Low Carb Pancakes | Pumpkin Pecan Pancake Recipe

John E. Kelly/Photolibrary/Getty Images
Total Time 25 min
Prep 10 min, Cook 15 min
Yield 6 4" pancakes

Pumpkin pecan pancakes are sure to bring fall to the breakfast table, but who says you have to wait for the fall season to come around to enjoy this great start to your morning. This dish is both low carb and gluten-free o it's also guilt-free. The "flour" for these pancakes is simply ground pecans which you can prepare in a food processor or blender. They won't grind as fine as flour, but take heart, the "meal" has even larger "grains" than cornmeal. It works if you work it and is sure to pay off for your taste buds as a final product. I tried adding more pumpkin to this recipe, for more pumpkin flavor, but they became a little trickier to cook through - you have to cook them more slowly. So be exact with all ingredients and don't try to add more of any one ingredient. This exact recipe got the "Husband Seal of Approval" and the "more please" from the kiddos too.

Low Carb Pancake Options

This version of low carb pancakes are just one of the many options available to create perfect pancakes without all that sugar. Other ways to make pancakes low carb is by using almond meal or flour in place of wheat flour in a favorite pancake recipe, by combining eggs and cream cheese and cooking them as pancakes or my personal favorite, using coconut flour and egg whites. Simple to make, these low carb pancakes can add to your arsenal for years to come. You can make a paleo-friendly pancake that's tasty and high in protein without any fuss.


  • 1 cup pecans
  • 2 teaspoons cinnamon
  • ½ teaspoon nutmeg
  • ½ teaspoon baking powder
  • pinch salt
  • ¼ cup canned pumpkin
  • 2 Tablespoons oil
  • ¼ cup sugar-free ginger ale (or just water and sweetener to taste)
  • Extra sweetener to taste*
  • 2 eggs


1. Grind pecans in food processor. Add spices, salt, and baking powder and pulse until well-blended. Transfer these dry ingredients to a medium-sized bowl or quart-sized measuring cup with lip. (Note: do not try to blend the wet ingredients with dry in the food processor—it makes the batter thinner for some reason.)

2. Add the rest of the ingredients to the bowl and mix well (a fork works well).

3. Heat pan or griddle to medium heat and pour pancake batter to 4" circles.

Cook pancakes, flipping after bubbles form holes on the pancake and the rim of the pancake appears slightly dry.

* If you plan to serve the pancakes with sugar-free syrup, no extra sweetener is added. When serving plain, add an extra 1-2 tablespoon of sugar equivalent in a sugar substitute. I prefer liquid forms of sucralose (Splenda) which has no extra carb.

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