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+ servings
stack of low carb keto pumpkin pancakes on a white plate

Keto Pumpkin Pancakes

Keto pancake recipe that uses pumpkin puree as a stand-in for grain flour that tastes like pumpkin pecan pie when blended with nuts and spices.

Course Breakfast
Keyword gaps, keto, low carb, paleo, pumpkin
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 8
Calories 105 kcal
Author Sarah Pope



  1. Whisk eggs in a large mixing bowl. Then, blend in pumpkin, vanilla and lucuma powder. Mix well.

  2. Add the spices and the melted butter to the mixture.

  3. Stir in chopped pecans until thoroughly blended.

  4. Drizzle coconut oil on griddle or large frypan over medium heat.

  5. Using a medium sized ladle drop the pancake batter onto the heated surface. As they thin they will be about 3-4” in diameter. When bubbles begin to surface it’s time to flip. Cook until lightly browned on both sides.

  6. Serve plain or with more butter and optional natural sweetener of choice. Alternatively, homemade whipped coconut cream adds additional sweetness with no carbs.

Recipe Notes

The lucuma powder adds sweetness with a low amount of net carbs.

Use virgin coconut oil instead of the expeller pressed if you don't mind a bit of coconut flavor added to the pancakes.

Nutrition Facts
Keto Pumpkin Pancakes
Amount Per Serving (1 pancake)
Calories 105 Calories from Fat 54
% Daily Value*
Fat 6g9%
Cholesterol 158mg53%
Sodium 47mg2%
Carbohydrates 5.8g2%
Fiber 2.4g10%
Protein 8.5g17%
Vitamin A 5000IU100%
Vitamin C 0.8mg1%
Calcium 30mg3%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.