Rise and shine! This keto pancake recipe will make you fall in love with breakfast again. With just a handful of ingredients and a blender, you can whip them up in 30 minutes. And 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 you used to love. Stack responsibly, friends!
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!
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 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
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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They were pretty simple to make. Love this as an alternative to my usual brussel sprout, egg and goat cheese breakfast.
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!
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.
What almond flour are you using?
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!
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!!
Pancakes is one of my favorite foods. Any Saturday morning you can come to my house and find pancakes, eggs, and bacon. That is why finding a keto pancake recipe became one of my first keto missions. I have literally tried them all so I feel uniquely qualified to rate this one. I like pancakes to be light and fluffy. These were light but short on fluffy. They never bubbled on the griddle so were fairly brown by the time they were ready to flip. The taste was really good though and I am glad to have a recipe that uses almond milk, since it is super cheap at Sam’s Club. We topped our pancakes with canned whipped cream and fruit and added sugar free chocolate chips to a couple of them. I have to tell you that you can’t have pancakes without milk! But milk (12 g.carbs /cup) is generally a no no for us keto folks. So we take a cup of half n half (10 g. / cup) and cut it with a cup of water. Once chilled it is a fair replacement for milk with only 5 g.carbs / cup. I will be making these again (along with all of your other amazing recipes.) Thanks!
My favorite pancake recipe! They were easy and delicious.
Easy, delicious recipe!!!
Thank you Carolyn!!
We did a side-by-side comparison of cooking the batter as both pancakes and mini waffles. The family enjoyed both but the waffles were the preferred method. They are even better re-heated the next day and seem to freeze great too. This batter is very similar to the sheet pan pancakes. As a busy mom I love to do the sheet pan method because I don’t have to stand in the kitchen while the pancakes cook. However, the traditional pancake texture and flavor is worth the extra time! Will definitely be making these again.
Love the taste test!
I made these last night for our breakfast for dinner. I really enjoyed them. Thank you for a great recipe!!
I made these last night, the flavor and texture were amazing!!! Thank you, as always for a great keto option!!
Light, fluffy and satisfying. I have to admit that I don’t have a blender right now, so used wire went for a few minutes until all the lumps were gone and the pancakes were still light and fluffy. I like it with blueberries and keto syrup.
I used my Dash Waffle maker (4-4″ square waffles). I was able to get 12 waffles with the pancake batter. Great recipe, love using the blender to mix the batter.
This recipe was my start to keto baking, and the blog and tips are so incredibly helpful (read them!!). With this recipe, and so many other good ones on this site, I am not deprived eat a low carb lifestyle. I am so thankful that I tried THIS recipe first, it is a success — delicious!
I make these all the time. The flavor and text is great. They freeze and reheat like a dream. Awesome recipe.
I started Keto a few months ago for health reasons. I have tried a few of your dinners, soups, and salad recipes, (love your website), but this was my first time adventuring into baking. I was not disappointed. The pancakes were delicious, my only problem was stopping at two! I did have another two later in the day, and another two for breakfast this morning! Thank you for starting this challenge with a simple recipe for us newbies.
I am so glad you like them!
These are the closest to white flour waffles that I have tried. Thank you for your dedication to helping those of us who are living a low carb lifestyle. I have been diagnosed as diabetic and have been looking for recipes that will help me to better control my diabetes. The one thing I have missed is being able to have pancakes and waffles. This recipe is just what I have been searching for.
I just made waffles using my mini waffle maker. These will definitely be a staple in my diet!!
Excellent!