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
Jeanie Thomas
0We’re new to this whole grain-free eating thing. My husband is diabetic and trying to avoid going on insulin, so I’m trying to not sabotage that! I made this for all 4 of us this morning, and it was a hit! Adjustments I made: I used 2 Tbsp. stevia as the sweetener, skim milk, and grapeseed oil (what I had on hand). Served with butter, fresh berries, and sugar-free syrup. Even picky-eater Grandma said it was delicious! Thinking about trying to add cream cheese or greek yogurt in next time, maybe to replace an egg or 2. Again, this was fabulous–thanks so much for sharing the recipe!
Wholesome Yum M
0Hi Jeanie, Glad you enjoyed the recipe. Remember that milk (even skim milk) is usually higher in carbs! Check out this article about milk and keto, it may be helpful to you.
Vered
0I love this recipe and so does my 12 yo son. I also tried it as a bread replacement, subbing salt and savoury spices for the sweetener and vanilla, using a spatula to shape a square pancake. Yum.
Yvonne
0They are pretty good, but a bit too eggy for my taste. I still enjoyed them though! And they were easy to make.
Jude DeWitt
0Absolutely delicious! These waffles were so easy and came out tender and bursting with flavor. Even my husband made a rare appearance in the kitchen to ask what was enchanting his nostrils! This recipe is the one I’ll use from now on. Thanks so much!
Caroline
0I made this recipe to the T, using grape seed oil for the oil & I added blueberries – it was super easy (bc I had all ingredients on-hand) and totally DELISH!! I will definitely be making these again 🙂
Rosana Romero
0I made these pancakes only difference that I usedsuger free syrup instead of vanilla extract it came out delicious.
veronica mitchell
0I added cinnamons little to my batter. Great recipe, thanks for sharing! Will definitely make again!
Aron
0I first tried a vegan version of these, substituting the eggs. It was a hot mess. Even when I made them with eggs, they were still mediocre at best.
Luisa
0What a lovely recipe! I only started doing Keto a few days ago and I’m so pleased I found this recipe. It really is like eating “normal” pancakes and even nice because they have the slightly nutty taste from the almond flour, which I love!
Also made the Keto Maple Syrup to accompany them and it was spot on! Even my 10 year old son liked them! Going to cook a batch to freeze so I have some to take to work! Thank you!
Rachel
0I’ve tried so many keto pancakes and these are the best! They taste amazing and the texture is perfect 🙂
I love pancakes and actually prefer these pancakes to real (non low carb) pancakes.
Tina Dawn Womack
0I’ve been on an anti inflammatory diet for three weeks and I’m so hungry that when I ate these pancakes I cried. Real tears! Thank you for feeding my soul.
Elizabeth Robinson
0I was raised loving sourdough bread, Croissants etc., and sweet butter however three of my many allergies are wheat, corn, and rice. Needless to say, I would give in and eat something I knew I couldn’t as I would feel deprived and really craved the bread items.
Then I discovered keto and today I discovered your pancake recipe!!!! I cannot wait to make them. Thank you for all your hard work it is much appreciated, Elizabeth
T
0Sooooooo Goooooood! I’ve made this recipe two times in the past two days. I used banana extract instead of vanilla. I added Lily’s milk chocolate baking chips to the batter. I used sugar free maple syrup and sprinkled pecan pieces on top. Thank you for all of the time and effort that you put into your recipes : )
Richelle
0Made these this morning, with 3T of allulose as the sweetener, and they were HEAVENLY!!! Made them in my well-seasoned cast iron. They don’t crumble, the batter consistency was PERFECT following the recipe exactly… pancake-making win! Thank you! I’m going to mix up a few batches of the dry ingredients and store them for easy grab-and-dump Saturday mornings. 10/10!
Mapula
0ABSOLUTELY PERFECT deliciousness….Fluffy, thick, melt in your mouth pancakes. Only used 1 tbsp erythritol+stevia+garcinia blend and also added 1/4 cup Salted Caramel Olimp Whey Protein Powder and some Chocolate Chips. AMAZING .Thank you
Diane
0I loved these pancakes! Decedent.
typhanei
0Hey, these are AWESOME!! My first bag of almond flour & these were great! My mate & I have been doing Keto/LoCarb/Paleo/Atkins for a while using coconut and flax but wanted to try the almond…my hubby’s pancake obsessed & he loved them! Nice and fluffy; recipe is just right to be flexible in serving size/portions too! Thanks! Awesome job!
Katharina Bitterman
0These are super yummy and were quick and easy to make. I didn’t have avocado oil, so used coconut oil. I had previously made the almond flour pancakes in your cookbook, but like these better due to the addition of coconut flour (they were easier to flip, too!). Thanks so much for all of your fabulous recipes! ☺️
Charlene Budhrani
0My go to keto pancake recipe!
Karen
0Oh my word! I made Chaffles in my mini Dash with this recipe. Even my husband who does WW loved them. Grandkids ate them up. This recipe is a keeper! Thinking about a Chaffee dessert with this too. Thank you, thank you.
Tammie
0Oh.My.GOSH!!! These were SOOOO delicious!!! I made them exactly as directed, adding a little milk when the batter seemed too thick, and even the one I burned was delicious! So thick and fluffy, with the most incredibly satisfying texture! And so easy to make, too——this is definitely going to be a recipe I use again and again! Thank you so much!
Tammie Giles
0Update: I’ve made this recipe several times since I posted my original comment, and I have discovered that these pancakes don’t even need syrup (or heat)!!! I store them in the fridge, and take them out and eat them cold straight from the bag. They are just SO GOOD!!! I’m kind of obsessed….
Thank you again, for making the keto lifestyle so easy and yummy!