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?
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.
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
Rebecca
0I use this one all the time. I love it. I add different flavors. I even sometimes add cholate chips and or nuts or low carb fruit. They freeze well and are great to take on the go! Thank you so much!!!
Sandy Dillingham
0Oh my goodness!! These are fabulous! I followed the recipe exact (always do first time ). It made 12 good-size pancakes, fluffy, brown, and so delicious I ate one plain as I was cooking the rest!! I did have more with butter, sugar-free maple syrup and some fresh berries. I like these BETTER than the old-fashioned flour ones! I think a couple things can be subbed – I.e. if you have vanilla Almond milk you can skip the vanilla extract (unless you want really vanilla flavor!). Next time I will add blueberries to the batter… I froze the rest of them and look forward to enjoying them later.
Mobasir Hassan
0Thank you very much for this version. I was looking for this for month, but I am sure enough now not to look for any other pancake recipes. Other variations are great, Surely going to make this. Take love and care for this. we in India make pancakes in a traditional way deep frying and dipping in sugar syrup!
Denise
0I made these today and they were delicious! I will definitely make them again.
Joy Byerley
0These were the BEST keto pancakes I’ve ever had. I’ve tried other keto recipes for pancakes which didn’t use both almond and coconut flour in them and they tasted good but texture wasn’t like real pancakes. This recipe has the taste and TEXTURE!! Just AWESOME.
Gina
0Amazing recipe, just wanted something different for breakfast besides avocado egg and bacon… these pancakes were delicious, I added 1/2 a teaspoon of cinnamon powder to the mix which worked a treat. Will be making these again in a batch and freezing them for a quick treat when I need something on the go. Yum yum yum
margie call
0I am new to this diet and so far I am holding on. I try to eat 30 carbs a day. Got any advice for me?
Wholesome Yum M
0Hi Margie, Stick with it! 1) Make sure to stay hydrated using electrolytes as needed. 2) Don’t fear fat, it is your friend. 3) Use this website as a tool to help you fulfill your non-keto cravings. Best of luck!!
Roxanne
0It didn’t taste good at all. Too eggy. I wanted pancakes because I’m sick of eggs. All the bread recipes I find taste like egg too, do not recommend. Also, I don’t understand why it didn’t stay in a pancake, I went to turn it over and it broke like digging into a pile of mud… Maybe I’m just really really bad at cooking. Any alternative without eggs?
Wholesome Yum M
0Hi Roxanne, It sounds like perhaps you were cooking these with the heat too high? They should be slightly set before flipping. Try turning your heat down just a touch next time you make these. As for the eggy taste, you can try substituting some of the eggs with flax eggs. This should help negate some of the egg flavors.
Deb
0I don’t cook very much and this recipe worked great for me!
Matthew Whitfield
0I would like to thank you for this recipe (So would my wife) the pancakes were light and fluffy and the closest thing to real pancakes we have found so far. I did substitute the vanilla for a salted caramel flavour I already had but they were superb
Thanks again
Micki
0Hi! I appreciate all of the fine recipes you’ve posted, and this one is no exception. Question, tho…can I make this same batter but use it for waffles instead of pancakes?
Thanks very much.
Wholesome Yum M
0Hi Micki, I think if you made this pancake batter a little thicker, then it would work fine in a waffle iron. Try adding 1-2 additional tablespoons of coconut flour to the mixture. Once the mixture thickens it should be good to go in the iron.
Julie
0I have tried other recipes but this is the best texture pancake .I really enjoyed this recipe I will be making it again
Josee
0I halved the recipe to make sure I liked them. BIG mistake!! I should have DOUBLED it!!
Well done, amazing and delicious!
H
0I used coconut oil and added blueberries. Delicious with monk fruit Maple flavored Lakanto syrup.
Cindy Castellar
0Ohh My Goodness!!!!!! This recipe is the closest you’ll get to the real deal!!!!
Thank you soooo much
patty
0Hi! I just discovered your site tonight….while searching a keto recipe, I can’t remember which ONE because I’ve been overwhelmed by how many GREAT recipes/tips you have here! I’ve recently decided to give keto a full-blown try. I’ve been collecting/trying recipes so I’ll have ammo to keep me from failing, lol.
THANK YOU very much for all this hard work you’ve done here on your site 🙂
I’ll be back, you’re bookmarked!
Have a great week,
Patty
Sarah
0Instead of milk, could I use water? I don’t have any type of milk at home.
Wholesome Yum M
0Hi Sarah, Yes, that is fine.
Kristin
0I don’t have milk, I just have heavy whipping cream… can I use that and water? Or just water?
Wholesome Yum M
0Hi Kristin, I would mix heavy whipping cream with water (50:50 ratio). That would give you the best results.
Tensi
0First time making these pancakes. They were very good. Tasty and satisfying.
Frannie
0I have been doing a lot of research on dozens keto pancakes for a while now. I decided to give this one a try, boy am I so glad I did. They were amazing! My mother in law who could live on pancakes gobbled them up, praises with every bite as I have her, my husband and myself doing the keto thing. My husband liked them as well, he’s a picky eater when it comes to change. As I digress, long story short very pleased with my new found recipe.
Rose
0Can you make this the night before and use it in the morning?? Is it okay to sit in the fridge overnight? Thanks in advance!
Wholesome Yum M
0Hi Rose, I think this would be fine to make the night before except – leave out the baking powder and add that in the morning. Coconut flour also absorbs moisture the longer it sits, so you may need to add a little extra almond milk in the morning to get it back to the correct consistency.
Lindsay
0Added some sugar free yogurt and blended blackberries and strawberries and it tasted like a toaster strudel!
One of the less dry keto pancake recipes I’ve tried
Kimberly Wilson
0Great flavor and finally one that isn’t so flat! Loved the and will keep the recipe!
Lamar Smith
0Wow! This are good and ware perfect timing as today is my birthday. And I came this close to going out for pancakes at our local breakfast spot. Inatead I found this recipe and made them for breakfast. My 2+2+2, 2 scrambled eggs, 2 slices of bacon and 2 pancakes. My question how do you freeze the batter and how long?
Wholesome Yum M
0Hi Lamar, I wouldn’t freeze the batter, but you can freeze the finished pancakes.
Cecy
0Delicious!!! I just made these and they are so yummy. I have made other Keto recipes but this one is really yum!
Megan
0I loved them. They reminded me of the harvest nut pancakes at IHOP. A little heavier and thicker than traditional pancakes. My husband… who is spoiled… not a fan.
Susan
0I used raw almond flour because that’s what I had on hand which may be why they were a bit dry. But they were nice and fluffy with good flavor. I’ll be making these again! The direction to cover the pan while cooking is a good idea. I think it speeds up the cooking and helps retain moisture.
Katie
0I has issues getting these to turn over nicely in the pan so I got out my mini waffle maker and they cooked up so nicely in there!
Bell
0These came out great! Fluffy, filling, no egg taste, and easy to whip up, especially for my first time. I added in some of Lily’s chocolate chips and it made them taste even better.
Michelle
0Delicious!! Definitely saving this recipe, my non keto boyfriend loved them too! I added some chocolate chips for fun 🙂
Ana Amato
0LOVE IT!!!!!!! so good. I used Extra Light Olive Oil cause I did not have avocado oil at home. I will make it again for sure.
Connie L Smith
0I just tried this recipe and I loved it! I got 4 pancakes out of it – significantly larger than the 3″ mentioned in the recipe. It’s definitely one of the best low carb recipes I’ve tried. I ate the first one and have refrigerated the other three for future heating up for breakfast. Thanks for creating this tasty comfort food recipe!
Crystal
0I have tried a few keto pancake recipes and this one is my favorite so far. It has a great consistency and texture. I will be making again soon!
Debra le Comte
0I tried this recipe as is. It was delicious. Thank You. Then I got creative. I substituted buttermilk for plain milk . Result…. even yummier pancakes. Pancakes seemed fluffier too. Then I added vanilla extract and cinnamon….. Wow That was a game changer. Finally I added a teaspoon of tahini to the above mix and nailed it. I make double the quantity, cool them to room temp and then freeze so I’ve always got some on hand.
Linzo
0Made these but used about 7 drops of liquid stevia and added unsweetened shredded coconut and chopped walnuts. Topped with a small amount of bourbon maple syrup. So very good. I’ll definitely be making these again. Thanks for the great recipe!
Kris Oveson
0I haven’t been eating pancakes for a long time. These pancakes with your low carb sugar free maple syrup are amazing. These kinds of recipes make keto and sugar free eating easy. Thank you.
Tina
0Do you have the macros for the original recipe? I want to keep these keto, but maybe less fat per pancake for the rest of my family, so I used the original version you listed in the notes omitting the avocado oil. Thanks!
Wholesome Yum M
0Hi Tina, Servings: 2 3″ pancakes, Calories: 238, Fat: 23g, Protein: 9g, Net Carbs: 3g. For full list of macros, please see the chart under the recipe notes.
Simone
0Hey. I love your recipes. I tried the coconut flour pancakes and they were excellent. Have not tried the other 2 recipes. I prefer not to use so many eggs one time. For that reason I may split the recipe in half.
Brooke
0Amazing!!! The best pancake recipe I’ve tried to date.
Esther Erlich
0Finally made these pancakes today the revised version, everyone loved them and I froze some to take with me for coffee when I need a snack. Thank you Maya!
Jackie Lorenz
0Second recipe I have ever tried for lo carb pancakes. I just can’t. I would rather give up pancakes completely (and actually hadn’t had pancakes in 9 months) then try to substitute them with a lo carb version. Nothing against this recipe as compared to other recipes as I have only tried 2, but all the rave reviews just have me scratching my head. Everything is off to me, the texture, the taste, I just c.an.t.
April
0The flavor is good, but I had a difficult time with the consistency. The first one looked great, but was so dry I had a hard time eating it. The batter thickened up a LOT while setting… I know, coconut flour does that! I thinned them down and it was almost too thin, but tasted better. Next time I will cut the coconut flour in half. I don’t cover them in syrup, so that without a doubt made them drier to eat. I’ll definitely try them again with less coconut flour. Thanks!
Julie
0Great pancakes. It’s so great to have a low carb pancake this good. I didn’t change anything.
Pat Ware
0Made the keto pancakes today for the first time. They are delicious. My husband loved them too. Will be making them again soon.
Matty B
0Awesome. I haven’t eaten pancakes in over a year. It was so nice to have a craving for pancakes and find a keto version that is delicious. Thanks for making my Saturday morning fun again.
Tina
0I had to start my daughter on modified Atkins for seizures. I, myself, started keto to prepare for what she would have to go through. I am so thankful I’ve found your site for all of the amazing recipes that we would otherwise have to omit from her diet. Pancakes being a favorite! We pair this with Birch Benders Magic syrup and she loves them! Sometimes I throw this recipe in my mini waffle maker to make her sandwiches. Thank you!
Jeanne Livingston
0Do you have to use coconut flour? Asking due to allergies…any substitutes?
Thank you.
Wholesome Yum A
0Hi Jeanne, I’d recommend just making these almond flour pancakes instead. 🙂
Betty Potter
0Would like to know cholestrol grams in pancake recipe
Wholesome Yum M
0Hi Betty, I do not know this information. If you are interested in finding out, you can search for an online recipe calculator that can give you that information.
Jhadie
0Hi, do you include the avocado oil in the mixture or it is for frying? Can I replace it with olive oil or anything else?
Thank you.
Wholesome Yum M
0Hi Jhadie, The avocado oil goes into the pancake mixture. You can use whatever oil suits your taste best.
Annie
0Made these the other day and all I can say is YUM!!
Kalie Borries
0I’ve been gluten-free and mostly paleo for about five years now so I have made a ton of okay coconut flour pancakes or almond flour pancakes. A ton. While several have been good, most of them didn’t actually taste like real pancakes.
I don’t normally review food recipes online, but I had to leave something for this because these are the closest to real pancakes that I’ve ever had! I used a dash of pure stevia instead of the erythritol, but otherwise followed exactly. The flavor of these almost reminded me of ice cream cones. Really though, this is a great recipe and I will be saving this one!!!♥️