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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.
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Instructions
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 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.
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Keto Pancakes
1,278 Comments
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?
Contina
0I’m just getting into keto and was wondering what kind of syrup to use
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.
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.
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.