This keto pancake recipe will make you fall in love with breakfast again. They’re light and fluffy, with the perfect golden brown exterior. And they have only 3.5g net carbs per serving!
Best of all, these they are so easy to make, you can whip them up before the rest of the family is even awake!
I have a bit of a thing for keto pancakes. Have you noticed?
I have any number of recipes. I’ve got coconut flour pancakes and keto pumpkin pancakes. I even have a recipe for keto banana pancakes.
But these easy almond flour pancakes are my family’s favorite. We make them almost every weekend. They are so simple to make and they have that classic pancake flavor. The batter makes great keto waffles too!
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Why you’ll love this recipe
These keto pancakes have minimal prep time and minimal clean up. Because you blend everything together in a blender, the batter takes only about 2 minutes to whip up.
And they have a light and fluffy consistency, with no grainy or eggy texture. The blender helps combine the almond flour, eggs and other ingredients, and it also whips air into the batter.
Best of all, they refrigerate and freeze really well, so they’re great for meal prep and make-ahead breakfasts. We make up a big batch on the weekend and eat them all week long.
They can be made completely dairy-free, or not. That’s up to you!
Reader Testimonials
TESTIMONIAL “Full Stop! I will not be looking for another recipe. Perfect every time! Thanks so much. These are delicious!” –Vivace
“These were fantastic! Loved how easy they were to make and that they’re keto! Can’t wait to make them again ????” — Eden
“OMG, thank you for giving me back my pancakes. I’ve tried many different recipes and mixes, and they always had a granular texture. These were perfect in every way!” — Heather
Ingredients you need
- Almond Flour: Make sure you use good almond flour vs. almond meal for all your keto recipes. It makes a big difference!
- Almond Milk: 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.
- Avocado Oil: I recommend using a liquid oil in these keto pancakes. You can use other oils but I find that melted butter or coconut oil tends to thicken the batter and make it hard to get out of the blender. Avocado oil also makes these pancakes dairy-free.
- Sweetener: This recipe doesn’t depend on the sweetener for consistency so almost any granular sweetener should do. But allulose makes keto baked goods brown too quickly and your pancakes may end up quite dark.
- Eggs: You need more eggs than for regular pancakes but the results are not eggy at all!
- Pantry staples: Vanilla extract, baking powder and salt
Step-by-step directions
1. Combine the wet ingredients: Place the eggs, almond milk, oil, and vanilla in a blender and blend to combine.
2. Add the dry ingredients: Add the almond flour, sweetener, baking powder, and salt. Blend to combine and then let the batter rest 5 minutes to thicken.
3. Form the pancakes: Add about 3 tablespoons of batter to a hot, greased skillet and spread into a 3 or 4 inch circle. Repeat with more batter until the skillet is full. Let cook until the edges are set and bubbles appear in the top.
4. Flip the pancakes: Carefully wiggle a thin-bladed spatula under the pancakes and flip over. Cook until golden brown on the second side. Repeat with the remaining pancake batter.
Recipe tips and FAQs
Use a blender: I call this out numerous times, but it really helps make the batter more cohesive and lighter. You can even use an immersion blender or a stand mixer – anything that really beats the ingredients together and whips a little air into the batter. I use this same trick for other almond flour recipes like keto crepes and keto blueberry muffins.
Let the batter rest: This is another useful tip for perfect keto pancakes. It allows the almond flour particles to absorb more of the moisture from the eggs and liquids. The batter will thicken and the pancakes will be less likely to fall apart.
Frequently Asked Questions
This pancake recipe is made with almond flour, sweetener, eggs, oil, almond milk, vanilla, and salt. You can add in blueberries, chocolate chips, and other flavorings like cinnamon or caramel extract.
This keto pancake recipe contains 6.6 grams total carbohydrate and 3.1 grams of fiber per serving. That means they have 3.5 grams of NET CARBS per serving.
Keto pancakes lack gluten and starch, so they tend to be more fragile than regular pancakes. However, preparing the batter in a blender makes it more cohesive. It breaks down the eggs and the almond flour, allowing them to combine better so the pancakes hold together.
Yes! This is a great recipe for meal prep as they freeze and refrigerate very well and are easy to reheat.
Serving Suggestions
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 have some choices for homemade keto syrup as well. Try Keto Pecan Praline sauce or wild blueberry syrup. And strawberry rhubarb sauce is perfect for a spring brunch.
I also love to eat these keto pancakes with a smear of peanut or my homemade sugar-free Nutella.
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 Recipe
Ingredients
- 4 large eggs
- ¾ cup almond milk
- ¼ cup avocado oil
- 2 teaspoons vanilla extract
- 2 ½ cups blanched almond flour (about 250g)
- ¼ cup Swerve Sweetener
- 2 teaspoons baking powder
- ¼ teaspoon salt
- Additional oil for the pan
Instructions
- 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.
Video
Notes
Tips:
- As always with keto pancakes, keep them on the small side so that the are easier to flip.
- If you find your batter thickens too much, add a little more almond milk and blend again.
Helen Williams says
I’d love to try this recipe and would like to know if I can use my hand mixer instead of the blender (just for convenience’s sake). I’ve tried so many pancake recipes and am still searching for one that is not gritty and smooth like old fashioned pancakes. I don’t need it to be sweet, just tasty and your recipes are always delicious – so I want to try this. I wrote the wrong email address in my first comment..
Carolyn says
That’s where the blender comes in, reducing grittiness. So while yes, you can use your hand mixer… you lose that advantage.
Melissa Williams says
I’ve been craving pancakes and so I whipped up a batch of these just this morning and am so glad I did! Just what my tummy wanted ???? and plus it makes a bunch so now I’ll have pancakes in the freezer anytime I want more! Thanks!
Susan Yakus says
I am so happy to see this! My 97 year old Mom likes waffles, and I have been making her Eggos. I have been so hungry after seeing hers. I have the Lakanto syrup here, so this should be perfect. Thanks!
Carolyn says
Glad to hear it!
Matthew Upton says
These pancakes are a family favorite – and not everyone eats keto. Thankfully, our kids like these more than any other pancakes we’ve made and they also cover the gluten-free kid who LOVES pancakes. Once again, thanks Carolyn for a great and easy recipe. I’m going to have to try your praline sauce on these now!
Cindy says
Best keto pancakes ever! My husband is NOT keto and loves pancakes. I made these for both of us for dinner on National Pancake Day, not sure it would go over with a guy who really loves bisquick pancakes. LOL. I was delighted to see him really enjoying them, but full disclosure…. the key to success was your recipe for the pecan praline sauce. WOW is that ever amazing! I think you could put that on anything and make it good! So thank you for not just one great recipe but two! Made our pancake celebration a success!
Mike Monson says
By far my family’s favorite keto pancakes.
Merralee says
WOW!…….very much enjoyed these pancakes…..thank you so much for your efforts & sharing your recipes & tips. These pancakes turned out light & fluffy…..I halfed the mixture in case they didn’t turn out as planned…..so pleased I was wrong. I also used standard almond meal as that’s all I had, & for me, still tasted good. I had no trouble turning them & found the smaller amount a batter i put in the pan the better…..the more you make the more confident you get lol……these are a winner for me
Ann says
I think mine were mealy is because the batter was too thick. I added more almond milk but not enough. I used Bob’s Red Mill superfine almond meal.
Carolyn says
Then I think something got mismeasured. The batter for this recipe is VERY thin at first and you have to let it sit for a few moments. If it was too thick, something went very wrong… did you pack your almond flour? Did you use a blender? Were your eggs large?
Cathleen says
Delicious! I was craving pancakes and these hit the spot. Thanks for the tips, mine turned out beautifully. I planned to save them all for myself since I am the only one doing keto in my household, but other family members ate them all up.
Michelle says
I followed the recipe exactly, and while the flavor was good, mine broke in the pan…..definitely didn’t look anything like the picture!! I couldn’t flip them and were mealy once I put syrup on them. I ended up making them silver dollar sized to be able to flip them easier. It ended up being a lot of time & effort. I’m wondering if cream cheese would help to bind them better?
Carolyn says
Sounds to me like you aren’t using a good almond flour. If you read the reviews, the majority of people love them and don’t find them eggy (or mealy, I would guess). So I think you need to change up your flour – that’s my best guess. I can flip these easily without breaking.
Shane says
I made these as waffles, served with raspberry syrup (made using the blueberry recipe from your book) and sweet (stevia) whipped cream… just amazing, amazing, amazing. My 3 year old agreed too 🙂
Pamela says
Absolutely the best pancake recipe ever. Thank you so much for this.
Carolyn says
Thanks so much!
Ann says
Loved them too
Jessica says
These turned out absolutely perfect!!! I had a huge craving for pancakes but needed something keto-friendly so thank you!!!
Valentina says
These homemade keto almond flour pancakes are so delicious, soft, and fluffy! The best way to start your day on the healthier side!
Kim says
All the instructions and tips were really helpful. Thanks for the recipe.
Anna Wisner says
These were fabulous. They remind me of the Swedish pancakes that I used to make from a box mix–they were very thin, and browned beautifully. The only thing that tripped me up a bit was that they were a little bit difficult to flip, since they were so soft. Is that typical of an almond-flour recipe? Even so, I will definitely be making them again.
Ronica says
Made these this morning with the pecan praline sauce. It was phenomenal. Of course the third go around of little pancakes was much prettier than the first two. Once I experienced how the batter behaves a bit different, I was in business!!
Thank you again for all you do to help all of us who are on this path of eating!
Carolyn says
So my friend used to work with a few men from Eastern Europe (Estonia, maybe?)… and they had a saying that roughly translated to “The first pancake is like a clod”. In other words, the first pancake or two is always a mess. No matter how many times I make any keto pancakes, I find that to be true!
Jenn says
Made Waffles – fluffy It was a nice change for breakfast
Karen says
I really enjoyed these pancakes. Trying to learn new, sugar free, dairy free recipes and this is a keeper! They are fluffy and just the right amount of sweetness.
Thank you!