Shop
My
Custom
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.
-
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".)
-
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.
Add Your Notes Your Notes
Try More Of My Recipes
© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.
Keto Pancakes
1,288 Comments
Hemmieweizen
0Sooooo good! I put it all in my magic bullet, blended it up, and let it sit for 10 minutes. They didn’t puff up quite as much as regular pancakes but I think I made the batter a little wet. The texture and flavor are better than any other keto pancake recipe I’ve ever tried. I normally can’t stomach the taste of anything with coconut flour but this recipe is spot on! This will be my go-to pancake recipe for my starch-monster of a wife!
Nicki
0Do you pancakes turn out more dense or light?
Wholesome Yum M
0Hi Nicki, It depends on what you’re comparing these to. These pancakes are denser than traditional wheat flour pancakes, but still have a nice airy texture to them. I hope you give them a try!
Theresa M Brennan
0Finally a keto pancake that I like! My batter made 16 small pancakes, so I have enough for a week. Popped 2 in the toaster oven today, and they were as good as hot off the griddle. The keto maple syrup recipe with these pancakes makes me a happy camper!
Rachel
0These are so good! Way better than traditional pancakes! My family devoured them! Thank you for sharing!
Shealee
0Yum!
Real close to a regular pancake! I put all of the ingredients into a blender to get a smoother batter. I used 4 eggs but the flavor was still kind of eggy. Also, the larger you make the pancakes, the more chance there is for them to break apart. 3-4” inches is the perfect size.
I added lemon zest and blueberries and it was soooo delicious. Highly recommend! I’m definitely bookmarking this one and trying just 3 eggs next time. Thank you for the recipe!
Alexis
0These were delicious! I’ve tried other Paleo pancakes and it’s just too eggy for me ! These were perfect though. I added cinnamon and topped with blackberries
Devin
0Please highlight eggs. Was in a hurry and missed them as an ingredient everytime. Was even wondering how these could be made without them but kept going anyway.
Wholesome Yum M
0Hi Devin, Items in the list are highlighted in pink because they are purchasable online. The eggs can’t really be purchased online and shipped, so they should be bought locally. Please don’t skip them! They are crucial to the recipe.
Isabella Philly
0Hi!! I made these and I ran into the problem of the pancakes breaking apart easily. They weren’t fluffy and they were very crumbly. They also tasted somewhat grainy. The almond flour I used was Bob’s Red Super Fine Almond Flour (from blanched whole almonds). I followed the recipe exactly so I just wanted to know what advice you have to fix this issue? I just couldn’t keep the pancakes together when eating them..
Sylvia
0My first pancake crumbled but the other five came out perfectly. I think they tasted good. I did feel they were “too grainy”. I don’t think the problem is the recipe. My problem is getting used to the the texture of blanched almond flour. For me, it’s about getting used to making the switch to Keto flours from white, refined flours.
I did like the recipe’s flavor. I followed reciped as is.
Wholesome Yum M
0Hi Isabella, It sounds like the batter may have been too dry. Did you let it sit for long before making the pancakes? How thick was the batter? You can add more liquid to the batter if it’s too thick to work with.
Leah
0These were delicious!! My only question is do they freeze well or last in the fridge? I’m the only one eating them so I have 5 servings left over and I would like to enjoy them another day.
Wholesome Yum M
0Hi Leah, Yes either is fine. If you are storing in the freezer, I suggest separating the layers with parchment.
Annie Blanchard
0Delicious! I halved the recipe (during these Stay At Home times, I am cautious about how much of anything I use, self-rationing I guess). In halving, used 3 small organic eggs instead of 5 large, and it tasted just fine!. Seriously burned the first batch (black, not brown) but it was still delicious (thanks to my mother who made us eat burnt toast, telling us it would make our hair curly-it didn’t, I don’t throw away things unless they are really really bad!) These are great! I have 3 for breakfast tomorrow!
Jeanne Cummins
0Question–can MCT oil or coconut oil be subbed for the avocado oil?
Wholesome Yum M
0Hi Jeanne, Yes, that’s fine. If you choose to use coconut oil, be sure to melt it before adding it to the pancake batter.
Connie Riddle
0These were sooo good!! The only thing I did different was make them larger. I can’t seem to make small pancakes! I know fat is my friend but after eating 2 6 ” pancakes I’m looking at 92 grams of fat? Do I double the fat grams if I make them larger?
Wholesome Yum M
0Hi Connie, A serving size is 2 three-inch pancakes. So if you had 2 six-inch pancakes, the fat grams will double to 46g of fat for your portion. I hope this helps!
Mayadah
0The recipe is great. I found out that mixing dry ingredients together and breaking down any lumps, mixing liquid ingredients together then adding dry to liquids gradually produce wonderful batter.
Allowing the batter to stand 10 min after mixing produces better taste and texture.
Great pancake
SoozR
0These were some of the best keto pancakes I have ever made! I let the batter sit for about 5 minutes and covered them while they cooked. Awesome! The Husband ate them and thought they were yummy too!
Cyndy
0One thing I was really missing since starting the keto diet was pancake Sunday. Well this recipe is going to save me! I’ve tried many pancake recipes and this one is the closet thing to real pancakes that you will find. Even my husband liked them. I do think they are better fresh out of the pan and still warm. I went back for seconds and they had cooled off and were starting to become a little gritty, but add some sugar free syrup and you’re good to go! Thank you thank you thank you!! Welcome back pancake Sunday!
Lindsey Watson
0These are the best keto friendly and gluten free pancakes I’ve ever had! A lot of the recipes I’ve used before they all had this weird texture issue, and you could obviously tell it wasn’t a regular pancake. With these you can’t even tell the difference. Thanks for an awesome recipe!
Chrys
0This recipe was not good at all and the recipe completely leaves out that you need to have eggs.
Wholesome Yum M
0Hi Chrys, The recipe card halfway down the page gives the full list of ingredients and amounts. If you can’t see the recipe card, your browser’s ‘Reader Mode’ may be on. It will need to be turned off for you to see the recipe card.
Audrey Harrison
0This was exactly what my pancake craving needed! It was fluffy, cakey, and delicious. Highly recommend.
Courtenay Smyth
0How many people does this feed ?
Wholesome Yum M
0Hi Courtenay, This recipe makes 6 servings. 2 3″ pancakes per serving.
Melanie
0I come from a family of chefs, so most keto recipes I try taste awful in my opinion. I can take most recipes and make them keto, but not when it comes to breads. Thank you so much for these pancakes that taste good and I don’t have to choke them down. Love the fact that you cut down eggs. Everything keto is so eggy. I can’t look at an omelette anymore. These Pancakes and cream cheese crepes are now my go-tos.