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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
Marlene
0Delish!!
Dawn
0I am trying to balance between my keto diet and my husband who cannot have as much fat in the recipes I make. I tried these doubling the recipe and using 7 of the 10 eggs as just the egg whites, adding more almond milk for the right consistenty. We loved them! Has anyone tried with half the eggs being egg whites only like in a doubled recipe? I can get the fat grams fr other sources for my keto diet. Thanks for all your wonderful recipes!
Maya | Wholesome Yum
0Hi Dawn, I haven’t tried that but am glad it worked for you!
Carol Richardson
0I have been on the hunt for a really good low-carb pancake recipe, and this is it! I made it on Fat Tuesday for my family members who are on Keto and they gave the thumbs up. These are easy to assemble and cook just like regular pancakes. I threw the leftover blueberries and pecans in the remaining batter and fried them up to put in the refrigerator to test how they warm up after a couple of days. The cakes held together as they cooked, and warmed up beautifully in the microwave. I topped them with a little butter and they were delicious with my coffee this morning. The texture and flavor are very good, not like most keto pancakes which are too eggy and floppy for me. I made the recipe exactly as written using Lakanto monkfruit sweetener and vegetable oil as I didn’t have avocado oil. Mostly I wanted to be able to keep pancakes in the freezer for those times when I need a quick meal that will hold me for several hours! These will fill the bill and then some. Thank you for developing this recipe.
Monique
0Yum Yum Yum!!!⭐️⭐️⭐️⭐️⭐️Seriously SO good. I used coconut oil instead of avocado oil, swerve for the sweetener (only 1/2 of what receipe called for), and 1/2 heavy cream 1/2 1% instead of almond milk. They were light and fluffy, and ate More than I should have…I’ll just starve myself tomorrow LOL. Nice to indulge once in a while though❣️
D
0I need to see the carbs, net carbs, and fat and protein. Thank you very much.
The recipe is good. I did the same yesterday.. Really. I added coconut flour and this it just like you did but with kefir and a touch lecithin and cinnamon. 4 stars.
Maya | Wholesome Yum
0The nutrition info is on the recipe card above, below the actual recipe. I’m glad you liked it!
Star Mintake
0I was so hopeful about this recipe after reading all the wonderful comments. I do wonder what kind of taste these people have as these pancakes look the part but taste horrible. As a chef – I am reluctant to leave negative comments for anyone in the profession but these were hardly edible. Overwhelming egginess with gritty texture. No, definitely not worth these positive comments or do you not post negative comments?
Maya | Wholesome Yum
0Hi Star, I post both positive and negative comments, and most people have liked these pancakes. Sorry to hear that you didn’t. Did you use blanched, super fine almond flour? They shouldn’t be gritty so something must have gone wrong. I’m happy to help troubleshoot if you would have let me know where you had trouble, but instead you left a negative comment despite being reluctant to do so. Hope you’ll find a recipe you like better.
Tim Wright
0Hi, I did everything the recipe outlined and these were so dry, no matter how much sugar free syrup I added, they were like a dense scone. I used extra fine almond flour and they were very dry and I needed to use 2/3 cup unsweetened almond milk and they are still very dense, they don’t want to come off the stone. I must be doing something wrong. I have saved the rest in the frighted and will add another 1/3 cup more almond milk to see if I can pour them out of the jug. Overall these are so much better than just flour pancakes, need to keep trying to figure out a way to make them so they are not like scones. Thanks
Robin
0Could you use coconut oil instead of avocado oil?
Maya | Wholesome Yum
0Hi Robin, Yes, you can do that.
Wendy
0Can this batter be made ahead, stored in the fridge, and cooked several hours later?
Maya | Wholesome Yum
0Hi Wendy, People have told me they’ve had success with this. They might be slightly less fluffy since baking powder reacts right away, but in general should work.
Janey
0I just want to say thank you for this recipe. I’ve made these in bulk to freeze probably 10 times in the past year, I’m at the point where I now quadruple the recipe and my whole family of 3 (very soon to be 4) eats the crap out of them for a week or two!
I’ve changed a couple of things though after experimenting a bit…. I use Monkfruit sweetener instead of erythritol. More specifically, the Lankato “Golden” variety, which is a brown sugar sub and imparts a delicious breakfast-y flavor. I also replaced half the Almond Flour with Arrowroot flour (/starch) which takes away some of the grittiness and makes for a smoother pancake.
Try it out if you’d like, it’s quite delicious! Thanks again for the recipe!
Karen
0Can I make a batch and keep it for a couple of days?
Maya | Wholesome Yum
0Hi Karen, Yes, definitely!
Tammy Knutz
0Just made these this morning! I’m trying to loose weight on Keto and my expectant daughter is following Keto for a healthy baby. We were both dying from something “carby” and have been talking about pancakes for a week. These were very satisfying and have buttery flavor. The best recipe I’ve found so far after 7 years of gluten-free cooking. My only complaint is that it’s hard to stop at 2, 3 inch pancakes. I gobbled up 2, 6 inch pancakes (how hubs fried them) and then later checked the nutrition facts. Ouch! I’m done with half my caloric needs for the day if I am to loose any weight at all. It’s the nature of the healthy ingredients, just no way around it. I’m definitely going to be trying your other recipes now! Thanks. Happy to use your links to purchase some ingredients for all your hard work.
Lauren
0I’ve been printing so many of your recipes and this is by far my favorite so far! A sleepover full of boys who wanted pancakes and I was so bummed to not eat them….. until I found this recipe! They were so satisfying. Thank you so much for sharing!!
Kerry Bowman
0I am just getting into keto cooking and baking. It has been an interesting journey so far. Made these with one less egg and a pinch of xanthum gum, added blueberries! Amazing and delicious the texture is so great. Thank you
Emilie Bernard
0I like the taste but I find they are still very grainy, my batter is not even close to the smoothest of yours. My almond flour is a super fine grind from Kirkland. I had to put 50% more almond milk. 🙁
Wholesome Yum
0Hi Emilie, I’m so sorry these didn’t work! Try pulsing your batter in a blender a few times to smooth it out more if it’s still too grainy.
Sharon
0OK ….you are becoming my Keto recipe guru! Been gf for 10 years and never really liked almond flour pancakes- what a difference adding the coconut flour! I added vanilla and cinnamon. I had some batter left over so I stored it in the fridge for 2 days, today I put a bit of baking soda with a splash of vinegar-let it bubble added a little half and half and voila…a fluffy pancake!
Yogi Douglas
0I worried because I’ve made some other low carb recipes that didn’t live up to their ratibgs but these were really good. I had everything on hand. They fluffed up beautifully like a pancake should and looked just like the photo. They tasted great, my hubby ate them uo! This is a keeper for us! Thank you!!
Laurie
0These were really great! My non-keto husband agrees!
Lisa
0Wow!! These were amazing! Totally quenched my craving for pancakes!! My batter seemed a little runny so I just added a bit more almond flour and they turned out perfect! I tried freezing one and put half in the microwave and half in the toaster. They both came out great! Will be making a big batch and freeze them up. Thanks for the delicious recipe!!
Sam
0These are the best pancakes out there. They taste like French toast. I’m in love