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. 🙂
1,203 Comments
Erin
0Can I use vegetable oil in place of avocado oil?
Wholesome Yum A
0You could, Erin, but I generally don’t recommend it as it’s very inflammatory.
Martha
0THESE PANCAKES OOOHH MY DELICIOUS !!!!!!!! I was very surprised!!!
Jerry
0Wow a fluffy keto pancake that tastes like a pancake . I love this recipe.
Ken
0Love this – turned out perfect!
Gwen
0Wow wasn’t expecting these to taste so good! I used heavy whipping cream for my “milk liquid”. Gotta have bacon with pancakes!! Bacon grease/fat is my oil of choice for browning those fluffy beauties…adds another level of flavor delicious!
Thanks so much for all your great recipes !
scott
0Made these! Only I doubled the almond milk as the mixture was way too dense, and as I like thinner pancakes and added blueberries.
Pam
0These were absolutely delicious!! They were as fluffy and flavorful as regular pancakes. Thanks for another fantastic recipe!
Jacquie
0Just made these pancakes and they are delicious! Turned out perfectly,. Thanks!
Karen L Harris
0This is now my go to recipe for pancakes 🙂 I add a bit of cinnamon and a few blueberries for extra flavour and top them with natural peanut butter. So good…..
Didi
0Sweet LORD, this was unexpectedly delicious. I barely had anything left in the cupboard so I halved the recipe (used two eggs, 1 tbsp truvia, and the rest exactly half of what’s in the recipe). I had no vanilla, used heavy cream mixed with a splash of water because I had no milk, and I used sesame oil which I was expecting to taste weird. Boy was I wrong. They had a nice smooth texture, and the sesame flavour went so well with the sweetness. They did taste slightly eggy on first bite, but it didn’t last. It all goes together perfectly! I forgot to cover when cooking, even used hitter to fry them when the recipe saif not to lol. It seems to be fool proof. I melted butter and cream cheese on top. Heavenly. Next time with the vanilla I’m sure it will be even better 🙂
Erika Picard
0Just made a batch of these delicious pancakes for a Labor Day breakfast treat! So easy and turned out very light, fluffy and golden brown. I used avocado oil which worked perfectly (no burning). Topped them with salted Kerrygold butter, mixed berries and sugar-free whipped cream. Yum!!
Cindy Hawkins
0Greatest ever. I really enjoyed these.
Krissy
0I made these today and didn’t realise until after starting that I only had two eggs. Still tasted delicious, thanks for the recipe
Suzanne
0I’m so frustrated. I’ve tried this recipe twice now and just feel like a failure. The batter doesn’t resemble pancake batter at all, more like think biscuit dough that I couldn’t pour. I tried adding more almond milk a little at a time and it still was bad. I’ve seen all the wonderful comments, so what am I doing wrong? I followed the recipe to a tee.
Wholesome Yum A
0Hi Suzanne, my best guess is that there’s a measurement issue here. Coconut flour brands vary, and some are more absorbent than others. When you measure it, you’ll need to spoon it into your measuring cup and level it off. I hope it turns out better for you!
S. Smith
0I’m not a real fan of pancakes at all, but my husband loves them with a few eggs on top. I’m trying to replace all of his food favorites with Keto friendly recipes. BINGO!!! This recipe does the trick and is really fool proof if you want to slightly modify it to suit your needs. I will make this my go to pancake recipe for now on. Thank you for the great recipe and I look forward to making many more!
Maiya Budu
0These were delicious & fluffy! My 2 cents is that making them silver dollar size was easier not to burn/blacken them at all but make golden. When I tried to do a normal sized ones they perhaps took longer to cook and gut burnt a little.
Jeannette
0I made these delicious pancakes and they were awesome. My sweetener was Stevia. Juts 1 dropper full. I am very happy to find this recipe. Thank you!
Irma
0My eleven years old son loved them. They are so good.
Marishannon
0These have a great texture and the taste is a nice balance between the two flours. This will be my go-to pancake recipe from now on
Sarah
0Absolutely incredible! The coconut and almond flours a beautiful and lightly sweet base. Adding the vanilla is, in my book, a necessary step rather than optional. I also added a hearty dash of cinnamon for a taste similar to French toast. With how moist these pancakes come out, it’s convincingly similar! I used heavy whipping cream instead of almond milk because, well, I ran out of almond milk Whoops. But the heavy cream worked perfectly! I had to add a tiny bit of water on top of my 1/3 c ‘milk’ for a workable consistency. They’re fluffy and rich; they form a hint of a golden crust (like a good pancake should) and they’re tender to bite into; they’re perfect. Topped with butter, they melt in your mouth and fill you up FAST.
Best. Pancakes. Ever.
Marisol
0Delicious pancakes even my super picky 9 year old loved them. He said this are the best pancakes I’ve had in my whole life. I will definitely be making them again. Thanks for the recipe…
Jessica
0So happy I stumbled upon this recipe! I’m not on a keto diet per se, but I have gestational diabetes and I can’t eat any grains at all. I was getting so bummed that I couldn’t have pancakes or other carby foods and I was so tired of eating the same thing all the time.
Made the recipe, skipped the vanilla extract (I couldn’t open the bottle lol), added some lemon zest and a small amount of blueberries. Also used Stevia as the sweetener. I will never eat regular pancakes again and can’t wait to try different flavor combos.
Thanks again and looking forward to trying your other recipes 😀
Shahla Khan
0Amazing! Added coconut extract and it made it even better
Kim
0These pancakes came out beautifully! They’re fluffy and delicious. I substituted 2 eggs for flax meal eggs because I only had 3 eggs left. I would definitely make then again.
Shahla Khan
0Delicious !!! I added coconut extract to the batter and it was really good.
I also used lakanto syrup and swerve powdered sugar for toppings.
Nikki
0These are the best keto pancakes I have tried so far. Hard to tell the difference from regular pancakes.
Nannj
0These are delicious. Made them exactly as written. Served with monk maple syrup. We are doing low carb for my son with seizures. Thanks for the recipe, he was missing pancakes. I make the recipe and store extra cooked pancakes in the refrigerator and use in the next few days. Perfect.
Gemma Mcallister
0There are amazing than my partner really like then the chef he said they one best his ever had!!! I can’t wait to make then again
Thank you
Robert
0Use 3 eggs instead of 5. 5 eggs will make crepes, not pancakes. 4 eggs is getting better. 3 eggs makes pancakes that have the correct texture. When putting in pan, spread out with spatula as they do not have enough liquid to spread on their own. Cook medium/low. Watch for burning because you will not get any indication when ready to flip. Flip when bottom lightly brown. Use 8 inch no-stick pan to make 3 large pancakes.
Sandra
0Great recipe – they tasted like pancakes ! I used 1tbsp coconut sugar & 1 tbsp stevia & only had LF cow’s milk – just yum . Had two then froze the rest & they have been just as yummy when reheated . Even my 21 year old son thought they tasted great . Thank for the recipe.
L. Dube'
0Love this recipe. And with that many eggs, I get my morning protein in. Thanks again for a great recipe
Miriam Ixchel Lautru
0Just made them and they are so good and filling! But dry without toppings but nothing peanut butter or whipping cream can’t fix
Michael
0Love the recipe! As a diabetic, former culinary student, and occasional chef it can be hard to eat healthy. The only changes I made to the recipe was substituting cassava syrup for erithritol and adding lemon juice (to fluff them up a bit. To offset the slightly leggy flavor I may add some powdered butter next time.
Robin Neumann
0Awesome recipe! I added a little extra liquid and blueberries. Turned out wonderful!
Karyn
0Made it with 3 eggs and stevia (about 1/4 tsp) and it was awesome!! Tasted a tiny bit like coconut, which doesn’t bother me, but my husband is not a fan. He said it was acceptable. (HUGE COMPLIMENT LOL)
David Gass
0Game changer!!!
Cie
0Reallly great pancakes! I was so surprised but so happy with how they turned out. I will add this to my new eating lifestyle.
Robin Neumann
0Just made these after I made the box mix for my daughter. Almost quit and then looked up your recipe! Yum!! I added 4-5 blueberries to each pancake. So good! Takes just a little extra time to cook with the blueberries
Alma M Martz
0A delicious, keeper recipe!
DeShanna
0These were great! I made mine with heavy cream instead of milk and added blueberries. SO. DE-LI-CIOUS! I will definitely be making these again. Thanks for the recipe
Gilda Grissel
0Hice la receta, pero como no tenía leche de almendras use leche de coco y quedaron ricos. Gracias!!
Beth Brondial
0This recipes are all perfect to me! ..
Thank you so much ..
Trina
0Made the original recipe but I added lemon juice and zest. Delicious.
Gerda Parr
0These were delicious! My husband (who’s not low carb/Keto) liked them too!
Sami
0So these are awesome if you love coconut. I loved them but my kids did not because they don’t like coconut…. so it was good to kabir the taste is noticeable. I love the sweetness itadds but my kids, not so much. So just take that into account before you decide to make them.
SoniaO
0My husband was dreading that these would be heavy keto pancakes like another recipe I tried. They were so bad that I haven’t tried to another keto pancake recipe for two months. We’re enjoying these light, fluffy pancakes as I write! Love them! Love your keto blueberry muffin recipe, too! Many, many thanks for creating terrific recipes that keep us keto! BTW, I used monk fruit sweetener instead of Erythritol.
Connie
0Made these yummy pancakes for my hubby and son-in-law this morning in honor of Fathers day! They were overwhelmed at how light and fluffy they were. The coconut flour makes such a difference that they couldn’t tell the difference between them and wheat flour pancakes. Also made the sugar free syrup that was a hit for me, but not so much for hubby. (He’s a syrup snob! Who knew) anyway, thanks so much for the recipes, they make my Keto life so much easier and enjoyable
Cheryl
0I was hoping it would be light but I found it heavy and gritty even with extra milk added and yes I used the almond flour called for.
Wholesome Yum
0Hi Cheryl, I’m sorry to hear that. You might have better luck mixing the ingredients with a blender to smooth the batter out more.
Amber DeLong
0I loved these pancakes. They were thinner than I expected though based on the fact that they are coconut flour pancakes. I followed the recipe exactly. I had tried almond flour pancakes and I thought they were awful. These tasted almost exactly like regular pancakes.
Linda
0I’m new to keto and I’m wondering if bread or pancakes really ever raise like the real thing. The pancakes were definitely flat, not fluffy at all. Batter was very thin.
Wholesome Yum
0Hi Linda, I’m so sorry these didn’t work for you! You might like the fluffiness in my hazelnut pancakes or coconut flour pancakes instead.