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. 🙂
1,205 Comments
Tammy Knutz
0Just made these this morning! I’m trying to loose weight on Keto and my expectant daughter is following Keto for a healthy baby. We were both dying from something “carby” and have been talking about pancakes for a week. These were very satisfying and have buttery flavor. The best recipe I’ve found so far after 7 years of gluten-free cooking. My only complaint is that it’s hard to stop at 2, 3 inch pancakes. I gobbled up 2, 6 inch pancakes (how hubs fried them) and then later checked the nutrition facts. Ouch! I’m done with half my caloric needs for the day if I am to loose any weight at all. It’s the nature of the healthy ingredients, just no way around it. I’m definitely going to be trying your other recipes now! Thanks. Happy to use your links to purchase some ingredients for all your hard work.
Lauren
0I’ve been printing so many of your recipes and this is by far my favorite so far! A sleepover full of boys who wanted pancakes and I was so bummed to not eat them….. until I found this recipe! They were so satisfying. Thank you so much for sharing!!
Kerry Bowman
0I am just getting into keto cooking and baking. It has been an interesting journey so far. Made these with one less egg and a pinch of xanthum gum, added blueberries! Amazing and delicious the texture is so great. Thank you
Emilie Bernard
0I like the taste but I find they are still very grainy, my batter is not even close to the smoothest of yours. My almond flour is a super fine grind from Kirkland. I had to put 50% more almond milk. 🙁
Wholesome Yum
0Hi Emilie, I’m so sorry these didn’t work! Try pulsing your batter in a blender a few times to smooth it out more if it’s still too grainy.
Sharon
0OK ….you are becoming my Keto recipe guru! Been gf for 10 years and never really liked almond flour pancakes- what a difference adding the coconut flour! I added vanilla and cinnamon. I had some batter left over so I stored it in the fridge for 2 days, today I put a bit of baking soda with a splash of vinegar-let it bubble added a little half and half and voila…a fluffy pancake!
Yogi Douglas
0I worried because I’ve made some other low carb recipes that didn’t live up to their ratibgs but these were really good. I had everything on hand. They fluffed up beautifully like a pancake should and looked just like the photo. They tasted great, my hubby ate them uo! This is a keeper for us! Thank you!!
Laurie
0These were really great! My non-keto husband agrees!
Lisa
0Wow!! These were amazing! Totally quenched my craving for pancakes!! My batter seemed a little runny so I just added a bit more almond flour and they turned out perfect! I tried freezing one and put half in the microwave and half in the toaster. They both came out great! Will be making a big batch and freeze them up. Thanks for the delicious recipe!!
Sam
0These are the best pancakes out there. They taste like French toast. I’m in love
Jane
0I made these pancakes last weekend and froze the leftovers, which I am enjoying some of now for breakfast this morning. They are delicious even after freezing-I didn’t top with any syrup, just a dollop of greek yogurt and a handful of strawberries and blueberries. I’m a very happy girl!
Deborah Everton
0These are fantastic and just the thing I needed to keep me on track. Thank you!
Hannah
0I made a batch of this pancake mixture and left it over night in the fridge and cooked them this morning. Omg so tasty light and fluffy. These will definitely be my indulgent weekend relaxing breakfast, even though i made them easily before work on a Tuesday.
Iris Voorhees
0I LOVE these pancakes! I followed your recipe and was able to get 9 nice sized pancakes out of the recipe. I am going to freeze them because I did not have maple extract to make syrup out of…I am excited. There will never be a perfect keto recipe that tastes EXACTLY like old fashioned pancakes but I am excited to have these on my keto food plan!!! Thank you!!
Mayra
0Thank you soooo much for sharing your recipe. I was losing hope on my favorite breakfast, dinner meal. Pancakes are my go to comfort food and your recite gave me euphoria. Once again thank you.
Keisha
0Hi Y’all I can tell y’all this recipe is legit and yes I actually made them. I will say to those who found them dry do not overcook them AND do not add more coconut flour than the recipe calls for or they will be dry. I made waffles and cooked for six minutes without opening my waffle maker (we prewar to 300 degrees on our waffle maker) and they were perfect. My dear hubby made his and cooked for 8 minutes and his was dry but it tasted good still. Just an FYI sorry I didn’t have time to take a picture I was too hungry and the smell of it with butter and sugar-free Smuckers syrup was enough to make me scarf it down.
Mariya Doncheva
0Thank you so much for the recipe!
I did half batch and it came out perfectly.
Kathy
0Made these this morning. The texture was slightly grainy but the flavor was good. They were also fluffy and resembled regular pancakes. I used butter instead of avocado oil.
Maya | Wholesome Yum
0Hi Kathy, They can be grainy if not using the right kind of almond flour. Make sure it’s finely ground and blanched, like the one linked on the recipe card.
Derrick
0The recipe calls for 1/4 cup of Avocado Oil in the ingredients list, but it is not shown in the video.
How is the 1/4 cup of Avocado Oil used?
Maya | Wholesome Yum
0Hi Derrick, The recipe was updated to add the avocado oil after the video was made a while ago (it’s an improvement and highly recommend it). Just whisk it in with the rest of the ingredients.
Roxanne
0Love this recipe …… soooo good . I usually have them with a little chia seed jam . Very delicious
Gloria Temple
0Made these this morning, they were very good. I got seven six-inch pancakes out of the recipe above.
Aileen
0Absolutely loved these.
My only small complaint is the calorie content. I made half a batch and that clocked in at almost 800 calories.
Bonnie
0This recipe was ahhhmazing!
Pancakes came out perfectly!
Will post on my social media pages with your link….yum
Maya | Wholesome Yum
0Thank you so much, Bonnie! Really appreciate you sharing!
Laurel
0One of the better Keto pancakes recipies I’ve tried. I followed as is but used monk fruit sweetener and it was plenty sweet. Also added a tablespoon and 1/2 of MCT oil powder just for some added healthy fat and blueberries. Were fluffy and held up nicely to cook but I think I am not enjoying the texture of the coconut flour (in most recipes with it and this one as well). It gives it a fragile consistency when you eat it, almost grainy. But I’d try it again without the coconut flour….maybe trying buckwheat or something instead and see how that goes.
Liz
0These are DELICIOUS and oh so nice for a change from the regular bacon and eggs breakfast. Satisfies my sweet tooth! I added a little cinnamon and ground flax seeds, other than I made as instructed. Thank you and highly recommend!
Peimiriam
0This is a favourite. I used palm sugar. I let the batter rest for 15-20 minutes, as g-f flours need time to absorb liquid and cook better. We put a little maple syrup on them. Thank you for creating and sharing this recipe. It is excellent.
Piper
0I have made these pancakes twice so far and everyone loves them!
I used melted butter instead of avocado oil, and I added lemon zest.
They are delicious served with berry compote- made with berries, erythritol, and lemon juice.
Thank you for a great recipe.
Larry
0This recipe adapted quite well with sunflower-flour for the almond flour, and I’m impressed, TKX. I added i/4 cup phycillym, wich like the coconut flour, it soaks up liquid. Next time I’ll let it sit a while and add a little more liquid. May try it without the phycillym next time.
Larry F Millar
0I am going to try this recie with sunflower flour instead of the almond flour. Wish me luck.
Ranell
0Delicious! And we added sugar free chocolate chips to a few of them super yummy!
Aileen
0Just made these pancakes and they are so delicious. I did omit the vanilla and used almond instead. I also added 1oz of cream cheese. Sooooo good. Thank you
Debbie
0These are THE best KETO pancakes that I have made! I love that they are fluffy and not gritty. Trying to turn the “crepe” like pancakes is too hard. THANK YOU for this recipe!!
Mary
0what is the brand name of the sugar free chocolate chips?
Fast girl
0These are amazing! So good I save two with butter and sugar free syrup for dessert..they really give me something to look forward too Thank you!
Joanne Hotner
0I love these ! Used Mrs Butterworths sugar free syrup and added cinnamon as well as sugar free Hershey’s chocolate chips. Just a few. So yummy !!
BJ
0Love the pancakes they turned out perfect and will definitely settle the craving for regular pancakes but the one thing I did was use sugar-free syrup that brought it down a notch next time I will for sure make the maple syrup
Betsy
0Hi, My very first time making a Keto recipe and I am so happy with the results!! Yummy!!
I loved the flavor, I had to use 1/2 & 1/2 in place of almond milk and I used non GMO corn starch in place of baking powder.
Question and please if you could answer PDQ : Can I Store / save batter? Or do I have to make up now?
Maya | Wholesome Yum
0Hi Betsy, You can save the batter for a few days in that it won’t go bad, but the pancakes are not as fluffy if you don’t use it right away. This is because baking powder reacts immediately. However, you didn’t use baking powder anyway so that probably doesn’t matter for you.
Contina
0I’m just getting into keto and was wondering what kind of syrup to use
Ann
0Made these today for the kiddos e-learning day brunch. They were a hit with even the big kid aka Hubby. I did use coconut oil, and added some cinnamon, nutmeg and vanilla cream stevia drops to the mix. Also used sugar free chocolate chips while cooking. All approved which surprised me as I am the only one on a low carb woe. Slowly converting the family. LOL! Thank you!
Carol
0I absolutely love this recipe! Best pancakes I’ve found since starting keto. Can this recipe be used for waffles?
Maya | Wholesome Yum
0Hi Carol, So glad you like them! I haven’t tried this for waffles. Let me know how it goes if you do!
Carol
0I tried making waffles with this recipe yesterday and they were great! I’m going to be trying a couple of different things with the recipe to try to get crispier waffles. Absolutely love the versatility of this recipe!! I added 1/2 cup of blueberries which has become a favorite!! Thank you!
Donna
0Hello,
I tried the recipe this morning 1/27/19. I made waffles and the turned out! I will be using it again!
Thanks,
Donna
Kim Church
0Made this morning, added blueberries, best keto pancakes ever. Fluffy, light and adding the blueberries made 11 1/3 cup pancakes. My husband and son loved them.
Kay Bader
0Very good. My daughter did not like the texture but it is her first day keto. Why not heavy cream instead of milk? Just wondering. Five stars from me
Maya | Wholesome Yum
0I’m glad you liked them, Kay! Sure, you can use heavy cream instead of almond milk if you’d like. They are dairy-free with the almond milk version, which some people prefer. If you had texture issues, double check that your almond flour is blanched and finely ground.
AkMoosemom
0Enjoy these but want to try substituting avocado oil with cream cheese… has anybody tried? I am a little nervous! Thanks
Allison
0How did you make the syrup?
Maya | Wholesome Yum
0Hi Allison, You can get the sugar-free syrup recipe here.
Gina
0Made these pancakes today…delicious
Barbara A. Jones
0They were delicious , I just added Greek yogurt and strawberries.
Hélène
0I am sorry but I really did not like them, at all. The structure was good, but I did not like the taste at all. And it is so heavy.
Maya | Wholesome Yum
0Hi Helene, Sorry to hear they were not for you. They are not usually super heavy, did you use all the same ingredients and follow all the instructions?
Patricia
0I made these and they were so much like the real thing my hubby didn’t even know they were low carb! I swapped almond milk with unsweetened hemp milk and used 4tbs of butter instead of avocado oil (simply because I didn’t have it on hand). I also added a drop of torrani sugar free caramel syrup in the batter because they just didn’t taste sweet to me. The end result was amazing. A few tips I learned. Cook on medium and be patient with the batter. For me too fast they would fall apart in the middle. Slow and steady worked wonders. Also, the consistency was more like cornbread batter. I used a spoon to transfer the batter to the pan. Once so gained a knack at the cooking time/temp which is not the same as regular pancakes….I was set up with enough pancakes for a few days!
Riley
0Great recipe very tasty. I subbed the coconut flour for 1/2 cup hazelnut meal.
I will be making these again!
Laura King
0Hi Maya! These are THE BEST keto pancakes I have founds. and I’ve tried a lot! They’re literally like normal pancakes!
I did have a question. I would love these for the week for meal prep and such. What size scoop are you using in the video to get them the perfect size?
LOVE YOUR BLOG <3
Maya | Wholesome Yum
0Hi Laura, Yay, so glad you like them so much! I use about an 1/8 cup size scoop to get 3-inch pancakes.
Niki
0Added a few sugar free chocolate chips and OMG! Amazing!
Russell
0Absolutely the best keto pancakes I have ever tasted. Would make a great muffin mix as well. I couldn’t stop eating them they were just like a sponge cake.