The search is over! These are the best keto pancakes you’ll ever make. They’re fluffy and light, with a perfect golden brown exterior. And only 3.5g net carbs per serving.
They’re so easy to make, you can whip them up before the rest of the family is even awake.
I have multiple keto pancake recipes here on All Day I Dream About Food. I’ve got keto coconut flour pancakes and keto pumpkin pancakes. I even have a recipe for keto banana pancakes.
But these easy almond flour pancakes are my hands-down favorite. And so many readers feel the same way!
Reader Review: ★★★★★
Just made these for a Saturday morning breakfast treat. This recipe is a keeper, delicious! My non-LC eating husband commented on how for the first time my keto pancakes, looked just like his carb – loaded pancakes:) With your help, I will convert him yet! – Angie
Developing this recipe
In my quest to bring you the best keto pancakes, I tested and re-tested this recipe multiple times. It took much trial and error and my family found themselves eating pancakes for breakfast, lunch, and dinner.
It was a sacrifice (okay, not really), but I really wanted the perfect recipe to include in my cookbook, Easy Keto Breakfasts. I was absolutely determined to come up with a recipe that was light and fluffy, but also super simple to prepare. Easy enough for a weekday morning, but delicious enough for a Sunday brunch.
I also wanted to create a batter that was versatile enough to make keto waffles too. So I tried out every trick in the book for light and airy keto pancakes. And once I felt I had it right, I sent it off to my trusty recipe testers to see what happened.
Everyone adored it. One tester even said that they beat out all the other keto pancake recipes she’d ever tried. And I have to say, my whole family agrees.
The secret to perfect keto pancakes
I’ve had trouble with almond flour pancakes in the past. They had wonderful flavor but they also had a thick gritty texture and they were dense and heavy.
I knew there had to be a way to make them light and fluffy, so I turned to one of my favorite countertop appliances: my blender.
I’ve used my blender to make other almond flour batters like keto crepes and keto blueberry muffins. It makes them more cohesive and eliminates a lot of the grittiness. It also helps whip air into the batter, giving them a lighter texture.
And it turns out that it does a great job for keto pancakes too. So the next time you want pancakes for breakfast, skip the whisk and bowl and grab your blender instead!
This is such a simple and easy pancake recipe, and it takes only 8 ingredients. You will need:
- Almond milk (or another liquid)
- Avocado oil (or another liquid oil)
- Vanilla extract
- Almond flour
- Baking powder
Tips for the best keto pancakes
- Blend it up! Use a blender for lighter, fluffier pancakes. It creates a more cohesive batter and helps to whip air into the mixture.
- Add the wet ingredients first. Blend the eggs and liquids first, before adding the dry ingredients.
- Finely ground blanched almond flour: You still need to use good quality fine almond flour for these. Using coarse almond meal is going to result in gritty, heavy pancakes, no matter how well you blend it.
- Use a liquid oil: I find that melted butter or coconut oil tends to thicken batters like this, which makes it hard to get all the good stuff out of your blender. Avocado oil is perfect and it makes these delicious pancakes dairy free. Unless you top them with butter, which I always do!
- Let the batter rest: It’s pretty liquidy after you first blend it all so you need to let it rest for a few minutes before cooking. It will thicken up but will still be scoopable.
- Keep them small! As always with keto pancakes, you want them to be no more than about 4 inches in diameter. Otherwise they are too fragile and hard to flip.
- Look for the bubbles: Make sure the first side is cooked by looking for dry edges and bubbles that appear on the top and in the center. That’s when you know you can flip them over.
- Flip carefully: I like to wiggle a thin spatula underneath and flip quickly to avoid breakage.
These delicious pancakes are infinitely adaptable. Stir some chocolate chips or fresh berries into the batter, or add a little cinnamon or other spices.
Many readers want recommendations for sugar-free syrup to top the pancakes. I purchase sugar free maple syrup from All-U-Lose on Amazon, which is the closest to the real thing in taste and consistency.
But you also have some choices for homemade. Try my Keto Pecan Praline sauce or wild blueberry syrup.
Frequently Asked Questions
They should not be eggy at all. Most people find that they rival even the best conventional pancakes. If you find that the texture is eggy, you may need to use a different brand of almond flour.
You can use any oil you like, but as I mentioned above, I find that melted butter or coconut oil tends to thicken the batter. So I recommend using a liquid oil.
Yes! This is a great recipe for meal prep as they freeze and refrigerate very well and are easy to reheat.
I recommend using half water and half heavy cream if you want to swap out the almond milk. Heavy cream alone makes the batter too thick and the pancakes become more dense and heavy.
Absolutely! This keto pancake recipe doesn’t depend on it for consistency so almost any granular sweetener should do. But allulose does tend to make baked goods overly brown and it may cause the same issue for these pancakes.
More easy keto breakfast ideas
- Baked Keto Oatmeal
- Savory Cheddar Zucchini Waffles
- Keto Sheet Pan Breakfast
- Easy Keto Cinnamon Crunch Cereal
- Keto Maple Breakfast Cookies
- Chorizo Egg Muffins
Easy Keto Pancakes
- In a large blender, combine the eggs, almond milk, oil, and vanilla. Blend 30 seconds to combine. Add the almond flour, sweetener, baking powder, and salt and blend again until smooth. Let the batter rest 5 minutes.
- Heat a large nonstick skillet over medium-low heat and add lightly grease with a little oil. Use about 3 tablespoons of batter for each pancake and spread into a 3 or 4 inch circle. Cook the pancakes until bubbles begin to appear on the tops and the edges are set and dry, 2 to 4 minutes.
- Carefully flip the pancakes and continue to cook until golden brown on the second side, another 2 to 4 minutes. Repeat with the remaining batter, adding more butter or oil to the pan as needed.
To Make Waffles
- Preheat the waffle iron and lightly grease.
- Add about ⅓ cup of the batter to the center of the iron and gently spread to the edges. If you have a large, deep Belgian-style waffle maker, you will need to add more batter.
- Close the lid and let cook until puffed and golden brown on both sides. The time will vary depending on your waffle iron.
- Remove the waffles and repeat with the remaining batter. You will get about 8 regular 8-inch circular waffles or 10 4-inch square Belgian style waffles.