Keto Pumpkin Pecan Pancakes with Cream Cheese Glaze

Keto Pumpkin Pancakes with Cream Cheese Glaze

Keto Pumpkin Pecan Pancakes with Cream Cheese Frosting at Cjsketokitchen! Wow! These were absolutely delicious! These Keto Pumpkin Pancakes really hit the spot, they were lite, moist and fluffy and full of pumpkin spice flavors. They are easy to make, with minimal special ingredients and if you are missing or longing for the fall flavors from the past, these pancakes will hit the spot. We hope that you enjoy it!

I don’t know if this happens to you… But every year at this time it seems people start to get a bit obsessed with anything pumpkin. LOL . Pumpkin coffee, pumpkin muffins, and this delightfully savory, naturally sweet, and ridiculously delicious pumpkin pecan pancake recipe ! We hope you love them as much as we do.

This is the ultimate taste of fall… Pumpkin and pecan pancakes with warm syrup and a cream cheese glaze… Our pumpkin pecan pancakes are the epitome of fall. This makes a great weekend breakfast or brunch… But we also enjoy breakfast for dinner in our house.

Pumpkin is one of the most popular fall ingredients, and this versatile squash can be put in anything from soup to pie to pancakes. Pumpkin it’s actually a fairly low carb vegetable in that one cup of pumpkin is only 4 net carbs. So you can have all of the pumpkin bang without much damage to your low-carb lifestyle.

The batter for these breakfast cakes comes together easily… Just put everything in your blender. For extra fall flavor we topped with some of my fantastically yummy butter roasted pecans…. all of these things will add to a perfect fall morning. And of course who can forget that delicious drizzle of cream cheese icing just to push it further over the top.

These pumpkin pancakes are light, fluffy, and have the perfect amount of pumpkin and spice flavor! Hey, restaurant menus are already in autumn mode with different pumpkin, apple, and cinnamon flavors added to their pancake lineup for those who want a decadent breakfast… Why should we give up those things just because of the ketogenic lifestyle. Now YOU can indulge and still watch your waist line.

A few tips:

Softening your cream cheese in the microwave before adding it to your blender is ideal… And ensures even distribution and smooth texture.
Be sure to blend the batter really well maybe even a bit extra… I think adding more air into your batter ensures a fluffier pancake in my opinion.
Don’t skimp on the spices here… Pumpkin, as with most other squashes, can be quite bland on its own and you really want to showcase the flavors of traditional pumpkin pie and that’s where the spices come in.
You want to cook your pancakes low and slow… Medium heat and no higher. When you have your heat on to high the pancake browns without cooking all the way through, making flipping your pancake a mess and creating an overcooked outside. Now is the time for patience.
You can serve these with or without the cream cheese icing… It’s your choice but the extra indulgence can sometimes be nice on a cold fall day.

FOLLOW-UP TASTE TEST by C.J.

Normally with my follow-up taste test I talk about how the dish tasted the next day, but because of the nature of this dish there was nothing left. Our family loves, loves, loves breakfast for dinner. If I think back I also enjoyed breakfast for dinner as a child. When Sarah pitched the idea for Keto Pumpkin Pecan Pancakes, I said sure lets do it! However, as the week progressed in the back of mind I was having doubts, and questioning “why we would make this recipe?” Well I was pleasantly surprised by the end result. These pancakes were not hard to make, they follow our basic pancake recipe but with the addition of the pumpkin and other key spices. The first pancake did turn out that great, the pan was too hot. So that was a lesson that I want to reinforce. When you are making these manage your heat, and the bigger the batch (the more you make), keep in mind that your pan is probably getting hotter. We estimate that you can make 6-8 pancakes from this recipe. But because we were filming it and needed photos we actually made another batch off camera. These pancakes also take a pit of patience because you don’t want to under cook them and then your pumpkin is not done. So again, this is a very easy and delicious recipe. My favorite part was the cream cheese frosting and pecans both which are optional, but it just made these pancakes fancy. It reminded me of a dish you’d see at Ihop or another pancake place. Last I must say that Sarah’s tips really will help these pancakes be lite and fluffy. Almond flour pancakes in my opinion can often feel heavy, I’m not complaining it’s just the nature of almond flour. But these pancakes were really moist, lite and airy and after I ate them I did not feel that heavy feeling I’d often get from eating almond flour pancakes. Our youngest daughter wanted a taste and she liked them as well, but this was a special treat that we weren’t willing to waste on our kids 🙂 So she only got one bite because there was nothing left. I think you’ll really enjoy this recipe. Don’t forget you can share photos or your creations over in the Facebook Group or on Pinterest.

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Here is a companion blog post to get the best results from our Keto Quick Start Guide

https://www.cjsketokitchen.com/basic-tips-to-understand-the-keto-diet-the-keto-diet-simplified/

Keto Pumpkin Pecan Pancakes with Cream Cheese Glaze

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3.67 from 9 votes

Keto Pumpkin Pecan Pancakes with Cream Cheese Glaze

Delicious, easy to make and full of fall flavors.

Course Breakfast

Cuisine American, Holiday, keto breakfast, Keto recipe, low carb breakfast

Keyword almond flour bread, almond flour recipe, Atkins Diet recipes, keto breakfast recipe, low carb breakfast recipe

Prep Time 10

Cook Time 20

Servings people

Calories 98kcal

Author cjsketokitchen.com

Equipment

Large mixing bowl
blender

Ingredients

Ingredients:
2 eggs
1 TB water
1/4 cup Pumpkin Puree
2 oz. cream cheese softened
2/3 cup almond flour
1 tsp baking powder
1 tsp vanilla extract
1 TB natural sweetener
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp allspice

cream cheese icing:

2 oz cream cheese softened
2 TB natural sweetener powdered
1 tsp maple extract
1 TB heavy cream to taste, for thinning

Instructions

Add all ingredients to blender. Start with eggs and water and cream cheese and pumpkin ,so you don’t have anything to get stuck at the bottom. Add dry ingredients.
Blend until smooth, scraping down the sides if needed. Let blend for one minute.
Heat a nonstick skillet to medium heat. Use avocado oil or butter.
Add 1/4 cup batter to skillet. Once you start to see little bubbles form, flip and continue to cook until pancake is browned on each side. Continue until you have used all pancake batter.
Enjoy!

Notes

*All nutrition information is approximate. Please read and use your own labels for more precise information. We provide these recipes to give you options for food choices on a Keto or Low Carb diet, it is YOUR responsibility to manage your individual daily macros.

Total Carbs = 4 grams

Net Carbs = 3 grams (TC 4 - 1 Fiber = 3 Net Carbs)

We have to be able to calculate nutrition information. We calculated this as a serving being 1 pancake. However, if you eat more (which most people do) then you need to adjust and account for your MACROS.

Nutrition

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3.25 from 4 votes