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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
1,290 Comments
Monica
0I just made a batch following your instructions, and these pancakes are absolutely delicious! My batter came out really thick though, and it was really hard to make the pancakes thinner and smaller. I ended up getting 12 pancakes in total. Do you think adding more milk would improve the yield? Thank so much!
Nancy
0If a serving is 2 pancakes, you should be dividing by 6 for 12 pancakes and 5 for 10 total pancakes. This is why you’re nutrition label is soo off.
I decide on recipes by the nutrition label ans this causes concern.
Maya | Wholesome Yum
0Thank you, Monica! The number of pancakes will vary depending on how big you make them (mine were on the smaller side). You can definitely thin out the batter with more almond milk if it’s too thick. The thickness can also vary depending on your coconut flour and how long it sits. It should be pourable, not thick – like a typical pancake batter.
Dillon
0Hey, how big of a deal would it be to just make them with the coconut flour and not the almond? (I don’t have any almond flour.)
Maya | Wholesome Yum
0Hi Dillon, The recipe would need other modifications to use only coconut flour, as they are totally different. I find that combining both creates a really great texture, better than one or the other alone. I do have it on my list to create a pancake recipe with only coconut flour, though.
Cipriana
0Hi! I’m making these right now and followed to a T, but I’m getting 3 net carbs per pancake and I actually made 14 instead of 11. Why is this? I double checked all my labels.
Maya | Wholesome Yum
0Hi Cipriana, The number of pancakes will vary depending on the exact size you make them. Regarding the carbs, it might depend on your brand of almond milk (is it unsweetened, and are there any carbs in there?), and also, be sure you’re subtracting the erythritol when calculating net carbs. Hope that helps!
Laura
0Do these taste “eggy”? I find that most keto bread-type items just taste eggy. They look like the real deal, so I will give them a try but thought I’d ask before wasting ingredients Also, I am not crazy about coconut flour (I think it’s the texture.) Is it noticeable in this recipe, or does it just improve the overall texture? Thank you! And…how would you compare these keto pancakes to the cream cheese/egg variety?
Cyanline
0Hello, If you have tried this recipe, could you maybe make a review? 🙂 ! I’ve been asking myself the same question about the eggy taste and coconut texture! Thanks a lot!
Maya | Wholesome Yum
0Hi Cyanline, There are lots of comments below the recipe card, many of them being reviews from people that have made them. I don’t think they taste eggy but you could replace some (not all) of the eggs with just egg whites if you’re sensitive to that. I mentioned more details on that in another comment (search the page for “egg white”). They don’t have a noticeable texture from coconut flour since it’s mixed with almond flour. Hope you’ll give them a try!
Maya | Wholesome Yum
0Hi Laura,
I don’t think they taste eggy, but you could replace half the eggs with egg whites if you’re sensitive to that. (Replace 3 eggs with 6 egg whites, but keep the other 3 eggs whole.) I wouldn’t replace all the eggs with egg whites, though.
Yes, the coconut flour in the recipe improves overall texture. You can’t really taste it, and the texture is not the same as recipes using only coconut flour.
I do like cream cheese pancakes too (I have a variation with mascarpone here), but these low carb pancakes are much closer to “real” pancakes than cream cheese ones. They are thicker, more fluffy, and the texture is much closer to “real” ones.
I hope you get to try them. Let me know what you think!
April
0For me they were a little eggy. Not too bad when I added butter and some low carb syrup and ate with some sausage links though. I will definitely try the egg whites next time. Also I have learned to sift my almond flour because even though my says finely ground, was a little grainy in spots. But these came very close to me as directed so hopefully tweaking the next time will turn out great, thanks!
Debbie Lalonde
0You can type in 5.5 servings to cut in half and get workable measures.
Maya | Wholesome Yum
0Great tip, Debbie!
Sarah E Hall
0A little concerned… When I change the serving amount, I get ingredient measurements like 3/22 cup of Coconut flour and 3 3/11 large Eggs. How on earth am I supposed to measure that?
Maya | Wholesome Yum
0Hi Sarah, Unfortunately, not every recipe is easy to scale to any number of servings. The calculator lists the fractions to keep the ingredient ratios exactly the same, but sometimes it’s not practical to measure that way. I usually make this one as-is, and if there are extras, just freeze the rest. 🙂 If you need more servings, you can double the recipe (enter 22 servings) to keep the amounts easy to measure.
vicschick
0Oh my goodness I tried these this morning and added a handful of blueberries. These were delicious. Very fluffy and tasty! Great recipe.
Maya | Wholesome Yum
0Thank you! I love adding blueberries, too.
Ashley
0Can the batter be saved for a later use once mixed?
Maya | Wholesome Yum
0Hi Ashley, You can pre-mix the dry ingredients in advance – this mixture can be stored for a long time. But, don’t add the wet ingredients (eggs and milk) until right before cooking. The baking powder will start to react as soon as the wet ingredients are added, and its effects will diminish if it sits for a long time.
Syeda
0Do they come out like crepe thin due to the 6 eggs?
Maya | Wholesome Yum
0Hi Syeda, No, these are not crepe thin. Coconut flour is very absorbent, so the batter doesn’t come out too thin. They are a typical fluffy pancake thickness/texture (you can see the thickness in the pictures). If you’re looking for crepes, I have this low carb crepes recipe that’s pretty popular.
Carrie Hoffman
0What kind of syrup do you use?
Maya | Wholesome Yum
0Hi Carrie, I like to make my own sugar-free syrup using the recipe here.
Alice Yucht
0Would this recipe work for waffles?
Sharon
0It makes beautiful waffles
Wisknitcat
0Hi I love this recipe. To avoid portion size questions I weighed the entire batch post cooking (354 grams). I entered all ingredients into MyFitnessPal and do the calculations based on 354 gram servings. I weigh what I eat and put in the number of grams x the macro count per gram. That way when I grab a small one for a snack I can calculate my macros out. I know the count is a little high based on any batter left on the sides of the bowl but not worried about being over in count vs consumption. To double check I also entered 6 total servings but I got 193 kcal 16.4 fat 2.1 net carbs per serving. This calculation is based on your revised recipe. Is it possible your old recipe nutrition info is still in there?
Maya | Wholesome Yum
0Thank you, I’m glad you liked the recipe! It’s hard to tell where the difference in calculations might be, but the number you came up with sounds like it might not be including the avocado oil? It looks like you got similar values for net carbs, but your fat and calorie numbers are lower. The nutrition info on the recipe card is for the updated recipe including avocado oil.
Wisknitcat
0Oops continued from my earlier post not sure why my calculations come out 193kcal 16.4 fat 2.1 net carbs based on total of 6 servings and the recipe info gives 271kcal 23 fat g, 4 net carbs for 6 total servings?? My calculations were based on new recipe using MyFitnessPal
Wisknitcat
0*calculations per each serving with batch making 6 servings
Maya | Wholesome Yum
0Hi Alice, I haven’t tried that yet, but I think it should. Let me know how it goes if you try it!