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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
MR MICHAEL BEALING
0As a Brit who is trying (often in vain) to lose a bit of weight via Keto , I absolutely loved this recipe. Since we came back from our trip of the US South a few years ago I have tried to replicate (Keto or otherwise) the sensational pancakes we enjoyed in Nashville and elsewhere, and these are by far the closest. AND THEY AIN’T TOO NAUGHTY !!! Brits usually prefer the crepe/french style pancakes, but we fell in love with American fluffy Buttermilk versions, and this recipe is a very good recipe to relive some great meals.
Thank you. Mike & Kate, Kent England, UK
Helen Howard
0Sorry but I did not have a good experience. I substituted Flaxseed meal for eggs. My battery looked fine but it wouldn’t cook like pancake. It wouldn’t brown, wouldn’t hold together, like cooking cooked oatmeal.
Wholesome Yum M
0Hi Helen, Sorry this recipe didn’t turn out as expected. It may be worth noting that a flax egg can really only substitute a recipe with 1-2 eggs, 5 is too many eggs for the recipe to work. This is unfortunately why the recipe didn’t turn out well. I hope you decide to give it a try again with the eggs.
Tina Irvin
0I really liked the flavor of these and the way they puff up but still a bit grainy. Awesome taste though.
Carly P
0So good! The first round I forgot to add the almond milk (OOPS) and they were very thick but still delicious! When I noticed I forgot the milk, I added the almond milk and they turned out exactly like normal pancakes! Yummy. Thanks
Jim
0These were excellent. I added strawberries for a topping. No syrup needed.
Lory
0I tried this and my pancake crumbles as I flipped it over. Any tips? Thanks.
Wholesome Yum M
0Hi Lory, You may want to try turning down the heat and letting them cook longer in the skillet. Also, if you are looking for a coconut flour that produces consistent results (not overly dry or crumbly) then you will want to try Wholesome Yum Coconut Flour.
Tami
0The taste was great but the batter was too thick not pourable at all I would appreciate feedback as to what I did wrong I will definitely have them again.
Wholesome Yum M
0Hi Tami, You can add a little more almond milk to the recipe to get the correct pourable consistency. I talk about that in the first step of the recipe card. Just be careful not to add too much liquid.
Andrea
0Most regular pancake recipes I’ve made call for melted butter in the mix. Could I use meted butter rather than an oil? Or melted coconut oil If I don’t have anything else?
Wholesome Yum M
0Hi Andrea, Butter will work fine in the recipe. Enjoy!
Cassie Pearson
0I’m allergic to avocados (I’m going to assume to oil too. This makes my keto’ing..a struggle!) This recipe alone shows I can trust you can you PLEASE suggest a neutral oil that is not olive. Corn, etc? I would forever be grateful
Wholesome Yum M
0Hi Cassie, The best alternative to avocado oil is coconut oil. You can get a refined version that does not have a strong coconut flavor. I don’t recommend using corn oil.
Kristen Brown
0Hi, can I use olive or coconut oil instead of avocado?
Wholesome Yum M
0Hi Kristen, Yes that will work just fine.
Jeff Shearer
0Respectful of the fact that keto recipes are more difficult than others, this one was a disappointment.
When I saw five eggs in a pancake recipe, that looks more like a waffle mix to me, but I stuck with the specific ingredients and directions.
These were hard to flip without it the upside falling apart, or it looked like a corrugated roof once it was flipped.
As for the taste, pretty nondescript.
Wholesome Yum M
0Hi Jeff, Sorry this recipe didn’t turn out as expected. The coconut flour helps to thicken the batter to the correct consistency. If your batter was runny, it likely needed to rest for 5-10 minutes for the batter to thicken.
Rebecca Stiles
0These are delicious!! Thank you for bringing some comfort food to my keto life. 🙂
Question, do you think the batter would save in the fridge overnight?
Wholesome Yum M
0Hi Rebecca, It’s best to make the whole batch of pancakes at once and then reheat them as needed. If they are stored overnight, the baking powder will react in the fridge and they won’t rise during the cooking process.
Jennifer Coleman
0I am on a SIBO diet and getting very tired and bored with eggs. I saw this recipe and decided to try it. I am pancake obsessed and always make mine from scratch. I didn’t have any sweetener, so I added a mashed banana. While I know this adds to the carb count, better than sugar. These pancakes were light and fluffy, with a hint of coconut from the flour. They almost taste like they have corn meal in them. I really like them and I felt like I was more than satisfied for my pancake fix. Definitely a keeper.
Kelly Williams-El’Amin
0These were good! Not too eggy like so many recipe. Wish i could share my pics they were beautiful
Wholesome Yum M
0Hi Kelly, I would love to see your pictures on the Facebook page!
Stephanie
0Absolutely delicious, thank you for this recipe!
Ruby Stangl
0It wasn’t bad and it tasted quite good, but 5 eggs were too much and it was grainy. Maybe do equal parts flour. Any person starting keto should maybe do a different recipe with fewer eggs and less flour. But other than that it was good. I made them for my mom because she was just starting keto. So it was quite fun to experiment.
Keto_expedition
0Great!!! The best I found so far
Wholesome Yum M
0Hi Ruby, Thanks for the feedback. I’m glad you enjoyed them! Keto baking is quite different from traditional baking, so changing the number of eggs or amount of flour isn’t so simple. For best results, I recommend following the recipe or finding a different one you may like better, like these Coconut Flour Cream Cheese Pancakes.
Romaine
0I followed the recipe to a T and it was so light and fluffy. If I wasn’t doing keto I would still make this my go to recipe for pancakes. Thank you for all the great recipes!
Jean
0These were really good! I make plantain pancakes with a similar recipe, but of course they’re not keto for my husband. I only had coconut oil and when I mixed it with eggs and milk it got solidified in pieces. I microwaved it on low for a few seconds and since the batter seemed thick, I added a Tbs of warm water. That did the trick I used a hand mixer and it came to a nice consistency. Definitely mix the dry ingredients separately and add in. Next time I will add some cinnamon for more flavor. The texture was great, not too dry and not too eggy. They were thin but held together well. A great basic recipe that you can do a lot with to customize!
Kimberly Ramos
0Hi I haven’t made this yet. But before I do I Have a coconut almond flour blend how many cups do you recommend?
Wholesome Yum M
0Hi Kimberly, Unfortunately, I don’t know the ratio of almond to coconut flour in your blend, so I cannot tell you how much of your flour blend to use.
Kimberley Schilling
0Really enjoyed. May like even more than traditional
Kathleen
0Hi, new to keto. Why isn’t regular old vegetable oil recommended instead of avocado oil?
Wholesome Yum M
0Hi Kathleen, Vegetable seed oils are usually highly processed and made of GMO grains and seeds. These are not ideal for a clean keto diet and should be avoided.