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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
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!!!♥️
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!