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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
Incomplete recipe as no measurement mentioned.
Did you not see the large recipe card?
These were AWESOME! So many keto bread like recipies end up just tasting like different versions of eggs. These taasted like pancakes but were way more filling! I will be trying more of your recipies.
Thank you very much.
I love this recipe! It’s my go to for incredible low carb pancakes. I’m going to try making them into a savory version for soups and stews.
This was great for a sunday morning cook up. Thanks for sharing.
I was surprised at how easy this was. Thanks for sharing.
So easy. I used almond milk instead of water and these turned out great.
These were super easy and so delicious! I put in some blueberries and it was amazing. Would be awesome with any add in. I want to try with coconut flour instead of almond because of the oaxalate count on the amount of almond flour. Truly delicious!
I made these for dinner last night and they were wonderful. Better than a regular pancake that gets mushy when wet. I did add 1/8 teaspoon baking powder and they were so lite and fluffy. This is a keeper for sure. And I never leave reviews but on this I had too.
Best keto pancakes I’ve had so far, super fluffy and delicious! Thanks for sharing the recipe.
Brilliant l have just started Keto, and l find these recipes so good and helpful .
Thank you so much for sharing ❤️
Best recipe I have found for pancakes! Will follow for more recipes, thank you!
Thank you, Christine!
Best Keto pancakes
Yummm! So easy to make and tastes delicious. I top the pancakes with peanut butter, banana, and maple syrup – gone in just 4 bites! It’s keto-friendly, too, so no need to buy expensive keto pancake mixes anymore, saving money!
I made these pancakes for breakfast today for my hubby who is diabetic. I didn’t have time to make the keto syrup ingredient so I used powdered Stevia instead. I was a little disappointed that the pancakes weren’t thicker, but my hubby said they were delicious! And so easy to make!
Can I omit the maple syrup and still be fine?
You could try
Being aware they’d add to the provided nutritional values, could berries be added to this batter as it is or would other changes need to be made as well? Thanks!
You could try- I can see them working!
Thank you for your reply!
I added a tsk of baking powder which I do for regular pancakes and they didn’t fluff up much at all. I’ll keep playing with it and I’m sure I’ll get there.