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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
Audrey
0Very good recipe. Best I’ve tried. However, this website it impossible with all the pop ups. The page jumps around so bad and if you put it in read mode you can’t see the ingredients. I First used safari and it was better with Brave. But I almost gave up! Wondering if there’s any way you can fix that. I’m sure people HAVE given up. Thanks.
Wholesome Yum M
0Hi Audrey, Thanks for your feedback. Ads keep the Wholesome Yum website running and allow me to develop recipes that readers like you can access absolutely free. However, you may be interested in Wholesome Yum Plus, which includes an ad-free version of the website, along with other perks.
Nikki
0I have trouble with the ads as well, but I just pull up the print version and it solves the issue! I love your site so much, it’s worth the extra step. Yay for an upcoming ad-free version! Thank you for all the effort you put into making this an amazing resource!
Hug
Laura
0These are great!!! I actually only used 4 eggs for the recipe and it came out fine. I also used granulated Monk Fruit (my favorite sweetener) I didn’t have any keto friendly syrup, but i had some keto jam and butter… Definitely hit the spot for me!
[The thing about keto recipes is that you can’t expect them to taste like the full of sugar and full of flour type of goodies we’re used to! Lol! Almond flour is naturally more gritty and hearty]
Anywho… phenomenal recipe! Thanks for sharing
Maria
0Great base recipe. I customized by adding blueberries to batter and also substituted eggs for applesauce bc I’m egg free. Lastly topped cakes with shredded coconut and decided to bake for 20 min at 380 degrees in my convection oven bc the batter was a bit wet and didn’t heat evenly without the eggs. Delicious!
Carolyn W.
0Followed recipe exactly using all optional ingredients. The pancakes were excellent! Thanks for the recipe. I didn’t have as much luck with the maple syrup recipe, but the pancakes were so good, it didn’t matter.
Denae
0This was too eggy for me. My husband loved them…but he also eats omelets every day. It was like egg loaf I do however think the recipe is versatile which is why I’m giving it 4 stars. If you toast the pancake with brown sugar swerve, you could probably have a nice golden crust and it would be the perfect french toast. Orrr you could leave out the sugar and vanilla and pour it in a glass pan with onions, sausage, bell peppers and cheese and have a nice savory egg dish.
Yulia
0This is one of the best keto pancake recipe I ever tried. They are simply amazing, so delicious and come out so gorgeous like on a picture, with very little hassle. Thank you so much for this recipe.
Karina Macalintal
0Hey! I just tried making them awhile ago and it taste great but I wanted to know how serving size is calculated? Do you mean per pancake or the whole batch? Or how many pancakes is the serving size?
Wholesome Yum M
0Hi Karina, This recipe makes 6 servings. Each serving is 2 3″ pancakes. I hope this helps.
Danette Hardy
0Hi. In your recipe notes, you state that you reduced the eggs nu one bit I don’t see any eggs in the recipe. Did you omit them completely?
Wholesome Yum M
0Hi Danette, This recipe calls for 5 eggs. It the 5th ingredient down from the top. I hope this helps!
Danette Hardy
0I totally overlooked that like 10 times. I just used four after reading comments but will use 5 next time. Thanks for your response! They were good.
Fran
0This recipe has a lot of positive reviews but for me it didn’t work. The coconut flour completely ruined this recipe… it turned into a super thick and chewy paste… it pissed me off right in the morning when I was excited to have some pancakes but I had to eat something else after such a disaster… I’ve done other pancakes recipes similar to this one but skipping the coconut flour to get a softer texture.
Wholesome Yum M
0Hi Fran, I’m sorry these pancakes didn’t turn out as expected. Coconut flour is very absorbent and will thicken any mixture quite a lot. With that said – add enough almond milk to thin the batter to the correct consistency and it will probably still work fine.
Wholesome Yum A
0I want to make a bunch of dry mix and when I want pancakes, just measure out one or two pancakes’ worth of dry ingredients and add almond milk. Do you think this recipe would work without eggs? Thanks!
Wholesome Yum M
0Hi Amanda, No, this recipe needs the eggs. If you are interested in creating a dry mix, check out this recipe where I talk about making a dry mix and then how to use it to make 2 servings at a time: Keto Almond Flour Pancakes.
Michael Mounter
0I have a problem with food, I like it too much. And I LOVE pancakes! I’ve made this recipe maybe 10 times now and it’s perfect every time. BUT! You must be exact or it probably won’t turn out well. Follow the directions, measure for measure! And then I threw in some chocolate chips this last batch and it’s like a piece of heaven. I found this by chance a few months ago and really have enjoyed. I love pancakes, muffins, etc. Do you have a muffin recipe or any other “low carb” snack recipe?
Wholesome Yum M
0Hi Michael, Welcome! Yes, I have a whole section of snacks on the website. Go to the top banner and hover over “Recipes.” A drop-down menu will appear. On the bottom left of the drop-down is a section called “snacks.” If you are looking specifically for muffins, then tap on the “breakfast” category. Enjoy!
JoAnn
0Best pancake recipe ever….I have tried a lot of keto pancake recipes and was let down every time…this recipe is a keeper thank you so much….love it
Aithnea
0Thanks for this! I didn’t have coconut flour so I tried to use psyllium husk powder (PHP). The texture was slightly off (too floppy) when I did that, so I was wondering if you knew whether it is possible to use PHP instead of coconut flour and if so, what’s the conversion? Also a good question as a friend of mine is allergic to coconut flour, so this might also help in that instance. Thanks so much!
Maya | Wholesome Yum
0Hi Aithnea, I don’t recommend substituting coconut flour with psyllium husk powder, it’s not really a substitute. If you don’t have or don’t want to use coconut flour, I have a recipe for almond flour pancakes that doesn’t have any coconut.
Vicki Gould
0My first time making this! I added cinnamon, shredded zucchini and a scoop of protein powder. I will definitely try them again.
Avelina
0These are delish! It doesn’t make me feel like I’m not eating the real things. I did use egg whites for most of the eggs (2 whole the rest whites) and added cinnamon bc I love cinnamon in all my pancakes! Will def make again and share this recipe with my mom!
Inge van Lingen
0Best pancake recipe!!! Better than the “normal” pancakes!
Can I make the batter the night before and leave it in the fridge to cook the next morning?
Wholesome Yum M
0Hi Inge, Yes, but leave the baking powder out until you are ready to cook these pancakes. Add the baking powder and stir to combine.
Zandra McBryant
0Hello! I’m about to attempt these… Do you think I could substitute coconut flour for a protein powder? It’s raining very hard and I didn’t want to have to run out. Thank you!
Wholesome Yum M
0Hi Zandra, Coconut flour and protein powder do not have the same properties, so it won’t work in this recipe, sorry.
Christine Bullard
0This recipe is fantastic! I couldn’t believe how fluffy they were. Just one question – mine were gritty – what should I do different next time?
Wholesome Yum M
0Hi Christine, If your pancakes were gritty, it’s most often the almond flour – be sure you use a super fine blanched almond flour like this one. Best wishes!
Niamh Langton
0Cooked these this morning with bacon and sugar free maple syrup… Amazing, light and fluffy, your recipes and great!! Thank you so much
Destinee
0These were amazing!!! As close as I’ve tasted on Keto to the real thing
Bernard
0I believe this is my 3rd try at Keto Pancakes and this one is a HOME RUN!! I used 2 Tbsp of SWERVE Confectioner (powdered) sugar replacement. Next time I will try 3 Tbsp. I used a little less salt. I used butter flavored coconut oil for cooking. Other than that, I followed the recipe right down the line. I also sifted all the dry ingredients.
I also made my own Blueberry “syrup”. My daughter really enjoyed these, even before she found out about the blueberry syrup!!
Thank you!
Natalia
0Delicious and fluffy
Kara
0I love, love, love this recipe! I believe these are the best non-grain pancakes I’ve ever eaten, and the fact they are also Keto is fantastic. Thank you!