Low Carb Pumpkin Cheesecake Pancakes are light and airy. Hints of cinnamon, nutmeg, ginger, allspice and cloves are a great start to the fall festivities.
Low Carb Pumpkin Cheesecake Pancakes
I think this is my favorite “bready” type of low carb and keto recipe so far.
Hints of cinnamon, nutmeg, ginger, allspice and cloves are a great start to the fall festivities.
Fluffy pancakes on the weekends were hard to let go of, but, you can now enjoy pancakes again.
My Low Carb Pumpkin Cheesecake Pancakes mix up quickly in the Instant Pot Ace 60 and are ready to eat in no time at all!
As a pancake lover, you probably would also enjoy my Keto Low Carb Pancakes with Sneaky Squash!
Cast of Ingredients for Low Carb Pumpkin Cheesecake Pancakes
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Ingredients for Low Carb Pumpkin Cheesecake Pancakes
- Cream Cheese
- Eggs
- Pumpkin Puree or Homemade Pie Pumpkin Puree
- Vanilla Extract
- Pumpkin Pie Spice
- Ground Cinnamon
- Baking Powder
- Butter
This recipe is so very simple and there is no odd texture that sometimes occurs with coconut flour or almond flour.
If you love and miss crepes, use this recipe and follow the same instructions and make crepes, filled with berries and whipped cream!
Everything into the Instant Pot Ace 60
How to Make Low Carb Pumpkin Cheesecake Pancakes.
Blend ingredients using an Instant Pot Ace 60 Blender, VitaMix or other Blender.
Flavor the batter.
Pour into a hot cast iron skillet or griddle.
Simple, simple, simple.
Batter is Blended to Perfection
I really like this new Instant Pot Ace 60 Blender. The interface is beautiful and resembles the fabulous Instant Pot Multicooker.
There are presents for Ice Cream, Soup, Crushed Ice, Smoothie, Puree, Nut Milks, Soy and Rice Milks and of course, manual options.
The manual options are for things like shredding coleslaw, mixing up batters and chopping vegetables.
Scrape Down the Vitamix or Instant Pot Ace 60 Blender
This Instant Pot Ace 60 Blender does a nice job of blending up the ingredients.
Grab a spatula and scrape down the sides, if needed.
Cook the Pancakes / Crepes
Tips and Tricks
- Heat up the cast iron skillet as you are preparing the batter.
- A tiny amount of butter is enough to grease the skillet or griddle.
- If the skillet is not hot enough, the batter will spread too thin.
- Pour quickly and carefully in order to get a perfect size pancake.
- The batter will stop spreading at the same time you stop pouring, if the skillet is at the optimal temperature.
- Flip pancakes, when bubbles start to form.
For using this batter to make dessert crepes, pour the batter into the middle of the skillet or griddle quickly, so that it will spread out fast.
Keto Pumpkin Cheesecake Pancakes
More Low Carb Breakfast Recipes to Make:
- Sausage Feta Eggs Breakfast Scramble Low Carb/Keto
- Pressure Cooker Low Carb Mini Mushroom Quiche Egg Bites
- Low Carb Air Fryer Radish Hash Browns / Home Fries
- Instant Pot Egg Bites
Kitchen Equipment and Essentials
- Instant Pot Ace 60 Blender or VitaMix 7500
- Amco Advanced Performance 18/10 Stainless Steel Measuring Spoons
- Simply Gourmet (Dry) Stainless Steel Measuring Cups
- Anchor Hocking Glass (Liquid) Measuring Cups
- di Oro Living Silicone Spatulas Set
- LamsonSharp Chef’s Slotted Turner– I totally love this spatula!
- Lodge 10.25″ Cast Iron Skillet
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Here is the handy printable recipe:
Ingredients
- 4 ounces Cream Cheese
- 4 large Eggs
- 2 Tablespoons Pure Pumpkin Puree
- 1 teaspoon Pure Vanilla Extract
- 1 teaspoon Pyure Sugar Substitute (or your choice)
- 1/2 teaspoon Baking Powder
- 1/4 teaspoon Pumpkin Pie Spice
- 1/8 teaspoon Ground Cinnamon
- 2 teaspoons Butter
Recommended Products
Instructions
- Add all ingredients except butter to blender and process until smooth. Let sit while the skillet is heating.
- Heat a cast iron skillet or griddle with a medium flame until hot and then add 1 teaspoon of butter.
- Slowly pour pancake mix into skillet to make 3 inch pancakes. When bubbles begin to form, flip pancakes. Continue until all batter has been used. Use the second teaspoon of butter, half way through, to grease pan.
- Serve with butter and maple syrup.
Notes
Nutrition
PIN this Low Carb Pumpkin Cheesecake Pancakes!
Low Carb Pumpkin Cheesecake Pancakes
Wouldn’t the cream cheese and eggs result in some protein ?
Just made these on my grandmothers old griddle. Might be close to 100 years old. I hade stove dial on a 4. Which isn’t more than a medium hot setting. I think though because of butter the pancakes were darker than yours. I may try 3.5 setting next time.
I love pumpkin and loved these . Will definitely make again. Was skeptical since no flour used but they were great. Served with butter and Allulose maple syrup since I’m doing Keto.
I am so glad you enjoyed this recipe. Thank you. Jill
Please disregard my last comment. As soon as I scrolled up I found what I was looking for. So sorry about that. However, if I want to make them a tad bit thicker, should I add almond or coconut flour or corn starch? What would you recommend?
Thanks sooo much. I can not wait to try these.
Take Care
Hey there, do you list exact measurements for the ingredients? Or am I missing it?
Thanks
How can they be 0 carbs? That’s not correct surely.
This is probably a very silly question, but the cream cheese should be softened, right??
Do you think I could make these ahead of time to take camping?
I don’t see why not. Jill
Love these. Made them for breakfast on Sunday for the following week.
I could smell the pumpkins when I was cooking them but couldn’t really taste it. They are very thin and you definitely read the directions and make sure your griddle is HOT! As in smoking hot or else these will completely fall apart and be impossible to turn. Also don’t be afraid to flip you just gotta go for it!
This is my second week on keto and I just tried this recipe it’s excellent reminded me of a crepe and I just love crepes. I did not see though how many servings for the full recipe?
16 pancakes – each pancake is a serving so16 servings
Are the macros for 1 pancake?
This pumpkin pancakes recipe is excellent! Very tasty. They are cute and thin…just what I am striving to be. Next time I make them I am going to try whipping the egg whites and folding them into the batter to see how they come out. Thank you for sharing this recipe
That sounds like a nice idea. They will be fluffier. So glad you enjoy them. Jill
Is that homemade vanilla extract I see in your picture? Do you have a recipe for that?
Im planning on making the pancakes today.
Just made these, and it was like eating a desert! A little maple syrup, and WOW! They are so easy, although I need to be a little more organized next time cause they cook so fast! I have a feeling that this is going to become my “go to” pancake! I’m glad I found you, thanks so much Jill!
Thank you so much, Joan. I am thrilled you enjoyed the pancakes so much. Jill
These are pretty thin, but have great flavor, and I felt like I was eating regular pancakes! Love them!