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
Have been looking for low carb breakfast ideas and this hit the spot! Easy to make and they were delicious and filling.
Thanks for a great recipe!
You are so welcome, Liz. I’m so glad you enjoyed these pancakes 🙂
What is considered a serving size for these pancakes?
Hi Joan- this makes 4 servings. Either 4 large pancakes or 8 smaller ones.
If I don’t have maple syrup. May I use Monk fruit sweetener? If so, how much?
Hi Jenn- the batter really does need a liquid sweetener. Do you have honey or agave?
I made 4 times this recipe and the pancakes came out great. Thanks for the recipe
You are so welcome, Terrie! I love that you’ve made it so often and enjoy the recipe.
These were DELICIOUS! I love that there are so few ingredients and steps, and that they’re basic ingredients that I have in my cabinets any given time. A new Saturday morning tradition! 😄
Hi Nicole! I’m so glad to hear that and yes- when developing this recipe, it was important for me to make sure it was as simple as possible with no hard-to-find or expensive ingredients.
I tried the 5 ingredient pancakes, I did add vanilla extract for extra flavor. The pancakes turned out great.
I love to hear that, Esther. I’m glad you enjoyed the keto pancakes.
Awesome!!
Glad you enjoyed them, Barb!
I usually enjoy your recipes, but this one was definitely subpar. It was quite tasteless, dense and hard to eat.
Hi Eliza- I’m sorry to hear that. Did you use the correct maple syrup and superfine almond flour? I find that those are the two key ingredients that can be the reason for these pancakes being thick and fluffy versus dense.
I put sausage and cheese into it and made muffins
Oh Kristie- what a genius idea! I’ll be trying that next time! 🙂
Im in the process of cooking these and they smell delicious but I cannot flip them. They just fall apart. They are very browned on all sides but still seem wet in the middle. Any ideas?
Hi Crystal! Is the pan greased generously? Also, is it on medium heat? If it’s any hotter, it would brown faster but still be underdone in the middle.
Very good pancakes. I add vanilla essence, the suggested baking powder and a pinch of salt. I will definitely make it again
Love to hear that, Yolanda! 🙂 They do turn out really wonderfully thick and fluffy.
Nasty AF…….no word
Hi Danny- sorry to hear you did not enjoy them. Was there something specific about it you didn’t enjoy? These have been made and loved by thousands of readers, so I’m wondering if it’s an ingredient issue or something else.
Ngl I’m very surprised by how fluffy it is without the baking powder. Thank you for such an easy and tasty recipe!
You are so welcome, Ellie. I’m so glad you enjoyed these pancakes. 🙂
Was just looking at this recipe to make a quick pancake, and all looks great, but i’ve never seen someone whisk the maple syrup into the batter. Is this an error, or is it correct?
“In a mixing bowl, whisk together the almond flour, salt, eggs, keto maple syrup, and water until a smooth batter remains.”
Hi Rob- yes, this is correct. Traditional pancakes usually call for sugar in the batter, but I found in testing that a little keto maple syrup added sweetness and kept the middle soft. It doesn’t result in overly sweet pancakes though!
These were amazing. I didn’t add anything to them (berries and nuts) because I was so skeptical. I’ll definitely be adding them into the batter next time. Oh, and I added 1/2 ts baking powder.
Thanks so much!
I love to hear that, Debbie. These are so versatile and work well with mix-ins, so definitely add some berries next time 🙂
So….. we do not need a o add baking powder in this recipe? It is good ( I dun like baking powder or soda very much ), but will that make the pancake less fluffy?
Hi Sasa, if you beat your eggs to a good consistency and cook your pancakes with a lid so that they steam, you should get some rise/fluff in them. If you want them to be extra fluffy, you could add a 1/2 teaspoon of baking powder without impacting the taste. Hope this helps!
I like the concept, but found these very dry. Next time I might try adding some greek yoghurt or cream cheese to the batter
Hi Emma- I’m sorry to hear these turned out dry for you. I’m wondering if its the brand of almond flour you used that might have resulted in that? These pancakes have been made and loved by so many people, and them turning out dry sounds more like an ingredient issue 🙂 If you let me know the brand you used I can troubleshoot for you!