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.
Mary Udo says
These are great- for keto pancakes. I blended it for a really long time to smoothen it. I like to think helped a bit 🙂 . Made a few and mixture stayed well in fridge till the next day. I ate mine with fried eggs and hot sauce. Very filling. Next day with sugar free maple sauce and cream- very nice.
Amy says
These are so much like real pancakes! I cannot wait to make them as waffles now. Thank you so much for sharing this delicious recipe! I have LOVED all of your recipes so far. Thank you for making me dream about food all day again!
Kim Benge says
Absolutely delicious pancakes! Love how easy they are to make in the blender and I’ll have plenty for freezing to have later!
Kim says
I really enjoyed these pancakes. It looks just like regular pancake batter and cooks up the same. They didn’t fall apart during flipping and were nice and light and fluffy. They tasted great and even my kids liked them.
Susan says
Wow! So light and fluffy! I made the waffles and they were awesome! Love this recipe!
Lori H says
Great flavor and easy keto pancake recipe! Family loved them!
Cheryl Stickel says
These pancakes were awesome. In the past only made the cream cheese and egg ones. NO MORE. I will make these often. Thanks for all the recipes ❤️
Kimberly says
Yum! I have made keto pancakes about once a week for the last couple of years. This time I used your recipe and it was better than my previous go-to recipe! Both my husband and I preferred it over the other one and my son loves them equally. The texture was more fluffy/airy. I made a couple of changes, just as I did with the other recipe also. I used goat’s milk (we have goats) and I added blueberries (we grow them on our homestead and pick them wild too). They were delicious and had great mouthfeel! Thank you for your many great recipes! You’re my 1st choice when looking for another keto recipe to add to my cooking “repertoire.” 😉
Carolyn says
Glad to hear it!
Nicole LeBlanc says
so yummy!! I make waffles instead of Pancakes…just a personal preference. I top with no sugar added syrup, or just fruit sometimes.
Bobbie says
I’m just not sure why I haven’t made these sooner! I did not cook all the batter, I just cooked a couple for myself , leaving the batter in an air tight container in the fridge, it worked great!
Carolyn Russell says
I’m accustomed to keto foods and textures, including the granular texture of almond flour. I thought these pancakes were about as good as it gets for keto. My husband would not eat them. He says it’s a “texture thing”.
Yadira Pelkey says
These are so yummy and delicious I add chocolate chips Lily’s to mine and they are extra delicious!!
Jackie Lynn LaMay says
Thank you so much for what you do. I’m not new to Keto but my sister was the cook until she moved recently. I’m now realizing how much more there is. She tells me all the time “look on All day I dream about food.” And she is right. All your recipes are delicious and fairly simple, even I can do them. This recipe is amazing and I did the waffles. Again thank you.
Deena says
well thought out recipe, see my previous post. 😘
Deena says
Hello Carolyn, thank you for your continued inspiration. When this challenge email came in it was serendipitous. I’ve been thinking about making a load of keto bread, but discovered that after our move 2 years ago I no longer possess a load pan. with that said your pancake recipe made me stop and rethink conventional bread. I decided to make waffles instead. I used your recipe with a few modifications. First, I’m highly allergic to almonds, and wanted to avoid the extra eggs in the coconut flour version. I have experimented with other nut flours, hazelnut meal and pecan flour specifically, as well as bamboo fiber. I have a flour substitute I mix up using those 3 ingredients. Also, I wanted a bread like taste without the sweetness so I omitted the sweetener and vanilla. My first batch tasted exactly like a soda cracker. Great texture that even bounced back like real bread. So I added some dried herbs and a bit of garlic. Then, I realized that if I made them a bit thick I could split them down the seam and make 2 full sized bread rounds from each mini waffle. I was so excited I pulled out the Belgian waffle maker and made some a bit larger. They are tasty, beautiful bread slices(ok, they still have waffle indentations) but those would fill up nicely for grilled cheese. Made my husband eggs this morning, toasted up a bread round on a cast iron skillet with some butter and he loved them. Win win. can’t wait to see what wonderful uses I can find for these. Thank you again. Much love
Lillian Cook says
Hi There, My Grandson (At University said to me, he misses bread, he is Type1 diabetic celiac & gluten intolerant) so I decided to bake your keto bread, so ordered the pans you suggested from Amazon. Made the bread and did this for 2 weeks. Went back to reg Bread & felt awful. Will be having my Dr test me and have gone bk keto. I loved these pancakes however my Hubby said they were like eating sawdust. I will make him the junk ones but continue with these for me. TYTYTY for this recipe. PS had no blender so used my food processor. worked great. I reside in Canada
Carolyn says
Glad you like them!
Suzette Bressler says
They were pretty simple to make. Love this as an alternative to my usual brussel sprout, egg and goat cheese breakfast.
Sheri says
These are the best almond flour pancakes I have made! You are a genius using the blender to perfect the mixture. This is my go-to keto recipe for pancakes! I also toasted some pecans and added some swerve brown sugar and cinnamon for a topping and it was even more delicious! I can’t wait to try the syrup that you recommend because most I have tried are not that great. Thank you!
Heidi J York says
I thought about giving this recipe a 4 only because they still have that eggy texture, but I just couldn’t. It’s really a great substitute for low carb pancakes! I would recommend making sure you cook than plenty long enough. My whole family ate them without complaint, but could tell they were “different”. I am so glad they freeze well, as it would be nice to keep them on hand.
Carolyn says
What almond flour are you using?
Deborah Paul says
I have completely gotten out of pancake making so this challenge was a challenge, especially since we recently switched to a gas stove and I’m having to relearn cooking basics (I have not succeeded at boiled eggs yet). I used my stand mixer bc I hate trying to clean out the blender. it still makes a nice batter. My husband truly appreciates when I make chaffle so I knew he would appreciate these. I think next I will try the coconut recipe & pumpkin recipe as well and maybe even a combination of almond & coconut so we can indulge in a nice stack without the carb guilt, lol. Fantastic pancakes!
Your recipes are always winners Carolyn! Thanks so much for all you do!
Lois Sollenberger says
So, I made these for lunch today–I’m not a big pancake maker so had to work at getting the right temperature in my skillet. But I LOVE the ease of doing them in the blender. I added blueberries on top and they were very good!!