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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These are delicious and so simple! Thank you for your wonderful and create recipes. I’m still working on my flipping technique, but the are coming out fluffy!
Glad to hear it!
So tasty!! I ditch the sweetener mainly because I didn’t own it for so long! But they’re so good with it or without it! Yummm!
These pancakes are wonderful. Their consistency is so light and fluffy, and not grainy at all. I just ordered 2 of your cookbooks and can’t wait to get the breakfast one when it comes out.
Thanks so much Molly!
Absolutely DELICIOUS!! Made this as waffles. Sprinkled some mini chocolate chips on top with some syrup and YUM!! So glad I found this recipe!! Thank you!!
These are good pancakes. I used melted butter and diluted heavy cream because that’s what I had available. I also roughly quartered measurements to make it a one egg recipe. Worked great. I’m very sceptical about keto recipes but i would make this again. Thank you for coming up with this recipe 🙂
These taste just like traditional pancakes, so light and fluffy! Delicious!!!
So glad to hear it!
EXCELLENT! The absolute best pancake recipe I’ve tried (Paleo and/or Keto). I even did a little dance in my kitchen after my first bite. I made these this morning, followed the directions exactly and they came out amazing. Even my non-keto husband said they were better than regular pancakes. It was also my first time trying the Lakanto maple syrup. Loved that too! Oh, I’m so thrilled. THANK YOU!
I am so glad you think so!
You’ve gotta another winner ♥️ Hands down THE BEST grain free, sugar free, dairy free pancakes I’ve tried! And I’ve tried many many Keto and Paleo recipes over the last 2 years. They were fluffy and the perfect texture. I added in a little orange zest ????
Absolutely perfect!! My new to Keto daughter was so very happy to have “real” pancakes again! Thank you, Carolyn. You are a blessing!
Tried this today! I really enjoyed my pancakes. Thank you so much for this recipe!
These were just lovely! I didn’t have almond milk or avocado oil so I used water and coconut oil. I added lemon zest as well.
The pancakes turned out lovely! I ended up with 8 medium-sized pancakes. I froze half and served the other half with a chocolate sauce made from cacao, coconut flake, chia seed, truvia, and sea salt.
Thanks for sharing your recipe!
OMGoodness!! Was craving waffles, came across
Your recipe! THE BEST!!
So I’ve made these about 6 times. One day I
thought I’d try pizzels with this very tastyt
batter!!
Made them, to the “brown “ side, let them sit on
the cooling rack for four days. They NEVER got
soft, stayed crispy!! Not like other low carb
Pizzel recipes I’ve tried.
THANK YOU,
Made these this morning… waffles… LOVED them with butter and sugar free syrup!!!
As always, Carolyn, your recipe yielded terrific results! Light and fluffy, with the same taste and texture as regular pancakes. I used the light-flavored olive oil and half-cream-half-water, and they were superb. Thank you.
So happy you liked them!
I love most of your recipes, but this one just didn’t do it for me personally.
Sorry you didn’t love them. what about them didn’t appeal?
This was my first time making Keto Pancakes. I love to bake and I was uncertain about the amount of eggs used in this recipe. Unfortunately, I was right, way too eggy for my taste. I will make minor adjustments to the recipe. Overall, not bad especially paired with butter & my Lakanto Maple Flavored Syrup!
What almond flour are you using? Because out of all the keto pancakes i have tried, these are the LEAST eggy. But if your almond flour isn’t fine enough, they may still be. And this is not just my interpretation, many readers have remarked how much like real pancakes these are.
These are the BEST pancakes I’ve ever had in my life, Keto or non-keto. The flavor and texture are pure perfection. I only wish they could be lower calorie so I could eat the whole batch!! 🙂
(And I don’t think they taste the least bit eggy. )
I agree! I have never actually been a fan of pancakes. BUT these are perfect. I love them so much I really need to stop myself from eating one after another. Outstanding, Carolyn!
Thanks for this tip Aven!
I’m the same way with eggy tasting food. For my batter I added a tbsp of apple cider vinegar to help cut the egginess.
There is no egginess
How strange….I served them to non keto family this weekend and they raves over them. They were not eggy at all.