The Best Fluffy Pumpkin Pancakes – Keto, Low Carb and Gluten Free

Pumpkin Pancake
  • Prep Time
    60-90 mins
  • Cook Time
    15 mins
  • Serving
  • View

These are really the best Pumpkin Pancakes you can eat. Why? Because these pancakes are not just Pumpkin flavored puffs from flour with pumpkin spice, but made with real pumpkin gut and these also contain all the important nutrients and real flavors from the pumpkin.


    In pumpkin season you should not miss this delicious and tasty pumpkin dessert, it will be a favorite of young and old.

    Step 1

    Cut the pumpkin into larger pieces and bake in the oven at 380-400 F (190-200 C) for 60-90 minutes.

    Step 2

    Peel a chilled pumpkin and cut it into small cubes.

    Step 3

    Put the diced pumpkin in a deep bowl, add the eggs, and all the ingredients.

    Step 4

    Blend with a stick mixer.

    Step 5

    Start warming the pancake oven pan and grease the pan with coconut oil.

    Step 6

    Pour a small ladle of pancake mass into the pancake oven and bake on one side.

    Step 7

    When one side is baked, turn over and bake the other side as well. I used another Teflon pan for this and just rolled it over from the cast iron pan to the preheated Teflon pan.

    Step 8

    Serve the pancakes with whipped cream, keto pumpkin jam and roasted walnuts.

    I’m Andrea, the 3 in 1 Hobby Chef, Recipe Curator and Photographer on the website, where I share our mostly Keto, low-carb recipes, travels and hiking experiences with you.

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