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.
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Delish! I added banana extract too. Thank you for your tasty recipes!
I made these and it was a disaster! the batter looked fine, but thin and cooking them took sooo long! I tried turning up the heat (burning one set), reducing and increasing the time. Turning was very difficult, a few were successful but most broke as I tried to flip gently. Looked like scrambled eggs. I kept making them smaller which increases the time… I set a timer for 3 minutes, then turn and 2 more minutes. I finally got them cooked and they were edible with smooth light texture. It feels like a fail. what do you think went wrong? followed recipe and i wish you would put weight in measurements
There is a weight, right in the recipe. It says 250g right beside almond flour. I think you didn’t have enough almond flour but it would be good if you read those ingredients carefully.
These were great! Very close to the regular carb loaded style of pancake. Thank you for sharing this. Have you stored unused batter? If so how long do you feel it will be good for? I’d love to have some ready to just make a couple for myself in the mornings.
The batter thickens as it cools so I recommend making all the pancakes and storing those instead.
I love the recipe but mine didn’t turn out fluffy. The taste was great though! I added cinnamon and used swerve confectioners sugar. Is that what flattened them? Any thoughts on what to do next time?
I made sure to use the blender, it makes it so easy!
Thank you!
Not sure why they weren’t fluffy, to be honest. Try a touch more baking powder?
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..
That’s where the blender comes in, reducing grittiness. So while yes, you can use your hand mixer… you lose that advantage.
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!
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!
Glad to hear it!
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!
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!
By far my family’s favorite keto pancakes.
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
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.
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?
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.
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?
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.
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 🙂
Absolutely the best pancake recipe ever. Thank you so much for this.
Thanks so much!