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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
Caroline Whyman
0I have tried many low carb pancake recipes with almond and coconut flour. They are mostly dull and don’t cook well.
This one tops them all!
IT WORKS every time. I used an electric whisk to introduce some air bubbles.
I also used a tablespoonful for each pancake.
Sylvie
0Found my favorite from now on. 1st pancakes that we like. They are easy to flip as well
thank you
Mary
0I followed your new recipe but substituted skim milk for almond milk, canola oil for avocado oil. The batter consistency looked just like in your video. My 2 1/2″ to 3″ pancakes look just like your pictures and taste DELICIOUS! They don’t even need syrup – ate mine with blueberries.
Christina
0The batter is really heavy hard time flipping not sure if I did something wrong? I don’t think I did.
Wholesome Yum M
0Hi Christina, Did you check out the video in the recipe card? That may help you decide if the batter is too thick or not.
Loye phill
0the taste is really good, it’s not as smooth as a regular pancake, and I did adjust the recipe to 3 eggs, and use Truvia brown blend. I did have to put a lot more almond milk because it kept thickening up on me. But I do think I’ll get better at it. 1 wk into keto and am kind of easing my way into it.
Thank you for the recipe and by the way, I just ate it by itself the taste was that good didn’t need any syrup.
Denise
0So delicious!!!
John
0I followed this recipe precisely and it turned out like thin soup. Totally incorrect. Had to correct with more flour etc.
Wholesome Yum M
0Hi John, Coconut flour is very absorbent and will thicken the batter a lot. If your pancake batter is too thin, let it sit for 5 minutes to let the coconut flour thicken it. If it’s still too thin after 5 minutes, then feel free to add a small amount of almond flour to thicken it.
Jackie
0So good! Thank you for the amazing recipe!
Ellie
0Another winner Maya! Since I hadn’t made these before, I halved the recipe and used 2 eggs. On a whim, I also switched my regular erythritol for a brown sugar version and threw in a sprinkle of cinnamon. The French toast craving was real this morning! Boy was it a mistake to half the recipe! These were soooo good! Next time, I’ll make a full batch so we have some leftovers.
Karen
0do these freeze well?
Wholesome Yum M
0Hi Karen, Yes, these freeze great! Be sure to use parchment between the layers, or par freeze them flat before storing them in a freezer-safe container. This will keep your pancakes from sticking together.
Kosi
0Hi please is it all the 6 pancakes that sum up 268 calories or each
Wholesome Yum M
0Hi Kosi, The nutrition facts are given per serving. A serving size is 2 3-inch pancakes. I hope that helps!
Ruth White
0Low carb yes but how many carbs in a serving? I am Type 1 diabetic and need to count carbs.
Wholesome Yum M
0Hi Ruth, There are 3 net carbs per serving. A serving is 2 3″ pancakes.
Candace Cahill
0No idea why I’m having trouble here. Decided to make these this morning and followed exactly (the new recipe). It was too dry so I ended up probably adding at least a half cup almond milk.
They’ve been on the griddle now for almost 10 minutes on a medium flame. Anytime I try and flip the ey mush up. They’ve browned but fall apart?
Wholesome Yum M
0Hi Candace, Did you add the eggs? The batter shouldn’t be dry.
Christine
0Delicious!
Danielle
0First thank you for your fantastic recipes and website! I am new to keto and exploring a lot. I made the pancakes for 6 servings, but used 4 eggs instead of 5 (I don’t like keto stuff that tastes omeletty, unless it’s an omelette) and upped the baking powder by ¼ tsp extra to compensate. I still got 12 pancakes of 3-3.5″ each. I also added a scant ½ cup of wild blueberries (6 net carb gms /1/2 cup, due to more fiber) which only adds 1 gm carb/serving of a very healthy food. It felt luxurious! I was worried that 2 of those size pancakes wouldn’t be enough–but actually, they are more filling than they look. Ate 1 serving and froze the rest for future fuss-free breakfasts. Wholesome and Yum!
Nadege
0On their own they are awesome but a game changer was when I used them as a base for something savory. The sweetness really comes through. Yesterday I had it with fried green tomatoes and eggs but my favorite is to broil one pancake with some tuna salad and shredded cheese on top, BEST thing EVER! Almost takes like I added maple syrup on top.
Thank you!
Jojo
0Honestly I’m new to Keto. Since last week and haven’t made it a full day without sugar or something not on the menu. But I made these pancakes. The first batch of 3 3-inches came out good. As time went on the inside wasn’t cooking. I adjusted temp. But couldn’t get them right again. Does the batter change after a few minutes? Mine did. It just kept getting thicker and thicker.
Wholesome Yum M
0Hi Jojo, Coconut flour is very absorbent. The longer the mixture sits, the thicker it will get. It is best to cook these pancakes all at one time and not let the batter sit for too long. This will likely mean waiting until you have run through your batter before sitting down to breakfast. If your batter gets too thick while you are cooking a batch of pancakes, you can thin the remaining batter with a small amount of almond milk.
Stephanie
0Best low carb pancake recipe I’ve tried.
Coy
0I am wondering how many servings the entire batch contains? The “one” serving at the bottom of the recipe wouldn’t be correct for calories if it were just one serving.
Wholesome Yum M
0Hi Coy, This recipe makes 6 servings. The serving yield and single-serving size is given in the recipe card.
Jenni
0Love this recipe! I’ve tried a bunch of other recipes, and premade mixes, and Maya’s recipe is by far the best that I’ve found for keto pancakes, a total breakfast game changer. The recipe as is makes 10 waffles which lowers the carb count even more!
Deborah Dawson
0I made these yesterday as I’ve just started Keto and was struggling with what to have for breakfast, I made a rhubarb sauce sweetened with monk fruit to go on top with a little whipped cream, very satisfying and very easy to make. Thank you for the recipe