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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
Andrea
0Delicious! Thank you! So excited to see how my Type 1 son’s body processes these! Had some turkey sausage along side. Quick question: I found them a tad dry, would you up the milk?
Thanks so much, will be back soon to try another recipe!
Maya | Wholesome Yum
0Hi Andrea, You’re welcome! You can increase the milk if you’d like, though they would likely be a little thinner. If they are dry for you, you can also add a little melted butter if you want to.
Angela
0Hi Maya,
I used your recipe as inspiration for making a small batch of Keto pancakes. I have a few substitutions to share that worked out amazingly!
– I added in some ground flax and psyllium husk (great flavour, texture, nutrients and other benefits)
– I used 11% plain Greek yogurt, olive oil and water instead of almond milk
– I used cream of tartar and baking soda as a homemade gluten free baking powder
– I made two different kinds – one sweet and one savoury. The savoury one got just salt, the sweet one got salt, Swerve, vanilla and cinnamon
They were both sooooo good! Thanks for the inspiration!
Maya | Wholesome Yum
0Thank you for sharing this, Angela! I’ll have to try some of these myself. 🙂
Aasiyah
0Love love love ❤ thank you so much for the recipe. I have been searching for a good pancake recipe that is fluffy and tasty. I have tried many but they were too eggy. I did leave out one egg and it still turned out great. My son loves it and so do I. Again thank you!!
Maya | Wholesome Yum
0Thank you! I’m glad you both like it. 🙂
Nicole
0Hi there! Im type 2 diabetic, AND my husband has celiac disease. So these pancakes are a double bonus for us. I made my first batch using all 6 eggs and my husband complained that they were very eggy. (Also that that’s half a dozen eggs for only a few pancakes) I personally loved them the original way but in an effort to be more economical I made it again cutting down to 4 eggs. I added the appropriate number of tablespoons of fairlife milk (stuff is great for cooking for diabetics) and then, I added by tablespoons to get the right consistency. That batch turned out amazingly! I’m so so very grateful for your recipe. I haven’t had pancakes in 2 years.
I also added a small amount of mini semi sweet chocolate chips, very good. I’ve made this 4 times now and I love adding cinnamon or Apple pie spice. Again, thank you so, so much.
Nicole
Maya | Wholesome Yum
0Thank you, Nicole! Adding chocolate chips sounds delicious!
Ringaringaroses
0I tried the recipe and it smelt and tasted like eggs. The texture was also grainy and came out not as fluffy. I increased the measure of baking powder, but still came out thin, like crepes. Would reducing the amount of eggs help with the egg taste and will it affect binding? Also, would you recommend mixing the almond and coconut flour with rice or buckwheat?
Maya | Wholesome Yum
0Sorry to hear that you had issues. Did you use finely ground blanched almond flour? Using a coarse almond meal is the most common cause of a grainy texture. Mine don’t come out grainy at all. I’ve never had them come out thin or crepe-like, either, so it sounds like either the quantity or type of ingredients used must have been different. I’d like to help as best I can, but it’s hard to know what happened without being in the kitchen with you. The recipe card includes links to the brands I use, which may help.
I don’t recommend reducing the number of eggs as this would change the consistency of the batter, but if you like, you can replace some of the eggs with egg whites. Don’t replace them all, though, or they will be too dense. I haven’t tried the recipe with rice or buckwheat, so can’t comment on what that would do to the recipe. It might work, but would not be paleo or low carb.
Lisa
0Meet my breakfast guests for brunch this weekend – one gluten-free, one lactose intolerant, and one on a paleo meal plan.
Meet my breakfast menu – these pancakes! I just made a trial batch before the upcoming brunch buffet – and they are fabulous – beyond fabulous in fact! You really must try them – no need to make excuses or offer disclaimers when you serve them – just put them on the table and wait for the compliments.
Thank you for this recipe – I will be making it again and again – and will have copies on hand for Sunday, because I can pretty much guarantee that everyone will want a copy.
Maya | Wholesome Yum
0Thank you, Lisa! I’m so glad you liked my recipe and it will be put to good use!
Elisa
0These are awesome! Me and my husband loved these, we are ketoers and ate these with Walden Farms Pancake Syrup. Tasted great!
Maya | Wholesome Yum
0Thank you, Elisa! I’m glad you both liked them!
Nannette Weaver
0WOW – just made these last night and they are AMAZING! I’ll admit that I’m a pretty hard-core keto dieter, very few desserts – so oftentimes a green bean will taste sweet to me (!) – but that said, I think these pancakes would still appeal to most as they are very, very good. They definitely have a lot of the sensory, and taste qualities of a real pancake, such as a lightness as well as the right texture on the outer grilled surface. The flavor is excellent too. Congrats to you Maya!
Maya | Wholesome Yum
0Thank you, Nannette!
Martha
0What measurement makes 2-3″ pancakes?
Maya | Wholesome Yum
0Hi Martha, Each pancake is approximately 1 1/2 tbsp of batter, that gets you 3″ pancakes. Is that what you were asking?
Brittney Hargrove
0Hello. I used this batter for corndog muffins and yum!!! How would I calculate the carbs for mini muffin tins of this?
Maya | Wholesome Yum
0That sounds amazing, Brittney! If you have modifications or use a muffin tin, I’d recommend entering the ingredients into an online calculator like My Fitness Pal. Then, you can enter the number of servings and it will calculate the macros for you.
Priscilla
0Thanks so much for your reply. I only buy Non-GMO canola oil from our local health food store. I wonder if adding a little to the pancake batter will increase the moisture and keep the pancakes fluffy? Or do you recommend Melt butter instead? I used to add canola oil in pancake batter made with white flour. I also use a little unsweetened apple sauce in baking sweet breads, I wonder if that will keep the pancakes moist?
Maya | Wholesome Yum
0I haven’t tried adding oil to the batter. The baking powder and milk help with fluffiness, but you could add some oil if you’d like. You could add applesauce, but this will add carbs and sugar, if that matters to you. If you do, you’ll want to reduce the almond milk a bit to make up for the extra moisture.
Priscilla
0I’ve been looking for a fluffy and moist pancake recipe made with almond and coconut flour but low carb and also reduced fat. Your recipe looks great! My husband was recently diagnosed with Type 2 diabetes and high cholesterol. I was thinking about replacing 3 of the eggs with egg whites, do you know if that will lower the fat, how many pancakes per serving and calories? I’m thinking of using Melt organic vegan butter for cooking the pancakes and topping. Do you know if that’s okay or should I use canola oil for cooking? There’s vanilla extract in the recipe, should I substitute it with something else to lower the sugar? I pinned several of your recipes on Pinterest that I’m interested in trying. Thanks for your time! 🙂
Maya | Wholesome Yum
0Thank you, Priscilla! Yes, using egg whites would lower the fat, but the pancakes would be more dense and less fluffy. You’d need to enter the ingredients into an online calculator to get nutrition info for any modifications. I’ve never used Melt Organic buttery spread, but looking at the ingredients, it should work just fine. I don’t use canola oil since it’s often GMO and has a high omega-6-to-omega-3 ratio, but it would work from a recipe perspective. I like to use grass-fed butter or ghee for the best flavor in the pancakes. Vanilla extract only contains 0.5g sugar per teaspoon, which is the amount in the entire recipe (not per serving), so omitting it wouldn’t change the nutrition info significantly. Hope that helps!
Molly
0These were not my favorite. Although I used fine almond meal, the texture was grainy. I also had to add more coconut milk to thin the batter out as I went. Everyone ate them, but I think I’ll stick with coconut flour/cream cheese pancakes.
Maya | Wholesome Yum
0Hi Molly, I think the almond meal was the problem, it can lead to a grainy texture. I recommend using fine blanched almond flour, like this one or this one. I also tested these a couple more times and you’re right, a little more milk was needed. I updated the recipe hard with the flour clarification and a little more milk. I hope you get the chance to try them that way.
Julie
0I’ve made a lot of low-carb gluten free pancakes. These are the best I’ve tried! Yum-o!!
Maya | Wholesome Yum
0Thank you, Julie! I’m glad you liked them!
Amee
0Any suggestions for egg substitutes?
Maya | Wholesome Yum
0Hi Amee, Sometimes flax eggs work to replace eggs, but I haven’t tried it for these pancakes. To make one “flax egg”, whisk a tablespoon of flax seed meal (I like golden for milder taste) with three tablespoons of water. Refrigerate for about 15 minutes, then use in the recipe. This recipe calls for 6 eggs, so you’d need to multiply that by 6 (that is, 6 tbsp flaxseed meal and 1 cup + 2 tbsp water). If you try it for these pancakes, let me know if it works!
Patty
0I was hoping to love these and prove the naysayers wrong. I don’t have sugar free syrup so I loaded them with butter, still not good. Thank you for putting it out here though for us to try!
Maya | Wholesome Yum
0Hi Patty, Sorry that these weren’t for you! I hope you’ll try another recipe and like it better. If you search, I have a few other pancake recipes. Also, I always welcome constructive criticism, so would love to hear what you didn’t like about these.
ckysmom
0YES! I just made a huge Belgium waffle using 1/3 of the recipe. 🙂
Maya | Wholesome Yum
0Yum! I’m glad to hear that worked!
Becky S.
0How do you reheat these after freezing? I’d love to know if the batter would work for waffles, too! Thanks.
Maya | Wholesome Yum
0Hi Becky,
For reheating, you can either pop them in the microwave for about a minute (give or take depending on # of pancakes), or a better way would be to reheat them in the oven. Place them on a baking sheet in a single layer, cover tightly with foil, and heat in a preheated oven at 350 F for about 10 minutes, until warm.
And yes, you can absolutely use the batter for waffles!
Sasha
0Just made these this morning. They are so so good! I added a little cinnamon and nutmeg, and they literally tasted AMAZING. Thank you for your wonderful recipe.
Maya | Wholesome Yum
0Thank you, Sasha! Cinnamon and nutmeg sound delicious!
Sally
0Hi… I need help understanding the nutrition label. I made these pancakes and they’re very good. I cut the recipe in half. So mine made six pancakes instead of 11 basically. But when I put all the ingredients in my app, even one serving was well above the information on the nutrition label. Are you using the same serving size as two 3 inch pancakes? Mine came out with 197 cal, 15.2g fat, 7.1g carb and 10.7g protein. I don’t understand how the nutrition label with the recipe is dramatically lower in all respects.
Maya | Wholesome Yum
0Hi Sally, It’s hard to tell where the difference is in calculation without seeing what your calculator shows for each ingredient. If I calculate manually and approximately, the almond flour is 160 calories per 1/4 cup, coconut flour is 120 calories per 1/4 cup, large eggs are 70 calories each, and unsweetened almond milk is 30 calories per 1/4 cup. This brings the total for the entire recipe to 1210 calories, or if you divide by 11 servings, that’s 110 calories per serving (2 pancakes). The nutrition label shows 107 calories, probably due to rounding differences. The process for adding up the entire recipe and then dividing by number of servings is similar for fat, carbs, and protein.