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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
Jane
0I made these pancakes last weekend and froze the leftovers, which I am enjoying some of now for breakfast this morning. They are delicious even after freezing-I didn’t top with any syrup, just a dollop of greek yogurt and a handful of strawberries and blueberries. I’m a very happy girl!
Deborah Everton
0These are fantastic and just the thing I needed to keep me on track. Thank you!
Hannah
0I made a batch of this pancake mixture and left it over night in the fridge and cooked them this morning. Omg so tasty light and fluffy. These will definitely be my indulgent weekend relaxing breakfast, even though i made them easily before work on a Tuesday.
Iris Voorhees
0I LOVE these pancakes! I followed your recipe and was able to get 9 nice sized pancakes out of the recipe. I am going to freeze them because I did not have maple extract to make syrup out of…I am excited. There will never be a perfect keto recipe that tastes EXACTLY like old fashioned pancakes but I am excited to have these on my keto food plan!!! Thank you!!
Mayra
0Thank you soooo much for sharing your recipe. I was losing hope on my favorite breakfast, dinner meal. Pancakes are my go to comfort food and your recite gave me euphoria. Once again thank you.
Keisha
0Hi Y’all I can tell y’all this recipe is legit and yes I actually made them. I will say to those who found them dry do not overcook them AND do not add more coconut flour than the recipe calls for or they will be dry. I made waffles and cooked for six minutes without opening my waffle maker (we prewar to 300 degrees on our waffle maker) and they were perfect. My dear hubby made his and cooked for 8 minutes and his was dry but it tasted good still. Just an FYI sorry I didn’t have time to take a picture I was too hungry and the smell of it with butter and sugar-free Smuckers syrup was enough to make me scarf it down.
Mariya Doncheva
0Thank you so much for the recipe!
I did half batch and it came out perfectly.
Kathy
0Made these this morning. The texture was slightly grainy but the flavor was good. They were also fluffy and resembled regular pancakes. I used butter instead of avocado oil.
Maya | Wholesome Yum
0Hi Kathy, They can be grainy if not using the right kind of almond flour. Make sure it’s finely ground and blanched, like the one linked on the recipe card.
Derrick
0The recipe calls for 1/4 cup of Avocado Oil in the ingredients list, but it is not shown in the video.
How is the 1/4 cup of Avocado Oil used?
Maya | Wholesome Yum
0Hi Derrick, The recipe was updated to add the avocado oil after the video was made a while ago (it’s an improvement and highly recommend it). Just whisk it in with the rest of the ingredients.
Roxanne
0Love this recipe …… soooo good . I usually have them with a little chia seed jam . Very delicious
Gloria Temple
0Made these this morning, they were very good. I got seven six-inch pancakes out of the recipe above.
Aileen
0Absolutely loved these.
My only small complaint is the calorie content. I made half a batch and that clocked in at almost 800 calories.
Bonnie
0This recipe was ahhhmazing!
Pancakes came out perfectly!
Will post on my social media pages with your link….yum
Maya | Wholesome Yum
0Thank you so much, Bonnie! Really appreciate you sharing!
Laurel
0One of the better Keto pancakes recipies I’ve tried. I followed as is but used monk fruit sweetener and it was plenty sweet. Also added a tablespoon and 1/2 of MCT oil powder just for some added healthy fat and blueberries. Were fluffy and held up nicely to cook but I think I am not enjoying the texture of the coconut flour (in most recipes with it and this one as well). It gives it a fragile consistency when you eat it, almost grainy. But I’d try it again without the coconut flour….maybe trying buckwheat or something instead and see how that goes.
Liz
0These are DELICIOUS and oh so nice for a change from the regular bacon and eggs breakfast. Satisfies my sweet tooth! I added a little cinnamon and ground flax seeds, other than I made as instructed. Thank you and highly recommend!
Peimiriam
0This is a favourite. I used palm sugar. I let the batter rest for 15-20 minutes, as g-f flours need time to absorb liquid and cook better. We put a little maple syrup on them. Thank you for creating and sharing this recipe. It is excellent.
Piper
0I have made these pancakes twice so far and everyone loves them!
I used melted butter instead of avocado oil, and I added lemon zest.
They are delicious served with berry compote- made with berries, erythritol, and lemon juice.
Thank you for a great recipe.
Larry
0This recipe adapted quite well with sunflower-flour for the almond flour, and I’m impressed, TKX. I added i/4 cup phycillym, wich like the coconut flour, it soaks up liquid. Next time I’ll let it sit a while and add a little more liquid. May try it without the phycillym next time.
Larry F Millar
0I am going to try this recie with sunflower flour instead of the almond flour. Wish me luck.
Ranell
0Delicious! And we added sugar free chocolate chips to a few of them super yummy!