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
What a brilliant recipe.We followed the instructions and enjoyed delicious and perfect pancakes 🙂
Hey, i was wondering if 1 serving is 1 pancake or just all the pancakes made with the ingredients listed below?
Divide the entire batch by 4.
Fluffy, substantive, better than any flour pancake I’ve ever had!
Nice. I added a pinch of salt to aid the baking powder and add a bit of flavour. Worked well.
I made 2 big pancakes out of this and ate 1 and saved 1. Fluffy pancake experience made me very happy; I had missed them!🙂.
Can this recipe be adapted to make waffles?
I don’t see why not
Yes, cooked beautifully in my waffle maker.
Of all the Keto-friendly pancakes I’ve tried, this is by far my favorite. I LOVE the texture and flavor, so this is now my go-to pancake recipe. THANK YOU!
Yummy.. taste almost like the real deal. Although i do add on bit more milk as suggested by other reviews ❤️
I have tried many different keto pancake recipes and this is definitely the best one! I actually love all your keto recipes. Thank you for making my low carb lifestyle so delicious ! 👍😀
Great!! I loved the texture of these pancakes, more like the whole wheat pancakes I grew up on. Thanks for your awesome site!
These were delicious. I got a new to me electric grill and I am trying out new recipes. I had to replace 1/2 the almond flour with 1/1 gluten free baking flour because I didn’t have enough almond flour. I used dairy milk. I put fresh blueberries on the top before covering them. I ate them with butter and sugar free syrup. I only was able to make 3 pancakes lol, guess I used too much batter per pancake. Anyway I cooked them the max time you suggested and they turned out perfect.
This recipe is so delicious! The taste is so close to pancakes and they are so fluffy! Really great recipe! Thank you so much for sharing!
I substituted olive oil for the coconut oil and I added one teaspoon of sugar. I also used unsweetened oat milk.
So easy and delicious!
Can you use this recipe in a waffle iron?
Yes!
LOVED these pancakes. Followed the recipe and did not use or need the 1 tsp. of sweetener. Cooked on the griddle and covered with a pan lid. Not a tight fit but found a tight fit was not needed! This is a 5 star recipe for low carb/sugar diet!
Would like a softer texture but kinda hard with almond flour.