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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
1,288 Comments
Cindy
0We are new to keto… these were beautiful!! Loved them!!
Laurie Gaiss
0OMG…the best keto pancake recipe yet – no eggy taste – great texture and fluffiness! I halved the recipe so ended up using 2 1/2 eggs (used only the egg white in the 3rd egg and fried the leftover yolk for a side dish). The halved recipe made 12 small-medium sized pancakes! I also added the salt and vanilla options and used 1T PYURE organic Stevia Blend (Erythritol/Stevia blend).
Linda j
0These were SO yummy! And easy! Made them for Sunday morning breakfast for me and my hubby. I would gladly serve these to any non-Keto guest.
THANK YOU!
Jocelyne
0Very good pancakes. I whipped the egg whites and folded them in the batter and it made the pancakes even fluffier. Thank you for developing this recipe!
Angie
0These were amazing!! Fluffy & light, just like any other scratch recipe.
Arnie
0Just made these & they are the 1st recipe of Keto that taste & have the consistency of pancakes. If my math is correct they are about 5g of carbs per pancake if making 6 large pancakes per batch. Thank you
Kristna Colangelo-Acosta
0I made these on my 40th Bday… I tricked it a little, I added a little more sweetener to remove the almond and eggs taste and added 1/2 tsp of psyllium husk, came out a little sweeter then the regular recipe does…
Rita
0These are amazing.I haven’t eaten pancakes in years and I was moaning eating these.Thank you so much for this recipe.
Lindsay
0Hi! Would this batter work in a waffle maker?
Maya | Wholesome Yum
0Hi Lindsay, I haven’t tried it but a few readers have told me that it worked for them.
Laura
0Wow!!! These pancakes are AWESOME!! So fluffy and yummy yet so easy to make. Even my husband loved them….Thank so much for sharing
I tried to use an egg replacer but didn’t work so anyone out there use real eggs!!!
Rich Miller
0I miss eating pancakes and tried a few of the mostly egg kind but they just didn’t taste like I wanted them to. This was my first attempt with your recipe and they turned out great! Wonderful flavor, great consistency and one batch made 18 (about 3 inch) pancakes for me. I ate 6 of them and froze the rest in freezer bags but I don’t expect them to last to long in my house. The only change I made was to use monk fruit as the sweetener. I ate them with Lakanto (monk fruit sweetened) maple flavor syrup. I won’t miss pancakes for breakfast anymore.
Luke
0This are fantastic better than normal ones,could eat them all day.
Libby B
0I doubled the recipe but only put in 6 eggs and I added a lot more milk. I didn’t measure, just kept pouring until it was batter consistency. I found them a little hard to cook, they seemed to overcook on the bottom before they were ready to flip. When I make them again, I’m gonna just throw the batter in my cast iron fry pan and bake just one big ole pancake! They are tasty and a nice way to spoil my husband without giving him too many carbs. He’s got type 2 diabetes and doesn’t need the carbs. They don’t taste eggy, but I think they are a tad grainy, even though I used the super fine almond flour. They are good enough to satisfy my carb cravings. Thanks for the recipe.
Katherine
0I made these pancakes and they are delicious! I’m new to the Keto diet. I’m a little confused about if there is certain times I’m supposed to be eating? I know, for my body, how many calories I need to eat per day and I know the percentages of fat, protein and carbs I can have per day. I’m just wondering does it matter when I consume that? Cause I really don’t have specific times that I eat everyday.
Maya | Wholesome Yum
0Hi Katherine, I’m glad you like the pancakes. The keto diet does not have any rules specific to what times to eat each day, though some people do intermittent fasting. I’m not able to give medical advice so recommend checking with your doctor if you want to try that.
Sharon George
0Have tried many paleo pancake recipes; these are by far the best yet.
Heather
0Tried making these last night as a test run and they’re flipping delicious even my picky husband said he really liked them! So tasty and I didn’t feel gypped compared to the “real” thing. Definitely going to make up a batch to freeze for on-the-go breakfast
Lisa
0These are delicious! I blended all the ingredients in a blender until smooth! They cooked up like regular pancakes! I layered almond butter between the pancakes and my mouth was in heaven!
Dree
0These pancakes are excellent! I’ve made them a couple of times. I ran out of vanilla extract so I used a bit of almond extract … and WoW, Game changer! Thanks Maya
Jo
0Help! I absolutely love the consistency of these pancakes. My 9 year old twins have gobbled them up. However, I cannot stand the coconut flavour and find them a bit eggy. Maybe my eggs are too big? They are 750g each egg. Could I leave one out and use more almond flour instead of coconut flour please? Thank you.
Maya | Wholesome Yum
0Hi Jo, It’s possible the eggs are too big, yes. Do you mean 75g? A large egg is about 57g, so 76g would be too big. 750g like you mentioned would be giant so assume you meant 75. 🙂 If you don’t like coconut flour you might like plain almond flour pancakes instead.
Wendy
0These pancakes are amazing!! I cannot believe how delicious they are. I’m also so happy that the batter was enough to freeze extras!! Thanks so much!
Marlene
0Delish!!