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    Keto Pumpkin Dutch Baby Pancake

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    Keto Dutch Baby Pancake is a yummy, low-carb, pumpkin spice, puffy skillet pancake made in the oven. This recipe also has a paleo version.

    Keto Pumpkin Dutch Baby Pancake- keto , low carb & paleoPin

    Keto Pumpkin Dutch Baby Pancake is a pumpkin spice skillet pancake that puffs while baking in the oven and then deflates a little while cooling.

    This low-carb version of the classic skillet recipe has a touch of pumpkin and pumpkin spices for a delicious Fall treat!

    Since it is prepared using canned pumpkin, it can be made year-round.

    This post contains affiliate links. If you purchase through them, your cost will stay the same, but Beauty and the Foodie may receive remuneration or a small commission.  Disclosure & Privacy Policy.

    Keto pumpkin dutch baby pancakePin

    Watch the recipe video.

    The recipe also has a paleo-friendly option and is grain-free & gluten-free.

    Can serve with a pat of butter, a sprinkle of low-carb confectioners sweetener and a drizzle of low carb maple syrup (like this one).

    Keto Pumpkin Dutch Baby PancakePin

    Keto Pumpkin Dutch Baby Pancake Recipe

    Ingredients:

    •  2 eggs
    • ¼ cup heavy whipping cream, or coconut cream for paleo
    • ½ cup almond flour
    • ½  teaspoon vanilla extract
    • 3 tbsp low carb powdered confectioners sweetener, or coconut sugar for paleo
    • ¼ teaspoon salt
    • ½ tsp pumpkin spice blend
    • ¼ teaspoon cinnamon
    • ¼  teaspoon fresh squeezed lemon juice
    • 2 tablespoon canned pumpkin puree (unsweetened)
    • 2 tablespoon butter (for skillet)
    • 2 tablespoon butter melted (for pancake)

    Directions:

    1. Preheat oven to 425 °F (220 °C). Place 2 tablespoon butter into an 8 inch cast iron skillet and place in preheating oven just to melt the butter. Remove skillet once butter melts and swirl around skillet to coat in butter.
    2. Add all remaining ingredients to a blender or processor and blend until smooth and combined.
    3. Pour batter into buttered skillet and bake for 12 to 14 minutes until puffed up and starting to brown *keep the oven door closed during baking so the pancake can puff up.
    4. Remove from oven (pancake will deflate a bit & that is normal), slice into four sections and serve.
    5. Can add a pat of butter, a sprinkle of low carb confectioners sweetener and a drizzle of low carb maple syrup.

    Nutritional Data: At the bottom of the printable recipe card below.

    Recommended Products for Recipe:

     

    Printable Recipe Card

    📖 Printable Recipe Card

    Keto Pumpkin Dutch Baby Pancake- keto , low carb & paleoPin

    Keto Pumpkin Dutch Baby Pancake

    Stacey
    Keto Dutch Baby Pancake is a yummy, low carb, pumpkin spice, puffy skillet pancake made in the oven. This recipe also has a paleo version.
    4.95 from 18 votes
    Print Recipe Pin Recipe
    Prep Time 3 minutes mins
    Cook Time 12 minutes mins
    Total Time 15 minutes mins
    Course Breakfast
    Cuisine Dutch, skillet pancake
    Servings 2
    Calories 432 kcal

    Equipment

    • Cast Iron or oven-safe skillet 8-inch
    Prevent your screen from going dark

    Ingredients
     
     

    • 2 eggs
    • ¼ cup heavy whipping cream or coconut cream for paleo
    • ½ cup almond flour
    • ½ teaspoon vanilla extract
    • 3 tablespoon low carb powdered sweetener, or coconut sugar for paleo
    • ¼ teaspoon salt
    • ½ teaspoon pumpkin spice blend
    • ¼ teaspoon cinnamon
    • ¼ teaspoon fresh squeezed lemon juice
    • 2 tablespoon pumpkin puree
    • 2 tablespoon butter for skillet
    • 2 tablespoon butter melted for pancake

    Instructions
     

    • Preheat oven to 425 °F (220 °C). Place 2 tablespoon butter into an 8 inch cast iron skillet and place in preheating oven to melt the butter. Remove skillet once the butter melt swirl around skillet to coat in butter.
      melting the butter
    • Add all remaining ingredients to a blender or processor and blend until smooth and combined.
      blending the batter
    • Pour batter into buttered skillet and bake for 12 to 14 minutes until puffed up and starting to brown *keep the oven door closed during baking so the pancake can puff up.
      ready to bake
    • Remove from oven (pancake will deflate a bit & that is normal), slice into four sections and serve.
      Keto pumpkin dutch baby pancake
    • Can add a pat of butter, a sprinkle of low carb confectioners sweetener and a drizzle of low carb maple syrup.
      Keto Pumpkin Dutch Baby Pancake- keto , low carb & paleo

    Video

    *As an Amazon Associate I earn from qualifying purchases.

    Notes

    *all nutritional data are estimates based on the products I used*
    Yeild: 4 slices, Serving Size: 2 slices (half of entire recipe), Amounts per serving- Net Carbs per 2 slice serving: 5g. 

    Nutrition

    Serving: 2slicesCalories: 432kcalCarbohydrates: 6gProtein: 9gFat: 42gSaturated Fat: 23gSodium: 378mgFiber: 1gSugar: 2g
    Keyword keto dutch baby, keto pumpkin Dutch baby pancake, keto skillet pancake, pumpkin dutch baby
    Tried this recipe?Mention @gfbeautyandthefoodie or tag #gfbeautyandthefoodie

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    Comments

      4.95 from 18 votes (3 ratings without comment)

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      Recipe Rating




    1. Heather@easyketodishes says

      October 21, 2019 at 6:44 pm

      5 stars
      This would be so good with just a few chocolate chips sprinkled on top! 🥰

      Reply
    2. Heather Harris says

      October 21, 2019 at 6:42 pm

      5 stars
      We love a simple breakfast recipe and we love all things pumpkin!

      Reply
    3. Kari - Get Inspired Everyday! says

      October 21, 2019 at 9:01 am

      5 stars
      Oh yum, this looks perfect for holiday entertaining and family breakfasts alike!

      Reply
    4. Judy Purcell says

      October 20, 2019 at 5:25 pm

      5 stars
      I have yet to make something pumpkin this fall ... this is definitely on the list!

      Reply
    5. Meredith says

      October 19, 2019 at 6:28 pm

      5 stars
      My family loves dutch babies for brunch - I can't wait to try this pumpkin dutch baby tomorrow!

      Reply
    6. Hope Pearce says

      October 19, 2019 at 1:57 pm

      5 stars
      This is such a great idea! We enjoyed the Paleo version for brunch and it was delicious!

      Reply
    7. Zuzana says

      October 19, 2019 at 10:57 am

      5 stars
      On my list for tomorrow morning. Love the idea

      Reply
    8. Vanessa says

      October 18, 2019 at 7:58 pm

      5 stars
      Dutch babies are always such a treat, and this one looks like the perfect fall breakfast! Thanks for the recipe.

      Reply
    9. Jean Choi says

      October 17, 2019 at 6:42 pm

      5 stars
      How have I never had Dutch baby pancakes before? It looks amazing! Can't wait to try this for weekend brunch.

      Reply
    10. Jennifer Fisher says

      October 17, 2019 at 4:55 am

      5 stars
      oooh, this is what I'm making for breakfast tomorrow and then freezing hte wedges for meal prep!

      Reply
    11. ChihYu says

      October 16, 2019 at 2:56 pm

      5 stars
      So delicious and flavorful! This would be an excellent dish to serve at brunch!

      Reply
    12. Erin says

      October 16, 2019 at 4:11 am

      I'd love to try this using the paleo option! I love pancakes but am too lazy to stand at the stove flipping them.

      Reply
    13. tina says

      October 15, 2019 at 6:40 pm

      5 stars
      What a perfect sunday brunch recipe for the fall! Thank you!

      Reply
    14. Megan Stevens says

      October 15, 2019 at 4:30 pm

      5 stars
      Delicious!! We love this for Sunday breakfast! Thank you, such a fun seasonal treat to cheer up fall when I miss the summer sun!

      Reply
    15. Raia Todd says

      October 15, 2019 at 4:02 pm

      5 stars
      I think this is calling me. It wants me to make it for breakfast tomorrow...

      Reply
    16. Joni Gomes says

      October 14, 2019 at 12:44 pm

      5 stars
      Loved making and eating this recipe! The almond flour gave it great texture!

      Reply
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