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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
Donna
0This is by far the best Keto pancake I have ever made. My husband raved about them. Thanks for sharing the recipe!
Maya | Wholesome Yum
0I love to hear that, Donna! Thank you so much!
Dinora
0I added 1/3 cup more of almond milk and 2 tbsp more of coconut flour and used caramel flavor instead of the vanilla flavor and wow.
Maya | Wholesome Yum
0I love that! Thank you, Dinora!
Robin
0I have made low carb pancakes before and they have been inedible! I love these pancakes – they are fluffy and have a wonderfully rich consistency! I added blueberries and a dollop of whipped cream!
Maya | Wholesome Yum
0Yay I love that, Robin! Thank you!
Linda Wager
0Tastes very coconutty, I was expecting more almond, but it was good. Texture is 90% like traditional pancakes which was very good.
Maya | Wholesome Yum
0I’m glad you still liked them, Linda! If you prefer to make almond flour pancakes without the coconut, here is the almond flour pancakes recipe.
jodi
0These were wonderful! Made them exactly as directed except I used 4 eggs and in place of the avocado oil, I used MCT oil. I made a blueberry topping with butter, sugar-free syrup and blueberries warmed together and poured it over the top. SO SO GOOD!
Maya | Wholesome Yum
0Whoa, I love all of your substitutions, Jodi! Thank you!
kerstin kobetitsch
0I love your pancakes. I froze them, and placed them in the toaster to re heat. Really satisfying.
What measure scopp/ or cup did you use to pour them equally into the pan?
Maya | Wholesome Yum
0I am so happy you liked the pancakes, Kerstin! I usually use a measuring cup to pour them onto the pan. I hope that helps!
Linda
0Made pancakes for the first time. I prepare myself mentally to anything Keto being a little off on the similarities in flavor. This recipe is really good! I’ve only been doing Keto for 2 months, but I crave so many things that let me down. This did not! Tastes better than regular pancakes.
Also, 2 3-inch pancakes? I made about 5 regular-sized pancakes on a small pan. Leftovers are always a good thing for me! haha.
Thank you!
Maya | Wholesome Yum
0I am so happy you liked the pancakes, Linda!
Kerstin Kobetitsch
0Hi Maya,
I made them. They are fab! Hopefully I can freeze them.
Just one question: In the video when they were placing the batter in the pan, you used a certain scoop/measuring cup size. Which cup size? 1/4 cup?
I want the the size that yields 6 servings of 2 3″ pancakes. I tried using an ice cream scoop but they were all different sizes. Trying to stay <20 net carbs. for weight loss.
Thanks
Maya | Wholesome Yum
0Hi Kerstin, I’m glad you like them! A 3″ pancake is about 1/8 cup of batter.
Kim
0Love it. Used extra virgin olive oil instead, milk instead of almond. Swerve for the sugar. The pancakes are perfect, fluffy not flat.
Maya | Wholesome Yum
0Hi Kim! I am so happy you liked the pancakes! Please come back again soon!
Dianne B Fitzgerald
0These were absolutely delicious! Better than regular pancakes.
Maya | Wholesome Yum
0Thank you so much, Dianne! That’s the best compliment ever. 🙂
Kay
0I made these about 18months ago, they tasted good but I remember thinking the almond flour just didn’t work well with the consistency.
This time round I swapped the almond flour with rye flour, only I then swapped the quantities of rye flour and coconut flour. So ended up with 1 cup of coconut flour and 1/4 cup of rye flour. I know rye flour isn’t completely carb free but it’s better than wheat.
I didn’t have any sweetener so added some honey instead.
Thank you very much for the recipe, with slight alterations it worked very well. Got some protein in and have so many pancakes left over that I will freeze 🙂
Maya | Wholesome Yum
0Thank you for sharing, Kay! While I wouldn’t use rye flour or honey for low carb pancakes, they are still natural options and I’m glad you found a way to make the pancakes work for you. I did add some oil to the recipe from the original version you probably made 18 months ago, in case that might have made a difference. Other than that, if you ever try them with almond flour again, make sure to use finely ground, blanched almond flour, because the consistency isn’t the greatest with almond meal or “natural” (speckled, unblanched) almond flour.
MichiganMom
0I will admit, I was like wow so much to do, but it sure was worth it! It didn’t taste eggy at all. I used coconut oil, (that’s all I had) and swerve sugar. The consistency was a little watery but it was perfect for the waffle maker so I didn’t make any alterations. The best tasting low carb waffle ever! And I have batter left to make more.
Maya | Wholesome Yum
0I am so happy you liked them! Please come back again soon!
Whitney M
0I cannot get these to flip properly. They are very spongy/crumbly. I followed the exact recipe – apart from the sweetener. Can you put these in a waffle iron? I do not want to waste the batter but pancakes are not working for me today.
MichiganMom
0Yes! My batter was a bit watery, perfect for a Belgium waffle maker. They turned out perfect. I didn’t even attempt I make a pancake, but I wasn’t planning on making pancakes anyway. Lol.
Maya | Wholesome Yum
0Hi Whitney, You may need to adjust the pan/stove temperature and make sure the pan is greased. I haven’t tried it as waffles yet but it would probably work – just won’t be crispy.
Kim May
0These were great! Added cinnamon and I only had 1/2 and 1/2 for the liquid. Needed to add a little more liquid to make enough pancakes. Wonderful texture and flavor. Everyone enjoyed.
Maya | Wholesome Yum
0Thank you, Kim! Love the cinnamon addition. I’m glad everyone enjoyed them.
Dave
0Total catastrophe but I’m new at this type of cooking and I blew it. I didn’t have any avocado oil but I had “any other neutral flavor oil”- coconut oil. Doubled the recipe, added the slightly warm oil, added the other ingredients (slightly cool). The oil solidified when it hit the other ingredients and there was no recovery. Should have tried to make a “corn bread/cake out of it. It smelled great while I was scooping it out onto the compost pile.
Maya | Wholesome Yum
0Hi Dave, Thank you for sharing so that I can improve on the instructions. By neutral tasting oil I meant a liquid oil, not a solid one like coconut oil. I can definitely see the oil solidifying causing a problem. I hope you’ll try it again with avocado oil, or if you want to use coconut, it needs to be refined coconut oil (the kind that is liquid at room temperature).
Jamile
0Thank you for the recipe! I will try for sure! I have one question though, can I put psyllium husk powder just to add more fiber to the recipe?
Maya | Wholesome Yum
0Hi Jamile, You can try, but it will change the texture.
Buster
0Um, 3 inch pancakes? Maybe enough if you’re four, but for an adult? After all the keto recipes I’ve made, I find that one must carefully examine the entire recipe before starting, especially if you’re new to keto WOE. This is not the same as making food with wheat flour.
These keto recipes almost always over estimate the salt component, which is almost always far too much.
I’ve not yet made these, but I have made coconut flour/macadamia nut pancakes which are very good. This recipe adds the sweetness of almond flour which can only make them taste better. I made my own coconut butter which I flavored with pure almond extract and a little stevia. That should be very good on these cakes.
Maya | Wholesome Yum
0You can make them any size you like, but I find them quite filling. Keto pancakes are more filling than regular. I agree that examining a recipe is a great idea regardless of what kind of recipe it is, but don’t think it’s fair to generalize all keto recipes. They are all different. 🙂 These pancakes are not salty tasting, even if you include the optional salt, which I do recommend. I hope you’ll try and like them!
Mark
0Really good and a huge step forward in Keto life. Girlfriend who is not Keto said could we reduce egg even more. Could you take one yolk out but keep the white for the binding?
Maya | Wholesome Yum
0Thank you, Mark! Sure, you could try that. Whites without yolks tend to get rubbery in texture and yolks are a natural leavening agent, but leaving one out would only be a slight difference. I definitely wouldn’t leave out all of them.
Jim
0I guess since I am new to keto, the bread / pancake recipes I have found to be something to be desired. I found this recipe to look and smell like real pancakes, but the taste was closer to sawdust unfortunately.
Maya | Wholesome Yum
0Hi Jim, Sorry that they were not what you expected. Did you by chance use almond meal instead of finely ground blanched almond flour? Almond meal has a texture that isn’t ideal for pancakes.
Kat
0Yaaaas!! The revised one is so much better!! Thank you so much! Best keto pancakes ever!! And they make about 6 big pancakes. Just enough for me and my daughters.
Maya | Wholesome Yum
0I am so happy you and your daughters liked them, Kat!