Keto Pancakes

These keto pancakes use only 5 simple ingredients and come out pillowy light, thick, and fluffy. They’re only 3 grams net carbs per serving!

Looking for more keto breakfast recipes? Try my keto waffles, keto breakfast casserole, keto oatmeal, and keto smoothie next. 

This keto pancake recipe is inspired by my coconut flour pancakes but with one important distinction–I used almond flour. This gives the pancakes a subtly nutty, sweet flavor and airy texture, all while keeping the carbs low, low, low. 

Table of Contents

1. Why I love this recipe
2. Ingredients needed
3. How to make keto pancakes
4. Arman’s recipe tips
5. Storing instructions
6. More recipes for low-carb keto pancakes
7. Keto Pancakes (5 Ingredients) (Recipe Card)

Why I love this recipe

• 5 key ingredients. And they’re all pantry staples you probably have on hand at this very moment. 
• Naturally gluten-free. Because they’re made without grains.
• As easy as traditional pancakes. Aside from the almond flour and sweetener, there’s really no difference. They have the same pillowy texture, sweet taste, and golden brown color. 
• As fun to customize, too! Add any low-carb mix-ins you desire, or keep them simple with sugar free syrup and melted butter!

Ingredients needed

• Almond flour. You must use blanched almond flour, not almond meal. The blanched variety yields a fluffier center and light crumb. 
• Salt. Just a pinch to balance out the flavors.
• Eggs. Room temperature.
• Water. I tested these pancakes with milk and found that water actually yielded fluffier pancakes!
• Coconut oil. Or any oil of choice to cook the pancakes.
• Maple syrup. A spoonful of keto maple syrup adds a little sweetness and keeps the middle of the pancakes soft.

How to make keto pancakes

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.

Step 1- Make the batter. In a large bowl, whisk together all the ingredients until a smooth batter remains.

Step 2- Cook. Grease a non-stick skillet over medium heat. Once hot, pour ¼ cup of batter into the pan and cover with the lid. Cook the pancakes for 3-4 minutes or until bubbles form around the edges. Remove the lid, flip, and cook for 1-2 minutes with the lid on. Repeat with the remaining pancake batter.

Arman’s recipe tips

• Keep the lid on! This is my secret weapon for guaranteeing light and fluffy pancakes. Covering the pan helps them puff up evenly and cook, doubling their size. 
• Keep the pancakes small. Almond flour pancakes can be fragile, so I suggest keeping them small so they don’t fall apart. 
• Stick with medium-low heat. Any hotter, and the pancakes’ exterior will burn before the inside is cooked. 
• Grease your skillet. Even if you use a non-stick pan, you want the pancakes to be easily flippable. 

Storing instructions

To store: Pancakes should be stored in the refrigerator, covered. They will keep well for up to 1 week.

To freeze: Place leftover pancakes in a ziplock bag and store them in the freezer for up to 6 months.

Reheating: Either microwave the pancakes for 30 seconds or reheat in a non-stick pan until warm. 

More recipes for low-carb keto pancakes

• Keto pumpkin pancakes
• Keto blueberry pancakes
• Almond flour banana pancakes
• Cream cheese pancakes
• Keto crepes

Originally published June 2021, updated and republished June 2024