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
Jessica
0I didn’t have almond milk on hand so I watered down some heavy whipping cream slightly – worked fine! I always add pecans too ❤️
David
0I substituted 1 Tbsp allulose and 1 Tbsp monk fruit for the 2 Tbsp of the Besti monk fruit allulose sweetener which I could not find locally. The pancakes look very good; however, they have an eggy taste and sit heavy in the stomach. The butter and keto syrup improve the taste but for someone who enjoys a Saturday cheat day with real pancakes each week, I can’t recommend them in this form. If you never eat “real” pancakes, you might enjoy these. Just not for me.
Maya | Wholesome Yum
0Hi David, Sorry to hear these were not what you were expecting. Did you by chance use extra large or jumbo eggs? That would make them too eggy. Also, most brands labeled “monk fruit” are actually mostly erythritol, so while the substitution you made is fine, it’s not equivalent to using Besti sweetener in this recipe.
Julie
0I have tried many pancake recipes and by far, this one is the best. I love the fact that you provide metric measurements. My only issue is that when you change the number of pancakes, it changes the US measurements but as the metric is in the comments, those don’t change. I learned that lesson the hard way as I changed to 2x and printed the recipe out and followed the metric measurement in the comments, which of course were for 1x – lol.
MitsyBaby
0Just watched the video and the pancakes aren’t really as fluffy as preferred. The best way to get that is to separate the egg whites from the yoke and use the yokes only in the recipe. Then when the mix is blended whip the egg whites till stiff and then fold them into the mix with a spatula. Makes beautifully fluffy pancakes. Tried it with my ANS Performance pancake mix (which I bought but don’t like) and they came out much fluffier so should work with this recipe.
Maya | Wholesome Yum
0Thanks for sharing! That’s a bit more work than I typically like or have time for when making pancakes, and these are fluffy enough for me without that step, but it does sound like it would work if you want them even fluffier. Let me know how it goes if you try it with this recipe.
Joy
0I’ve made these over and over for myself and family and friends! Super easy and delicious. Highly recommend!
Susan
0These are the best GF low carb pancakes I’ve ever made!!! Your recipe is so easy to make & delicious?. Thank you so much.
Krys
0They tasted nice, but they were closer bread than pancakes.
Rios
0Thank You, for all these recipe, I’m going to change my way of eating. Because i want to lose at weight, They all look simple, nothing hard at all, Thank You again, Thumbs Up
Zoe
0I have been eating low carb for 10 years, and this is the best pancake recipe I have found. Perfect, golden and fluffy and easy to flip as long as you wait until there are enough bubbles on the edges. Thank you! I am not strictly keto so I used 1/8 cup maple syrup as a sweetener.
Krystal
0Hi. I liked the 2022 version of this recipe. I’m glad that I took a screenshot of it. Why did you change it to this one?
Maya | Wholesome Yum
0Hi Krystal, This recipe has not changed recently or last year. Over the years I’ve added some helpful tips to the post, but did not change the actual recipe. It did change back in 2018, but what changed is noted on the recipe card. Are you thinking of a different recipe that you might have saved?
Krystal
0No. It’s this recipe. Last year on this page ( because I saved it) there was no coconut flour used. You only used almond flour. There were only 2 eggs not 5. On the old recipe it says 2 tablespoons of avocado oil and 1 tsp of vanilla extract. I like the previous one. I haven’t tried the newer one yet.
Wholesome Yum D
0Hi Krystal, The recipe you are referring to is my almond flour pancake recipe.
Krystal
0Okay. Thanks. The same picture is used for both recipes. And they are both “keto pancakes.” So, I see where the confusion came in at. Thank you for sharing your recipe.
Maya | Wholesome Yum
0It’s a slightly different picture (I take photos of each recipe and don’t reuse them) but you are right that they are similar. 🙂
Ailana
0Amazing pancakes! Just better than wheat pancakes. I baked them in coconut oil and used a little coconut milk on top with butter and the wholesome yum syrup. Sooooo good!
Cheryl
0These are the best low carb pancakes I have ever eaten! Even my picky son enjoyed them! So fluffy with wonderful texture! I used left over bacon grease as my oil of choice and it was great! I doubled the recipe and it made 24 small pancakes using 2TB batter per pancake.
Catherine
0Made this recipe for the first time today, not only the instructions were great to follow, but these taste amazing too. Thank you for sharing.
Trude
0I made this recipe and the only things I did differently were to add an extra 1/2 tsp vanilla extract, I used two whole eggs and the remainder was egg whites, and added a little more almond milk. I cooked them as waffles using an waffle iron on a lower setting than normal. They cooked well and had a good flavor, they were not gritty. They were very dense. How can I make them less dense?
Jim Mooney
0Not meaning to step on Maya’s toes, but it’s also possible that your baking powder might have been past its “Best By” date and didn’t provide as much lift as expected. Another thought, since you were adding them anyway, whip the egg whites to soft peaks, then fold in the egg yolks, milk, oil, and vanilla. Combine the dry ingredients and add to the liquid ingredients in thirds, folding between additions. Be gentle so as to avoid deflating the egg mixture.
Maya | Wholesome Yum
0Hi Trude, They were dense because you substituted some of the eggs for egg whites. Use whole eggs next time.
Lois Hogan
0I thought these were a HUGE improvement to my usual keto go to pancakes of cream cheese and eggs blended together. I loved the texture of these…definitely more like “real” pancakes. Thank you for this recipe!
Monica Wing
0Turned out great, thank you!
Jeannie
0Thank you so much! I was out of berries and am not wild about sweeteners…so, I decided to be bold and try this recipe with no sweetener added just for fun. WOW! They were still pretty terrific with no sweetener at all?! The texture is indeed fluffy; the flavor was a smidge off, so I topped with a tad bit of 100% organic maple syrup and WOW! I cooked them in coconut oil and served them with bacon and an apple (I’m a low-carb intermittent faster 😉 I am especially thankful to have a recipe that calls for this many eggs- good call! I will share this recipe and check out others of yours- you definitely have a gift!
Jenevie
0I am wondering if the monk fruit is absolutely necessary. I am not a fan of the flavor, but understand that baking is chemistry.
Maya | Wholesome Yum
0Hi Jenevie, You can omit the sweetener in this one if you prefer (it does depend on the recipe but for this one that’s fine). But, have you tried Besti specifically? The flavor is pretty different from other brands of monk fruit. My kids are very picky with sugar substitutes and don’t like any of them, but they like Besti. 🙂
Pamela Dragoo
0Is there a secret to making these pancakes stay together? We made them up according to the directions, put them in the pan over medium heat, covered them with a lid let them cook as it said on both sides but when we went to flip it the first time they fell apart. The flavor is good. The only problem was them falling apart.
Maya | Wholesome Yum
0Hi Pamela, Sorry to hear you had trouble. Yes, I have tips in the post above to help with flipping. I see you did cover the pan, so it could be that the turner you used was too thick, or more likely, your pan wasn’t preheated well before adding the batter. It could also be that you didn’t let them cook on the first side long enough before flipping. Hope this helps for next time!
Joy
0So so good, I think they are the closest thing I’ve had to fluffy, gluten-full pancakes!! I was amazed at the texture, for reals. I used a bit of maple syrup instead of sugar substitute because I am not doing keto, just lower carb. Make these, y’all. You will not regret it!!
Sandra
0Maya: What amount of frozen blueberries would you put into the bowl of batter? Would 1/4th of a cup be too much? –Sandra W.
Maya | Wholesome Yum
0Hi Sandra, That sounds like a good amount to add, you could even do 1/2 cup.