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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
My favorite 💗
Easy to make and easy to cook.
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!)!
Best pancakes ever, what a way to start the day just yum
Really good actually! I added a pinch of stevia, and ate with ghee and sugar free preserves. Will make again, and often!
I used this recipe to make 4 perfectly delicious waffles in my mini waffle maker. Thanks.
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!
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.
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.
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!
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.
I can’t wait to try this recipe. How many are in a serving?
I get 2 pancakes per serving, and they are small ones.
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!
These are easy and so delicious! Thank you so much! 💗
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!!
Awesome
Awesome pancakes makes 8, used almond silk milk and Steve’s Maples sugar free syrup.