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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
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!
★★★★★ REVIEW
“Truly the best keto pancake recipe ever. My non-keto family love it too.” – Margo
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.
Variations
- Make more decadent pancakes. Swirl through some softened cream cheese or Greek yogurt.
- Enhance the batter. Add one teaspoon of vanilla extract for more flavor.
- Add mix-ins. Isn’t that what pancakes are for? Try sugar-free chocolate chips, fresh berries, almond butter, or nuts.
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
Keto Pancakes (5 Ingredients)
Video
Ingredients
- 1 cup almond flour
- 1/4 teaspoon salt
- 2 large eggs room temperature
- 1 tablespoon keto maple syrup
- 1/4 cup water
Instructions
- In a mixing bowl, whisk together the almond flour, salt, eggs, keto maple syrup, and water until a smooth batter remains.
- Grease a large non-stick pan or skillet and place it over medium heat. Once hot, drop large spoonfuls of the batter onto the pan and immediately cover it. Cook the pancakes for 3-4 minutes, or until the edges begin to bubble. Remove the lid, carefully flip the pancakes, and cook for a further 1-2 minutes, covered. Repeat the process until all the batter has been cooked.
- Serve the pancakes immediately.
Notes
Nutrition
Originally published June 2021, updated and republished June 2024
I was looking for a simple keto pancake recipe that I had ingredients for. I made it as directed and it was easy and fast! I appreciate the tip of putting the lid on. Next time, I will try swirling in a little full fat yogurt.
Very good recipe, quick and easy. I’ve tried quite a few recipes and none have turned out like this has!
Delicious!!
I cut the recipe in half and made one!😋
AMAZING! I have tried so many different almond flour pancake recipes and they were always just ok. But these- game changer! I’ll make these over and over again. So thick and fluffy, with crispy edges. The trick definitely has to be the lid and the syrup in the batter! The only thing I did differently was added real maple syrup, and not keto syrup since I’m only eating grain free, not keto. Thank you for this amazing recipe 🙂
Love your cooking blog; I’ve tried many recipes and many ideas. My husband is a diabetic and I must incorporate more low carb choices in his diet. The recipes states 4 servings. How many pancakes is that per serving? Also, in cooking for a larger group, can the recipe be doubled? Thanks so much!!
This is a good recipe. I added some Splenda as well because I only use the sugar free maple syrup, and it has Equal, so it wouldn’t have made it sweet enough. They came out great. I made the silver dollar type of pancakes instead. Very yummy! I ate them with Country Crock Plant Butter and the sugar free maple syrup. Delicious!
Enjoyed the pancakes thank you for the recipe!
Excellent recipe, best i have ever tried. I didn’t have keto maple syrup, so I just sprinkle monk fruit sugar with allulose) + cinnamon and butter. Really good
These were easy and tasted amazing!
I like the fact that they only had five ingredients. They are simply delicious.
Quick/simple/delicious. Fried these in a bit of coconut oil in-between frying bacon and scrambled eggs. Tip: brought recipe eggs to room temp while frying the bacon.
Loved them, the best I’ve tried!
These pancakes are THE BEST I’ve had since having to eat low carb due to a health issue!!! I did add 3/4 tsp. baking powder and used half-and-half and unsweet almond milk (simply personal preferences) instead of water, but they’re fantastic! My search actual VERY GOOD low-carb pancakes has ended right here, so thank you!!
Worthy to be written up in the web of a barn spider–“TERRIFIC!”