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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
Rebecca
0I use this one all the time. I love it. I add different flavors. I even sometimes add cholate chips and or nuts or low carb fruit. They freeze well and are great to take on the go! Thank you so much!!!
Sandy Dillingham
0Oh my goodness!! These are fabulous! I followed the recipe exact (always do first time ). It made 12 good-size pancakes, fluffy, brown, and so delicious I ate one plain as I was cooking the rest!! I did have more with butter, sugar-free maple syrup and some fresh berries. I like these BETTER than the old-fashioned flour ones! I think a couple things can be subbed – I.e. if you have vanilla Almond milk you can skip the vanilla extract (unless you want really vanilla flavor!). Next time I will add blueberries to the batter… I froze the rest of them and look forward to enjoying them later.
Mobasir Hassan
0Thank you very much for this version. I was looking for this for month, but I am sure enough now not to look for any other pancake recipes. Other variations are great, Surely going to make this. Take love and care for this. we in India make pancakes in a traditional way deep frying and dipping in sugar syrup!
Denise
0I made these today and they were delicious! I will definitely make them again.
Joy Byerley
0These were the BEST keto pancakes I’ve ever had. I’ve tried other keto recipes for pancakes which didn’t use both almond and coconut flour in them and they tasted good but texture wasn’t like real pancakes. This recipe has the taste and TEXTURE!! Just AWESOME.
Gina
0Amazing recipe, just wanted something different for breakfast besides avocado egg and bacon… these pancakes were delicious, I added 1/2 a teaspoon of cinnamon powder to the mix which worked a treat. Will be making these again in a batch and freezing them for a quick treat when I need something on the go. Yum yum yum
margie call
0I am new to this diet and so far I am holding on. I try to eat 30 carbs a day. Got any advice for me?
Wholesome Yum M
0Hi Margie, Stick with it! 1) Make sure to stay hydrated using electrolytes as needed. 2) Don’t fear fat, it is your friend. 3) Use this website as a tool to help you fulfill your non-keto cravings. Best of luck!!
Roxanne
0It didn’t taste good at all. Too eggy. I wanted pancakes because I’m sick of eggs. All the bread recipes I find taste like egg too, do not recommend. Also, I don’t understand why it didn’t stay in a pancake, I went to turn it over and it broke like digging into a pile of mud… Maybe I’m just really really bad at cooking. Any alternative without eggs?
Wholesome Yum M
0Hi Roxanne, It sounds like perhaps you were cooking these with the heat too high? They should be slightly set before flipping. Try turning your heat down just a touch next time you make these. As for the eggy taste, you can try substituting some of the eggs with flax eggs. This should help negate some of the egg flavors.
Deb
0I don’t cook very much and this recipe worked great for me!
Matthew Whitfield
0I would like to thank you for this recipe (So would my wife) the pancakes were light and fluffy and the closest thing to real pancakes we have found so far. I did substitute the vanilla for a salted caramel flavour I already had but they were superb
Thanks again
Micki
0Hi! I appreciate all of the fine recipes you’ve posted, and this one is no exception. Question, tho…can I make this same batter but use it for waffles instead of pancakes?
Thanks very much.
Wholesome Yum M
0Hi Micki, I think if you made this pancake batter a little thicker, then it would work fine in a waffle iron. Try adding 1-2 additional tablespoons of coconut flour to the mixture. Once the mixture thickens it should be good to go in the iron.
Julie
0I have tried other recipes but this is the best texture pancake .I really enjoyed this recipe I will be making it again
Josee
0I halved the recipe to make sure I liked them. BIG mistake!! I should have DOUBLED it!!
Well done, amazing and delicious!
H
0I used coconut oil and added blueberries. Delicious with monk fruit Maple flavored Lakanto syrup.
Cindy Castellar
0Ohh My Goodness!!!!!! This recipe is the closest you’ll get to the real deal!!!!
Thank you soooo much
patty
0Hi! I just discovered your site tonight….while searching a keto recipe, I can’t remember which ONE because I’ve been overwhelmed by how many GREAT recipes/tips you have here! I’ve recently decided to give keto a full-blown try. I’ve been collecting/trying recipes so I’ll have ammo to keep me from failing, lol.
THANK YOU very much for all this hard work you’ve done here on your site 🙂
I’ll be back, you’re bookmarked!
Have a great week,
Patty
Sarah
0Instead of milk, could I use water? I don’t have any type of milk at home.
Wholesome Yum M
0Hi Sarah, Yes, that is fine.
Kristin
0I don’t have milk, I just have heavy whipping cream… can I use that and water? Or just water?
Wholesome Yum M
0Hi Kristin, I would mix heavy whipping cream with water (50:50 ratio). That would give you the best results.
Tensi
0First time making these pancakes. They were very good. Tasty and satisfying.
Frannie
0I have been doing a lot of research on dozens keto pancakes for a while now. I decided to give this one a try, boy am I so glad I did. They were amazing! My mother in law who could live on pancakes gobbled them up, praises with every bite as I have her, my husband and myself doing the keto thing. My husband liked them as well, he’s a picky eater when it comes to change. As I digress, long story short very pleased with my new found recipe.
Rose
0Can you make this the night before and use it in the morning?? Is it okay to sit in the fridge overnight? Thanks in advance!
Wholesome Yum M
0Hi Rose, I think this would be fine to make the night before except – leave out the baking powder and add that in the morning. Coconut flour also absorbs moisture the longer it sits, so you may need to add a little extra almond milk in the morning to get it back to the correct consistency.