My 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.

A morning with blueberry pancakes is always something worth waking up for. Like my keto pancakes, these are just as fluffy and flavorful as “traditional” pancakes. The only difference is that 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. Key Ingredients
3. How to make keto blueberry pancakes
4. Arman’s recipe tips
5. Storage instructions
6. Frequently asked questions
7. Keto Blueberry Pancakes (Recipe Card)
8. More keto breakfast recipes

Key Ingredients

Only simple, no-nonsense ingredients are needed to make these keto pancakes. Here’s everything you’ll need. The complete list is in the recipe card below.

• 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, 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. I recently retested this recipe and found that allulose yielded a fluffier, sweeter batter than other sweeteners. My original recipe called for erythritol or monk fruit, but these are a little gritty.
• Eggs. Room temperature eggs, please.
• 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. 

Arman’s recipe tips

• Look for bubbles. I know it’s time to flip the pancakes when I see little bubbles pop up as they’re cooking. A transparent lid helps!
• 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 tempted I am to crank it up!
• 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.
• 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, a little vanilla extract, or a bit of 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! 

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.

Reheating: Reheat the pancakes in the microwave for about 30-seconds until warm. You can also reheat them on the stovetop with a spritz of oil until hot.

Frequently asked questions

More keto breakfast recipes

• 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.