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Free Printable: Low Carb & Keto Food List
Get It NowAs 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.
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 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!)
- 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)
These are the BEST keto pancakes! This easy low carb pancake recipe is quick, fluffy, and delicious, with just 3g net carbs per serving.
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Instructions
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 Like It?
Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.
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
1,278 Comments
Karen
0Made these today and really enjoyed them. I added @ 3/4 scoop of protein powder, used coconut oil and coconut sugar (@2 tbsp) and only 4 eggs. We also added blueberries. They were super!!! Will make again. Definitely need to let them cook for a little longer to firm up enough to flip.
Pancake monster
0Best recipe! I’ve always disliked the textures of low carb pancake recipes. This one is perfect!! It held together great in the pan and browned nicely. I put them on the same plate as I cooked my fiancé’s normal pancakes and he had to ask which were his and which were mine!! Amazing!!!!
Blanca
0Better than IHOP! I made half the recipe and had enough pancakes for 3 breakfasts. I’m sharing the recipes with all my keto friends.
Courtney Fitzgerald-Power
0Hi there. We cooked these pancakes and they turned out tasting like marzipan and were quite eggy. We didn’t end up eating them unfortunately. I’ve followed a few of your recipes so was surprised this didn’t turn out well they looked amazing once cooked, but were quite unpleasant to eat. The only different to your recipe was that I used 1 tbsp of granulated stevia and I used cows milk instead of almond. We made 4x pancakes rather than 6x. And I ended up using extra virgin. Would love any tips on how I could have improved the flavour and texture. Thanks in advance.
Wholesome Yum M
0Hi Courtney, I’m sorry this recipe didn’t turn out as expected. I’m not sure what kind of stevia you were using, but 1 Tbs of pure stevia powder probably made your pancakes way too sweet. Also, olive oil has a very distinctive flavor and probably didn’t compliment this recipe well. I suggest switching to avocado oil, which is much more neutral in flavor and scaling back on the sweetness. Erythritol (the sweetener called for in these pancakes) is only 70% as sweet as sugar, so the final result is a very lightly sweet pancake.
Babak
0Amazing! I made the waffles last week and this week it’s the pancakes! Delicious like all the other recipes here!
PJ
0I followed your recipe and the pancakes were flat. I ate them. I was expecting fluffy! I used NO coconut flour, two eggs, 1/2 &1/2 instead of almond milk and used my low carb pancake syrup. (Added nuts).
Wholesome Yum M
0Hi PJ, I’m sorry these pancakes didn’t turn out as you expected. There are several substitutions made here. I think leaving out the coconut flour and the other eggs made a big difference texturally. I hope you decide to give these a go again as written and see if you get better results.
Melanie
0Enjoyed these very much. I was afraid I’d be disappointed, but even using Stevia to sweeten the batter, I really do like them. Thanks for the recipe!
Jessica
0I enjoyed these a lot! I added an extra tbls of almond milk and some blueberries and lily’s choco chips since I didn’t have syrup. Thanks!
Jo-Anne
0Recipe was easy to follow. Served them with blackberries and yoghurt. Sensational! Have missed pancakes, now I have a great recipe. Thanks for your hard work.
Beth
0This is my new go to pancake recipe! I followed the recipe exactly, except I used a blender to mix the batter, it leads to a much more pancake like texture, and I let the batter sit 5 minutes to allow the flours to absorb the liquid. Great recipe!
Jo
0Is it possible to make an all almond flour only version? Coconut flour is completely sold out in my country right now.
Maya | Wholesome Yum
0Hi Jo, Yes, here is a recipe for almond flour pancakes.
Yasmien
0Your recipe is by far the best keto version of pancakes I have ever tasted! I only used 4 eggs & added a tsp if xantham gum. And they turned out incredible, my husband wanted me to make a whole second batch lol. Thank you so much!
Angela
0Hi, can vegetable oil be used in place of avocado? Thanks
Wholesome Yum M
0Hi Angela, The recipe will still work, however, vegetable oil is something usually avoided on clean keto or low carb. Please consider other healthier oils like avocado, coconut, or olive oil.
Eda
0Can I do these in my waffle maker ?
Wholesome Yum M
0Hi Eda, I have several great waffle recipes. This recipe is with almond flour, this recipe is with coconut flour. Enjoy!
T
0These were delicious! How long will the unused batter keep in the fridge?
Wholesome Yum M
0Hi T, These pancakes store better when they are cooked, not in pre-cooked batter form. I suggest making the whole batch and then storing the remaining pancakes in the fridge for up to a week (or frozen for a couple of months).
Hemmieweizen
0Sooooo good! I put it all in my magic bullet, blended it up, and let it sit for 10 minutes. They didn’t puff up quite as much as regular pancakes but I think I made the batter a little wet. The texture and flavor are better than any other keto pancake recipe I’ve ever tried. I normally can’t stomach the taste of anything with coconut flour but this recipe is spot on! This will be my go-to pancake recipe for my starch-monster of a wife!
Nicki
0Do you pancakes turn out more dense or light?
Wholesome Yum M
0Hi Nicki, It depends on what you’re comparing these to. These pancakes are denser than traditional wheat flour pancakes, but still have a nice airy texture to them. I hope you give them a try!
Theresa M Brennan
0Finally a keto pancake that I like! My batter made 16 small pancakes, so I have enough for a week. Popped 2 in the toaster oven today, and they were as good as hot off the griddle. The keto maple syrup recipe with these pancakes makes me a happy camper!
Rachel
0These are so good! Way better than traditional pancakes! My family devoured them! Thank you for sharing!
Shealee
0Yum!
Real close to a regular pancake! I put all of the ingredients into a blender to get a smoother batter. I used 4 eggs but the flavor was still kind of eggy. Also, the larger you make the pancakes, the more chance there is for them to break apart. 3-4” inches is the perfect size.
I added lemon zest and blueberries and it was soooo delicious. Highly recommend! I’m definitely bookmarking this one and trying just 3 eggs next time. Thank you for the recipe!
Alexis
0These were delicious! I’ve tried other Paleo pancakes and it’s just too eggy for me ! These were perfect though. I added cinnamon and topped with blackberries
Devin
0Please highlight eggs. Was in a hurry and missed them as an ingredient everytime. Was even wondering how these could be made without them but kept going anyway.
Wholesome Yum M
0Hi Devin, Items in the list are highlighted in pink because they are purchasable online. The eggs can’t really be purchased online and shipped, so they should be bought locally. Please don’t skip them! They are crucial to the recipe.
Isabella Philly
0Hi!! I made these and I ran into the problem of the pancakes breaking apart easily. They weren’t fluffy and they were very crumbly. They also tasted somewhat grainy. The almond flour I used was Bob’s Red Super Fine Almond Flour (from blanched whole almonds). I followed the recipe exactly so I just wanted to know what advice you have to fix this issue? I just couldn’t keep the pancakes together when eating them..
Sylvia
0My first pancake crumbled but the other five came out perfectly. I think they tasted good. I did feel they were “too grainy”. I don’t think the problem is the recipe. My problem is getting used to the the texture of blanched almond flour. For me, it’s about getting used to making the switch to Keto flours from white, refined flours.
I did like the recipe’s flavor. I followed reciped as is.
Wholesome Yum M
0Hi Isabella, It sounds like the batter may have been too dry. Did you let it sit for long before making the pancakes? How thick was the batter? You can add more liquid to the batter if it’s too thick to work with.
Leah
0These were delicious!! My only question is do they freeze well or last in the fridge? I’m the only one eating them so I have 5 servings left over and I would like to enjoy them another day.
Wholesome Yum M
0Hi Leah, Yes either is fine. If you are storing in the freezer, I suggest separating the layers with parchment.
Annie Blanchard
0Delicious! I halved the recipe (during these Stay At Home times, I am cautious about how much of anything I use, self-rationing I guess). In halving, used 3 small organic eggs instead of 5 large, and it tasted just fine!. Seriously burned the first batch (black, not brown) but it was still delicious (thanks to my mother who made us eat burnt toast, telling us it would make our hair curly-it didn’t, I don’t throw away things unless they are really really bad!) These are great! I have 3 for breakfast tomorrow!
Jeanne Cummins
0Question–can MCT oil or coconut oil be subbed for the avocado oil?
Wholesome Yum M
0Hi Jeanne, Yes, that’s fine. If you choose to use coconut oil, be sure to melt it before adding it to the pancake batter.
Connie Riddle
0These were sooo good!! The only thing I did different was make them larger. I can’t seem to make small pancakes! I know fat is my friend but after eating 2 6 ” pancakes I’m looking at 92 grams of fat? Do I double the fat grams if I make them larger?
Wholesome Yum M
0Hi Connie, A serving size is 2 three-inch pancakes. So if you had 2 six-inch pancakes, the fat grams will double to 46g of fat for your portion. I hope this helps!
Mayadah
0The recipe is great. I found out that mixing dry ingredients together and breaking down any lumps, mixing liquid ingredients together then adding dry to liquids gradually produce wonderful batter.
Allowing the batter to stand 10 min after mixing produces better taste and texture.
Great pancake
SoozR
0These were some of the best keto pancakes I have ever made! I let the batter sit for about 5 minutes and covered them while they cooked. Awesome! The Husband ate them and thought they were yummy too!
Cyndy
0One thing I was really missing since starting the keto diet was pancake Sunday. Well this recipe is going to save me! I’ve tried many pancake recipes and this one is the closet thing to real pancakes that you will find. Even my husband liked them. I do think they are better fresh out of the pan and still warm. I went back for seconds and they had cooled off and were starting to become a little gritty, but add some sugar free syrup and you’re good to go! Thank you thank you thank you!! Welcome back pancake Sunday!
Lindsey Watson
0These are the best keto friendly and gluten free pancakes I’ve ever had! A lot of the recipes I’ve used before they all had this weird texture issue, and you could obviously tell it wasn’t a regular pancake. With these you can’t even tell the difference. Thanks for an awesome recipe!
Chrys
0This recipe was not good at all and the recipe completely leaves out that you need to have eggs.
Wholesome Yum M
0Hi Chrys, The recipe card halfway down the page gives the full list of ingredients and amounts. If you can’t see the recipe card, your browser’s ‘Reader Mode’ may be on. It will need to be turned off for you to see the recipe card.
Audrey Harrison
0This was exactly what my pancake craving needed! It was fluffy, cakey, and delicious. Highly recommend.
Courtenay Smyth
0How many people does this feed ?
Wholesome Yum M
0Hi Courtenay, This recipe makes 6 servings. 2 3″ pancakes per serving.
Melanie
0I come from a family of chefs, so most keto recipes I try taste awful in my opinion. I can take most recipes and make them keto, but not when it comes to breads. Thank you so much for these pancakes that taste good and I don’t have to choke them down. Love the fact that you cut down eggs. Everything keto is so eggy. I can’t look at an omelette anymore. These Pancakes and cream cheese crepes are now my go-tos.
Rebecca
0I use this one all the time. I love it. I add different flavors. I even sometimes add cholate chips and or nuts or low carb fruit. They freeze well and are great to take on the go! Thank you so much!!!
Sandy Dillingham
0Oh my goodness!! These are fabulous! I followed the recipe exact (always do first time ). It made 12 good-size pancakes, fluffy, brown, and so delicious I ate one plain as I was cooking the rest!! I did have more with butter, sugar-free maple syrup and some fresh berries. I like these BETTER than the old-fashioned flour ones! I think a couple things can be subbed – I.e. if you have vanilla Almond milk you can skip the vanilla extract (unless you want really vanilla flavor!). Next time I will add blueberries to the batter… I froze the rest of them and look forward to enjoying them later.
Mobasir Hassan
0Thank you very much for this version. I was looking for this for month, but I am sure enough now not to look for any other pancake recipes. Other variations are great, Surely going to make this. Take love and care for this. we in India make pancakes in a traditional way deep frying and dipping in sugar syrup!
Denise
0I made these today and they were delicious! I will definitely make them again.
Joy Byerley
0These were the BEST keto pancakes I’ve ever had. I’ve tried other keto recipes for pancakes which didn’t use both almond and coconut flour in them and they tasted good but texture wasn’t like real pancakes. This recipe has the taste and TEXTURE!! Just AWESOME.
Gina
0Amazing recipe, just wanted something different for breakfast besides avocado egg and bacon… these pancakes were delicious, I added 1/2 a teaspoon of cinnamon powder to the mix which worked a treat. Will be making these again in a batch and freezing them for a quick treat when I need something on the go. Yum yum yum
margie call
0I am new to this diet and so far I am holding on. I try to eat 30 carbs a day. Got any advice for me?
Wholesome Yum M
0Hi Margie, Stick with it! 1) Make sure to stay hydrated using electrolytes as needed. 2) Don’t fear fat, it is your friend. 3) Use this website as a tool to help you fulfill your non-keto cravings. Best of luck!!
Roxanne
0It didn’t taste good at all. Too eggy. I wanted pancakes because I’m sick of eggs. All the bread recipes I find taste like egg too, do not recommend. Also, I don’t understand why it didn’t stay in a pancake, I went to turn it over and it broke like digging into a pile of mud… Maybe I’m just really really bad at cooking. Any alternative without eggs?
Wholesome Yum M
0Hi Roxanne, It sounds like perhaps you were cooking these with the heat too high? They should be slightly set before flipping. Try turning your heat down just a touch next time you make these. As for the eggy taste, you can try substituting some of the eggs with flax eggs. This should help negate some of the egg flavors.
Deb
0I don’t cook very much and this recipe worked great for me!
Matthew Whitfield
0I would like to thank you for this recipe (So would my wife) the pancakes were light and fluffy and the closest thing to real pancakes we have found so far. I did substitute the vanilla for a salted caramel flavour I already had but they were superb
Thanks again
Micki
0Hi! I appreciate all of the fine recipes you’ve posted, and this one is no exception. Question, tho…can I make this same batter but use it for waffles instead of pancakes?
Thanks very much.
Wholesome Yum M
0Hi Micki, I think if you made this pancake batter a little thicker, then it would work fine in a waffle iron. Try adding 1-2 additional tablespoons of coconut flour to the mixture. Once the mixture thickens it should be good to go in the iron.
Julie
0I have tried other recipes but this is the best texture pancake .I really enjoyed this recipe I will be making it again
Josee
0I halved the recipe to make sure I liked them. BIG mistake!! I should have DOUBLED it!!
Well done, amazing and delicious!
H
0I used coconut oil and added blueberries. Delicious with monk fruit Maple flavored Lakanto syrup.
Cindy Castellar
0Ohh My Goodness!!!!!! This recipe is the closest you’ll get to the real deal!!!!
Thank you soooo much