Happy Fall Ya’all! It’s pumpkin season…and Easy Pumpkin Pancakes are at the top of our family list for fall favorites! Easy Pumpkin Pancakes are Keto, Low Carb and Grain Free! These easy to make cakes are just 1.8 net carbs per pancake or just under 4 net carbs per serving. This recipe makes about 22 – 4” pancakes, and a serving is 2 cakes. While 22 pancakes might seem like a lot, pumpkin pancakes heat up well from both the fridge and freezer. Pumpkin Pancakes are great for meal prep, just thaw them out and warm them up in the microwave. You can have a hot pumpkin pancake any time of day!
During Fall I look forward to the crisp fresh air, falling leaves, hooded sweatshirts, and smell of pumpkin spice throughout the house. Pumpkin pancakes are the perfect treat now and throughout the holiday’s! Add a little Heavy whipping cream and some of your favorite sugar free syrup, and it’s a plate of heaven!
Check out the “Shop Tab” for my favorite “Pumpkin Spice” Hoodie in multiple colors!
How to Make Pumpkin Pancakes…
Pumpkin Pancakes are super easy to make. As simple as adding all of the ingredients into a bowl and using your hand mixer. Mix for 60-90 seconds to combine. Pumpkin pancakes do take a bit longer to cook all the way through than regular pancakes. Using low heat is critical to ensure they are cooked all the way through without burning. If you have an electric griddle like I do, set the temperature to 250° and cook for about 3-5 minutes per side. You will know they are ready to flip when they start to form bubbles on the top and the edges start to dry a bit.
Electric griddles are a great investment. I cook everything from bacon and eggs to grilled sandwiches on mine. The surface area give you plenty of room to cook everything at once. You can purchase a griddle like mine and they are relatively inexpensive at your local big box store or here.
Tips and Tricks…
For a fluffier pancakes separate your egg whites and whip to form soft peaks. Combine the remaining ingredients including the yolks in a separate bowl and once combined fold the egg whites in!
Use low heat, these pancakes take some time to cook through and you don’t want to cut into gooey pancakes. 250° is the sweet spot for me on an electric griddle. I would recommend low heat if cooking over the stove top. Cook for about 3-5 minutes per side or until bubbles begin to form and the edges start to look like they are drying out.
Serve these up with sugar free syrup, I like Lakanto Sugar Free Syrup“>here.Lakanto Sugar Free Syrup
You can purchase sugar free whipped cream or make your own. To make your own, simply take 1 cup of chilled Heavy Whipping Cream and add 1 tsp of Confectioner Swerve. With a hand mixer begin to whip the cream until it forms soft peaks when you lift the beaters from the cream. My hand mixer has a whisk attachment and it works great for making whipped cream. Regular beaters will work just fine, but I love the whisk attachment. You can purchase one lime mine here!
Hope these Easy Pumpkin Pancakes bring the Joy of all things fall and holiday to your home and family! Let me know how it went for you.
Enjoy – The Scrambled Eggs!
Easy Pumpkin Pancakes
- Electric Griddle
- 1.5 Cups Super Find Almond Flour
- 8 Eggs
- 4 oz Cream Cheese Softened
- 1/2 Cup Pumpkin Puree Not – pumpkin pie filling, be sure its just pumpkin puree
- 1/4 Cup Confectioner Swerve or sweetener of your choice (carb counts would need to be adjusted)
- 2 Tbsp Pumpkin Pie Spice
- 4 Tbsp Melted Butter
- 1.5 tsp Baking Powder
- 2 tsp Vanilla Extract
- 1/4 tsp salt
- Add all ingredients into a large bowl
- With a hand mixer blend for 60-90 seconds or until fully combined.
- Over low heat, add your batter to form 4" pancakes. I use a 1/4 cup measuring cup to form mine!
- Cook for 3-5 minutes per side. You will know they are ready to flip when bubbles begin to form on top and edges begin drying out.
- Top with your favorite Sugar Free Syrup and whipped cream. I also like butter and some powdered confectioner swerve sprinkled on top! – Enjoy!
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