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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
Biscuit
0OH MY GOODNESS, these are the absolute best pancakes of all the KETO PANCAKE recipes I’ve tried. My husband makes the best non-keto pancakes. Much better than those made in restaurants. Maya’s recipe is as close to non-keto pancakes as you can get. YOU MUST TRY THEM. Now going to make the syrup that goes with them. I’m thinking if her pancake recipe is this good, I’m definitely trying & rating more recipes. Also thinking about her cookbook. If the other recipes are this good, it would definitely be a MUST BUY… Yeah Maya, thank you so so very much for this recipe. OTHER PEOPLES RECIPES CAN’T STAND UP TO THIS ONE. I’d give it 10 stars if I could. EXCELLENT RECIPE.
Pam
0These pancakes are the closest I have tasted to flour-based pancakes. The eggs make the difference.
Chuck
0These pancakes were good. I didn’t have almond milk so I used 2 percent milk. They were light and fluffy but had a bit of an egg aftertaste. I sprinkled cinnamon on the last few I made and that made them even better. I will try pumpkin spice next time. By far the easiest and best recipe I have found.
Rosanna
0I am excited to try this. Is there a substitute for eggs? Thank you!!!
Wholesome Yum D
0Hi Rosanna, Unfortunately in this recipe there is no substitute for the eggs.
Jane
0The best keto pancakes recipe I have found! Thank you
Marlene
0These keto pancakes were fabulous. I’ve tried other low carb versions of pancakes, and frankly, the egg taste & texture still comes to the forefront. These, on the other hand, had more of a regular flour pancake texture, less eggy, and I thoroughly enjoyed them with a sugar free syrup. I added a bit more vanilla extra because I like the flavor. I didn’t have almond milk so I substituted heavy cream thinned out with water. I used salt free Irish butter to fry them up, and if it weren’t for my self control, I probably could have consumed every one I made. Great job! Keep them coming!!
Cameron
0I hate the texture of almond flour and it falls apart. So I replaced it with CASSAVA FLOUR and it was perfect. Stuck together well, and came out smooth and fluffy. I also added a little imitation maple to the batter. Love this recipe!
Mel
0Great recipe, thank you!
Claudia Olsen
0This recipe was delicious! the pancakes were fluffy
Lori Smith
0I’ve been craving pancakes and had tried a few other recipes that were awful (not sure which ones or by who). This one is so much better than other recipes I have tried. The only changes I made was adding heavy cream with water (half and half for the 1/3 cup) and I did not add the salt as I never add salt (not for dietary reasons- I am just not a fan of salty foods). And I fried mine in butter like I do my regular pancakes.
This is not even nearly as good as my regular homemade pancakes, but they are a good alternative! Since I am eating low carb and trying to avoid sugar, this will be the recipe I use. I found it a little dry (coconut flour, I am sure), but otherwise, very tasty compared to other low carb pancake recipes I have tried. I think they have curbed my crave. Thanks!
Sue Moscato
0This recipe is delicious! Thank you for sharing.
Maddie
0This is my third time making these pancakes and they’re absolutely delicious. They’re fluffy and yummy! I made other keto pancake recipes in the past, and nothing compares to this recipe. I did make some slight changes since I didn’t have some ingredients on hand and it came out better than I expected. Instead of 5 eggs I used 4. I replaced the 1/3 cup almond milk with half SO unsweetened coconut milk and 1/2 half&half. I added some more coconut milk later on to get the consistency of pancake batter. I also mixed in 1/2 tsp xanthan gum and 2 tsp vanilla extract and instead of avocado oil I used extra light virgin olive oil. I used my kitchen aid mixer on med high to whisk all ingredients to a smooth batter. I’m so thankful for this pancake recipe. I was diagnosed with insulin resistance in March 2021 and I gotta say I don’t feel left out on Sunday morning when my family makes their pancakes for breakfast. I know I can make my keto pancakes and not feel deprived.
Salma
0Love these! My go to recipe for the perfect keto pancakes. Thank you so much x
Kel
0Loving this! 🙂
May
0Can i use butter instead of other oil? Butter is just i have now.
And can i just have 3 or 2 eggs instead? Thank you.
Wholesome Yum M
0Hi May, Melted butter would work in place of the avocado oil, but you cannot skimp on the eggs in this recipe. If you only have a couple of eggs on hand, then I recommend trying this recipe for Almond Flour Pancakes instead.
veehine05@gmail.com
0This is one of the best pancake recipes for gluten free and low carbs that I have tried. I have really tried many and always ended up burnt on one side not cooked through or a mush . With this one I could flip it without leaving half on the pan, I could have halved the sweet taste and it would still have been fine.
Anne Rodkin
0Maya, if I use the Besti Pancake Mix, does it change the numbers? I love the Besti Mix
Wholesome Yum M
0Hi Anne, If you are using Wholesome Yum Pancake Mix, then I recommend following the instructions on the bag for the best results.
Larry Box
0I have a wheat flour pancake recipe that I really LOVE. What would adding apple cider vinegar to the almond milk (to make buttermilk) do to the recipe?
Plus, I added home made low carb chocolate chips and cinnamon!!!!
Wholesome Yum M
0Hi Larry, I have not tested this recipe with a buttermilk (or ACV and nut milk) combination. The baking powder gives the recipe its lift, so likely adding a little apple cider vinegar will simply give your pancakes more depth of flavor. If you decide to give it a try, please let us know how it turns out!
Melinda Yeager
0These were so similar to regular pancakes that I have found. The taste is fantastic. Slightly more egg taste but not a big deal for me. I personally add some cinnamon but its just my preference.
Janet
0Thank you for this recipe–after trying several others, this one hits my diabetic husband’s pancake button. They are delicious–we both like the light almond flavor. Half a recipe, made with 2 eggs and some extra milk made 6 pancakes between 3 & 4″, two servings. I did let the batter sit for a few minutes for the coconut flour to absorb some of the moisture and the baking powder to start working, and sucralose was the sweetener in my cupboard–used 2 tsp. I didn’t bother freezing the leftover portion as it disappeared from the fridge next morning. He appreciated the texture even more than the taste, as some of the commercial low carb mixes are very rough and coarse from added fiber, and these have a lovely mouth feel. I will probably cook up a whole batch next time, so I do have some for the freezer.
Halli Partridge
0Excellent!