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.
Darlene says
I have tried many keto pancake/waffle recipes and by far, this is the best hands down!! Thank you for alleviating my recipe frustration! I found the others didnt taste as good nor was the consistency as good as your recipe! Happy Keto dieting! ????
Dawn says
Brava, Carolyn! I made these as waffles this morning, my husband and I loved them. Perfect recipe, no changes, thanks for making being diabetic more palatable!
Theresa says
Every Keto pancake recipe I use is un-flippable and this was no different. Any suggestions?
Carolyn says
Well since few people complain about this, it has to be something on your end. Is your pan a good non-stick one? What are you using to try to flip? I use a very thin-edged spatula and I wiggle it under the edge of the pancake and then quickly lift and flip.
Sonia says
I made these today. They are hands down the best Keto Pancakes I’ve made to date.
No grittiness, light, fluffy & yummy in my tummy.
Thank you so much for the recipe ????
Carolyn says
I am delighted to hear it!
vicki w says
these pancakes came out perfect. i made as directed using a little less than 1\4 cup of truvia for my sweetener. i used the center griddle on my stove and rubbed it with a paper-towel i dipped in bacon grease. i think the trick is to make sure your griddle is hot enough, as soon as i put them on the griddle they started to puff up and bubbles started to appear. make sure you leave yourself enough room to flip them also i lightly greased in between batches. . i lifted an end to check the brownness and then used my offset spatula to turn over. i did find the first side had more of an even color than the second side. the recipe states 20 pancakes, i yielded 17 so i was close to the size in the recipe. these tasted very good, light and fluffy and i agree with another that they tasted similar to a buckwheat pancake. i will be making these from now on and next time i will try waffles. i plan on freezing for future meals, i hope they do not get soggy as they thaw.
Jackie Kapcheck says
What a dream of pancake taste in my mouth! Loved the recipe and it worked perfect just as you did it. Thank you so much!
Debi says
Absolutely delicious! Can’t wait to try more from your site!
Danielle Kecskes says
WOW! These were perfect! Thank you so much! No eggy taste at all, light and fluffy, perfect batter consistency!
Jodie says
These pancakes are the lightest, fluffy pancakes I have made without that “eggy” flavor or texture – more like the ‘real’ thing. Delish!!
Beth says
What is your favorite syrup?
Carolyn says
To be honest, I don’t put a lot of syrup on my pancakes anymore, just butter. But I like this one best for flavor and consistency: https://amzn.to/2MYCnag
Judy Baker says
Hi Carolyn. I can’t eat egg yolks now. I am finally able to eat chicken egg whites, however. I’ve been subbing extra whites and a bit more fat with moderate success. Do you have any other suggestions? I’ll also have to swap either pecan or some other nut flour or sunflower seed flour for almond. (I don’t care if they are green.) Is that likely to work? Thanks for any advice you can give me.
Carolyn says
Hi Judy, so good to hear from you! I think the egg whites would work fine here. And the other meal/flour may work as well, since you’re blending it and getting it very cohesive. I honestly haven’t tried that, though.
Megan says
These were amazing- my non-low-carb husband ate a bunch of them and said these were the best I’ve ever made— so thank you! Question… they turned out fine, just a little thinner than yours— wondering if its because I freeze my almond flour as its an hour-plus drive to where I can get it- so I get a couple bags at a time- I use Bob’s Red Mill.. could the freezing of the flour affect the outcomes?
Thank you!
Meg
Carolyn says
I don’t think it’s so much the freezing itself as the fact that you’re measuring it differently when it’s frozen. Try adding a tiny bit more (maybe 2 tbsp) to help thicken the batter.
Kurt Holzmuller says
I made these as waffles tonight for dinner, they were yummy! I used butter for the oil, added some cinnamon, blended them like Carolyn said for two minutes and they turned out pretty perfect. NO EGGY TASTE just like she promised. I used a zero carb maple syrup. Now that I have made them I will play around with adding toppings and mixing nuts into the batter.
Rlb says
Awesome, I made these into waffles and they turned out great. Best keto waffle I’ve tried so far 🙂
David Cyrenne says
Fantastic! I used olive oil instead or avocado oil and they turned out great! Thank you so much!
Howard Spaulding says
I need to cook as much low carb food as I can for my wife who is diabetic. One of the things we both missed was pancakes and waffles. I made these for breakfast this morning. I don’t have any avocado oil or almond milk in the house so I used regular vegetable oil and 2 % milk. These waffles were fantastic. After breakfast, I made another batch just to freeze and have another time. If this recipe was any easier, it would mix itself. Truly a good batter and great recipe even if I didn’t follow it exactly. Thank you for this recipe and if each one of your books only has one recipe this good (and I’m sure they’re all great) that one recipe would be worth the price of the book. I’m looking forward to getting my hands on them. Do you know if Sam’s Club sells them? We don’t have COSTCO where I live (yet).
Carolyn says
Thank you, Howard, you are a good man making all those pancakes for your wife. I am honestly not sure if Sam’s Club sells the books but I do believe Walmart does!
Lora says
These pancakes are amazing, taste delicious and so easy to make – however, even tho i followed the recipe exactly mine did not rise and were not fluffy. anything i should look at to change that? maybe my baking powder needs to be replaced with a fresh one?
Carolyn says
That would be my first guess, your baking powder.
Brenda says
I’ve gotta say you are right! These are the best Keto Almond flour pancakes I have made. They are soft, fluffy and delicious! I have made several Keto pancake recipes and this one will now be my only recipe. I also love how easy they are to whip up and cook. No struggles while flipping them. I have since bought your “Everyday Ketogenic Kitchen” cookbook and am excited to try more of your recipes. Thank you so much!
Katie says
This is our favorite recipe for pancakes and waffles. I was thinking of making pumpkin pancakes using this recipe. Any recommendations on the amount of pumpkin and what it would swap out? Going to dig a little and see what I may find. Thanks!
Amelia Stuetzel says
I liked these. These are the first keto pancakes I’ve made. I substituted heavy cream for the oil and almond milk because I didn’t have any almond milk at home. They were delicious and I put lots of butter on top. Thank you for sharing the recipe!