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As a breakfast-all-day kind of girl, settling on a favorite low carb breakfast food would be no easy task. My undying love for both eggs and pancakes has one requirement for both: the fluffier, the better! With that in mind, perfecting all-purpose keto pancakes was on my list for quite some time — and here they are. Of all my keto pancake recipes (I have lots), these low carb pancakes are my favorite of all. Make them with me and you’ll see why!
Why You Need My Keto Pancake Recipe
- The best fluffy texture – I made almond flour pancakes and coconut flour pancakes separately first, both of which are delicious, but then it dawned on me: I love combining almond flour and coconut flour in low carb dessert recipes, so why not pancakes? Sure enough, doing this improved the texture so much. They’re my best keto pancakes ever, the closest low carb version to real pancakes I’ve tried.
- Slightly sweet flavor with a hint of vanilla – They’re a tiny bit sweet, but not too sweet. Perfect for your favorite toppings!
- Quick and easy to make – You only need 7 ingredients, and prep takes just a few minutes.
- Special diet friendly – My keto pancakes are obviously low carb (just 6 grams total carbs and 3 grams net carbs per serving), but they’re also grain-free, gluten-free, dairy-free, and paleo.
- 5-star reader reviews – Hundreds and counting! This low carb pancake recipe has been so popular over the years that I even included it in my Easy Keto Carboholics’ Cookbook. It’s filled with 100 easy recipes to make your favorite carb-filled foods keto-friendly — including bread, pizza, pasta, potatoes, rice, and (yes!) even pancakes.
Ingredients & Substitutions
Here I explain the best ingredients for my low carb pancakes recipe, what each one does, and substitution options. For measurements, see the recipe card.
The Dry Keto Pancake Mix:
- Wholesome Yum Blanched Almond Flour – This kind will get you the best texture. It’s super fine (the finest grind out there!) and blanched, giving you a fluffy result. Many other brands are coarser and can make your pancakes gritty.
- Wholesome Yum Coconut Flour – Super finely ground and organic. Be aware that different brands can absorb moisture differently, so your batter consistency can vary if you use a different brand.
- Besti Monk Fruit Allulose Blend – A couple tablespoons adds light sweetness, not too much. (Of course, feel free to adjust the sweetener amount to your liking.) I recommend using Besti over other sweeteners, because it locks in moisture and helps make your low carb pancakes more fluffy. It also tastes just like sugar, is 100% natural, and has zero net carbs. However, other sugar substitutes would work.
- Baking Powder – Provides lift; make sure it’s fresh. I like this brand, which is non-GMO.
- Sea Salt – Optional, but I recommend it to balance the sweetness.
SWAP: Need to replace the almond flour or coconut flour?
If you can’t have one of the low carb flours in this recipe, make my almond flour pancakes or coconut flour pancakes instead.
The Wet Ingredients:
- Eggs – Use whole, large eggs. These help provide leavening and structure. Flax eggs (a common egg substitute) might work, but your keto pancakes will be denser and more prone to falling apart, so I recommend making mini 2-inch pancakes if you use these.
- Milk Of Your Choice – Choose a keto friendly option you like. I use unsweetened almond milk, either store-bought or my homemade almond milk when I have it. Coconut milk beverage (the liquid kind in a carton, not the thick kind in a can) or watered down heavy cream work, too.
- Oil – You’ll add some to the batter to prevent it from being too dry, plus use more for frying the pancakes. I prefer avocado oil for it’s neutral flavor, but any neutral tasting oil that is liquid at room temperature should work, such as light olive oil. Don’t use extra virgin avocado or olive oil, as the flavor is too strong.
- Vanilla Extract – Optional, but I recommend it for flavor. I love this one. You can also mix it up with other extracts, such as banana or maple.
Free Printable: Low Carb & Keto Food List
Get It Now
SHORTCUT: Use my pre-mixed keto pancake mix!
This recipe was so popular that I made it into a convenient keto pancake mix! Just add eggs, oil, and milk of your choice.
How To Make Keto Pancakes
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Mix the batter. In a large bowl (I love this nesting set), whisk all ingredients together, until smooth. I don’t find it necessary to mix the dry ingredients first, but you can if you like. You can also mix them up in a blender.
- Cook your low carb pancakes. Preheat a large, oiled, non-stick pan on the stove over medium-low to medium heat. Pour the batter onto the hot pan and form into circles. Cover with a lid (this is important to make them easy to flip!) and cook until bubbles start to form on the top or edges. Flip and cook, uncovered this time, until browned on the other side. Repeat with the rest of the batter.
My Recipe Tips
- Don’t forget the lid! You wouldn’t normally cover pancakes, but I find it very helpful for this recipe (on the first side only) because it makes them easier to flip.
- Check your batter consistency. It should be like a typical pancake batter, maybe a tiny bit thicker. If it’s too thick, add a splash of almond milk. Don’t add too much, or your panckaes will be soggy.
- Grab your largest nonstick skillet. That way, you’ll have fewer batches to make. I love this one that comes with a lid. A griddle is not ideal here, since you need the lid.
- I highly recommend this turner for easy flipping. This is technically a cookie spatula, but I adore it for keto pancakes because it’s super thin (gets underneath easily) and flips them exceptionally well.
- Want a super smooth browned surface like mine? Minimal oil is the key. I usually oil the pan with avocado oil and then wipe with a paper towel (so that only a very thin layer remains), or grease very lightly with ghee. A pan with more oil results in more spotty browning, but your pancakes will still be delicious either way.
- Watch the heat. A bit lower than you might expect works best for these low carb pancakes. Turn it down if they brown too much or too fast.
Make Ahead Options
My keto pancake recipe makes 12 3-inch pancakes, and they are filling. If you want to meal prep, you can easily double or triple it, and have a few options for storing:
- Make ahead batter: If you want your pancakes fresh, you can mix the batter ahead. Baking powder reacts right away and then loses effectiveness, though, so I recommend adding it to the batter right before cooking.
- Store cooked pancakes: Keep in an airtight container in the fridge for up to 5-7 days. Hello, instant keto breakfast!
- Freeze for longer: My go-to option. Let the pancakes cool, arrange in a single layer on a baking sheet and freeze for about an hour, until solid. Then, transfer them to a zip lock bag and keep in the freezer for up to 3-6 months.
My favorite way to reheat these keto pancakes is to arrange them on a baking sheet, slather with a little unsalted butter, and heat in the oven at 350 degrees F until warm. (The butter prevents them from drying out.) If you’re in a rush, the same method works in the microwave.
Topping Ideas
Now, you have an important decision left to make — what to top your fluffy keto pancakes with? Here are some ideas:
- Sugar Free Pancake Syrup – Get my sugar-free maple syrup recipe here, or pick up my new keto maple syrup in a glass bottle — it’s naturally sweetened and flavored from real maple. (Even my kids and friends can’t tell this isn’t the regular kind!)
- Fruity Syrups – I love these for something different! My strawberry syrup, raspberry syrup, or blueberry syrup are all made with real fruit puree, naturally sweetened, and keto friendly.
- Butter – Always a solid choice for pancakes.
- Sugar-Free Whipped Cream – So easy to make and tastes like the real thing!
- Nuts – Most nuts are very low in carbs. You can chop them up and fold into the batter, or just sprinkle on top. Get my full keto nuts list here for ideas.
- Berries – Make keto blueberry pancakes by folding blueberries into the batter, or top your pancakes with other berries, such as strawberries or raspberries. Get my full keto fruit list here.
- Sugar-Free Chocolate Chips – This is my favorite brand, available in dark, milk, or white chocolate options. You can fold chips into the batter or just add them at the end.
Get Zero Sugar Maple Syrup For Your Keto Pancakes!
Meet Wholesome Yum Zero Sugar Maple Syrup: this natural sugar-free syrup tastes, bakes and pours just like maple syrup does - with NO aftertaste and only 2g net carbs!
GET IT HEREMore Low Carb Pancake Recipes
Keto Pancakes (Fluffy Low Carb Pancakes)
By
These are the BEST keto pancakes! This easy low carb pancake recipe is quick, fluffy, and delicious, with just 3g net carbs per serving.
Instructions
[ See step photos See my tips ]Tap on the times in the instructions to start a kitchen timer.
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In a large bowl, whisk all ingredients together, until smooth. (Batter should be the consistency of typical pancake batter. If it's too thick, add a little more milk. Don't add too much, or the pancakes will be too "wet".)
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Preheat a lightly oiled large non-stick skillet on the stove over medium-low to medium heat. (See notes below on oil options.) Drop the batter onto the hot pan and form into circles. Cover with a lid (this is important!) and cook about 1.5-2 minutes, until bubbles start to form on the edges. Flip and cook, uncovered this time, for another 1.5-2 minutes, until browned on the other side. (I love this thin turner for easy flipping.) Repeat with the rest of the batter.
Did you make it? Leave a review or tag me @wholesomeyum on Instagram!
Maya’s Recipe Notes
Serving size: 2 3-inch pancakes
- Important note on almond flour: Make sure you have blanched, finely ground almond flour. The pancakes will be gritty if you use almond meal, ground almonds, or any other type.
- Tips for success: Check out my recipe tips above to help you get the right batter consistency, flip the pancakes easily, get a smooth browned surface, and more.
- Make ahead and storage: I’ve got several options in the storage section above.
- Toppings: My fave by far is my natural keto maple syrup, but I have more ideas in the toppings section above.
- Note on recipe change: I’ve been making these since 2017, and slightly updated the recipe in March 2018 to make them even better! Above is the new version. The changes were adding avocado oil, reducing eggs by 1, and reducing almond milk slightly. So now, they are more flavorful and not egg-y. If you want the old version, use 6 eggs, 6-8 tbsp almond milk, and omit the avocado oil.
📖 Want more recipes like this? Find this one and many more in my Easy Keto Carboholics’ Cookbook here!
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Keto Pancakes
1,288 Comments
Michelle LHeureux Dearborn
2I’ve been on keto on and off for 6 years and these are hands down the best flap jacks I’ve had. Your site is my go to and your recipes have never failed. Your recipes help me feel like this way of eating is sustainable with such delicious food. You efforts are deeply appreciated.
Deborah
2I have been making these pancakes for approx 6 months now and on an average of once a month. They are the best keto pancakes out there in my opinion. I double the recipe and then cook them on my Dash griddle and my Dash waffle maker which delivers a 4” pancake and waffle and after doubling the recipe, I get 14 total pancakes and waffles. This works best when I have eggs that are getting ready to expire and need used up since a doubled recipe calls for 10 eggs. But, just know that I could not be happier with this recipe. Even better when you add blueberries or chocolate chips to the batter!! Thanks for such a wonderful recipe Maya!
Ellen N Oshiro
1I made these wonderful pancakes for dinner tonight! I followed the recipe amounts exactly but I did not have your almond or coconut brand flours but they still turned out great!! [I did use your amazing Allulose Blend that I love!] I thought I could not have pancakes anymore since I had to change my diet due to a pre-diabetes diagnosis. Now I Can!! They were a different texture from gluten/flour pancakes but this was small consolation for I am so happy to have delicious, soul-satisfying pancakes again! They were not gritty at all. Not eggy at all despite using 5 large eggs! I was skeptical about that but trusted your experience! The recipe made about 13 pancakes which I can eat for snacks later. I will continue to use your recipes and learn from all your tips and tricks. Thank you so much! Keep up the good work!!
p.s. I took a picture of the finished product but could not figure out how to post it.
Wholesome Yum D
0Thank you for such a thoughtful review, Ellen. I’m so glad the pancakes were a success. Enjoy those extra pancakes!
Elise
1Added 1/4 cup vanilla protein powder, tsp of cinnamon, little extra milk. Soooo delish.
Wholesome Yum D
0Hi Elise, those additions sound great! So glad it turned out so delicious for you!
bamills45
1Have not had pancakes in so long, very good will make again!! Thanks.
Wholesome Yum D
0So glad you got to enjoy pancakes again! 😊 I love that these hit the spot for you. Thanks so much for sharing!
Michelle lee
1This turned out to be the best low carb flourless pancake recipe I have used. Pancakes were fluffy and delicious!
Maya | Wholesome Yum
0Thank you Michelle, that means a lot!
David
1Best pancakes besides the traditional ones!! Excellent job!
Janet
0The BEST low carb pancake recipe I have ever had and I’ve tried a number of them over the years! Really delicious.
Wholesome Yum D
0I love to hear that, Janet! Knowing you’ve tried quite a few low carb pancake recipes over the years makes it even better to hear that this one is your favorite. I hope it continues to be your go-to!
Donald
0I made the dish as specified except for the 1 teaspoon of maple extract i used. Turned out good. Great job!
Maya | Wholesome Yum
0I’m happy to hear your keto pancakes turned out great, Donald! Maple extract is a great addition.
Nita O
0This is going to be my go-to pancake recipe when I’m missing the carbs. Delicious and so easy to make. Have made them twice and next time I’ll double the batch and freeze some so I will have some on hand. Thank you!
Wholesome Yum D
0Glad these have become your go-to pancakes, Nita. Doubling the batch and freezing extras is a great idea. Thanks for sharing!
Deirdre Sparling
0Finally! I’ve found a low carb gluten free pancake recipe that’s actually delicious and satisfying. Done!
Wholesome Yum D
0Dierdre, finally finding a recipes that fits your needs is the the best feeling! So glad these turned out delicious and satisfying for you.
Glenda
0If I don’t have monk fruit allulose blend what can I substitute,?
Maya | Wholesome Yum
0Hi Glenda, Besti will give you the most moist, fluffy results, but I covered other options in the substitutions section above.
Lana V
0I really liked these pancakes. I am diabetic but I am not gluten intolerant so I took out a teaspoon of the almond flour and put in a teaspoon of bottle wheat gluten. The texture was wonderful. The flavor was awesome. Thank you for making a recipe that did not include maple syrup. All the best to you for your great recipes!
Wholesome Yum D
0Glad they turned out so well for you, Lana! I’m happy the flavor worked for you, especially without added syrup. Appreciate you trying the recipe!
Karen
0These were the closest thing to original pancakes that I have found! Great with Wholesome Yum zero sugar maple syrup!
Maya | Wholesome Yum
0Thank you so much, Karen! If you had any issues that prevented you from rating 5 stars, I’m happy to help, just let me know. Enjoy!
Annette
0By far, my favorite Keto pancake. Easy to make (I actually make them on my electric griddle without a cover) and delicious. I measure my ingredients in grams and get about 7 3” pancakes out of the batter. I’ve been making them since first exploring Keto in 2018. They freeze beautifully, I seperate them with squares of parchment in a ziploc bag, take out 2 and pop in the microwave for about a minute but I check at the half way mark and flip them over. I put a small amount of butter between them when I serve them and add Cary’s sugar free syrup. Soooo good.
Wholesome Yum D
0That’s so wonderful to hear, Annette! I love how long this recipe has been a staple for you and your tips for freezing and reheating are super helpful. Sounds like you’ve got the perfect pancake routine down!
Anjelina
0I made this with melted butter instead of avocado oil, I also fried in butter. Lastly, I made with milk not almond milk. Excellent recipe! Served with blueberry compote.
Wholesome Yum D
0That sounds absolutely delicious, Anjelina! I bet the butter gave it such a rich flavor, and that blueberry compote on top sounds like the perfect finishing touch. So glad you enjoyed it!
Sheri
0I love these pancakes and have made them with blueberries or SF chocolate chips to vary the flavor! They’re a staple in our house! Do you think it would be possible to make these into pumpkin pancakes for a seasonal treat? Reduce the eggs? The liquid? More Almond/Coconut flour?
Maya | Wholesome Yum
0I’m so happy you like them, Sheri! I have a recipe for pumpkin pancakes in my Easy Keto Cookbook.
Eileen
0These pancakes were absolutely delicious!!! I’ve tried other KETO recipes and they were gummy and tasted like cardboard. Not these! They were perfect! I added to your recipe, 1 teaspoon of cinnamon, and 1 tsp of maple extract, with the vanilla extract. I followed the advice of another fan and let the batter sit for five minutes. Like she recommended, I then added 1/3 cup more of the almond milk, stirred it, and started cooking them on the griddle a couple of minutes later. The batter was thick, but cooked all the way through. They had the consistency of muffins. Thank you for sharing such an amazing recipe! I had stopped eating pancakes, because I couldn’t find a KETO recipe until now. THANK YOU!!!!! YOU ARE A GENIUS!!!
Wholesome Yum D
0Eileen, I’m thrilled you finally found a keto pancake recipe you love! Your additions sound amazing—cinnamon and maple extract must’ve made them smell incredible. I really appreciate you sharing your tips, too. And wow, what a compliment, thank you so much!
Kathleen Holik
0I have made these Keto Pancakes so many times. I use to have a hard time flipping them but if you make them smaller it works out better when you have to flip them. I love them also because they seem to be extremely filling. I always have batter left over for the next day. These are the best non-traditional Pancakes. I also love to take the recipe from the blueberry cheesecake and make the topping that goes on that cheesecake.
Wholesome Yum D
0I’m so glad you’ve found a rhythm with the pancakes, Kathleen! Making them smaller is such a great tip for flipping and that blueberry cheesecake topping idea sounds amazing on them. I love that you’re getting multiple delicious breakfasts out of one recipe!
Kathleen Holik
0Yes, and I have also cooked/simmered that topping longer and it came out really thick when it cools and it is placed in the fridge. It’s like a jam/jelly. So I use it on the low-carb toast from the grocery store.
Wholesome Yum D
0That sounds amazing, Kathleen! That low carb toast combo sounds delicious!
Carol L
0I was really looking for a bulk pancake mix to store and get out and make a couple of pancakes until the next time I want some…..
Maya | Wholesome Yum
0Hi Carol, You’re welcome to scale up the dry ingredients and store those as a mix.