Keto Pancakes


5 from 1917 votes
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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. 

keto pancakes.

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!

★★★★★ 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.

low carb pancakes.

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. 


  • 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. 

keto pancake recipe.

More recipes for low-carb keto pancakes

keto pancakes

Keto Pancakes (5 Ingredients)

5 from 1917 votes
These keto pancakes are thick, fluffy, and need just 5 ingredients! No sugar and no grains, they are quick and easy to make! Watch the video below to see how I make it in my kitchen.
Servings: 4 servings
Prep: 2 minutes
Cook: 7 minutes
Total: 9 minutes




  • 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.


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. 
Ingredients were very slightly adapted in June 2024 to make this recipe even better and easier. 


Serving: 1servingCalories: 192kcalCarbohydrates: 6gProtein: 9gFat: 16gSodium: 109mgPotassium: 35mgFiber: 3gVitamin A: 135IUCalcium: 121mgIron: 2mgNET CARBS: 3g
Course: Breakfast
Cuisine: American
Author: Arman Liew
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Originally published June 2021, updated and republished June 2024

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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5 from 1917 votes (1,798 ratings without comment)

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Recipe Rating


  1. 5 stars
    Why did this recipe change? I have made it several times and now all of a sudden it is a
    Different recipe on here. What happened to the coconut oil and almond milk in the recipe?
    I see comments mentioning and asking questions about those but the recipe now doesn’t include those ingredients.

  2. 5 stars
    It really is keto recipe for pancakes, I was sceptical! I would just change the recipe and use coconut flour i stead of almond flour. You think they will turn out okay?

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