This keto pancake recipe will make you fall in love with breakfast again. They deliver all the golden brown fluffiness you crave without derailing your low carb goals. With a pat of butter and a drizzle of homemade keto maple syrup, you won’t miss the carb-heavy pancakes. Stack responsibly, my friends!
Nothing says “rise and shine” like a stack of warm pancakes. And I have any number of delicious keto pancake recipes. I’ve got coconut flour pancakes and keto pumpkin pancakes. I even have a recipe for a pancake in a mug.
But these easy almond flour pancakes are my absolute favorite. One bite and you will understand why!
★★★★★
Heather says: “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!“
Must Try Pancake Recipe
I first debuted this keto pancake recipe in my cookbook, Easy Keto Breakfasts, and it was an instant hit. Readers rave about them because they are:
Ingredient Notes
- Almond Flour: Make sure you use good finely ground, blanched almond flour for the best pancakes.
- Almond Milk: Any low carb milk will work here, or you can use half heavy cream and half water.
- Avocado Oil: Using a liquid oil helps give the batter a better consistency. Melted butter or coconut oil tends to make it overly thick.
- Sweetener: Feel free to use your favorite sweetener. Do note that allulose may make the pancakes a lot darker.
- 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.
How to Make The Best Keto Pancakes
- Combine the wet ingredients: Place the eggs, almond milk, oil, and vanilla in a blender and blend to combine.
- Add the dry ingredients: Add the almond flour, sweetener, baking powder, and salt and blend again.
- Form the pancakes: Add several tablespoons of batter to a hot killet and spread into a 3 or 4 inch circle. Let cook until the edges are set and bubbles appear in the top.
- Flip the pancakes: Carefully wiggle a thin-bladed spatula under the pancakes and flip over. Cook until golden brown on the second side.
Carolyn’s Tips for Success
A blender really makes a difference to this recipe. It makes the batter more cohesive as well as whipping air into it, so the pancakes come out fluffier and lighter. You may be able to achieve the same results with an immersion blender or a food processor.
Let the batter rest a few minutes after blending. 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.
Keep the pancakes on the small side (no more than 4 inches across) so they are easier to flip. I use a very thin bladed spatula and I wiggle it under one edge, and then quickly flip over.
Serving Suggestions
These delicious pancakes are infinitely adaptable. Stir some chocolate chips or fresh berries into the batter, or add a little cinnamon.
You also have many wonderful choices for toppings. You can make some of my Keto Maple Syrup, or purchase a pre-made version (I like this one made with allulose). Other topping ideas include:
Easy Keto Pancakes Recipe
Ingredients
- 4 large eggs
- ¾ cup (187.5 g) almond milk
- ¼ cup (54.5 g) avocado oil
- 2 teaspoons vanilla extract
- 2 ½ cups (265 g) blanched almond flour, (about 250g)
- ¼ cup (45.5 g) 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 1/3 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.
Nutrition
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.
Nutritional Disclaimer
Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.
Free Bonus: Secrets to Keto Baking!
Sign up for your favorite recipes delivered straight to your inbox plus get our FREE bonus: Secrets to Keto Baking!
Any advise on making a smaller batch! It’s just my hubby and I eating 🙂
Sure, just cut it all in half.
I have been doing keto for six weeks now. I am a dessert person. I am a bread person. It is hard to not be able to have those things. I made these pancakes for myself this morning and they were delicious. I found a keto friendly “maple syrup” and ate these pancakes with butter on top and the syrup. Very tasty. I added a couple pieces of bacon and a cup of coffee to my breakfast and did not feel like I was on a diet at all. I will definitely be making these again!
So glad to hear it!
Just made these for my breakfast as waffles! I added a couple of chopped pecans and allulose syrup and topped that with butter. Yum! They are absolutely incredible!!! So glad I ordered two of your cookbooks this weekend too! Bravo Carolyn…these are delicious. Thank you!
How did you know I had just bought keto syrup? ???? Besides melted butter or avo oil what would be an acceptable substitute?
Thanks for the recipes it has helped me venture off into delicious baking!
Really any liquid or melted oil, although sometimes when you add melted coconut oil, it thickens the batter a bit much.
Even subbing keto maple syrup in place of some of the almond milk?
What can I use for syrup?
This is my favorite https://amzn.to/3ALWS08 (affiliate link)
Made these for the first time this morning. As mentioned in the notes, I did substitute watered-down heavy cream because I didn’t have almond milk on hand. I also sprinkled each pancake with a few frozen blueberries before flipping. Then I drizzled each serving with a little sugar-free syrup. Oh my!!! I am so excited to find this wonderful recipe. It is going to be my new Sunday morning happy splurge.
So glad you liked them!
Oh my! These are the most delicious pancakes ever!
Thank you so so much!
I don’t have almond milk…what could I use instead?
A mix of cream and water is fine.
I’m still adapting to a low sugar lifestyle. I saw someone else make almond flour pancakes and wanted to make some. But I wanted to make sure they turned out good. I’ve tried other recipes and been very disappointed. This recipe had good reviews so I tried it. They were really good.
Just finished eating these most delicious pancakes. The blender was the trick. Usually almond flour products are gritty. The flavor was perfect. Next I’ll add cinnamon since Fall is right around the corner. Better yet, I’ll try your pumpkin pancakes. Thank you for all your recipes. You make the Keto lifestyle much more manageable.
Carolyn, do you think that this would be a good batter for corn dogs? I just may have to try……. 🙂
The trouble is that the minute you put them into hot oil, the batter will disintegrate. It has no gluten..
Oh! I didn’t even think of that… which is why I turned to the expert! Thanks 🙂
I’ve found fathead dough fries up pretty well. Carolyn has a coconut flour dough in her bagels recipe that is great, I’ve used it for fried empanadas. I’m using it to make corndogs next weekend, and adding some corn extract to the dough.
Carolyn: thank you SO much for this recipe. It is a keeper. I am not a pancake person and I loved these! Now that’s saying something, you think?? Thank you again.
easily the best keto waffle recipe i’ve ever made!!
sooo tasty. thank you for this! feels so good to not waste expensive ingredients; it can be a crapshoot sometimes, lol.
<3
How long will the batter keep in the fridge? Or can it
I don’t recommend it.
Best keto waffles ever! I made these in my mini waffle machine and they came out awesome! Thanks, Carolyn!
Do you have a recipe for pancake syrup?
I do… but it’s in my book, Easy Keto Breakfasts https://amzn.to/3ivWnBx
This sounds delightful! Do you think they would turn out ok if I substitute butter for the avocado oil?
Yes melted butter should work.