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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
Kathy
0These worked in the waffle maker. A bit softer than regular waffles but still a success!
Frank
0Can I pre make the batter to take on a camping trip? What is the best way to store it to keep it fresh for a couple of days?
Wholesome Yum D
1Hi Frank, You can mix the keto pancake batter ahead, but because baking powder reacts right away and then loses effectiveness, it’s best to add it right before cooking.
Ydnew
0We love this recipe we do them in the mimi waffel maker.
Linda
0I just love this recipe and have made it several times over the years. I love the texture of both the almond and coconut together, wonder how it would taste with added protein powder to make it higher in protein?
Wholesome Yum A
0Hi Linda, I actually have a protein pancakes recipe you could try instead!
Janet
0Pancakes fell apart, needs more of a binder.
Kim
0Love this recipe! We eat them as pancakes, mc griddle egg sandwiches and as bread for peanut butter and jelly. Yum!!
Debbie
0Great Recipe! I didn’t see how many servings the entire recipe made. Important since 2-3 pancakes can be different sizes. Could you please let me know. Thank you.
Maya | Wholesome Yum
0Thank you, Debbie! This recipe makes 6 servings. Each serving is 2 3-inch pancakes, not “2 to 3” pancakes. Hope this helps!
Sharon Cartwright
0I haven’t made any keto pancakes in probably over a year. This morning I saw a picture of a stack of pancakes and decide today I’d make some for lunch. I started to use an old almond flour recipe I’ve had since before keto, and then I remembered about my Keto Carboholics cookbook (and of course the same recipe is here too), and wondered if there would be something in there.  Jackpot! These are far superior to my old recipe. They are light, fluffy and tasty with just the right amount of sweetness. Even non-keto hubby approves and that’s a miracle in itself. Of course I topped with my Wholesome Yum Maple Syrup! Yum! yum!
I made mine double the size because a 3” pancake seems too small to me.
David
0This is probably my first keto recipe. It’s easy to do bacon and eggs but I wanted pancakes! I have to admit when that five eggs in the ingredients meant I was going to be making an almond and coconut quiche – but as others commented – these pancakes were not “eggy” at all. I did overcook the first couple and found them hard to turn because I made them too big. (My dog was grateful) so I would emphasize making sure you keep them to 3 inches and don’t have the heat much above low. I followed the freezing instructions and hope to be enjoying a couple more breakfasts in the days ahead. Recipe as is makes about four servings. Thanks! These were a good intro to keto cooking!
Melissa
0I made these this morning for my adult girls and we all loved this recipe. I only had 4 eggs. I also added 1 TBS more almond milk and some cinnamon. I will be making these again!
Bart Hynes
0I did try the almond flower and did not like the taste or texture at all. They cooked well and looked perfect, but not for me. Even put some butter and really good raw honey on them. It didn’t help.
Linda Smith
0Learning to use a new griddle I bought a few months ago… I’ve been good at making pancakes, but today they turned out great with this recipe… had to figure out the right temp to prevent them from getting too brown. Delicious with a piece of sausage!
Scott Parrott
05 eggs is expensive if you’re using free range, cage free type eggs.
Ida
0This was really good…. And they were FLUFFY!!! I love a fluffy pancake!!! My husband is allergic to avocados, so I used olive oil instead but still great!! We used pure maple syrup as our topping. I was planning on adding bananas to mine but totally forgot as I was rushing between eating, cleaning, and getting out the door to work ?. But again, still great!! Thank you for sharing!!
Oh! How do I measure 3” round pancakes?? I know mine were too big!!
Maya | Wholesome Yum
0I’m so glad you liked them, Ida! I usually eyeball what looks close to 3 inches when I make them. I did measure (lol) when I was testing the recipe to confirm I was giving accurate instructions, but don’t do this every time I make them. Any size is fine as long as you’re able to flip them, though.
Mithril
0Hi there, I really appreciate your recipes but the ads are almost covering everything to the point where the recipes are inaccessible. It’s very discouraging. Thanks!
Maya | Wholesome Yum
0Hi Mithril, Thanks for your feedback. Ads keep the Wholesome Yum website running and allow me to develop free recipes, but they should not be actually covering the content. If you see this happening, please send me a screenshot on my contact page so that I can report it to my ad provider. If you prefer no ads at all, you may be interested in Wholesome Yum Plus, which includes an ad-free version of the website, along with other perks.
Amika
0Hi. I wanted to make the maple syrup to go with the Pancakes but I live in the UK and maple extract is difficult to come by but we do have a product by the skinny food co. Also how many Pancakes can a person have per serving?
Maya | Wholesome Yum
0Hi Amika, Yes, you could use a different type of syrup if you don’t have access to the Wholesome Yum brand. The serving size on the recipe card is 2 3-inch pancakes, but the right amount for you will depend on your individual macros, and what else you’re eating for that meal or that day.
Merle Anness
0I’m always impressed by the level of ability and dedication shown in your blog posts. Your team’s loyalty to providing indispensable content is essentially remarkable. Save stirring the great work!
Kevin
0I just made these for breakfast and they are fabulous…There are better than non keto recipes..highly recommend.
D C Bradley
0How many pancakes should recipe yield?
Wholesome Yum D
0Hi, This recipe should yield 12 3-inch pancakes.
Lisa Hewitt
0These were so so beyond dry. So disappointed. I followed the recipe to a tee.
Wholesome Yum D
0Hi Lisa, Sorry this recipe didn’t meet your expectations. I would like to help you troubleshoot. Did you use the recommended brands of flour and sweetener?
Lizzie
0Delicious keto pancakes! Substituting the avocado oil for olive and the sweetener with xylitol sweetener it still turned out yummy ? I’m making this again for breakfast when I don’t want eggs and bacon!
Valerie Jenicek
0Olive oil oxidizes so you might want to use the avocado oil instead. 🙂