Keto Pancakes

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5 from 1845 votes
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These keto pancakes are extra thick and fluffy and need just 5 ingredients! No grains and no sugar needed, they are quick and easy to make! 3 grams net carbs per serving.

keto pancakes

Keto Pancakes

When it comes to delicious keto breakfast recipes, my favorites to make are bagels, waffles, and these keto pancakes. 

If I could choose one breakfast to eat day in day out, it would have to pancakes. There’s something comforting and special about waking up to a big stack of fluffy pancakes drizzled with maple syrup. Growing up, my mom would make my sister and I pancakes on weekends as a special treat, and they were something we genuinely looked forward to them!

When I first moved out of home, pancakes were something I’d eat very regularly, and I often made time in the mornings specifically for them. Since I started a low carb diet, I swore I’d never give up pancakes, and you can bet your bottom dollar I’ve made a low carb version!

I’ve been meaning to share a keto pancake recipe for quite some time. Even though I have tons of versions, I wanted to share my tried and tested one without all the fancy extra ingredients and mix-ins! 

Now, these pancakes may look incredibly fancy, but I promise you, they are so easy to make! Just 5 main ingredients are needed, and NO sugar or grains! The texture of the pancakes is thick, extra fluffy, and soft in the middle! They taste like diner-style pancakes, without any egg or almond flavor whatsoever! 

With such a busy schedule, I love meal prepping these pancakes on the weekend and simply reheat them in the mornings, to make the perfect low carb breakfast to kickstart my day!

How do you make low carb pancakes?

The Ingredients

  • Eggs– Room temperature eggs are preferred. 
  • Milk of choice– I used unsweetened coconut milk, but any milk of choice can be used. 
  • Coconut oil– Melted and refined coconut oil (to avoid any coconut taste!).
  • Almond flour– You must use blanched almond flour, not almond meal. The blanched variety yields a fluffier center and light crumb. 
  • Baking powder– Gives some rise and stability to the pancakes. 
  • Granulated sweetener of choice– Optional. I prefer adding syrup to my pancakes so I usually omit it completely. 

The Instructions

Start by whisking together the eggs, milk, and coconut milk into a small bowl. In a separate bowl, mix the almond flour and baking powder. Gently fold through the dry ingredients into the wet ingredients until a thick batter remains.

Now, grease a large non-stick pan and place it over medium heat. Once hot, scoop out 1/4 cup portions of the batter onto the pan and cover. Let the pancakes cook for 3-4 minutes, or until bubbles start to appear around the edges. Flip the pancakes and cover once more, allowing the pancakes to cook for a further 2 minutes. 

low carb pancakes

Tips to make the best keto pancakes

  • Covering the pan while the pancakes are cooking helps them puff up and evenly cook, making them extra light and fluffy. 
  • Feel free to add any granulated sweetener to the batter, especially if you prefer sweeter pancakes.
  • Even if you use a non-stick pan, be sure to grease it well, to ensure the pancakes can be flipped easily. 

Storing and freezing pancakes

  • 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 keto pancake recipes to try

keto pancakes

Keto Pancakes (Award Winning!)

5 from 1845 votes
These keto pancakes are thick, fluffy, and need just 5 ingredients! No sugar and no grains, they are quick and easy to make!
Servings: 4 servings
Prep: 2 minutes
Cook: 7 minutes
Total: 9 minutes

Ingredients  

Instructions 

  • In a mixing bowl, whisk together the eggs, coconut oil, and milk until combined. In a separate bowl, mix the almond flour and baking powder.
  • Gently fold through the dry ingredients into the wet ingredients until combined.
  • Grease a large non-stick pan and place it over medium heat. Once hot, pour 1/4 cup 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 and 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

Makes 4 large or 8 medium sized pancakes.
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. 

Nutrition

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!

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. 5 stars
    I’ve been searching for lower carb recipes. This recipe hit the spot! Forgive me. I’m not very good at reading the labels. I’m working on familiarizing myself. When you say one serving is that for one pancake? I know it says it makes four to eight medium size. Thank you!

  2. 5 stars
    I have been keto then low carb for 6 years….. these are the BEST pancakes – waffles
    Ever…. I used fairlife milk. I also used 1/2 heavy whipping cream and 1/2 water. The options are endless. Choc chips, blueberries, strawberries and anything you want to add.

  3. 5 stars
    This is by far the best low carb pancake recipe I have tried. My only comment is that the recipe really should call for salt, the first time I made it it was a little bland and felt like something was missing. Of course for any recipe even a pinch of salt brings out the flavors, but especially for a cake type recipes. I am surprised at how many recipes I see that do not call for any salt. Other than that, the pancakes do turn out fluffy and taste quite good!

  4. 5 stars
    First recipe that actually tasted like a pancake and fluffed up like pancakes should!! So disappointed with other recipes but this one rocks. I too needed twice the amount of milk and mine needed a much lower heat to stay brown, but so fluffy and worked great with blueberries added. Thank you so much for sharing this awesome recipe. This was so much better than any mix I tried and wasted a lot of money on!

  5. 5 stars
    I’ve had these pancakes a number of times and they always come out perfectly. Left over batter only needs a bit of milk and a stir and just as good the next day. I’ve tried a number of pancake recipes and these are the best. Thank you.

    1. 5 stars
      I will be trying this recipe. Love pancakes.
      In the Nutrients. It says serving. How many pancakes are in a serving. I know it depelnds on size.. Thanks for sharing and thank you in advanse.

  6. 5 stars
    This is very delicious! I love cinnamon so I added some, also changed the granulated sweetener to sweetener syrup and worked fine! It’s not dry, lovely soft pancakes 🙂

  7. 5 stars
    I just made these and I’ve only tried a few recipes for pancakes before but so far these are the closest to actual pancakes. They have great taste. I think I’m going to keep this recipe around.

  8. 5 stars
    Excellent recipe! The rise like a regular pancake and are just delicious! this is my new fav! ♥

  9. 5 stars
    I followed recipe for one serving, I felt the batter was a little thick. I used 1/4 cup to pour the batter and I came out with exactly 4 pancakes 4″ in size. They were fluffy and tasty. I used half the sugar, since I like the Keto syrup. I only ate 2 for breakfast with an egg, so yummy. For next time I will increase the milk to possibly have more servings. Otherwise, this has been the best Keto pancakes I have made.

  10. 5 stars
    These pancakes were so good! We added some fresh blueberries. I will definitely make again😊

  11. 5 stars
    Pretty good. Better than most keto pancakes I’ve made. It’s nice that it is simple and doesn’t require a lot of ingredients.

  12. 5 stars
    I’m going to be honest and say I wasn’t sure about these at first, but they were delicious! It was interesting that you cooked them with the lid on, but seemed to make them tender and fluffier. Note: I did add a touch of salt to the second batch.

  13. 5 stars
    I made these and they were big and fluffy as promised! I added some sugar free semi sweet chocolate chips to the batter and a dash of vanilla. I had Walmart Great Value brand almond flour on hand, and the “brown sugar” version of monkfruit sweetener. They turned out lovely and satisfied my craving for pancakes! Thanks! Love the simplicity of this recipe.

  14. I love all the nutritional info broken down by serving but how many pancakes = 1 serving? Am I just missing that somewhere in the recipe?

  15. 5 stars
    These are some of the best keto pancakes I have made. I used a little butter and added a teaspoon of vanilla, instead of coconut oil. And blended it all in my blender. They taste good and the texture is moister than other recipes I have used. Thanks for sharing your recipe.

  16. 5 stars
    I added 1/2 tsp of cinnamon to the dry ingredients but followed the recipe. It was delicious and I will make these again

  17. 5 stars
    Okay, so I’ve been on the carnivore diet for 3 months. Lost the 20lbs I wanted to lose so now switching to low carb to maintain. Was just dying to have a waffle 😉 something other than meat, egg, and cheese! Ha! This recipe came so highly rated that I had to try it. Instead of milk, I keep heavy cream on hand, so I just diluted it to fit this recipe. I have a little mini waffle iron, and it made 8 wonderful waffles. For the ones that I don’t eat now, I’ll just vacuum seal them and keep them in the freeze, for either a quick breakfast when I’m rushing out or for a healthy little snack. Thank you for posting such an outstanding recipe.

  18. These were great! Using the lid is definitely a key to fluffy pancakes!! I topped with some keto granola and raspberries!

  19. 5 stars
    These were so good. They aren’t like normal wheat flour pancakes. They have more texture and flavor. My only complaint is they were a little dry.

  20. 5 stars
    I made 2 big pancakes out of this and ate 1 and saved 1. Fluffy pancake experience made me very happy; I had missed them!🙂.

  21. 5 stars
    Great!! I loved the texture of these pancakes, more like the whole wheat pancakes I grew up on. Thanks for your awesome site!

  22. This recipe is so delicious! The taste is so close to pancakes and they are so fluffy! Really great recipe! Thank you so much for sharing!

    I substituted olive oil for the coconut oil and I added one teaspoon of sugar. I also used unsweetened oat milk.

    So easy and delicious!

  23. 5 stars
    LOVED these pancakes. Followed the recipe and did not use or need the 1 tsp. of sweetener. Cooked on the griddle and covered with a pan lid. Not a tight fit but found a tight fit was not needed! This is a 5 star recipe for low carb/sugar diet!

  24. 5 stars
    I have tried soooo many disappointing low carb pancake recipes over the years. These are AMAZING! SERIOUSLY. Also incredibly filling and fast. This is the third recipe of yours I’ve tried this week. Thank you for sharing healthy recipes that actually deliver on taste (and texture!)!

  25. 5 stars
    Really good actually! I added a pinch of stevia, and ate with ghee and sugar free preserves. Will make again, and often!

  26. 5 stars
    These pancakes are fantastic! Especially when covered in butter, strawberries and whipped cream. YUMMY!!! And so easy to make, even a man can do it!

  27. 5 stars
    Thank you so much for sharing this recipe! I’m new to gluten-free, keto cooking and I was skeptical about gluten-free pancakes. But what a great surprise. While the texture is a different from gluten based pancakes, I don’t mind at all. I skipped the sweetener and added a pinch of sea salt to the batter after sampling the first pancake. It was a little bland, but the addition of the sea salt plus a small serving of maple syrup and butter made these pancakes amazing. And best of all, no carb hangover. I’m definitely keeping this recipe.

  28. I just made this. It’s good as base pancakes but I can’t get fully behind the almond flour feel/taste. I don’t know if it’s the type of almond flour I used (extra fine) but I feel like you always have to add something to make it more enjoyable. I topped mine with melted butter and a bit of homemade keto strawberry preserves. I love the slight coconut taste from the coconut milk though. I wonder if using coconut flour would work instead? To make it full on coconut pancakes.

  29. 5 stars
    Amazing!! So excited to try these! Are they gluten free? And also what is the serving size? If it makes 4-8 large/med pancakes, how many is considered one serving? Thanks so much!

  30. 5 stars
    Who doesn’t like pancakes and waffles! I’m new to keto, just trying out some recipes as I’m a bit of a fussy eater so I want to make a little recipe book of my own of recipes I find and like and this recipe I like very much so this is definitely going to be jotted down in my notebook. They did stick a little but that’s due to my pan being old and worn so first thing I need is a new pan and I’ll be making a whole bunch and freezing them. I’ll make my colleagues very happy campers making these for breakfast too as I’m always on the look out for new things to cook for us at work. Thank you for sharing.

  31. 5 stars
    Delicious! I just made pancakes for dinner and they turned out great! I put a tiny bit of vanilla in. I used cream and upped the amount to make them easier to pour on the griddle.
    I will definitely be making these pancakes again! Thank you for the recipe!

  32. 5 stars
    Best recipe yet for pancakes – keto wise I used grapeseed oil and half-n-half cream – no sweetener at all. Vey good!!! My new favorite. Tks!!

  33. 5 stars
    These were the best pancakes ever! I used goat butter instead of coconut oil (Very allergic to it), but I got the best tasting pancakes ever! These keto recipes are really the best for gluten free baking for us Celiac’s. Oh and the baking powder I make my own since I can’t have corn or potato. I use 1/4 tsp Psyllium husk plus 1/2 tsp cream of tar tar for 1 tsp baking powder. Psyllium husk makes things very poofy and doesn’t have that weird taste baking soda has. This recipe doubles very nicely as well.

    1. 5 stars
      My first try with almond flour. As much as I love pancakes, I felt there was too much almond flavor for my liking. They came out great though.

  34. 5 stars
    I usually use coconut flour so this is the first almond flour recipe I’ve tried. These were delicious! I used unsweetened vanilla almond milk and subbed olive oil in for the coconut oil (I didn’t have any), and added one pack of stevia. They fluffed up and tasted great. Def adding this to my favorites list!

  35. i used ~7 tbsp of JUST Egg as a replacement, and they browned super quick — a minute, flip, another minute, done. they were thin and not very pancakey, but i’ve tried everything to make vegan keto pancakes that don’t require a million fancy ingredients and i’m just happy they stayed together.

    1. Typically a great egg substitute is aquafaba (the juice from a can of chick peas) they have slightly more carbs than 2 eggs, but basically nothing

    2. Try flax eggs. 1T flaxseed meal, 2.5T water. Mix and let rest for 5 minutes. Equivalent to 1 egg for most recipes.

  36. 5 stars
    I used a 1/4 measuring cup to distribute the batter to the pan and only got 5 pancakes. I just plit the last pancake into fourths so I could have the right serving size. I used almond milk this time but will use coconut next time. They were still amazing! Thanks for giving me hope to having pancakes on this keto lifestyle change! Much respect Much love to you you

  37. I did these and for my feel I’d add more milk since a bit dry. Doubled baking powder since on griddle so couldn’t cover. But will do again.

  38. 5 stars
    Covering the pancakes while they cooked was the game changer, thank you for that tip.
    This recipe was way better than a coconut flour recipe I tried.
    I made two tweaks to this. I used melted butter instead of coconut oil, and I used homemade buttermilk. I also did not add any sweetener. Thank you so much for this recipe, the pancakes were yummy, fluffy goodness.

  39. 5 stars
    Not exactly like normal pancakes, but pretty tasty otherwise. They do actually puff up quite high if covered, and made a great “bread” for my sausage sandwich. My only complaint is that The are a bit dry on their own.

    1. 5 stars
      First Keto pancakes I really enjoyed. Just like he said it came out fluffy and light. I am in love. I was so skeptical since other receipes online claimed the same thing. But this one actually worked. I love it 💖💖💖💖💖