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
These taste great, but are more flat than fluffy. Would baking soda make the pancakes more fluffy? Maybe 1/2 teaspoon?
Hi Dianne, if you’re not getting enough rise from your eggs you can certainly add a 1/2 teaspoon of baking powder (as opposed to baking soda). Make sure you’re cooking with the lid on too so that the steam can assist with some rise. Hope this helps, please let us know how you go!
The half-teaspoon baking powder does help!
Love to hear that, Dianne. I’ll make a note in the recipe card 🙂
Was craving pancakes and ran out of my mix. Gave these a try! So easy to make AND delicious!! Definitely getting added to my recipe list!
Ericka! Thanks for your lovely review and rating. I’m so glad you enjoyed these pancakes!
They reminded me more of Johnny cakes than pancakes but to my carb starved brain they were close enough! Will definitely make again and again!
Thanks, Heather. I’m wondering if you used a certain brand of almond flour or syrup, because while Johnny cakes are delicious, these are definitely more pancake-like.
My pancakes did not cook well I love them kinda like scrambled eggs.
Hi Casey- I’m sorry to hear that. Did you change any of the ingredients out or use too hot of a pan?
Can l use coconut flour instead of almond for pancakes
Hi Gayle- not for these pancakes. I do have a coconut flour pancakes recipe you could make instead.
Thought they would be heavy flat & dense.I was totally wrong. They were DELICIOUS, the only thing I changed was 1/4cup ground flax seed to replace some almond flour.& used Stevia cause I didn’t have syrup My regular pancakes don’t taste this good. Thank you.Now I need a bagel & pizza recipe 😋
Aw, I love that Shelly. I’m so intrigued that you used ground flax over almond flour- this is super helpful for other readers who have been asking about swapping out the syrup. Thanks for the lovely feedback and star rating!
Can I only make two pancakes and store the rest of the mixture in the refrigerator until I want to cook two more?
Hi Lynette- I don’t recommend letting the batter sit for too long, because unlike a white flour based one, it can start to thicken too much. These pancakes reheat and freeze really well, so I’d suggest cooking them all up and refrigerating/freezing them until you want to enjoy them again 🙂
This is a keeper for me. Reduced to 2 servings and it was prefect. Sooo much better tasting than the commercial carb quik. Will definitely make again.
THANK YOU! Haha, sorry for the caps- When I first tasted carb quik I thought something was wrong haha! Appreciate your lovely review and rating!
Can these be made without the maple syrup?
I don’t recommend it, Cindy- it helps keep the batter smooth and adds some much needed sweetness 🙂
We have mostly made these without maple syrup or any other sweetener (I don’t have sweeteners in my food). I first made the pancakes both with maple syrup (for my family) and without sweetener (for me) and my family preferred the ones without, so that’s how we roll now. We’ve been making the recipe this way for ages. I add some vanilla and cinnamon into the mix and serve the pancakes with berries and either ice cream (for the family – we’re Australian, in case you’re wondering) or ricotta (for me), and it works out sweet enough for all of us.
I love that, Alison- glad the family enjoyed it without the syrup. Pancakes with ice cream is such a good pairing 😉 Although I’ve recently loved lemon and sugar! Thanks for sharing 🙂
I never leave comments on recipes, BUT: these came out great! So fluffy and CUTE!! I love pancakes so much as removing them from my diet was a bummer. These are great alternative, thanks!
Aw, thanks so much Christina! I’m so glad my pancakes are able to be part of your diet 🙂 Yes, they turn out wonderfully fluffy, don’t they! 🙂
what brand of almond flour you use
I actually really like Kirkland for every day use. It’s from Costco and its also the most affordable!
Great recipe thanks! I didn’t have the keto maple syrup on hand so I used 1/4 top of maple extract. My husband loved them!
Ah love to hear that, Mandy- great thinking for adding maple extract. 🙂
I have tried a lot of Keto pancake recipes and this one is by far the BEST! I add some chopped pecans.
Love the addition of chopped pecans, Jim. Thanks for making my recipe!
Hi, I haven’t tried them yet but how many pancakes is one serving? Just wanna make sure I don’t over do it. Thank you!
This makes 8, 4-inch pancakes, so a serving is 2 pancakes 🙂
Can you make with coconut flour?
Hi Tracy- not these ones, sorry. But I do have a coconut flour pancake recipe here- https://thebigmansworld.com/keto-coconut-flour-pancakes/
what is keto maple syrup? the same as any sugar free syrup
Hi Arlene- it’s similar, but specific keto maple syrups have the texture of real maple syrup- so thicker than mainstream sugar free syrups which are like sweetened water. I include a homemade recipe which is very simple and very tasty 🙂
Have made this recipe many times. My husband loves it!
Thank you Laurel! Pancakes are always a fun breakfast 🙂
Good flavor for a keto option.
I used 1 tbsp coconut sugar and 1 teaspoon vanilla extract instead of keto maple syrup just because I didn’t have any and was pleased with the flavor and results.
Love to hear that, Shelly!
Easy to follow, light and fluffy
Thank you so much for the feedback- I’m glad my keto pancakes turned out light and fluffy for you!
Just made this recipe for the first time. It was delicious! My husband said he couldn’t tell the difference between this and packaged “real” pancakes! I added blueberries and a little vanilla. I will definitely make these again! Thanks for the recipe!
Awe, thank you so much for your lovely comment. That is always my goal with alternative recipes, is making sure they taste like their inspiration 🙂
Very good. Easy to make and quite filling. Will make them again.
Thanks for sharing Tony! Glad you enjoyed this recipe 🙂