There’s nothing quite like waking up on a crisp fall morning and treating the family to a warm, delicious breakfast. For me, pumpkin pancakes have always been a go-to because they bring the cozy flavors of autumn right to the table. I remember the first time I made these, my kids were skeptical about the “pumpkin” part, but after one bite, they were hooked! It’s a great way to sneak in some wholesome ingredients without them even realizing it.
Over the years, I’ve experimented with different variations, but this low-carb version has become a staple in our home. Whether we’re huddled together for a lazy weekend brunch or just looking for something a little more special during the week, these pancakes are always a hit. Plus, they’re so quick and easy to whip up that they’ve saved me on more than a few busy mornings!
I love that this recipe is not only flavorful but also fits into a low-carb diet without sacrificing the comfort of traditional pancakes. If you’re like me, trying to keep things a bit lighter, you’ll appreciate how satisfying and filling these pancakes are without the added carbs. And trust me, no one even notices they’re a little healthier – they just taste too good!
How to Make Pumpkin Pancakes (Low-Carb)
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Ingredients
- 4 large eggs
- 1 tbsp sugar-free maple syrup
- 1/3 cup pumpkin puree
- 1 tsp cinnamon
- 1 cup almond flour
- 2 tsp pumpkin pie spice
- 1 tsp baking powder
- 1/4 cup unsweetened almond milk
- 1 tbsp water (optional for thinning batter)
Directions
Start by whisking together the eggs, pumpkin puree, almond milk, and sugar-free maple syrup in a medium-sized bowl until the mixture is smooth.
In a separate bowl, mix the almond flour, pumpkin pie spice, baking powder, and cinnamon. Gradually add the dry ingredients to the wet mixture, stirring until the batter is smooth and free of lumps.
If the batter seems too thick, add 1-2 tablespoons of water to thin it out to your desired consistency.
Heat a non-stick skillet or griddle over medium heat. Pour 1/4 to 1/3 cup of batter for each pancake onto the skillet.
Cook the pancakes for about 3 minutes on each side, or until they are golden brown and cooked through.
Remove the pancakes from the skillet and serve warm. Enjoy!
Storing Suggestion
Leftover pancakes can be stored in an airtight container in the refrigerator for up to three days. To reheat, simply pop them in the toaster or microwave until warmed through.
Cooking Tips
If you want fluffier pancakes, try separating the egg whites from the yolks and whisking the whites until stiff peaks form. Fold the whipped whites into the batter right before cooking to add extra air and height to your pancakes.
Serving Suggestions
These pancakes are delicious on their own, but for an extra treat, top them with whipped cream and a sprinkle of cinnamon. You can also serve them with a side of crispy bacon or sausage for a balanced breakfast.
Ingredient Substitutions
If you don’t have almond flour, you can substitute it with coconut flour, but remember that coconut flour absorbs more liquid, so you may need to add more almond milk to achieve the right consistency.
Seasonal Variations
For a winter twist, add a dash of nutmeg or ground cloves to the batter. In the summer, try swapping the pumpkin puree with mashed bananas or sweet potatoes for a lighter, fruitier flavor.
Allergen Information
This recipe contains eggs and nuts (from the almond flour). If you have an egg allergy, you can use a flax or chia egg as a substitute. For those with nut allergies, try using oat flour instead of almond flour.
FAQ
Can I make these pancakes ahead of time?
Yes! You can make the batter ahead and store it in the refrigerator for up to 24 hours. When you’re ready to cook, just give it a stir, and it’s good to go.
Can I freeze these pancakes?
Absolutely. Let the pancakes cool completely, then stack them with parchment paper between each one to prevent sticking. Store them in a freezer-safe bag for up to two months.
What can I use if I don’t have pumpkin pie spice?
If you don’t have pumpkin pie spice, you can make your own by mixing cinnamon, nutmeg, ginger, and a pinch of cloves or allspice.
Can I make this recipe vegan?
To make the pancakes vegan, you can use a flax egg (1 tbsp flaxseed meal + 3 tbsp water) and replace the almond milk with any plant-based milk of your choice.
How do I know when the pancakes are ready to flip?
The pancakes are ready to flip when you see bubbles forming on the surface, and the edges start to look set. This usually takes about 3 minutes per side.
Can I add mix-ins like chocolate chips or nuts?
Yes! You can stir in chocolate chips, chopped nuts, or even dried cranberries to the batter for an extra bit of texture and flavor.
Pumpkin Pancakes (Low-Carb)
Ingredients
- 4 large eggs
- 1 tablespoon sugar-free maple syrup
- 1/3 cup pumpkin puree
- 1 teaspoon cinnamon
- 1 cup almond flour
- 2 teaspoons pumpkin pie spice
- 1 teaspoon baking powder
- 1/4 cup unsweetened almond milk
- 1 tablespoon water optional, to thin the batter
Instructions
- In a mixing bowl, combine the eggs, pumpkin puree, almond milk, and sugar-free maple syrup. Whisk everything until fully blended.
- Gradually add in the almond flour, pumpkin pie spice, baking powder, and cinnamon. Stir until the batter is smooth and lump-free.
- If you'd like to thin out the batter, add 1-2 tablespoons of water and mix well.
- Heat a skillet or griddle over medium heat. Pour about ¼ to ⅓ cup of batter per pancake onto the skillet. Cook each side for around 3 minutes or until the pancakes turn golden.
- Once cooked, remove from the skillet and enjoy your warm, delicious pancakes!
