Shop
My
Custom
Free Printable: Low Carb & Keto Food List
Get It NowAs 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.
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 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!)
- 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)
These are the BEST keto pancakes! This easy low carb pancake recipe is quick, fluffy, and delicious, with just 3g net carbs per serving.
Remove Ads
Instructions
Tap on the times in the instructions to start a kitchen timer.
-
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".)
-
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?
Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.
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.
Add Your Notes Your Notes
Try More Of My Recipes
© 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.
Keto Pancakes
1,278 Comments
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.
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!
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.
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!
Mc
0Horrible grainy texture, and way too thick.
Maya | Wholesome Yum
0Sorry to hear they didn’t work for you. Did you use blanched almond flour, and all the same ingredients and amounts? They would be grainy if you use almond meal or unblanched almond flour.
Andrea
0Delish. I added some baking soda and lemon juice to help them rise and they came out perfect.
My batter was also a little dry so I added a tablespoon more milk.
I used ghee as my oil which seems to work well!
Candyce Testa
0How much baking soda and lemon?
Maya | Wholesome Yum
0I am so happy you liked them, Andrea! Have a great day!
JC
0Just made these and they’re AMAZING! quick q will the batter hold in the refrigerator and if so for how long?
Maya | Wholesome Yum
0Thank you so much, JC! You can, but the baking powder does lose efficacy when it sits over time. Another option would be to pre-make the pancakes and store them either in the fridge or freezer.
Jennifer
0Just made a batch of these and they were delicious!!! Thanks for sharing this recipe!!!
Maya | Wholesome Yum
0I am happy to hear this, Jennifer! Thanks for stopping by!
Amy
0These are my favorite keto pancakes, but mine taste a bit salty. Any suggestions? I followed the recipe, even added a bit more sweetener.
Maya | Wholesome Yum
0Hi Amy, I’m so glad they’re you’re favorite. Regarding saltiness, did you by chance use baking soda instead of baking powder? That could be it. Otherwise is it possible that any of your ingredients were salted?
Karen Marbach
0Cake-like texture – very good! For me, at high altitude, I cooked for 3 minutes per side on low (2-1/2 on my gas range dial). I got 20 3″ pancakes, and will freeze the leftovers , and put in the toaster next time we want pancakes. If you freeze them separately on a sheet pan, then put in a ziplock bag, they won’t stick together – you can just grab how many you want. Thank you for this recipe – it’s about the 3rd or 4th alternative flour recipe I’ve tried, and definitely the best!
Maya | Wholesome Yum
0I am so happy you liked them, Karen! Please come back soon!
Ursulla Smayda
0Really enjoyed this recipe! I switched avocado oil for pecan oil and they reminded me of the Hearty Grain pancakes from iHop!
Maya | Wholesome Yum
0I am so happy you liked them, Ursulla! Have a great day!
Linda S Wachs
0Making now
How many can you eat?
Maya | Wholesome Yum
0Hello Linda. One serving is 2 3 inch pancakes. I hope you like them!
Bryan
0Been living low carb/keto for over a year now. I woke up this morning and said to myself, I need a pancake! A quick search led me to this recipe. Seemed simple enough to make so I went for it. I followed directions and they turned out great! Based on how well these turned out, I have no need to keep searching for another keto pancake. next time I will pair this with the low carb maple syrup. https://www.wholesomeyum.com/recipes/sugar-free-maple-syrup/. Thank You Thank You!
Maya | Wholesome Yum
0I am so happy you liked them, Bryan! Have a great day!
Janine
0I’m looking forward to trying this recipe. One question, do you put the avocado oil in the batter? Or is it listed as an ingredient because you use it to fry them? I looked at the video and the oil wasn’t added to the batter in it. Thanks!
Maya | Wholesome Yum
0Hi Janine, Yes, put the avocado oil in the batter. I added it to improve the recipe based on feedback from several readers, but this was after the video was made. It’s the same otherwise.
Mariah
0After MANY failed pancake recipe attempts, I found this beauty!! I LOVE me some pancakes in the morning and I felt that I struck gold when I ate this recipe for the first time. I used 5 medium eggs because that’s what I had, the recipe still turned out scrumptious. Absolutely NO eggy taste! Thank you for sharing this awesomeness!!
Maya | Wholesome Yum
0I am so happy you liked them, Mariah! Thank you!
Vivian
0These were the best keto pancakes ever. I did add a bit more sweetener and a bit more almond milk to thin.
Maya | Wholesome Yum
0I am so happy to hear that, Vivian! Thank you!
James C
0This is not a bad recipe, however do not go into thinking this is going to look and taste like a traditional pancake. You can definitely taste the almond flour, and they do not get fluffy like a traditional pancake by staying relatively thin. I plan on adding a bit more vanilla into the remainder of the batter and some cinnamon. The cinnamon helped to cover the heavy almond flavor a bit more. I may even try a bit with some pumpkin spice to give them that seasonal taste.
Maya | Wholesome Yum
0Hi James, Thank you for the feedback. Almond flour varies by brand, so you might want to try a different brand that is super finely ground and blanched. Otherwise they’ll definitely be heavy. Also, make sure your baking powder is fresh, which will make them fluffy.
Una
0How many pancakes are in a serving? I’m assuming 1? Thank you!
Maya | Wholesome Yum
0Hi Una, The nutrition info is for a serving size of 2 3-inch pancakes. But, you could have more or less depending on many factors like what else you’re having, how hungry you are, toppings, your weight loss goals if any, etc.
Tami
0The family loved these pancakes! I am confused on your net carb figure. You are saying the entire recipe is 18carbs (6 servings x 3 net carbs each) but I am only coming up with a total of 10 (8 net for 1 cup almond flour and 2 net for the coconut flour). I did substitute hwc in place of almond milk but what am I missing?
Maya | Wholesome Yum
0Hi Tami, I’m glad you love them! 1/4 cup almond flour has 3g net carbs, and 1/4 cup coconut flour has 6g net carbs. This recipe has 1 cup almond flour and 1/4 cup coconut flour, for a total of 12g net carbs from the almond flour and 6g from the coconut flour, or 18g net carbs for the whole recipe.
Tami
0Ahhh, I just double checked my almond flour and coconut flour and your net carbs per 1/4 cup are more than mine. Must vary by brands!