Keto Pancakes
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My keto pancakes use only 5 simple ingredients and come out pillowy light, thick, and fluffy. They’re only 3 grams net carbs per serving!
This keto pancake recipe is inspired by my coconut flour pancakes, but with one important difference: I use almond flour instead. It gives the pancakes a subtle nutty sweetness and a light, fluffy texture while keeping the carbs low.
My other trick is covering the pan as the pancakes cook. The trapped steam helps them puff up beautifully, so they end up just as thick as traditional pancakes. The best part? They taste like the real thing.
Table of Contents
Why I love this recipe
- 5 pantry staple ingredients. Aside from the almond flour, you probably have everything you need.
- Naturally gluten-free. They’re made without grains or wheat, but you’d never know from the texture.
- Just like traditional pancakes. They have the same pillowy texture, sweet taste, and golden brown color.
- Easy to customize. Add any low-carb mix-ins you desire (my partner loves chocolate chips), or keep them simple with sugar free syrup and melted butter!
★★★★★ REVIEW
“Truly the best keto pancake recipe ever. My non-keto family loves it too.” – Margo
Key Ingredients
- 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 eggs mix seamlessly into the pancake batter.
- Water. I tested these pancakes with milk and found that water actually yielded fluffier pancakes!
- Coconut oil. Or any oil you prefer to cook the pancakes.
- Maple syrup. A spoonful of keto maple syrup adds a touch of sweetness and keeps the centers of the pancakes soft.
Recipe variations
- 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.
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 making light, 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 to prevent them from falling 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 easy to flip.
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 Ziploc 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 with a teaspoon of water until warm.
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
More keto pancake recipes
- Keto pumpkin pancakes
- Keto blueberry pancakes
- Almond flour banana pancakes
- Cream cheese pancakes
- Keto crepes
Originally published June 2021
I was really wanting to find a bulk mix, not just a “one time” pancake mix. Do you have one?
Just doubling or tripling the recipe won’t work as I would not know how much of the mix to use
Delicious and so easy! Love your recipes and the details you provide! Thank you!
Thank you for the kind words Eleanor, glad you enjoyed these pancakes!
What is considered a serving? We must count carbs carefully for our 4yr old diabetic grandson!!
Hi Susie- I’m going to fix the recipe card to showcase this 🙂 recipe makes 8 pancakes (about 3 to 4-inches each), so a serving is 2 pancakes.
Delicious! I added cinnamon,1 tsp vanilla and 1/4 backing soda.
Will definitely make them again.
Thank you for your recipes, they’re consistently easy and tasty.
Jennifer
Thanks for sharing Jennifer, that’s so great to hear. And some nice additions!
Wonderful flavor. Easy to make. It’s my only go to for when I want pancakes. They aren’t heavy and I don’t get the carb hangover
Thanks for the feedback, Suzanne!
I had been missing pancakes since we started our keto journey ran across your recipe and oh my God they are delicious The maple syrup is right on point thanks for posting
Very, very delicious and fluffy.
Thanks so much, Susanna!
Our family hasn’t found another receipe like this. This recipe is and will be the king of recipes! (Period)
Thanks for the kind words Sam 🙂
It was delicious… unexpected texture (like a Madeleine cookie), but I was fine with it. It satisfied my pancake craving. Great flavor. How did you make yours so perfectly round?
Hi Suzy- I always cover my pan which helps keep things steady. You can also use a 1/4 cup to properly pour the batter into the pan!
Turned out great! thanks
Really great pancakes. Made regular pancakes for my family and keto for myself. I’m so happy they came out so good and i didn’t run to the other batch lol. Thank you so much for sharing the recipe!
Hi, thank you for the recipe. I actually only did half of the recipe, but I added in 1 tablespoon of Greek yogurt, two packets of Splenda and half of teaspoon of vanilla . It came out very good to make waffles. I could send you a picture.
Did you cancel the maple syrup in exchange for the greek yogurt?
Very delicious. Somewhere between muffin and pancake texture, which I’m perfectly OK with!
Great recipe thank you ! 😋
They satisfied my craving for pancakes. Thanks!
Thanks for the feedback, Jan- glad they satisfied your cravings!
Delicious! Thanks for sharing this recipes