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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
Frank Quither
0Hello, I absolutely loved these. I accidentally mismeasured the coconut flour: I was making half of your recipe volume but accidentally measured out the full quantity of coconut flour, but added a wee bit more Almond Milk once I realised and they came out wonderfully. Great recipe, another to add to my growing list of Keto go-to’s.
Tim
0Best recipe we have tried. Holds up very well and tastes fantastic. It has been our go to pancake recipe for a while now and they have been perfect every time. Today we made them without sweetener and used mini cakes as the base for some smoked salmon, cream cheese & caper bites.
Scott Byington
0I’m sorry but this didn’t taste very good and did not hold up very well. I had some ladies, who do not cook very much, ask me to make this for them. Some foods are just not very good the KETO way. However, we only know by trying. Thank you. Nothing will every improve if we do not try.
Matt
0You have some great recipes on this site. Alas, I can’t take the intrusive advertising any longer. I tried to read this on my iPad and it wouldn’t stop animating, movies covering the ingredients, etc. I know you need to make money on ads, but please tone it down or re-arrange. It’s impossible.
Wholesome Yum M
0Hi Matt, Thank you for your feedback. I do have an ad-free version of the website available here.
Audra Winder
0Do you have the nutrients by gram of cooked pancake?
Wholesome Yum M
0Hi Audra, I’m sorry, I don’t have that information.
Veronica S
0Wow this is a Keto Keeper!!! Turned out so much like real pancakes my kids scarfed them down too. I made some blueberry sauce on top and amazing. Thank you!
Angie
0My honest opinion: following the latest recipe, it made some nice fluffy pancakes! The texture was nice and the fluff was nice! Unfortunately for me the taste was really bad. I think for me it just tastes like an omelet so My mind was really thrown off since it was more egg and less sweet. I don’t know what the solution would be, but sadly if I eat pancakes I’ll probably have to stick to regular pancakes since it looks like all Keto recipes call for a lot of eggs.
Danielle
0Hi Angie,
I tried the 6 serving (= 12 pancakes) recipe with one less egg and it came out great. I added extra baking powder to help with the rise. See my post from Sept 25th above. 🙂 Very yummy and not too eggy.
Wholesome Yum M
0Hi Angie, Sorry these didn’t work out for you. I have several other pancake recipes you can try on the blog. I suggest starting with this one for Easy Keto Almond Flour Pancakes, which only uses 2 eggs.
Matt
0This is my go to recipe for pancakes, which I have most weekends. It’s super-versatile and holds up with minor changes! Sometimes when I am out of coconut flour, I swap in more almond and frequently top off the batter with a scoop of protein powder and then add more liquid (usually soy or almond)!
Alexandra Murray
0Waste of good ingredients. I’m a pretty good cook but, with doubt, put my trust in the recipe. Keeping to the ingredients (which in the ingredients list, of 6 ingredients, there are in fact 8 and eggs are not on the list, only in the after notes) I had a bowl of ‘crumble’. Added more fluid. The mixture was still putty-like but in the pan went fluid. Chucked everything out.
Wholesome Yum M
0Hi Alexandra, I am sorry this recipe didn’t turn out as expected. This recipe actually calls for 5 eggs in the recipe card. I hope you decide to try the recipe again using eggs.
Sherry schmidt
0I really like this recipe easy and tasty this will be in my keto faves
Linda
0Absolutely delicious. I used only 3 eggs and added a little extra milk. Light and fluffy pancakes. Will definitely make it again.
Laura
0Waste of ingredients. Ends up like a crumbled sponge in the pan. 9 tries using the exact measurements.
Wholesome Yum M
0Hi Laura, I am sorry these didn’t work out for you. Did you use the correct amount of eggs? They play a huge part in binding the recipe together.
Mary
0Thank you for sharing this recipe, love it very much! I enjoy cooking but don’t do it all the time so I usually end up making a mistake here or there but this recipe was great and so easy to follow, exactly what I was looking for. I did substitute olive oil for the avocado oil and powdered monk fruit for the sweetener because it is what I had on hand and still turned out great! Great tips with covering the batter and precise flipping times. My husband has had success with keto diet but misses the pancakes, he loved the taste of these!
Pam Kuepper
0I had to alter the ingredients to what I had on hand…psyllium husk, almond oil instead of baking powder and avocado oil. But they were a great start to my keto day! I topped them pecans and sugar free syrup. Yum!
Wholesome Yum M
0Hi Pam, I’m so glad these worked out for you. Just know that psyllium husk isn’t a replacement for baking powder. These ingredients do not do the same things, so I wouldn’t try making this swap with a different recipe. Remember to pick up some baking powder on your next grocery trip! Best wishes!
Makula
0Really enjoyed making these pancakes. I did make a couple of tweaks such as adding 1/4tsp xanthum gum and 1/2 tsp cinnamon. Pancakes were light and fluffy even the following day . Would definitely recommend it. Got 10 pancakes.
A
0These were excellent, great recipe!
Monica Lundrigan
0Do you have an option without coconut flour?
Wholesome Yum M
0Hi Monica, Yes, I do! Try these Almond Flour Pancakes.
Jennifer Layton
0This recipe has been my new go-to when I want to actually cook breakfast! I’m obsessed and everyone that’s tried them, loves them! Love love love! Thank you!!
Rose
0A question regarding the quantities, if I want to do 1.5 recipes, would I need to put 8 eggs or could i use 7 and then just add a bit more milk?
Wholesome Yum M
0Hi Rose, I would round the number up to 8 eggs. Enjoy!
Brenda L Smitherman
0We just made these. We have tried MANY lower carb pancake recipes, as the pre-made mixes are very expensive. A lot of the other recipes are mostly eggs and end up tasting like scrambled eggs with syrup YUK. These DON’T – yay! LOVED these. They do have a different mouthfeel, but that is to be expected, they smell like funnel cake while cooking, I used regular milk and canola oil in addition to recipe ingredients I used 1 TBS splenda because I like sweeter than erythritol can give me other than that followed recipe. Used a griddle heated at 300 until mixed then turned down to 250 they came out perfect! Made my husband’s batch first, I noticed that due to the wait time between batches that mine were fluffier. The next time I make them(which won’t be long) I will let the mix sit for a bit. I love that these don’t taste “eggy” truly amazing recipe thanks so much for great food. P.S. my husband was sad when he was done because he was done, that means they were awesome thanks again!
Rachel
0This is an awesome recipe! I’m new to eating keto and was pleasantly surprised at how delicious these pancakes turned out!!! Even my husband, who is not a fan of many healthy foods, loves these pancakes! Thanks so much for testing and sharing!