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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
Janine
0I’m looking forward to trying this recipe. One question, do you put the avocado oil in the batter? Or is it listed as an ingredient because you use it to fry them? I looked at the video and the oil wasn’t added to the batter in it. Thanks!
Maya | Wholesome Yum
0Hi Janine, Yes, put the avocado oil in the batter. I added it to improve the recipe based on feedback from several readers, but this was after the video was made. It’s the same otherwise.
Mariah
0After MANY failed pancake recipe attempts, I found this beauty!! I LOVE me some pancakes in the morning and I felt that I struck gold when I ate this recipe for the first time. I used 5 medium eggs because that’s what I had, the recipe still turned out scrumptious. Absolutely NO eggy taste! Thank you for sharing this awesomeness!!
Maya | Wholesome Yum
0I am so happy you liked them, Mariah! Thank you!
Vivian
0These were the best keto pancakes ever. I did add a bit more sweetener and a bit more almond milk to thin.
Maya | Wholesome Yum
0I am so happy to hear that, Vivian! Thank you!
James C
0This is not a bad recipe, however do not go into thinking this is going to look and taste like a traditional pancake. You can definitely taste the almond flour, and they do not get fluffy like a traditional pancake by staying relatively thin. I plan on adding a bit more vanilla into the remainder of the batter and some cinnamon. The cinnamon helped to cover the heavy almond flavor a bit more. I may even try a bit with some pumpkin spice to give them that seasonal taste.
Maya | Wholesome Yum
0Hi James, Thank you for the feedback. Almond flour varies by brand, so you might want to try a different brand that is super finely ground and blanched. Otherwise they’ll definitely be heavy. Also, make sure your baking powder is fresh, which will make them fluffy.
Una
0How many pancakes are in a serving? I’m assuming 1? Thank you!
Maya | Wholesome Yum
0Hi Una, The nutrition info is for a serving size of 2 3-inch pancakes. But, you could have more or less depending on many factors like what else you’re having, how hungry you are, toppings, your weight loss goals if any, etc.
Tami
0The family loved these pancakes! I am confused on your net carb figure. You are saying the entire recipe is 18carbs (6 servings x 3 net carbs each) but I am only coming up with a total of 10 (8 net for 1 cup almond flour and 2 net for the coconut flour). I did substitute hwc in place of almond milk but what am I missing?
Maya | Wholesome Yum
0Hi Tami, I’m glad you love them! 1/4 cup almond flour has 3g net carbs, and 1/4 cup coconut flour has 6g net carbs. This recipe has 1 cup almond flour and 1/4 cup coconut flour, for a total of 12g net carbs from the almond flour and 6g from the coconut flour, or 18g net carbs for the whole recipe.
Tami
0Ahhh, I just double checked my almond flour and coconut flour and your net carbs per 1/4 cup are more than mine. Must vary by brands!
Kelly Krpan
0What kind of syrup are you using. Keto?
Maya | Wholesome Yum
0Hi Kelly, Here is my sugar-free syrup recipe.
Linette Reasons
0These turned out amazing!!! Thank you so much! The hubby said, “we’re actually eating pancakes!”
Leah Brown
0Can I leave left over uncooked batter till tomorrow?
Maya | Wholesome Yum
0Hi Leah, Some people have reported success doing that, but I think it’s best to make the pancakes and store those in the fridge. You can reuse batter later, but the baking powder reacts right away, so they’ll be less fluffy the next day.
Maya | Wholesome Yum
0I am so happy to hear that, Linette! Please come back soon!
Barbie
0What can I use in place of Avocado Oil?
Angie
0Butter
Maya | Wholesome Yum
0Hi Barbie, Any neutral tasting oil will work fine.
Carol B
0I almost never comment on blog sites, but I wanted you to know that as a relative keto newbie, desperate to find an alternative to eggs every morning, I tried these pancakes. This was the first keto recipe I ever made. Verdict? LOVE! I can’t believe how good they are and how easy they are to make. I just dumped all the wet ingredients (only 4 eggs) in my Nutri Bullet, added the dry ingredients, and blitzed it all together. So, so, so good! I make four small pancakes at a time, and the remaining batter lasted in the fridge just fine for three more days. Yep, I had them four days in a row! Looking forward to exploring many more recipes on your site. Thanks so much!
Maya | Wholesome Yum
0I am so happy you liked the pancakes, Carol! Have a great day!
Vic
0Does this recipe include eggs??
Maya | Wholesome Yum
0Hi Vic, Yes, it does. There are 5 eggs, listed under the ingredients on the recipe card.
Sy
0Great recipe! Didn’t have avocado oil on hand, so I used MCT oil. Turned out great. Next I’ll try with the avocado oil.
Maya | Wholesome Yum
0I am so happy you liked the pancakes, Sy! Have a great day!
Micah Levine
0I made these today and the only thing I changed was I whipped the egg whites and then folded them into the prepared batter. They were fluffy and super delicious. Thanks for the recipe.
Maya | Wholesome Yum
0I am so happy you liked the pancakes, Micah! Have a great day!
Sue
0These are amazing! I added a splash of sugar free maple syrup and constructed my own McGriddle with an egg and ham between two delish pancakes
Maya | Wholesome Yum
0I am so happy you liked the pancakes, Sue! Have a great day!
Pat
0Hi..I am new to all of the Keto recipes. The only question I have is do the pancakes taste eggy?? I made some Keto bread that was awful. It called for 7 eggs and was very eggs tasting. I had to throw out.
Thank you!! Pat
Nicci
0Try replacing an egg with 1/4 cup of soda water. If it’s till thick instead of adding more almond milk add another 1/4 cup of soda water. Turns out real well. Or eggy.
Maya | Wholesome Yum
0Hi Pat, No, I don’t think they are eggy. Hope you’ll try them!
Tonya
0Loved these pancakes! Hubby and 8 yr old son loved them too (neither of which are Keto). No syrup needed! A great grab and go out the door! I made some with semi sweet baking chocolate chips and some with colored sprinkles for a fun psychedelic look for the kid. I used swerve for the sweetener and an almond coconut milk blend. They were fluffy and easy to flip! Definitely a coconut flavor, but I love coconut! Thank you for sharing this recipe!
Maya | Wholesome Yum
0I am so happy that you and your family liked the pancakes, Tonya! Please come back again soon!
Susan
0Great recipe! I couldn’t find almond flour in the supermarket so I used peanut flour instead and hoped for the best. They had a lovely texture and taste. I added blueberries whilst they are cooking too. Highly recommend. Will make sure I try with almond flour.
Maya | Wholesome Yum
0I am so happy that you liked the pancakes, Susan! Thanks for stopping by!
Rachel
0Can this recipe be used to make waffles I wonder?
Maya | Wholesome Yum
0Hi Rachel, I haven’t tried but you probably could. Not sure if they’d get crispy, though. You might also like these almond flour waffles.
Lena
0Great recipe! After 4 months of eggs for breakfast everyday- these pancakes saved me! I used heavy whipping cream, 1 tablespoon of stevia, and lots of ghee in the plan (replacing it every batch). Vanilla extract is a must!!! Next time I’m going to try club soda to fluff them up and cut out an egg. Thank you again!
Maya | Wholesome Yum
0I am so happy that you liked the pancakes, Lena! Thanks for stopping by!
Ann
0Thank you for this awesome recipe! I used a blend of monk fruit/erythritol I found on amazon. I was running low on olive oil so I subbed it with coconut oil, added cinnamon and blueberries. They’re amazing and fluffy!
Maya | Wholesome Yum
0I am so happy that you liked them, Ann! Thanks for stopping by!