Free Printable: Low Carb & Keto Food List
Get It Now- Why You’ll Love This Keto Pancake Recipe
- Ingredients For Keto Pancakes
- How To Make Keto Pancakes
- Storage Instructions
- Topping Ideas For Low Carb Pancakes
- Get Zero Sugar Maple Syrup For Your Keto Pancakes!
- More Keto Pancake Recipes
- Tools To Make Low Carb Pancakes
- Keto Pancakes (Fluffy Low Carb Pancakes) Recipe card
- Recipe Reviews
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 just one requirement for both: the fluffier, the better! With that in mind, making an all-purpose low carb keto pancakes recipe was on my list for quite some time — and here it is. If you prefer a keto pancake mix, that’s now available here, too!
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 make a keto pancake recipe with almond flour and coconut flour, too?! Sure enough, doing this led to an improved texture. They just might be my best keto low carb pancakes ever.
Why You’ll Love This Keto Pancake Recipe
- Fluffy texture
- Slightly sweet flavor with a hint of vanilla
- The closest to real pancakes that I’ve tried
- Only 7 ingredients
- Quick and easy to make (prep takes a few minutes)
- Just 6 grams total carbohydrates and 3 grams net carbs per serving — perfect for a keto diet plan!
- Low carb, keto-friendly, grain-free, and paleo
This low carb pancake recipe has been so popular over the years that I 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.
But if you want to get the same fluffy results, be sure to use Wholesome Yum Blanched Almond Flour and Wholesome Yum Coconut Flour for your homemade keto pancake mix. These have the finest consistency and the right moisture level, which is so important to get the right texture.
Ingredients For Keto Pancakes
This section explains how to choose the best ingredients for low carb pancakes, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
The Dry Keto Pancake Mix:
- Wholesome Yum Blanched Almond Flour – Crucial for a great texture in your keto pancakes! The Wholesome Yum brand is just one ingredient (100% California almonds), and it’s super fine (the finest grind out there!) and blanched. Many other brands are coarser and can yield a gritty result.
- 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 depending on how sweet you like your keto pancakes.) 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 also work. For paleo pancakes, you can still use Besti if you are okay with monk fruit and allulose, or sub coconut sugar.
- Baking Powder – Provides lift; make sure it’s fresh so that it works effectively. I like this brand which is non-GMO.
- Sea Salt – Optional, but recommended for balancing the flavors.
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 hold the keto-friendly pancakes together. Flax eggs are a common egg substitute, but I haven’t tried that; most likely, the pancakes will be denser and more prone to falling apart if using flax eggs, so mini pancakes would work best if using those.
- Unsweetened Almond Milk – You can use any keto milk of your choice here, such as coconut milk beverage (the liquid kind in a carton, not the thick kind in a can) or watered down heavy cream.
- Avocado Oil – I prefer avocado oil, 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; it should be almost clear, not dark.
- Vanilla Extract – Optional, but recommended for flavor. You can also mix it up with other extracts, such as banana or maple. (You can also try my keto banana pancakes if you like that flavor.)
- Oil For Frying – You can use the same avocado oil used in the batter to keep the ingredient count low, or use ghee for better flavor. Coconut oil or avocado oil spray are also fine to use. I don’t recommend using butter, which can burn easily.
SHORTCUT: Use my keto pancake mix!
This keto pancake 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
This section shows how to make low carb pancakes, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
- Mix batter. Whisk all ingredients together in a large bowl, until smooth. (It’s not necessary to mix the dry ingredients first, everything together is fine.) If you prefer, you can blend the ingredients in a blender instead.
TIP: 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”.
- Cook. Preheat a large, oiled, non-stick pan on the stove over medium-low to medium heat. Drop 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 edges. Flip and cook, uncovered this time, until browned on the other side. Repeat with the rest of the batter.
TIP: 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. In contrast, a pan with more oil results in more spotty browning, but your pancakes will still be delicious either way.
- Serve. Add your favorite toppings (ideas below) and enjoy!
Storage Instructions
This low carb pancakes recipe makes a pretty decent sized batch. I ended up with 12 pancakes, each about 3 inches in diameter. The amount is perfect for having extras on hand throughout the week, feeding an entire family, or even freezing.
- Make Ahead Batter: 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.
- Store: Keep leftover low carb pancakes in the fridge for up to 5-7 days.
- Reheat: The best way to reheat 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 microwave will work, though.
- Freeze: If you like to meal plan or just have an easy keto breakfast ready to go, make a double or triple batch to freeze! After making your keto pancake recipe, let them cool completely. Once cooled, arrange in a single layer on a baking sheet and freeze for about an hour, until solid. Then, transfer them to a freezer bag and keep in the freezer for up to 3-6 months.
Topping Ideas For Low Carb Pancakes
Now, you have an important decision left to make — what to top your fluffy keto pancakes with? Here are some ideas:
- Sugar-Free Syrup – It goes without saying you’ll want some sugar-free maple syrup for your keto pancakes. 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 their friends can’t tell this isn’t real maple syrup!)
- Butter – A pat of butter is 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 the 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 the full keto fruit list here.
- Sugar-Free Chocolate Chips – This is my favorite brand, and it’s available in dark, milk, or white chocolate options. You can fold chocolate chips into the keto pancake mix or just add them at the end.
No matter what topping or filling variation of these fluffy low carb pancakes you choose, you can’t go wrong with this recipe.
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 Keto Pancake Recipes
Tools To Make Low Carb Pancakes
- Mixing Bowl Set – I love that this one has all the sizes you need in the kitchen and they nest inside each other.
- Whisk – For mixing your keto pancake batter.
- Large Non-Stick Skillet With Lid – This one has a large cooking surface, the nonstick coating lasts, and comes with a lid which is needed for this keto pancake recipe.
- Small Thin Turner – This is technically a cookie spatula, but I adore it for pancakes because it’s super thin (gets underneath easily) and flips them exceptionally well.
Keto Pancakes (Fluffy Low Carb Pancakes)
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
Tap on the times in the instructions below to start a kitchen timer while you cook.
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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 Like It?
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Recipe Notes
Serving size: 2 3-inch pancakes
- After further testing and reader feedback, this recipe was slightly updated on March 29, 2018 to make it 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. The blog post was updated in 2022 to provide additional tips.
- For best flavor, fry the pancakes in ghee (clarified butter). Don’t use butter, because it burns too easily. Otherwise, avocado oil is a great oil to use with neutral taste.
- 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.
Recipe from The Easy Keto Carboholics’ Cookbook.
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
© 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. 🙂
1,204 Comments
Kate
0Hi, Maya. Can I substitute coconut oil for the avocado oil? I want to try these but I don’t have avocado oil. Thanks.
Maya | Wholesome Yum
0Hi Kate, Yes, you can do that. You’d need to melt it first, and have your other ingredients at room temperature before mixing to avoid having the coconut oil harden on contact.
J Poppen
0I thought my days of enjoying a pancake breakfast were over having to live on a low carb food plan, but NO!!! These were great! I had them with KNOW (BetterFoods) maple flavored syrup.
Really good. I need to figure out how to not burn them, though.
Kim
0Second week of low carb and I was getting tired of eggs, too! Made as written except I used extra light olive oil because it’s what I had. My batter was very thin. They were pretty darn good, though. Didn’t rise very much but they looked the most like real pancakes out the recipes I’ve tried so far. Thank you!
Paul Fossey
0I tried a savory version of this recipe:
Eliminated Erythritol, Vanilla and Salt.
Added 2 Cups Chopped Green Onion and 1 Tsp Garlic Salt.
Awesome!
Thanks for posting the recipe.
Randi Park
0I’m relatively new to KetoDiet, doing it for fitness and longevity not weight loss. It’s a Sunday snow day after a late night by the fire with my sweetheart and I Just made these … so yummy.
There was an orange in the fridge, so I grated in some zest, we only had white sugar around, so I went with 2T. No avocado oil on hand so substituted walnut oil and cooked these fluffy cakes in canola. Serving them with veggie sausages. Can’t wait for boo to wake up so we can chow down!
Maya | Wholesome Yum
0Thank you for sharing, Randi! I hope you both enjoy them. Just a note for you and other readers – if your goal is keto and you don’t have a sweetener, I’d recommend omitting it rather than using white sugar, as this would kick you out of ketosis.
Marcia Kirschbaum
0I added 6oz. of cream cheese (Keto Pancakes without THAT?? I don’t think so!) and a couple teaspoons of cinnamon… incredible.
AKMOose mom
0YAY! This is exactly what i was thinking!!! Did you sub out the avocado oil or how did you get the deliciousness of cream cheese into recipe? Thank you so much!!!! Oh man i have been debating pancake recipes all morning and about to just eat a chunk of cream cheese 😡 shhhh
Gail
0Just made these and I am now going to make these regularly. Thank you for a great recipe!
Gail
0Forgot to ask if they can be frozen for later and if so can I pop in microwave to reheat?
Maya | Wholesome Yum
0Yes to both! 🙂
Rebecca
0Love-love-loved these…im pretty sick of egg dishes for breakfast. My hubby loved them too!!
Mandy H
0Fantastic! I have tried so many different recipes for these and this one takes the CAKE! I blended the ingredients in my Vitamix for extra smoothness and fried them in Kerry Gold butter which was amazing. I also topped with a sugar free berry compote and whipped cream. My kids and husband didn’t even realize they were Keto. Thanks for sharing!
Amy
0I was worried when I saw the yellow color of the batter, but these are delicious. I actually prefer these to traditional pancakes! I subbed coconut oil for the avocado oil which gave them a nice mild coconut flavor.
Maxine
0First time making these pancakes and I’m thrilled with how well they turned out. Out of interest had anybody tried freezing these?
Maya | Wholesome Yum
0Hi Maxine, Yes, you can freeze them!
Jaime Nevarez
0What syrup do you use?
Maya | Wholesome Yum
0Hi Jaime, Try this sugar-free maple syrup recipe.
Truc Strickland
0It’s the closest thing you’ll get to a real/all purpose flour pancake! Highly recommended! The husband loved it and he’s super picky!
Anugya Tripathi
0I really like the recipe but can we have any veg alternative for eggs keeping keto diet in mind??
Maya | Wholesome Yum
0Hi Anugya, I have not been able to make these pancakes successfully without eggs. If you find a replacement that works for you, let us know!
Rita Gambardella
0I tried to keep it low cholesterol and used 1/3 cup of egg whites. It was a disaster.
Maya | Wholesome Yum
0Hi Rita, I don’t recommend making them with egg whites only. They will be rubbery that way. I hope you’ll try the recipe as written.
Deb
0These were delicious. Your recommendation of using ghee for the pan was a great idea. Thank you for this recipe.
Donna
0I’ve made these several times. I absolutely LOVE this recipe!
Brenda
0WOW!!! These were amazing! I can’t believe how delicious and satisfying they are! I like them better than the traditional pancakes that I usually make. I usually take recipes and change them up until they are the way I like them, but the only thing I changed on this one was to make bigger pancakes! LOL! They were scrumptious! I was out of almond flour, so I threw some almonds into the processor bowl of my ninja and ground them up very fine. Worked perfectly. Thanks for such an amazing recipe!
India
0I had been wanting pancakes as a birthday treat for myself and these were perfect. I’m so glad I came across this recipe. It was easy to make and all the ingredients I had in the cabinet. This recipe made about 7 large and thin pancakes. I put 4 in the fridge for a meal tomorrow. I’ve never been about thick pancakes so this was perfect. I used sugar free maple syrup and it was amazing. They taste like regular flour pancakes. Thank you so much!
Milena
0These REALLY ARE the best Keto Pancakes around- and I’ve tried quite a few pancake recipes! My batter was super thick in the beginning – so I had to spread out the pancake. Went back and read through the comments and added more liquid but still wasn’t as smooth as the batter in the video. Even still – all of them turned out so yummy and I had plenty to store in the fridge! I figured the type of coconut flour has a lot to do with the absorption of liquid so everyone’s may vary. As mentioned- I didn’t want to add too much liquid to avoid watery pancakes- plus the pancakes absorb any syrup you pour on them so being dry wasn’t an issue anyway. This will be my go to recipe- and I think a waffle maker will make things easier! Thank you!!
Gail
0These were great made on my waffle maker and would definitely make again thanks
Susan
0These are NOW THE ONLY pancake recipe I make for my family!! Simple, easy and delicious!! Extras ( if there are any ) refrigerated keep for a week, if we can resist eating them first !!!!
DELICIOUS AND KETO
Beverly
0How delicious! Made them this morning for my husband and I, and I definitely will make again!
Patti B
0This is the best keto pancake recipe that I have tried. The cakes are tasty and fluffy. This recipe is also quick and easy to make! Love Wholesome Yum!
Megan
0I’m not the review writer type but I thought these pancakes tasted good enough to let others know they are definitely worth making!! Thx
Steve
0I tried your recipe but found it too eggy. Unfortunately, I dislike eggs very much. I used 1 yolk and 2 egg whites beaten (for the half mixture), it didn’t set properly, so I added another egg. That set, but it was eggy. I haven’t found any bread/flour type recipes using almond and or coconut flours where egg isn’t prominent, and to me, overpowering.
The search continues.
P.S I’m on a keto diet
Cheneille
0First time making keto pancakes and they turned out really good! Hubby enjoyed them as well! Thanks for the recipe!
Dana
0Yuck. Smelled like eggs, dry and stiff. Did not taste like pancakes to me. I tried them with stevia in butter. A bust for me. Maybe other recipes use cream cheese to remove the egg smell and give them the right texture. Will try one of those recipes next.
Maya | Wholesome Yum
0Hi Dana, It sounds like they were overcooked – they should not be dry or stiff. If you want a recipe with cream cheese, try these coconut flour pancakes instead.
Tina
0Very good recipe. Have tried multiple low carb recipes and this is a winner.
Hannah C
0I just made this, super tasty! I used jumbo eggs by accident and for the oil I used coconut oil. Came out super delicious. I did add extra almond milk to help thin out the batter. Also added cinnamon. LOVED IT.
Denisha Murdock
0I tried this recipe today and my husband and I loved it. I added cinnamon and used pink Himalayan salt. I will be making this again!
Ted
0Made these today, they really good. I would ask if I could remove an egg or so and add more milk to compensate? Thanks they are good
Maya | Wholesome Yum
0Thank you, Ted! You could try, but they might not hold together. Let me know if it works for you.
Della Farris
0Tried @ least 4 different low carb pancake recipes through the yrs .. Been diabetic 16yrs. These are by far the best .. Hubby ( who is not diabetic ) loved them also. Thanks so much for posting this recipe which will now be a staple in my home.
Andrea C
0The gluten-free pancakes were the best – thank you!
Kat
0These pancakes were amazing!! It is so hard to find food that tastes like “the real thing” and these are by far the best I have found! Thank you so much!!
Colleen
0These were SO GOOD! One question. I found these made more than 6. What could I have done to have that outcome? These are a keeper for sure.
Maya | Wholesome Yum
0Thank you so much, Colleen! The recipe makes approximately 12 pancakes, but the exact number will depend on the size you make them.
Olga
0Hello, so I don’t have any coconut flour, what do you recommend? Do I use extra almond flour? Will it still be fluffy?
Maya | Wholesome Yum
0Hi Olga, No, don’t replace it. If you only have almond flour, use this almond flour pancakes recipe instead.
Karen
0Could these be made without eggs please?
Maya | Wholesome Yum
0Hi Karen, You could try flax eggs but I haven’t tried to say for certain if it would work.
Kara Crane
0These were amazing. My hubs and I have been doing keto for almost two weeks. I’m cooking now all the time, from scratch; so I’m always web surfing for new things. Came across these and made them this morning and they were fantastic. Used a little less swerve, and a 2 extra tablespoons almond milk to thin it out a little more. The recipe made quite a bit and we wasted some. But I recommend this one hands down. Will definitely use again and again. Thanks for the awesome recipe!!
Maya | Wholesome Yum
0I am so happy you liked it, Kara! Thank you!
Eileen
0Just tried these, having a hankering for something with my eggs. Whipped up much like regular pancakes but found that using the electric mixer blended things better than the whisk was doing. Had all the ingredients except avocado oil so substituted it with canola oil. Used bacon dripping to cook the pancakes in. They were very moist and went well with the eggs. Will freeze the rest and pick up some sugar free syrup to try out next time. They were good for a savory breakfast!
Maya | Wholesome Yum
0I am so happy to hear that, Eileen! Have a great day!
Luke S
0Outstanding. Been keto since June and dropped 45 lbs through Oct. My wife has now joined. Kinda stagnant and looking for new foods. She loved them. This is an excellent option the whole family enjoyed. Your tweaks are perfect.
Maya | Wholesome Yum
0I am so happy to hear that, Luke! Have a great day!
Anita Wilkerson
0The pancakes turned out great! I have been on keto for two weeks and I tried Carbquik, but I hated the aftertaste. I just made these and I am so happy. Almost just as good as the real thing.
Thank you soooo much!!!!
Maya | Wholesome Yum
0I am so happy you liked the pancakes, Anita! Have a great day!
Julianne
0Been looking for breakfast ideas since it is my favorite meal! Found these to be delicious and filling. Have tried the almond flour/cream cheese pancakes, which are good, but these trump those! Great flavor. Thanks for posting it!
Maya | Wholesome Yum
0I am so happy to hear that, Julianne! Thank you!
Donna
0My batter was too thick and even adding milk didn’t help.
I used skim milk and liquid coconut oil instead of almond milk and avocado oil.
I scooped it out and patted in down in the frying pan.
They tasted alright but were dry as the batter was sooo thick.
Maya | Wholesome Yum
0Hi Donna, It seems like making those swaps shouldn’t thicken the batter, but I can’t say for sure without trying. Did you check the video – is that what your batter looks like? It shouldn’t be so thick that you have to pat it down, or they’ll be dry like you found.
Erin
0Mine was this way. I skipped the eggs part (they sort of hid in the text that I didn’t even see them). As soon as I added the 5 eggs it was smooth! (Just an idea of what could have went wrong :))
Maya | Wholesome Yum
0Thanks for sharing with us, Erin!
Cheligb
0Made this for my toddler, altogether with some sugar-free condensed milk and she devoured them! Ecstatic to be able to feed my kiddo “normal” foods, and know that she is eating healthy. Win win!
Maya | Wholesome Yum
0Yay, so glad to hear that! My toddler and preschooler love these, too. What a great idea to serve them with sugar-free condensed milk!
Ily G
0Where can I find sugar free condensed milk?!??
Maya | Wholesome Yum
0You can make it. 🙂 I make it as part of this sugar-free ice cream recipe.
Kellie
0Can I use butter instead of oil?
Maya | Wholesome Yum
0Hi Kellie, Yes, melted butter will work.
Jess
0These were terrible. They look just like your pictures but were mealy and unappealing.
Maya | Wholesome Yum
0Hi Jess, Sorry to hear that you had issues with the pancakes. Did you use almond meal or unblanched almond flour? If you did, they would be mealy just like you described. This recipe needs finely ground, blanched almond flour.
8ket0maui8
0Perfect texture. I like this one much better than the coconut cream cheese, this recipe doesn’t have that distinct lingering aftertaste of the coconut flour. For the sweetener I used 2 Tbsp Sukrin Gold (the Natural Brown Sugar Alternative)
Maya | Wholesome Yum
0I am so happy you liked the pancakes! Have a great day!
Ferrari
0Tasty, I’ll try the revised version next to see the difference.
Maya | Wholesome Yum
0I hope you like them! Have a great day!
Julie Murray
0Great recipe, switched avocado oil for mct oil served with berries and cream .. a favourite thank you
Maya | Wholesome Yum
0I am so happy you liked the pancakes, Julie! Have a great day!