medium-low heat and lightly grease it with oil or butter. Use a ¼ cup scoop to pour the batter onto the skillet. Cook for 2–3 minutes or until bubbles start to form and the edges look set.
- Gently flip with a spatula and cook for another 1–2 minutes until golden. Repeat with remaining batter, adjusting the heat as needed to prevent burning. Serve warm with toppings of choice.
- If you have any more pancake ideas I should make, leave a comment below!
Substitutions and Add-Ins:
Swap almond flour with coconut flour, but reduce the amount to 2 tablespoons and add 1 extra egg to keep the texture right.
Add dark chocolate chips or chopped pecans for crunch and richness.
Want more protein? Mix in a scoop of unflavored or vanilla protein powder and a splash more milk to adjust consistency.
To make dairy-free, cook with avocado oil or coconut oil instead of butter.
Instead of sweetener, use mashed banana or unsweetened applesauce for a natural touch of sweetness.
If you loved this recipe, don’t forget to pin it on Pinterest, share it with friends, or leave a review below!
👉 Want More Easy Breakfast Recipes? Check out my favorites here!
