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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
Katherine Shelley
0I follow a keto diet, and I was craving pancakes last night. I googled keto pancakes. I found your ABSOLUTELY delicious recipe! So yummy, it was very hard for me to only eat the recommended serving size. I followed directions as listed and topped w my Lakanto sugar free maple syrup. I love that the recipe makes plenty for me to have several days worth!
Silvia
0Thank you so much for this recipe it was delicious! I didn’t have the monk fruit or the almond milk but used a little maple and coconut milk. I will try it exactly like the recipe next time, but it’s wonderful as a base. I’m not on a keto diet we just transitioned from zip to paleo and it worked well. Thank you again
Becky
0I really didn’t care for the taste or texture. My husband threw his away and he even tried them with maple syrup. I really, really wanted to like these because I don’t want to only eat eggs for breakfast.
Wholesome Yum M
0Hi Becky, Sorry these didn’t suit your tastes. I have several other pancake recipes if you are interested in trying again. Here are recipes for Coconut Flour Pancakes with Cream Cheese, Chocolate Protein Pancakes, and Almond Flour Pancakes. I hope you find one you love!
Lorda
0I’ve tried other recipes online, but this one is the BEST. I love the combination of Almond & Coconut Flour.
CRAIG
0Hi I really want to make these pancakes bit as protein pancakes and not with the avocado oil as trying to keep calories as low as possible any suggestions how I would incorporate the protein powder into this recipe and without the avo oil. Thanks
Wholesome Yum M
0Hi Craig, This recipe needs the avocado oil, so the recipe would need to be completely reworked without it. I have several other pancake recipes that you may prefer. Here you can find Chocolate Protein Pancakes, Almond Flour Pancakes, and Flaxseed Pancakes. I hope you find a recipe that works for you!
Gwendalyn T
0Easy. I don’t have a sense of smell so cannot say anything about the egginess, but texture was a bit grainy, reminded me of almond butter, but that is likely my almond meal. Still very good, added a few blueberries and all was good. Thank you! Next time I will increase coconut flour, decrease eggs, and continue with Avocado oil. I also used Calafia Coconut/Almond milk blend, oh, and threw in a dash of cinnamon for the heck of it.
Dawn O'Donoghue
0These pancakes are absolutely delicious! I haven’t got any sweetener yet so I cooked them in coconut oil. Yum..
David Ezmirly
0Hi,
I’m new to keto and glad I came across your website. My wife and I are going camping soon and was wondering if I can put all the dry ingredients together in a container and likewise all the wet ingredients in a different container. Then mix the two together the following morning. Your thoughts?
Wholesome Yum M
0Hi David, Yes, that would work well. Enjoy!
Samantha
0I’ve been diagnosed borderline gestation diabetic for these last 10 weeks of my pregnancy and of course, I’m craving all the carbs Thank you so much for this recipe! It was so amazingly easy, didn’t spike my sugars, and so cured my pancake craving! I didn’t have enough Avocado oil so I just subbed EVOO and worked great. Also used Monk Fruit for the sugar. I doubled the recipe so I would have extras to freeze for when the craving hits again.
Brianna Cowles
0I made 2 changes to the recipe. The first being I used whole milk instead of almond. The second being 2 tsp stevia powder as it’s my only sugar replacement. Per sugar and sugar replacement to stevia powder, that is.
My kids took one bite and declared they would not eat it. My husband would not eat it. I ate a few just so the ingredients would not go to waste. I certainly will not make them again.
Keisha
0These are pretty good. I realized in the middle of making them that my eggs are extra large, That eggy taste literally nauseates me so I omitted one egg so as not to take the risk. The taste and texture were better than any other keto pancakes I’ve had. They were semi fluffy but may have been even more so with the 5th egg. I may ttake a chance add all the eggs next time, thanks for the recipe. It’s my new go to., even if I stick with four eggs
Maya | Wholesome Yum
0Hi Brianna, Sorry to hear that — the sweetener was likely the issue. Stevia has an unpleasant aftertaste and I don’t recommend it. I hope you’ll get the chance to try the recipe again as written (with Besti sweetener) and see how you like it then.
Holli Krebs
0Hi, do you put the 1/4 cup of oil in the batter? I was going to use coconut oil. Are the pancakes better with the oil or without? Thank you so much for your recipes and I appreciate you answering my questions!
Wholesome Yum M
0Hi Holli, Yes, the avocado oil goes in the pancake batter. Feel free to use any neutral tasting oil to get the best flavor.
Alecia Tatum
0Hi new to keto and i tried this recipe. I added the avocado oil in the batter. was that wrong? I wasn’t sure per the instructions. Also i used la tourangelle delicate avocado oil and it has a smell that i tasted in the pancakes. Made them nasty. (I don’t like ghee either ppl said it taste better than butter but no lol) anyway my batter fell completely apart. Is it because i added the oil to the batter? I couldn’t flip them. Then one or two i could salvage weren’t good. Please advise.
Wholesome Yum M
0Hi Alecia, The oil does go into the batter. I’m not familiar with that brand, but you don’t want to use strongly flavored oil. Try using a neutral oil that is almost clear in color, to give this recipe the best flavor.
Laura Ridenour
0My daughter made these and I didn’t believe they were Keto as they didn’t have that grainy texture. Before doing Keto, I always would adapt a basic pancake recipe by adding fruit, or flavor. I have been using Jordans skinny syrups and just discovered their Keto syrups. If I use those how would I adjust the rest of the ingredients?
Wholesome Yum M
0Hi Laura, I don’t recommend using a liquid sweetener in this recipe. The dry sweetener (erythritol) helps to balance the wet/dry ratio, which would be changed if you added a liquid sweetener.
Lina
0So easy and works every single time!
Isabel Brearley
0I made this for my mother on Mother’s Day- these pancakes, along with some simple scrambled eggs and bacon. She claimed it was the best breakfast she’s had since starting the keto diet, nearly three years ago. WOULD DEFINITELY RECOMMEND IT. FIVE STARS.
Adelina Lazar
0Hi there, would this work with coconut or mct oil?
Wholesome Yum M
0Hi Adelina, Coconut oil will work. Just be sure to add it to the recipe melted (not hot).
Alexis
0Way too eggy and crumbly. Waste of Ingredients.
Lorda
0Mine wasn’t eggy nor crumbly. I followed all the ingredients & measurements. I even use MONK FRUIT LIQUID SWEETENER, but it turned out great. Pancake cravings satisfied.
Wholesome Yum M
0Hi Alexis, Sorry this recipe didn’t turn out as expected. I have many more pancake recipes. Here are Chocolate Protein Pancakes, Almond Flour Pancakes, Flaxseed Pancakes, Zucchini Pancakes, and Coconut Cream Cheese Pancakes. I hope you find one you love.
Penny
0Love it!! Not a lot of ketone in a small town.
Thank you so much.
KimCS
0Great base batter – on 2nd time, I used 4 eggs and increased to 2/3 almond milk – (I used monk sugar both times). This made a slightly linked batter which cooked through faster – I also found that it rose faster second time.
Served with salted caramel sauce and pouring cream … 2x3inch pancakes is a really big serve
Lyn
0Great Texture! Very eggy, but the SF syrup hides that well. Thanks for another great recipe!
Mandy Maclean
0Can I make batter ahead of time? How long would it last in the fridge?
Wholesome Yum M
0Hi Mandy, I don’t recommend doing this, the baking powder will react while your batter sits in the fridge. You can wait to add the baking powder the morning of, or cook your pancakes the night before and reheat your pancakes in the morning. Enjoy!
Ashlee
0This is my favorite recipe EVER. I’ve never liked pancakes. They’re soggy and fall apart and well. I don’t like that! These pancakes though? These are something special. The almond flour and coconut flour together is what makes them so amazing. They’re fluffy, light, and filling. They don’t soak up syrup so no more soggy pancakes! My husband loves them too (also dislikes pancakes). I ordered a bag of the premixed pancakes just so I ALWAYS have them on hand. I literally eat them five days a week and I can feel it when it’s not on the menu (bad breakfast makes for a cranky day and bad choices for dinner). I like to play with the flavors and often will change up the vanilla; coffee extract is lovely with a chocolate sauce and lemon with whipped cream and blueberries is super light and tasty. Pure kitchen magic.