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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
Trish Brown
0I can’t decide if these are my favorite or the almond flour and I do like the coconut cream cheese. They are all delish. Thanks so much
E. Devita
0I only used 4 eggs and 1/8 cup of oil, and it still came out great! Oh and I added blueberries! So good!
Trisha
0I just started my Keto journey, and these are a God send. I love pancakes, and these are perfect. And they areEasy to make.
Amaris
0Awesome recipe, I just made them and they are terrific !! I will definitely be making them again.
Lisa La Nasa
0Wonderful recipe! After trying many, many low carb pancake recipes, my kids request this one! I always double it with great results. Thank you, Maya!
Joanie
0Just made these for the first time. VERY good! One question – recipe calls for 1/4 c neutral-tasting oil but it doesn’t show oil being added in video.
So does the oil go into the pancake mixture itself? or is the oil to be used in the pan, to cook the pancakes in?
I didn’t add the oil to the mix. I cooked pancakes on an electric griddle, which would be just like in a skillet but more room. THANK YOU!
Maya | Wholesome Yum
0Hi Joanie, The original recipe didn’t have oil and after further testing I decided they taste WAY better with oil. The oil goes into the batter. The video was made before this change. Sorry about the confusion!
Christine
0I cooked these with my waffle iron instead of doing it in a pan because I find that keto pancakes tend to burn if you aren’t attentive enough and I didn’t want to risk that. Boy did they turn out fluffy and wonderful! Almost like a Belgian waffle! I also added cinnamon for more flavor, made a strawberry compote and topped it all with keto whipped cream. This brought me back to my non keto days!! Great recipe!
Jackie
0These pancakes are so good. Thanks for the recipe.
Naomi
0Wow! This recipe was awesome! I didn’t have avocado oil so I substituted with coconut oil but I was amazed by the texture. Birch Benders has nothing on this recipe. I made another popular grain free pancake recipe at the same time to do a taste test and this one won hands down. Pleased my picky 3 year old as well.
Thanks so much!
April Gamazon
0WOW – I just tried these and they are AMAZING!! These completely satisfied my pancake craving and tasted EXACTLY like the real thing. They came out super fluffy and once I added my Lakanto maple syrup – my mouth was watering! Love this recipe, will definitely be trying it again!!!
Marissa Luchsinger
0This was by far the BEST keto friendly pancake recipe i have tried.
I used vege oil, hwc, monkfruit sweetner, and sf vanilla sweeter instead of vanilla.
These turned out perfect. I used them for buns for egg breakfast sandwiches
Kimberly Lekey
0I was very unsure about making these pancakes since I made another Keto pancake mix and it was awful. But decided it was worth a try after reading all your notes above the recipe. Thank you so much for all the work you do in putting these recipes together! I followed the directions except I used Coconut milk since that is what I had. They were a little runny but the taste was amazingly like regular pancakes! I was surprised and very happy. My husband like fruit in his and my daughter and I like the Lily’s dark chocolate chips.
I will be making these more often!
Sasa
0I made this without sugar / sweetener and it’s turn out to be awesome one
Karen Porter
0So good, they look and smell like original pancakes and almost taste the same too! I used coconut milk because it’s what I had and used 3 xl eggs and they were still so good. My go to recipe for low carb pancakes
Heather B Jones
0Yummy! Definate addition to our world
Pamela Post
0These are the best pancakes I’ve ever had, I couldn’t use almond milk, but used coconut milk. Delicious!
Teresa
0In my quest to find the perfect keto pancake I have tried so many recipes that ended up in the trash. I gave up on pancakes as my Sunday splurge and then I saw this recipe and OMG!!!! Maya you are my new Keto BFF… these pancakes are A-Mazing… the best by far. I didn’t have avocado oil, so I used coconut oil instead. Thank you for this recipe… I’m in my happy place
Nicole
0Not sure where I went wrong…. these came out too sweet, too gritty, too thick and too wet. I used bobs super fine blanched almond flour and bobs organic coconut flour. Used exact measurements but when I first whisked them together, was the consistency of very dry cookie batter. Ended up adding a lot more unsweetened almond milk to attempt to get consistency right and when I spooned it in the griddle, they were still too thick (ie 2 inches tall). Tried to gently press them down but that didn’t work and when I went to flip them, batter went all over the griddle (thus too wet). Husband tried them and made a horrible face, saying they dried all the moisture out of his mouth. No idea how to make them better…. leave out the coconut flour, sweetener and double the oil? I’m at 7000 feet elevation if that could be part of the problem
Maya | Wholesome Yum
0Hi Nicole, Based on how thick your batter was, it sounds like the coconut flour measurement might have been off, or it was super compacted in the measuring cup and more dense. You can check the metric conversion link on the recipe card to see the weight it needs to be. That was likely the source of the other issues you experienced. Altitude can sometimes contribute, but I don’t think it would cause your batter to be so drastically thicker off the bat. The pancakes would definitely be dry if the batter is too thick – check the video to see how thin it needs to be. Worst case, you can thin out with more eggs and more almond milk next time, which you said you did but sounds like it wasn’t quite enough. I’ve never had to do that, but I think you must have had some difference in measurements.
Catherine Milstead
0Thank you for this great sounding recipe! I have a nut flour blend buy Pamela’s with almond coconut pecan and walnut mixed together. The total carbohydrates r 5 / 1/4 cup of dry mix. I’m wondering if I could use this in your recipe and have just as good results. What do you think? I guess I’ll try it and find out! Thank you for sharing.
Maya | Wholesome Yum
0Hi Catherine, You’d need a recipe designed for that blend. The flour ratio is different so it’s hard to say if you’d end up with the right batter consistency.
L
0So these came out a bit grittier than I thought….I am sure it’s the almond flour…but they make a great Keto strawberry shortcake! use 1 pancake, cut up a strawberry add a fallow of homemade Keto whipped cream! HEAVEN!!!