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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
Nicole
0Hi! Can you please publish a recipe so that we can make our own dry mix in bulk and then just use a specific amount of it with our egg and oil to make a couple of pancakes at a time like it would be with a box mix? Thank you!
Maya | Wholesome Yum
0Hi Nicole, Yes, you can mix the dry ingredients in bulk and just add the eggs, oil, and milk when you want to make the keto pancakes. The recipe as written makes about 12 pancakes and uses 5 eggs, so it’s a bit challenging to scale down. But you could scale up the dry ingredients to make more at a time. Then, use about 1 cup + 6 tablespoons of mix for the amount of wet ingredients on the recipe card. I also have my keto pancake mix that is pre-mixed for you and scales a bit better to a smaller number of pancakes at once if needed.
Katrina
0I made this recipe this morning and it was delicious! It’s also very filling which I love because I wasn’t hungry for hours. Highly recommended.
Mila
0I’m currently on a candida diet and these pancakes were ok to have and Sooo good. Very filing too, I just made them this morning and I’m stuffed, lol. I made some minor changes because I halved the recipe and it called for 2 1/2 eggs so I just used 2 large eggs and an extra tbsp of the milk. They turned out absolutely awesome. A word of caution, they are a bit “eggy” in flavor so don’t expect these to taste like IHOP, is not the same thing. However, if you’re on restrictive diet these pancakes would be a nice addition.
Adrienne OConnor
0I was amazed at just how much these tasted like, well, like pancakes. I made half into corn “fritters” for my husband, and to mine, I added blueberries. Add sugar free maple syrup, and WOW! I used Wholesome Yum almond flour and sugar. I’ll buy the coconut flour, once I’ve used the brand I bought before. And the maple syrup, too. (I love your honeys).
Lisa B
0These are so easy and so good! Thank you!
kimber4230
0These pancakes a delicious and east to make. This will be my go to pancake recipe.
Clint Taylor
0Started keto again about 2 months ago. Had All my (27) teeth pulled 9 days ago, this was my first meal since extraction. “Being toothless will not stop me.” They are fluffy and was the best thing ever! Thank You!
Ari
0I saw these on Youtube and had to try. I am 2 weeks into Keto and really wanted fluffy pancakes. These were absolutely amazing, I was worried they would be harder to flip since I don’t have nonstick, but I just used a cast iron pan and a normal flipper and had no issues as long as I used the lid to help set the top.
Jay
0Just discovered this site and love the ease of saving, printing and most of all the information provided for each recipe, especially the alternatives provided for ingredients & prep & cooking methods. I am trying the keto pancakes today and the air-fryer pork chops tomorrow. I will leave more reviews as I try more of these recipes.
Rainbow Mermaid
0Outstanding recipe!! I added cake batter extract and walnuts, and the pancakes turned out fluffy with crispy edges. They were absolutely incredible. I’ve tried a lot of recipes for keto pancakes, and this one is truly the best and easiest. Thank you from the bottom of my heart for everything you do!!! ♥️
Wm French
0I’ve been searching for a keto “man pancakes” recipes for so long. These are the best I’ve come across. This recipee goes onto the hunting and camping box as well. Thanks Maya
Tish
0These are amazing! I serve them with a choice of butter and maple syrup or mixed berries (slightly sweetened with pur stevia powder) and whipped cream. Thanks for a great gluten free recipe!
Margie
0They are delicious but can’t find anywhere how many pancakes per serving for to a total 3 grams of carbs.
Wholesome Yum D
0Hi Margie, The serving size is 2 3-inch pancakes.
Alice
0The first time I made these they were a failure because they were really gritty despite using Almond flour. So I made some changes which greatly improved the taste and texture. I mixed all of the ingredients except the baking powder the night before and put in fridge. When I got the batter out in the morning I then mixed in the baking powder good and made 2 servings so I can have again. I also added the oil to the mixture instead of putting it in the skillet. Never liked frying my pancakes of any kind in a skillet with oil in it. There is a learning curve to making these pancakes or at least was for me since I didn’t particularly like the instructions in this recipe. Now the only thing I have to decide is how high to cook them in my iron skillet so they don’t look so dark. After making modifications to this KETO pancake recipe it really turned out delicious. In fact I like it better than other KETO pancake mixes that use wheat flour, a lot better.
katie
0I loved these pancakes – and I didn’t even have any sweetener to add. I served them with cream, a little Greek yoghurt, and some blueberries. Next I’ll try them with savoury toppings – mushrooms, perhaps?
Thank you Maya, for this delicious recipe….
Meg
0Just made these for the first time yesterday. They are so good!! Very filling and really hit the spot when wanting pancakes! My daughter who loves pancakes even loved them.
Leah
0I have been making these pancakes for several years and have not found any recipe that beats this one! I make a double batch every time so we can snack or breakfast on them as needed. Sometimes I exchange maple flavoring for vanilla. I have also used Swerve and allulose for the sweetener. Always delicious!!
Kate
0I love these & recommend to my friends. I use coconut milk in mine & cook about 18. I put greaseproof paper between each one & freeze then. I can then pull out 2 & microwave for an easy breakfast at work with the skinny hazelnut chocolate spread. The first time I didn’t read the instructions properly, so didn’t use the saucepan lid for the first couple but that makes all the difference to them being easy to flip. Thank you.
Stephanie
0Has anyone tried stevia
Maya | Wholesome Yum
0Hi Stephanie, Stevia does work, but it’s not the best choice, as most options are blends with erythritol (more drying) and it has a bitter aftertaste. You can read more in my sugar substitutes post.
Nicole
0Hi! Can this recipe be successful even if I substitute with flax eggs?
Maya | Wholesome Yum
0Hi Nicole, Like I mentioned in the post, yes, but the pancakes will be more fragile/harder to flip with flax eggs, so I recommend making mini ones.
Cheryl
0Made this pancakes because husband is new diabetic. They are awesome and very easy to make!
Tressa Jantzen
0My husband was just diagnosed 3 weeks ago with diabetes so I’m excited about trying this recipe! I’m learning!
Yvette
0Made these and hubby and I thoroughly enjoyed them. Did not have almond milk so I used Carbmaster milk. Batter was a little thin so added a bit more flour. Turned out great. Hubby says this is a keeper.