These secretly low carb keto pancakes are light, fluffy, and completely delicious, whether you’re on a keto diet or not!
The Best Keto Pancake Recipe
The hands-down best part about this recipe is the base is so simple that you can easily customize it to make many different pancake flavors.
The recipe yields enough homemade pancakes for one to two people. Or it can easily be doubled to serve a family, brunch guests, or a larger crowd.
Try topping the pancakes with keto maple syrup, sugar free mini chocolate chips, or fresh berries and powdered erythritol or Coconut Whipped Cream.
A reader even left a comment on Pinterest to say that she turned them into keto waffles by putting the batter into a waffle maker. If you try her idea before I do, please let me know how it goes!
You may also like these Keto Brownies
Easy Almond Flour Pancakes
This five ingredient healthy pancake recipe will quickly become a Sunday breakfast staple in your home.
And the pancakes could not be easier to make: Simply stir all of the ingredients together, pour the pancake batter onto a pan, and watch as they magically turn into diner-style fluffy keto pancakes.
The buttery pancakes turn out so soft and sweet, you’d never guess they could possibly be made without any white flour or sugar.
Also try this chocolate Keto Cake Recipe
Keto Pancake Flavors
What is your dream pancake flavor? There are so many options! Choose from the ideas below, or feel free to customize the basic recipe to make it your own.
Keto Cream Cheese Pancakes: If you want a cream cheese pancake recipe, simply replace the oil or water in the sugar free pancake recipe below with 2 tbsp cream cheese or vegan cream cheese.
Keto Blueberry Pancakes: Stir a pinch of cinnamon into the batter if desired. Press a few blueberries onto each pancake right after pouring the batter into the pan. Or sliced strawberries or raspberries work too.
Keto Vegan Pancakes: The pancakes are naturally dairy free, with no milk or butter. And for keto pancakes with no eggs, just use two flax eggs.
Lemon Pancakes: Add 2 tsp lemon juice and the zest of one lemon to the mix before cooking the pancakes. Top with sugar free powdered sugar if you wish.
Coconut Pancakes: Stir a handful of shredded coconut into the batter. If you want to add a sprinkle of chocolate chips, they will taste like a Mounds bar!
The pancake recipe can be soy free, gluten free, sugar free, flourless (it’s made with almond meal instead of wheat flour), paleo, and there’s no coconut flour required.
How To Make Keto Pancakes
Start by gathering all of your ingredients and taking out a nonstick skillet or pancake griddle and a spatula.
Stir all of the pancake ingredients together to make a batter. Slowly add more liquid if a thinner pancake batter is desired.
Grease the nonstick skillet with oil (or oil spray if you want oil free pancakes), and turn the heat to low.
Once the pan is hot, drop small ladles of batter and press down. I like making these into silver dollar pancakes.
Hint: You can test to see if the pan is hot by adding a droplet of water to the surface. If the water droplet sizzles, the griddle is ready.
Low Carb Pancake Making Tips
I’ve found that making small pancakes instead of large ones ensures they aren’t done around the edges before the centers fully cook through.
Smaller pancakes equal more even cooking and no burnt edges or undercooked middles. Plus, it means you get more pancakes to enjoy!
To prevent sticking, I like to re-grease the skillet after each set of pancakes. Serve them hot with your favorite pancake toppings.
Since there’s no gluten in the recipe (almond flour is both grain free and gluten free), you don’t need to worry about overmixing the batter.
Do be sure that your baking powder is good, because using old or expired baking powder can yield flat pancakes.
Storing Keto Pancakes
Any leftover keto pancakes can be stacked with a layer of parchment paper between each pancake and stored in a lidded airtight container in the refrigerator for about three to four days.
Or you can also freeze leftovers for up to two months in a freezer-safe lidded container, with a layer of parchment or wax paper between pancakes so they don’t stick together.
Above, watch the keto pancake recipe video.
Keto Pancakes
Ingredients
- 1 cup almond flour
- 2 tbsp keto syrup or water (pure maple syrup or milk of choice also work)
- 1 1/2 tbsp oil or water
- 1/4 tsp salt
- 2 eggs (including the vegan options listed earlier in this post)
- 1 tsp baking powder
- optional chocolate chips or sugar free chocolate chips
- optional if using water instead of syrup, add a pinch of stevia or erythritol if desired, or omit for savory pancakes
Instructions
- Combine all ingredients to make a pancake batter. Add more liquid if needed to thin out the batter. Grease a nonstick skillet with oil or spray, and heat on low. When the pan is hot (test it by adding a droplet of water to the pan – if it sizzles, the pan is ready), drop on small ladles of batter and press down. Don’t make them too big or they’ll be done on the edges before the centers have a chance to cook. (To prevent sticking, it may be necessary to re-grease the skillet after each set of pancakes.) View Nutrition Facts
Notes
Have you made this recipe?
Tag @chocolatecoveredkatie on Instagram
More Keto Breakfast Recipes
Made with almond meal instead of flour, these ketogenic blueberry breakfast muffins are impossible to stop eating.
Coffee lovers can easily make these frosty keto breakfast drinks at home, with just 5 minutes and a blender.
Great for breakfast or a healthy snack, this chia pudding comes in five different flavors and can be completely sugar free.
Popular on social media, this simple keto whipped coffee (or Dalgona coffee) can be made with just 3 ingredients.
How to make a low carb healthy breakfast smoothie that tastes like a vanilla milkshake!
Healthy Pancake Recipes
Flourless Pancakes – 3 Ingredients
Christina says
I tried this recipe about a month ago when Jason sent me the bonus pack from the Hello Breakfast cookbook. The pancakes turned out great, and tasted much closer to traditional diner-style pancakes than other low-carb pancakes I’ve tried. Other recipes tend to be flat and eggy. I look forward to trying the variations of the recipe you mentioned here — maybe I’ll try the blueberry one tomorrow.
CCK Media Team says
Thank you so much for making them! 🙂
Shannon says
Agreed, these are really good!
Manuel says
My question regarding the flax egg version is ,will it have enough liquid to make a pourable batter?
ace says
Would these pancakes work well with that viral “Pancake Cereal” method?
CCK Media Team says
Hmm, we haven’t tried, but I don’t see why they wouldn’t work as tiny pancakes. In other words, they should work! Be sure to report back if you try!
Marie Bellwood says
Hi 👏
I made these this morning – AS WAFFLES. I ran out of almond flour and ended up using about 1/4 cup of coconut flour, and ended up needing about double the liquid as a result.
It would have been perfect except I didn’t put enough grease/spray on my waffle pan, so they didn’t exactly come out. The flavour and texture and fluff are perfect! Waffle crumble is still delicious🤤
For my topping I warmed up about 1/4 cup of frozen blueberries, and mixed it with about 2 TBSP of daiya plain cream cheese and some powdered sugar free sweetener and cinnamon… YUM
Fabiola V. says
I made this recipe with just one egg and 1/4 of the flour plus 1/4 cup of coconut flour and noticed that I had to add a lot more liquid to the mix than what was indicated in the recipe.
I also noticed that I had to cook them for twice as long as well, due to the increased amount of moisture in the batter, so 2-3 minutes per side instead of just 1 minute per side on medium heat (setting #4) on a gas stove.
I also added xanthan gum, about 1/4 tsp worth per half batch, to ensure that they wouldn’t crumble once cooked.
Prior to cooking, I would let the batter stand for at least 5-10 minutes so that the batter can thicken because the first couple of ones didn’t turn out so well. They broke up and then they retained their shape as I kept cooking.
These pancakes turned out delicious and were amazing with the maple syrup and semi-sweet chocolate chips.
I would try this recipe again for pancakes. I don’t think they are suitable for waffles because of the moisture content of the batter. You will find that they do work better for pancakes, though. Good luck and enjoy!! 🙂
Jordan says
I’ve made this recipe multiple times and it is delicious! They are very fluffy on the outside and crispy on the outside (if you use the right amount of oil in the pan). I think I prefer this keto pancake recipe to our regular buttermilk pancake recipe our family uses!
Jordan says
*fluffy on the inside
CCK Media Team says
Thank you so much for making them!
Cheryl says
Taste great!How do you figure the calories and carbs?I added just a touch of vanilla!
CCK Media Team says
Hi! Just go to the nutrition facts link at the bottom of the recipe under the ingredients/instructions 🙂
Polly says
I wanted to add protein powder to give these a boost would I reduce the almond flour? Thanks
Mara says
I was wondering the same thing! Did you try with protein powder? How did it turn out?
Jenniffer LaCroix says
I just made these and they were good. I’m not sure how you got 7 pancakes. I got 6 tablespoon size ones. But they were good, so thank you. I’ve made other things of yours before with keto, and they’re usually good recipes,
shyamala radhakrishnan says
Perfect! I am glad the vegan option worked well… My go to pancake recipe. 🙂
Shannon says
These are the best keto pancakes I have found to date. So far in my keto diet journey I’ve tried about four or five recipes, and this is the pancake recipe I’m stopping with. No need to try any more, this is perfect for what I was hoping it would be, a keto option that doesn’t make me say it’s good for low carb but I wish it was regular pancakes. These are just as good as regular pancakes 🙂
Jacqueline says
Is the maple syrup actually added into the batter? Which works better in the batter, syrup, milk, or water? Thanks.
Sara says
Yes you add the liquid to the batter 🙂
Sara says
Literally the best pancakes I have ever tried. I was looking for keto breakfast recipes, and most of them involve bacon or sausage, but I was always more of a sweet breakfast person. These keto pancakes fit the bill and were so fluffy I wanted to cry 🙂 🙂
Donna Firebaugh says
Really good! I added cinnamon 😋
Karen says
Wonderful keto pancake recipe! Unlike another recipe I tried before this, these ones do not fall apart when you are making them. And they taste delicious!
Trish says
Best keto pancake recipe I’ve found so far. I used Bob’s almond flour. They were very delicious.
Margie says
Found these from a google search and they were just what I was looking for. I made them for my husband and he agreed that they are the closest thing to regular pancakes that we’ve tried so far in the year and a half of doing a keto diet.
Gretchen says
Oh **** these keto pancakes were goooooooood! Not sure you would call them fluffy but they were even better than regular pancakes because of the sweetness from the almond flour. Will make the recipe again for sure!
Jenn says
These are so yummy!!! Can you tell me in the nutrition facts, is it based on the first ingredient listed? As in, keto syrup or water,(vs where in parentheses the alternative) and the oil or water etc?
CCK Media Team says
Hi, it would be for the lower calorie option in both cases. Thank you so much for making them!
Martha says
could you pease make a “jump to recipe” link for your pages. Please! (also-I love the recipes)
Robin Holland says
Could I cook these in a waffle iron?
CCK Media Team says
Hmm sorry we have never tried it so honestly don’t know!
Jenniffer LaCroix says
Also with the nutrition is the numbers for all 7 or per pancake
CCK Media Team says
Hi! We got 7 the size of the ones in the photos – those are mini chocolate chips, so they might look bigger than they are 😉
Nutrition facts are per pancake (a cup of almond flour alone has 600 calories, but of course fewer carbs than regular flour)
Renee says
We enjoyed the pancakes. I used pure maple syrup instead of the keto syrup. I think I’ll use water instead of the oil next time, just to see if there’s a difference. I made them a little bigger than silver dollar sized – so a smaller than normal sized and had no difficulties with the flip or being under cooked in the middle. Did have to watch them a little more as the first two got a little darker than intended. I really enjoy your recipes.