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
this is so good
I made these and they were big and fluffy as promised! I added some sugar free semi sweet chocolate chips to the batter and a dash of vanilla. I had Walmart Great Value brand almond flour on hand, and the “brown sugar” version of monkfruit sweetener. They turned out lovely and satisfied my craving for pancakes! Thanks! Love the simplicity of this recipe.
I love all the nutritional info broken down by serving but how many pancakes = 1 serving? Am I just missing that somewhere in the recipe?
Excellent!
Can I substitute the almond flour for oat, rice, or quinoa flour? I’m allergic to nuts.
You could experiment and see.
These are some of the best keto pancakes I have made. I used a little butter and added a teaspoon of vanilla, instead of coconut oil. And blended it all in my blender. They taste good and the texture is moister than other recipes I have used. Thanks for sharing your recipe.
Looks like a pancake. Cooks like a pancake. tastes amazing!
I am so happy I found you!! I am newly on a keto diet after my husband lost 30 pounds in about four weeks. I know it will be more difficult for me, but I think with your recipes I will live!!!
I added 1/2 tsp of cinnamon to the dry ingredients but followed the recipe. It was delicious and I will make these again
Okay, so I’ve been on the carnivore diet for 3 months. Lost the 20lbs I wanted to lose so now switching to low carb to maintain. Was just dying to have a waffle 😉 something other than meat, egg, and cheese! Ha! This recipe came so highly rated that I had to try it. Instead of milk, I keep heavy cream on hand, so I just diluted it to fit this recipe. I have a little mini waffle iron, and it made 8 wonderful waffles. For the ones that I don’t eat now, I’ll just vacuum seal them and keep them in the freeze, for either a quick breakfast when I’m rushing out or for a healthy little snack. Thank you for posting such an outstanding recipe.
Fluffy.
These were great! Using the lid is definitely a key to fluffy pancakes!! I topped with some keto granola and raspberries!
Love it! 😋
Good. Very satisfying! I made waffles and topped with sugar free syrup and an over easy egg.
These were so good. They aren’t like normal wheat flour pancakes. They have more texture and flavor. My only complaint is they were a little dry.