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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 Flewelling
0These are truly awesome! Light & fluffy & thick. My husband loves them to. Thank you Maya for creating this great much needed recipe.
Wholesome Yum D
0That’s so great to hear, Kathy! I’m glad you and your husband enjoyed them. Thank you for the kind words and support!
Debra Smyth
0I want to make the mix at home and the cook while camping. Is that possible? And how long will it last
Maya | Wholesome Yum
0Hi Debra, Yes, you can do that. The dry mix should last as long as the soonest expiration date on your dry ingredients, provided that you keep it in a cool, dry place.
Mike Gunby
0Can you warm the pancakes in the microwave if you cook them ahead
Maya | Wholesome Yum
0Hi Mike, Yes, you can! I recommend spreading a little butter on them before heating so they don’t dry out.
Tammy West
0These pancakes are amazing!! I even froze some for use throughout the month. I used my sugarfree syrup, and topped with berries and a little sugar free cool whip. My grandkids (age 4 and 2) also loved them. Thank you for this recipe.
Wholesome Yum D
0Tammy, I’m so glad you and your grandkids enjoyed them! I love that you froze extras for later, too! Topping them with berries and sugar-free cool whip sounds like the perfect finishing touch.
Kate Welbourn
0Hi-
My son is diabetic so it would be much easier to have servings in a gram form so I can weigh itnoit, rather than 2 x 3” pancakes. Thanks!
Maya | Wholesome Yum
0Hi Kate, This can vary so you’d need to weigh each pancake if that’s important to you.
~Chrissie O.
0My husband was craving pancakes, and I gave this recipe a shot. He took a bit bite and said, “I suppose it won’t kill me to cheat once in a while. But I do thank you for making pancakes for me…” I about hopped up and down to tell him, “There’s not an ounce of flour in these!!!” The literal jaw-drop! I used about 1 1/2 c almond flour and about 1/3 cup coconut flour (I was pouring from the container, and I know more spilled over the measuring cup). The rest of the ingredients I did not change. ONLY thing I changed was I added the milk, stirred well, and let the batter sit. After several minutes, the almond flour had soaked up the liquid, as expected. So I added another 1/3 cup of milk, and let sit for another 4-5 minutes. Then, finally, I added the baking powder, and another 1/3 cup of milk, and stirred. After about 2 minutes, the batter was lovely and fluffy! Time to make pancakes! These cooked VERY quickly on medium heat, and I did NOT need to cover them. They puffed up quickly and browned beautifully! The liquid/wait/liquid thing I’ve discovered using almond and coconut flour to bake; they are sponges! lol Anyway, these were DELICIOUS! And Keith left this afternoon still shaking his head that they were keto!!! YOU are AMAZING!!! So very glad I found your site! ~Chrissie
Maya | Wholesome Yum
1Thank you for sharing, Chrissie! I’m glad that method worked well for you. It’s coconut flour mainly that is like a sponge, less so almond flour but maybe a bit.
Kerryn
0Delicious!! I halved the recipe as it’s just me. I used three large eggs & mild olive oil. The trick with the lid worked wonders! Thank you for such a yummy keto pancake breakfast!!
Wholesome Yum D
0So happy to hear that, Kerryn! Love that the lid trick worked well for you. Thanks for sharing your tweaks and glad you enjoyed your keto pancake breakfast!
Az Anna
0We absolutely love this recipe and have made these pancakes many times. They’re awesome! Question: I never cover the skillet while I’m cooking them. What am I missing? Why do you say that’s important?
Maya | Wholesome Yum
0I’m so glad you love it! Covering the skillet just makes them much (much!) easier to flip. If you’re able to flip them without covering, don’t worry about it!
Jane
0This recipe was delicious! Your recipes are SO much help. I am trying to help my 76 year old hubs lose weight so he doesn’t have to go on statins. He is a picky eater, but he is eating the recipes from your site! It has been a blessing. Thank you.
Maya | Wholesome Yum
0Thank you so much, Jane! I’m so glad my recipes are helping you and your husband.
Anita
0This recipe is so GOOD! Simple to prepare & I love that it is Keto! I froze the extra pancakes & just warmed them in the microwave for my next meal.
Maya | Wholesome Yum
0Thank you, Anita! Yes, they’re so convenient to keep a stash in the freezer.
Tiffany
0I have been eating chaffles, but they are not pancakes. They are good in their own right, but I wanted pancakes, and these hit the spot! The pancakes had great flavor, and keep well in the fridge/freezer. Definitely keeping this recipe handy for those times I just want sweet treat, or pancakes with the family.
Maya | Wholesome Yum
0I’m so glad these hit the spot for you, Tiffany! Hope you make them again soon.
Tomcattwo
0Very nice “pancake-like” consistency, and especially good with fresh blueberries! The tips were very helpful. I ate mine with a couple of tablespoons of Maple Grove Farms sugar-free Maple Syrup and a teaspoon of butter. Yum!
For the recipe, I replaced the Allulose (I’m allergic to monk fruit) with an equivalent amount of liquid Stevia, and used vegetable oil instead of avocado oil. I’ll have these again, for sure. Thank you for sharing this recipe.
Maya | Wholesome Yum
0I’m glad you liked these and found the tips helpful! Thank you.
Laura
0Best keto pancakes ever! Full of protein and flavor!!
Maya | Wholesome Yum
0Thank you, Laura! I’m so happy you like them.
Robin Boynuegri
0Had high hopes but unfortunately they were far too eggy. The coconut flour was unnecessary I feel. Family didn’t eat them and I had to make a new batch of regular ones. I am really wondering what makes the 5 large eggs necessary, as I feel that half the amount would’ve been enough. I did enjoy a couple of your recipes before! This one was just not for us.
Maya | Wholesome Yum
0Hi Robin, Sorry to hear these were not what you expected and thank you for your feedback. Did you by chance use extra large or jumbo eggs? This recipe calls for large eggs. The coconut flour is for texture, but you might prefer my almond flour pancakes if you don’t want to include it — that recipe also uses fewer eggs. Recipes with coconut flour require more eggs for the right structure, moisture content, etc. Half the amount would make these keto pancakes dry and not hold together properly. I’m glad you’ve liked some of my other recipes, and would love to hear your reviews of those as well. Have a great week!
Carol L
0Sorry, I was looking for a mix: a large amount that later you add wet ingredients to make the actual pancakes. Sort of a Base mix. Do you have anything like that?
Maya | Wholesome Yum
0Hi Carol, I have this keto pancake mix but it’s so popular that it’s sold out right now. You can mix the dry ingredients from this recipe and then just add the eggs, milk, oil, and vanilla when you’re ready to cook. You can scale up the dry ingredients to as many servings as you want, and then use about ~1 1/3 cups of that mix with the amount of wet ingredients in the recipe. Hope this helps!
Fred
0These are very good. Made them a dozen times at least, cause I love pancakes. They are so easy to make. Dress them up with whatever works for you.
Maya | Wholesome Yum
0I’m so glad you like these pancakes so much, Fred! Enjoy!
Dembry
0I loved cooking these for my family. We had our four grandchildren visiting & they ate them up!!! Their parents also loved them and everyone asked for more. Will definitely be making these again!!!
Maya | Wholesome Yum
0I’m so happy to hear that, Dembry! Thank you!
JESUSsaves3
0These are so delicious, thank you for this recipe!
O'Connor Mary
0It was so helpful to have the combination of almond flour and coconut flour in these pancakes! They were light and fluffy and not as grainy as straight almond flour. I’m trying to wean off almond flour in my cooking, so next time I’ll try your all-coconut- flour recipe. Thanks!
Maya | Wholesome Yum
0I’m so glad you liked these, Mary! Yes, I have recipes with just almond and just coconut flour, but I love this one using both the most.
Melissa
0Prob won’t make again
Maya | Wholesome Yum
0Hi Melissa, Sorry to hear your keto pancakes didn’t turn out as expected. I’m happy to help if you can elaborate on what happened.
Jennifer
0I just made these pancakes and followed the recipe exactly. They were very tasty, but mine turned out really thick even after I added extra milk. Should I try a different almond flour? Mine was not finely ground – I just used what I already had. Even so, they were delicious, and I froze the rest of them. Thank you for the recipe.
Maya | Wholesome Yum
0Hi Jennifer, It’s normal for the batter to be a little thick, you need to spread it out a bit in a circular motion when adding the batter to the pan. I don’t recommend adding more milk, as it makes the pancakes taste kind of wet. The brand of almond flour you use does have an impact as well, but mainly in the texture of the cooked pancakes.