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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
1,290 Comments
Becca
0Thank you for the video! By that I mean, thank you for making me crave pancakes when I need to get to bed for the night! 😀
Maya | Wholesome Yum
0Hope you like them!
Karen
0The recipe sounds easy and tasty. For the nutritional facts, how many pancakes is that? Is it for 1 or all 22? Thanks.
Maya | Wholesome Yum
0Hi Karen, The nutrition facts are for one serving, which is 2 3-inch pancakes.
Lee
0The boxed nutritional ingredients indicate 8 g. Carb/serving but don’t indicate the serving size. Underneath the box a statement says, “1 g./serving = 2, 3″ pancakes”
Is the serving in the boxed information different than below?
Maya | Wholesome Yum
0Hi Lee, The nutrition label says 4g total carbs per serving – not sure where you are seeing 8g (maybe you are looking at total fat?). The serving size is 2 3-inch pancakes and the nutrition label is for the same serving size. Because each serving has 4g total carbs and 3g fiber, the net carb amount is 1g per serving. You can subtract fiber when counting net carbs. Hope this helps!
Lexi Berkhimer
0This recipe IS the closest thing I have found that resembles regular pancakes. the only “problem” I had was correct sizing, I only wound up making 4 servings instead of 11 for the amount of ingredients I used so I multiplied the nutritional content by 2.75 to reflect that. Overall, this was phenomenal considering it is keto. Pair it with some butter and Walden Farms pancake syrup and you are golden. Thank you Wholesome Yum!!!
Maya | Wholesome Yum
0Thank you for this review, Lexi! It makes me happy you like my recipe!
Michelle Demain
0These pancakes are amazing, I made them and added blueberries, carb free maple syrup, pecan nuts crushed and whipped cream!!!
Maya | Wholesome Yum
0Thank you, Michelle! That sounds delicious!
Angel
0I have a waffle maker at home, is it possible to use this same recipe for a waffle? Instead of throwing them on a pan..I would be throwing it on a waffle maker.
Maya | Wholesome Yum
0Hi Angel, Yes, you can do that. They probably will not get crispy. I have another recipe for almond flour waffles here that get a little more crispy.
Misty
0I woke up craving pancakes today so I came online and found This recipe. It was simple and I thought the pancakes were very delicious and SATISFYING. I live alone and plan on reheating the leftovers for future breakfasts! Thank you for the recipe.
Maya | Wholesome Yum
0Thank you, Misty!
Andrew Chase
0These are the most delicious pancakes I have ever made. Big exchange was “pure monk” monk fruit in place of erythritol, but careful, 300 times as sweet as sugar. My kids didn’t mind the 2 tbsp’s of it and between the 4 of us (17 boy, 15 boy, 12 girl), the batter never saw the inside of a fridge. Thanks again for this great keto recipe!
Maya | Wholesome Yum
0Thank you, Andrew! I’m glad you liked them. Feel free to leave a rating on the recipe card, too. 🙂
Jaclyn Smith Nelson
0Made these this weekend, and reheated a few for lunch today at work. Super yum! The only change I made was half the sweetener. I like to put a fried egg on top, and it was still a little too sweet. But when I used sugar-free syrup, it tasted great. Next time, I’ll use a bit less sweetener even still.
I loved the fluff. It really felt and had the texture close to I-Hop. Awesome recipe.
Maya | Wholesome Yum
0Thank you, Jaclyn!
Karen Fenn
0I’ve tried several other pancakes, but have been so disappointed. These are getting closer to a light fluffy pancake, best I’ve tried so far. I did add a little cinnamon. I wonder if separating the eggs, and using the egg whites beaten stiff would help lighten things a bit more? But very good for a keto pancake, best I’ve tried yet.
Maya | Wholesome Yum
0Thank you, Karen! Interesting idea to separate the eggs. I’ve done that with waffles before to make them more airy, but not with pancakes. Let me know what you think if you try that!
Ray
0For those who prefer to use say four eggs instead of six, how about if you substituted one half of a small banana in place of the missing two eggs? Ripe bananas can pretty much be mashed to liquid form. It might also enhance the flavor, texture, and moistness of the end result.
0 fat
0 protein
12 grams carbs
12 grams sugar
If you’re spreading the carbs and sugar over 22 pancakes, half a banana adds less than half a gram each of sugar and carbs to each one. As a bonus, the added sweetness from the banana would perhaps eliminate need for a really sweet topping….or for that matter, you could probably cut the Erythritol or sweetener of choice to one tablespoon to be more cost effective, as I’m sure it’s pricey.
Maya | Wholesome Yum
0Thank you, Ray! For most people bananas are too starchy to use on a low carb or keto diet, but you’re right that they don’t add a lot of carbs spread over 22 pancakes. It does add up if you have several pancakes, though. If you’re ok with that, that sounds like it could work!
Janet Newbill
0Make a Monte Crisco sandwich out of this. Amazing.
Maya | Wholesome Yum
0Thank you, Janet! That sounds delicious!
Rachel
0I made this today, they were ok but very dry. Would it be possible to sub out some eggs for oil or melted butter? Or do you think it’s the coconut flour that dries it out? Perhaps a swap with protein powder? Almond flour is really a lot, I would rather not make these again and be disappointed.
I cooked mine with lots of coconut oil and topped with a homemade raspberry sauce. Still too dry. Help!
Maya | Wholesome Yum
0Hi Rachel, Was the batter too thick? The dryness can happen from the coconut flour thickening too much. It varies a bit, so the instructions say to thin out the batter with almond milk as needed. I’m sure it would be fine to add some oil or melted butter also, but wouldn’t replace anything, just add.
Wholesome Yum A
0Can we use water instead of almond milk? I’m out of it at the moment.
Maya | Wholesome Yum
0Hi Amanda, I haven’t tried but it might work. The texture might be a little different. If you have cream you could mix that with water and use that.
Christie
0I mixed mine with whipping cream and thinned with water. These are mighty fine pancakes. Glad I went back and looked at the size as I made mine too big. Now I can divide them up better. We made sugar-free qumkuat marmalade and we are using it on the pancakes. Awesome.
Maya | Wholesome Yum
0I am so glad to hear that, Christie!
Kristy
0For using heavy cream do you think half cream and half water would work?
Maya | Wholesome Yum
0I think it would!
Wholesome Yum A
0I did use the water and it was fine. I love them.
Maya | Wholesome Yum
0Great! I’m glad they turned out!
Dawn Hollis
0My husband and I really dislike the taste of coconut. Does the coconut flour add a significant coconut taste? I know it’s used for consistency mainly, so how does it affect taste in this and other things? Thanks in advance!
Maya | Wholesome Yum
0Hi Dawn, No, I don’t think it adds significant coconut taste in this recipe. I has more almond flour than coconut flour, and is for consistency, like you said.
Melissa Kreiter
0These were very good! My very picky husband loved them and asked when I was making him more. I did add a dash of cinnamon. They reminded me of a spice cake.
Maya | Wholesome Yum
0Thank you, Melissa! They are great with cinnamon.
Mika
0Hello!
I tried making this as I was ready to start making things from scratch this year. I followed your instructions to the T! I got the blanched almond flour. Had all the other ingredients. The thing is that I made the 44 batch so that I don’t have to continue to make it every day. (Dry ingredients mix) So realized that’s my fault. I made 9 servings as follows:
Servings: 9 (3″- pancakes each.)
3/4 cup – Pancake Mix
3 large – Egg
1/2 teaspoon – Vanilla Extract
1/4 cup – milk
I did not like them one bit. When you break the pancake you hear a tearing sound of an overcooked omelet and tasted like one. The pancake had little to no flavor but eggs. They were easy to flip they got fluffy but tasted nothing like I would.
So my question is what can I do to fix this pancake mix I have? (44 servings of dry ingredients) Please help, anyone?
Correction: I calculated the measurements by following the 6 servings, not 9. However, by doing so I was able to make 9 pancakes.
Maya | Wholesome Yum
0Hi Mika, Sorry it didn’t work for you, but it sounds like what you did has different ratios than the recipe. It doesn’t really round out evenly to 6 or 9 servings unfortunately. I haven’t experienced the texture you are describing but have never tried it with those ratios. If they are dry for you, you could try replacing some of the milk with melted butter or a neutral heat-safe oil (like avocado or coconut oil). Adding more vanilla or some add-ins (like blueberries or chocolate chips) can also help.
Tawny Weaver
0Help! Wondering if I am using the wrong almond flour, because mine came out…tasting not so good. Mine says almond flour/meal and they had the texture of having pieces of bran in them. Is that the wrong stuff to use? It’s all I found at the store.
Maya | Wholesome Yum
0Hi Tawny, Yes, that is the wrong kind. What you have is almond meal, which will definitely be gritty – I don’t recommend using it. You need finely ground blanched almond flour, which should be very fine and ivory in color. Costco carries it but the grocery stores in my area do not. I get it on Amazon here with free shipping.
Marcie Carlson
0Just tried these pancakes. I’ve been following a keto plan for 10 months now and I continue to search for good breakfast options. Its the only meal that I still struggle for variety and often feel like I am ‘missing’ something. I have tried other recipes which have been just OK for the moment and have continued to search for better options. The blend of coconut and almond flour seems to do the trick. I cut the recipe in half for a first try and still have plenty to reheat during the week. If they reheat well, I will be sure to make a full batch next time. Thank you so much.
Maya | Wholesome Yum
0Thank you, Marcie! I’m glad you like these.
Howard Spaulding
0I just made these and they were fantastic. A few more carbs in mine, though. That’s because my pancakes were about twice as big. Something about a 3 inch pancake just seems so tiny. I followed the recipe exactly with the exception of pancake size and I know this will not be the last time I make them. Thanks for this recipe. My wife is very happy to have pancakes back in the breakfast rotation.
Maya | Wholesome Yum
0Thank you, Howard! I’m glad you both can have pancakes for breakfast again!
Tracy Lindenmuth
0I’m new to this way of eating, I made these the other day and they were good, and guilt free as opposed to the regular pancakes, but today I got a great idea to put pumpkin in them and a little cinnamon, and it didn’t work out so well, they did taste good but were very wet, I added some more almond flour and some coconut oil to the rest of the batter an put it in a cake pan, keeping my fingers crossed that it makes like a cake, wish me luck.
Maya | Wholesome Yum
0Let me know how it turned out!