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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
1,290 Comments
Daniel Harrison
0Wow!! By far the BEST keto pancake recipe I have ever tried.
Maya | Wholesome Yum
0Thank you so much, Daniel!
Vicki Trettel
0I’m in my third week of a keto lifestyle and I noticed for the passed few days I’ve been missing baked goods, but have managed to deal with the cravings until today. I was on the verge grabbing one of the hub’s cookies when I decided to try this recipe. Because I’ve had some bad luck with bread recipes, I decided to cut this recipe in half so as not to waste my precious ingredients (I used 2 eggs – I realize that changes the nutritional information). I also had to sub almond milk for watered down cream, since I had nothing else and I used canola oil, again, it’s what I had on hand. With all that said, this was delicious. Two pancakes was perfect to satisfy the need for something sweet (used no carb syrup). I will definitely be making this one again!! Thanks so much!
Debbie
0Everything you said ! Yes! only I am just at 2 weeks, But I feel better, Blood sugar is under control, and I am down 2 pounds and NEVER hungry. Now if I can just get my husband on board.
Maya | Wholesome Yum
0I am so happy you liked them, Vicki! Have a great day!
Jeska
0Just made these, and they were WAY good! I’ve been GF for years, but went keto/sugar free last year, and I’ve been missing pancakes lately. I researched several keto recipes, but they were all either almond flour based, OR coconut flour. (Cream cheese sounds amazing, but I’m strict on overall calories) I kept thinking that a mix of the 2 would be just the right balance of heartiness and fluffiness. Thank you for doing the hard work of creating a perfectly balanced recipe!! They worked even though I used a coarser almond flour! Can’t wait to try it with a finer flour!
I added blueberries to the mix, and put butter, sugar free Lakanto maple flavored syrup, and a dollop of yogurt on top. So good!!
Next time I’ll try using ghee to cook them in, I can see how that would taste amazing! I also loved the idea of sweetening butter with stevia to make a syrup, when the Lakanto is gone!
Maya | Wholesome Yum
0Thank you so much, Jeska! I’m glad they were a winner for you.
John L.
0Thank you for the recipe. It was a BIG hit here. This is the first pancake recipe I’ve actually liked since changing to the low carb lifestyle a couple years ago. Definitely a keeper.
Maya | Wholesome Yum
0I am so happy you liked them, John! Have a great day!
Andrea
0Hi Maya!
Can I use water instead of almond milk? Thanks!!
Maya | Wholesome Yum
0Hi Andrea, You can, the texture is just a little different though.
Irene Fournier
0I have just started on the keto diet and am love love loving these recipes. have tried a number of them: cinnamon rolls, bagels, cheese crisps and now want to try the pancakes too. Good for you.
Maya | Wholesome Yum
0I love that! Thank you, Irene!
Carlette
0Delicious,delicious and delicious!
Just like regular pancakes, my first was a dud! I’m making sausage sandwiches for breakfast with the rest of them. I’m using Vermont sugar-free syrup by Maple Grove Farms.
Maya | Wholesome Yum
0I am so happy to hear that, Carlette!
Denise
0Hi,
Can you use this recipe for making sheet pan pancakes?
Maya | Wholesome Yum
0Hi Denise, I haven’t tried but am sure you can!
Teri
0This was absolutely delicious! So much better than any of the other low carb pancake recipes I’ve tried! Thank you for sharing! Can’t wait to make them again for the whole family.
Maya | Wholesome Yum
0Maybe pancakes for dinner, Teri? 😉 Thanks for stopping by!
Mandy
0Thank you so much for posting this recipe, I made half a batch but substituted with hemp oil and they were delicious with Walden’s near zero pancake syrup. I had previously tried another recipe and they were awful so these are a godsend as I have just started the paleo path and missed my pancakes at the weekends. They were that good I`m having them for tea tonight as well lol!! Thanks again Celia
Maya | Wholesome Yum
0I love that! Thank you, Mandy!
Celia
0Can coconut oil be substituted for avocado oil? I don’t have any.
Maya | Wholesome Yum
0Hi Celia! You can try it with coconut oil, just make sure it is melted first. Let me know how you like them!
Bob
0Wow these are fantastic! Tank you!
Maya | Wholesome Yum
0I am so happy you liked them, Bob!
Noralee
0Samsclub currently carries Bob’s Red Mill Almond Flour (3 lbs.) Price varies from by location, but mine is $13.98.
Maya | Wholesome Yum
0That’s good to know, Noralee! Thank you for sharing with us!
Michelle
0So these tasted really good but the texture was a little gritty. I did use both coconut and almond flour and whisked but the batter still had little lumps. Should I refine the flour some more?
Maya | Wholesome Yum
0Hi Michelle, Did you use finely ground blanched almond flour? The most likely culprit is using a coarser almond meal. Otherwise if the batter is too thick that can also cause it. You can try thinning out with a little more almond milk if it’s thick, and make sure to whisk very well so that the batter is mooth before making the pancakes.
Michelle
0Thank you. I did not use blanched almond flour. My almond product says flour but it looks more like almond meal. I did add almond milk and the batter was liquidy enough just a little lumpy. I had a hand mixer but was mindful of over whipping if that is a thing?
Maya | Wholesome Yum
0Hi Michelle, Yes, the almond-meal-like flour was definitely the issue then! Even if the batter is liquid, they will be grainy if it’s not finely ground blanched almond flour. I hope you’ll get the chance to give them a try with that kind instead!
Sherri
0I make these all the time. LOVE them. Can this recipe be used to make waffles?
Andrew Chronister
0I use this in my waffle maker all the time and they freeze well too. I wanna try them as a corndog coating.
Maya | Wholesome Yum
0Hi Sherri! Yes, you can use this recipe to make waffles. I hope you like them!
Aviva
0Thanks for the recipe! I’m in Australia and I think our avocado oil might be stronger flavoured, because mine came out very avocado/savoury tasting. I tried it again with macadamia oil instead and it was great, definitely less egg-y and held together better than your earlier version.
Maya | Wholesome Yum
0Hi Aviva, Thank you for the feedback. Yes, I was referring to mild tasting light avocado oil, not a strong flavored kind (not extra virgin or anything like that). I’ll add a note that it needs to be a mild tasting oil. Macadamia oil is a great option, too! I’m so glad you like the new version.
Amy
0These pancakes are delicious! I enjoyed mine topped with butter, a drizzle of Maple Vanilla Honest Syrup, and crumbled bacon…to die for! Do you know if these freeze well? I would like to save the some of the ones I have leftover. Thank you!
Maya | Wholesome Yum
0I am so happy you liked them, Amy! Yes, you can definitely freeze the pancakes in an airtight container. Thanks for stopping by!
Marie
0I just found this recipe which I can hardly wait to try. What type of syrup was used?
Maya | Wholesome Yum
0Hi Marie! I used this sugar free maple syrup, here is the recipe: https://www.wholesomeyum.com/recipes/sugar-free-maple-syrup/
Mystel Winters
0I love these! They turned out perfectly, did NOT fall apart, and taste amazing. Thanks for an easy healthy recipe! <3
Maya | Wholesome Yum
0I am so happy you liked them, Mystel! Thanks for stopping by!
Mindy Smoak
0These sound great and I am excited to try them. My question is I can’t eat eggs – what would be a good substitute? Thanks!
Maya | Wholesome Yum
0Hi Mindy, They might work with flax “eggs”, but I haven’t tried. Golden flax seed would probably work best from a flavor standpoint. Please let us know how it goes if you try that!