Low Carb Pumpkin Cheesecake Pancakes

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

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

1. Heat up the cast iron skillet as you are preparing the batter.
2. A tiny amount of butter is enough to grease the skillet or griddle.
3. If the skillet is not hot enough, the batter will spread too thin.
4. Pour quickly and carefully in order to get a perfect size pancake.
5. The batter will stop spreading at the same time you stop pouring, if the skillet is at the optimal temperature.
6. 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
• Culina Stackable (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:

Low Carb Pumpkin Cheesecake Pancakes

Low Carb Pumpkin Cheesecake Pancakes

5 from 4 votes

Print Pin Rate

Course: Breakfast

Cuisine: All types

Prep Time: 5 minutes

Cook Time: 2 minutes

Resting Time: 5 minutes

Total Time: 7 minutes

Servings: 16 pancakes

Calories: 31

Author: Jill Selkowitz

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

US Customary - Metric

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

If pancakes spread out too much, the griddle or skillet is not hot enough.

Nutrition

Nutrition Facts

Low Carb Pumpkin Cheesecake Pancakes

Amount Per Serving

Calories 31 Calories from Fat 9

% Daily Value*

Fat 1g2%

Saturated Fat 0g0%

Cholesterol 48mg16%

Sodium 72mg3%

Potassium 53mg2%

Carbohydrates 0g0%

Fiber 0g0%

Sugar 0g0%

Protein 2g4%

Vitamin A 380IU8%

Vitamin C 0.1mg0%

Calcium 37mg4%

Iron 0.3mg2%

* Percent Daily Values are based on a 2000 calorie diet.

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Low Carb Pumpkin Cheesecake Pancakes