Keto Blueberry Pancakes

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4.98 from 279 votes
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These keto blueberry pancakes are easy to make and even easier to eat! Made with wholesome, low carb ingredients, you’ll fall in love after just one bite.

Fluffy Low Carb Keto Blueberry Pancakes overhead.

Want a simple, no-nonsense alternative to my keto pancake recipe? If so, you’re going to love these low-carb blueberry pancakes!

Like my keto blueberry muffins, these pancakes are as fluffy and flavorful as “traditional” pancakes. The only difference is they’re made with entirely keto-friendly ingredients. 

This recipe is a spin-off from my keto pumpkin pancakes but, of course, made with fresh blueberries in mind. The finished pancakes are perfectly golden brown on the outside, yet pillowy soft on the inside and full of vibrant blueberry flavor!

Table of Contents
  1. Recipe highlights
  2. Ingredients needed
  3. How to make keto blueberry pancakes
  4. Recipe tips and variations
  5. Storage instructions
  6. Frequently asked questions
  7. More keto breakfast recipes to try
  8. Keto Blueberry Pancakes (Recipe Card)

Recipe highlights

  • Naturally gluten-free. Because they’re totally grain-free.
  • Crowd pleaser. I’ve made this recipe for my non-keto friends, and they’re always shocked when I tell them there’s no flour or sugar. 
  • Customizable. You can use different berries, add chocolate chips, or top them with your favorite sugar-free sweetener. The options are endless!
  • Ready in 15 minutes. The hardest part will be waiting for the batter to thicken up, but I promise, your patience will be worth it. 

What we love about these low-carb pancakes is how freezer-friendly they are! I like to make a double (or triple) batch and freeze the extras. They reheat great and taste as good as fresh, just like my keto chaffles

Ingredients needed

Only simple, no-nonsense ingredients are needed to make these keto pancakes. Here’s everything you’ll need:

  • Almond flour. As always, I highly recommend blanched almond flour, not almond meal. The reason is that blanched almond flour has a finer consistency, whereas almond meal can make the pancake texture gritty.
  • Coconut flour. When combined with almond flour, the coconut flour makes for extra cakey, fluffy pancakes. 
  • Cinnamon. A little dash helps amp up the flavor and complement the blueberries. 
  • Baking powder. To help create some air bubbles in the pancakes. 
  • Granulated sweetener. Either monk fruit sweetener or erythritol works best. 
  • Eggs. Preferably room temperature eggs. 
  • Milk. Any dairy or non-dairy milk will do, but I used unsweetened almond milk. 
  • Blueberries. Fresh or frozen blueberries will work, so use whatever you have on hand. If you’re using frozen, let them thaw first. 

Find the printable recipe with measurements below.

How to make keto blueberry pancakes

Step 1- Prep the batter. Using a large mixing bowl and whisk, or in a high-speed blender, add all of your wet ingredients and dry ingredients, except the blueberries. Mix or whisk until you have a thick batter.

Step 2- Rest the batter. Pour the batter into a large mixing bowl and fold in the blueberries. Let the batter sit for 5-10 minutes to thicken. If the batter is too thick, add a little milk. 

Step 3- Cook the pancakes. Preheat a large non-stick skillet over medium heat and grease with cooking spray. Once hot, pour ¼ cup portions of the pancake batter into the pan and cover. Allow the pancakes to cook for 2-3 minutes until the edges are golden. Flip and repeat. Once cooked, serve immediately. 

low carb blueberry pancakes.

Recipe tips and variations

  • Look for bubbles. I know it’s time to flip the pancakes when I see little bubbles pop up as they’re cooking. 
  • Garnish the pancakes. No good pancake recipe is complete without some fun toppings! To keep things low carb, use butter, sugar-free syrup, or keto whipped cream.
  • Don’t overheat the pan. Otherwise, the bottom of the pancake will burn before the middle is fully cooked. I always stick to medium or medium-low heat, no matter how much I may be tempted to crank it up!
  • Add mix-ins. Some of my favorite keto-friendly pancake mix-ins are sugar-free chocolate chips, shredded coconut, and chopped nuts.
  • Flavor the batter. While I think this recipe is pretty flavorful as is, sometimes I’ll add a sprinkle of salt or a little vanilla extract or lemon zest to sneak in an extra finishing touch. 
  • Swap the blueberries. I’ve made this recipe with strawberries and raspberries, and they turned out great! 
  • Keep them warm. When I’m making enough pancakes to feed a large group, I like to store the cooked ones in the oven set to its lowest setting while I continue cooking the rest.

Storage instructions

To store: Leftover pancakes can be stored in an airtight container in the fridge for up to 5 days. 

To freeze: Transfer cooled pancakes to a freezer-safe container and freeze them for up to 2 months. Thaw them overnight in the fridge.

To reheat: Reheat the pancakes in the microwave, on the stovetop, or pop them into a toaster. 

keto blueberry pancakes.

Frequently asked questions

Are blueberries allowed on a keto diet?

Absolutely! Blueberries are keto-friendly and make a great addition to any keto breakfast or sweet treat. 1 cup of blueberries is equal to just 6 grams of net carbs. 

Why are my pancakes grainy?

Your pancakes may be grainy if you use almond meal as opposed to almond flour since almond meal is made with the almond skins in-tact. 

More keto breakfast recipes to try

  • Protein coffee– A surefire way to squeeze in as much protein into your morning.
  • Egg white omelette– Light, fluffy, and filled with your favorite fillings. 
  • Crustless quiche– My family’s current breakfast obsession!
  • Egg wraps– Trust me, you’ll never see tortillas the same way again. 
  • Keto breakfast casserole– Chock full of hearty proteins and melty cheese, all for 1 gram net carbs per serving. 
Fluffy Low Carb Keto Blueberry Pancakes

Keto Blueberry Pancakes

4.98 from 279 votes
These keto blueberry pancakes are easy to make and even easier to eat! Made with wholesome, keto-friendly ingredients, you’ll fall in love after just one bite.
Servings: 8 pancakes
Prep: 5 minutes
Cook: 5 minutes
Total: 10 minutes

Ingredients  

Instructions 

  • In a high-speed blender, add your ingredients, except your blueberries, and mix until a thick batter remains. 
  • Pour your batter into a large mixing bowl and stir through your blueberries. Let your batter sit for 5-10 minutes, to thicken. If the batter is too thick, add a little milk of choice.
  • Preheat a large non-stick pan over low-medium heat. Ensure the pan is greased. Once hot, Pour 1/4 cup portions of the batter onto the pan and cover immediately. Allow pancakes to cook for 2-3 minutes, until the edges go golden, before flipping and repeating. 
  • Once cooked, serve immediately, or cool completely before refrigerating/freezing for later. 

Nutrition

Serving: 1pancakeCalories: 76kcalCarbohydrates: 4gProtein: 4gFat: 6gSodium: 67mgPotassium: 27mgFiber: 2gSugar: 0.5gVitamin A: 102IUVitamin C: 0.01mgCalcium: 52mgIron: 1mgNET CARBS: 2g
Course: Breakfast
Cuisine: American
Author: Arman Liew
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

The recipe originally published June 2018 but updated to include new information for your benefit.

Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

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Comments

  1. Just made these, very 😋 delicious. I omitted the blueberries in the batter and simply added a little bit of homemade blueberry sauce, very yummy pancakes and the cinnamon really hides the coconut well 😊👍

  2. I made these for the first time tonight. I found them to be very flat and dense. I’m using ingredients I’m not used to using. I bought Sweet Leaf Organic Stevia. I wouldn’t call it granulated but more powder like but any time I’ve used sugar substitute it’s never granulated. I cooked them on an electric skillet with no lid on about 350 degrees. What could I do to make them fluffier?

    1. Hi Amber, I’ve never really been a big fan of using the powder style sweeteners, as it really changes up the texture.

  3. These pancakes are the best fluffy grain free I have found! Taste and texture were great! I made these for my family of 6, even the wife and all 4 girls loved them! I would say to make the serving size and yield amount easier to find but don’t change the receipt at all!

  4. For the keto version, instead of a granulated sugar can you use a sticky sweetener instead? i.e. maple syrup or honey? Would the ratios be the same or would I need to reduce the other liquids if using a liquid sweetener?

    1. I haven’t tried it myself, but let me know if you do- If you do try it, I would slightly reduce the amount of milk.

  5. I have heavy whipping cream in the fridge from another recipe and all the other ingredients besides any kind of milk? Would the cream work? Thanks 🙂

  6. Just wanted to say what a great recipe this is. I made them Saturday and cooked them in a pan and they turned out wonderful. I just made more today and used my pancake maker and they turned out ever better. Thank you so much 😁 I have one little question. How do I reheat them? Toaster?

    1. 😀 yay! For sure- I like to reheat them in the microwave or crisp up on the pan, but a toaster will work too, as long as the setting is low (so it doesn’t turn to toast!)

  7. 5 stars
    I used equal as my sugar sub (a little more than the recipe because I like sweeter stuff) and coconut milk for my dairy sub! A little more cinnamon than the recipe, and they taste just like regular pancakes!! Definitely making again!

  8. You said that it makes 2-3 servings… when calculating macros this needs to be specific. Is it 2 or 3?? Thanks!

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