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
Heather
0I always make cream cheese pancakes, but today I tried these, and they were delicious! I added a few Lily’s mint chocolate chips to some, a few blueberries to some and left some plain, so I could put some strawberries and fresh whipped whipping cream on them. So delicious!
Eric
0This recipe was pretty tasty, but to get a consistency anywhere near regular pancake batter, I had use probably 2-3x as much milk, double the oil and an extra egg and it still came out very thick. Perhaps my coconut flour is too absorbent? The taste was pretty good. I added a couple blueberries to each pancake and that was a treat. 😀
Wholesome Yum M
0Hi Eric, Yes, coconut flour brands can vary a bit, but they are all very absorbent. Some brands take longer than others to thicken. This is the coconut flour brand I use and recommend.
Dave
0Tried this recipe today and generally it worked out pretty well. I followed the instructions, and used coconut oil to grease the pan. I did use the lesser of the 2-3 tsp of sweetener though, which was a mistake. Some observations that may be useful:
1) Use powdered swerve or monkfruit – I used the granular monkfruit/erithrytol and the texture was grainy and the taste was not as sweet as I would have liked;
2) Mix the wet and dry ingredients separately, then whisk them together and let sit for about 20-30 minutes. The batter was so much better and the pancakes fluffier in the last ones made vs the first ones.
3) Krisda or similarly stevia sweetened chocolate chips along with ground cinnamon gave these pancakes much needed flavour. I found without them, some bites were more “eggy” and others more bland.
Ultimately, if you follow the instructions here you will get the same consistency and fluffiness of a regular pancake which is remarkable in itself. I think some trial and error is needed to get the taste just right, but those are minor tweaks.
freedomhaze
0We loved our pancakes this morning less one egg!
They came out just beautiful
Next time will add some cinnamon : )
Thank you for all you do!
Jackie
0A great recipe! I used to make make breakfast muffins. I got 12 using 1/4 cup of batter per cupcake. Baked at 350. Delicious.
Tara
0Absolutely delicious!! Was just what my craving asked for. Made exactly as written except I didn’t have avacodo oil so I substituted olive oil. Turned out fluffy and my son couldn’t tell the difference! Thanks. This is a new staple in our home!
CM
0I love this recipe; FYI I add some cinnamon when I make it.
Twila Collins
0One of the best Keto pancake recipes ever! I add chopped walnuts too.
Lyne S.
0Amazing! Excellent flavor & great mouth feel. I feel like these will take me through my busy day! Even my non-keto boyfriend loved them.
Thank you for sharing this wonderful recipe, and for all that you do! You are always my go-to for awesome recipes!
Kevin H
0These are the best keto pancakes by far! Thank you for posting this great recipe.
Imen
0Awful! Tried it twice, it doesn’t work. I won’t reiterate all the unhappy comments here because they’re all true, this recipe should be withdrawn. Two attempts resulted in a massive waste of ingredients.
Wholesome Yum M
0Hi Imen, I am sorry this recipe didn’t turn out as expected. Did you add the eggs? They are commonly overlooked in the recipe card.
JACKIE BEE
0OMG! This is the BEST keto pancake recipe ever. My hubby said “I didn’t think I was gonna like ’em, but wow! They are tasty and filling!”
Thank you for this recipe. I did make as is, but with a minor tweak, as I was fearful it would taste eggy, so I added 1 TBSP pumpkin puree to the milk. Wow, so good.
Zaklina Jovanoska
0Im not sure about serving size, it says 6 but 2, 3″ pancakes, so dont know.
I ate four with almond butter abd a few berries so it is what it is. They are filling.
Will fteeze the others.
Thanks
Wholesome Yum M
0Hi Zaklina, Sorry about the confusion. The recipe serves 6 people. Each individual serving is 2 pancakes, which are approximately 3 inches across.
Steven
0Hi,
Just wanted to double check is the avocado oil for heating the pan or added into batter? It’s in ingredient list but not in video added to batter.
Many thanks
Steven
Stephanie Dunning
0My husband was very excited about this recipe. Pancakes are his favorite thing, and this is our first attempt since keto. I followed the recipe, and neither of us liked the flavor of the pancakes. We used swerve for the sweetener. I’m not sure if that was the difference. This was also our first time using coconut flour, but we love coconut so I doubt that was the problem. I will say they were very fluffy and pancake like texture.
Wholesome Yum M
0Hi Stephanie, It may be the sweetener you used. If it has a cold, bitter, or minty aftertaste, then that is what it is.
Wholesome Yum M
0Hi Steven, Great question! The avocado oil goes into the pancake batter. I recommend frying your pancakes in ghee, as it gives the best flavor and doesn’t burn in the pan. Enjoy!
Amber McLeod
0These were perfect! Been doing keto for 3 months and your blog has helped me not miss a thing from pre-keto! Thank you for sharing your gifts and inspiration. God Bless you!
Shaz
0Absolutely delicious.
Lynn
0Delicious pancakes. Thanks, Maya. I followed the recipe using avocado oil. I used 2 tbsps powdered Allulose and half tablespoon regular sugar. Haven’t used Allulose with my grandchildren before (5 and 3) so didn’t want to add more in case too much for them. Anyway, I’d like to try making the pancakes for me without the sweetener next time.
Alan McGinlay
0This is a great Keto recipe. I used corn oil instead of avocado oil as shop didn’t have any. Added a bit extra milk as the coconut flour did end up absorbing the liquid a lot. Battled with the flipping but that’s my lack of coordination not the pancake batter’s fault!
Only problem I had is it tasted a bit eggy for me. I seem to be having a bit of an aversion to eggs at the moment. Could you reduce to 3 or 4 eggs instead? Anything else you would need to change if doing that?
Gillian Beson
0Try letting your eggs get to room temperature before cooking at least 30 min on the counter.
Wholesome Yum M
0Hi Alan, The eggs provide structure to the recipe, so I don’t recommend skimping on the number of eggs.
Reem
0I like the texture of this batter but I don’t know why there was a strong taste in it maybe the avocado oil?? Or I put too much baking powder??☹️
Wholesome Yum M
0Hi Reem, Feel free to use coconut oil (melted, but not hot) if you prefer the flavor over the avocado oil.
Jen R
0I love using this batter in my waffle iron for the perfect keto waffles. I usually triple the batch and they freeze great. I prefer to use metric measurements, but today when I tap on “metric” it sends me to the top of the page and the recipe stays in US customary. Also, I used to be able to edit the number of servings (change 6 to 18) and it would triple the ingredients for me so I don’t add the wrong amounts. As a side note, I’ve tried this on 2 different devices and 2 different browsers. Can you please fix the website? Thanks!
Wholesome Yum M
0Hi Jen, Thanks for letting me know! Please try emptying your cache and then restarting your internet browser. This seems to fix the problem, but let me know if it doesn’t for you.
Jen R
0Yes, it is fixed. Thank you! And to anyone interested in using this batter for waffles, I’ve found that the recipe above will make 3 waffles in my iron, so one serving = 1/2 waffle. I make these in advance, store them in the freezer, and pop 1/2 waffle in the toaster oven every morning for a quick and easy breakfast. I love spreading peanut butter on top after toasting, it’s delicious and keeps me full all morning!
Natalie Koch
0I’m looking for a good keto pancake recipe. This recipe sounds good but the calories are so high for just one 2 inch pancake? 2 inch is so small 😀 can this really be? If I eat 2, I’m way over my breakfast makros.
Wholesome Yum M
0Hi Natalie, A serving size is 2 3-inch pancakes. That should help fit into your macros better!