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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Made these this morning. Followed the directions and your video and they were divine…so fluffy, tasty and satisfying!
I had to get the hang of knowing when they were ready and flipping them over, but once I did I was good to go. I used a tray with a rack for the cooked pancakes, which worked so well! The recipe along with all of your baking tips were spot on. Now I will freeze the leftovers for several more days of happy breakfasts! Thanks Carolyn
Been trying packaged keto pancakes with nothing but disappointment. These are super! So glad I found them.
A great recipe for delicious keto pancakes! I have no experience with baking, but these were super easy to make. The last two days I’ve woken up excited to recover some of my leftover batter from the fridge and make another batch.
This is the first keto pancake I tried after switching to keto diet and I immediately fell in love! Thank you so much for sharing your recipe and for the hardwork of creating such a brilliant recipe.
Seriously the best pancake recipe ever!!! Thank you!
WOW!!! Light and fluffy and great taste. I had my griddle and my mini waffler going. Paired with your blueberry syrup but egg sandwich w/ bacon, cheese, avocado…I can see that happening this week. Just ordered the easy breakfast & easy dinner cookbooks. Thanks for the great recipes.
Thank you for this wonderful recipe. I was amazed at the lightness and fluffiness of these pancakes. While I detected the slightest egg flavor on their own, that quickly disappeared with a pat of butter and a small drizzle of sugar free syrup. A couple of blueberries are a great addition as well. I also used these to sandwich a fried egg, bacon and cheese. Simply delicious and versatile recipe..
Loved this recipe!! I used 2 squeezes of liquid vanilla sweetener and a teaspoon of vanilla instead of swerve. They were amazing!! Thank you!!
These were great! I had the best results when I cooked them slowly.
Hi, I didn’t find this eggy.. I didn’t set my eggs to room temperature but I did let the batter sit after mixing it. I used a Vitamix blender and it was fantastic. I used avocado oil in my recipe, kirkland almond flour, and substituted the vanilla and swerve for sugar free vanilla syrup (this is what I had on hand and preferred anyways). My pancakes were so beautiful, smooth and wonderfully fluffy. Thanks for sharing! I usually use a blender for alot of mixing and I’m not sure why I didn’t for pancakes but great tip!
Hello Carolyn, I was surfing the web for keto pancakes and your page popped up. I have the ingredients to bake your keto friendly pancakes. I am however out of avocado oil, can I use MCT oil since extra virgin olive is not an option?
Melted butter or coconut oil would probably be better since MCT oil shouldn’t be baked.
Carolyn, this is the second time I make this recipe. First time used mixer and found the pancakes ok but a bit disappointing…however this last time brought out my blender per your instructions and they were fabulous…I have been baking for a long time and find low carb baking pretty challenging, but your recipes have allowed me to bake with more confidence. For me, your hard work in testing recipes means, I can bake without carb overoad! My husband loved these and did not realize they weren’t made with wheat flour…thanks for all your hard work. I so appreciate it it!
That’s great to hear!
Should be fine!
OMG this is the best pancake I’ve ever had and that includes before keto. This is a keeper
Made the waffle version – very easy to make and very tasty. Ate with fresh blackberries from the garden and whipped cream. Yum!
The batter will get too thick… but the pancakes themselves are great kept in the fridge and re-warmed.
I keep Bisquick on hand to make pancakes for when my grandson comes up. He’s gotten so used to the pre-made frozen kind at his house, that this time he said my Bisquick ones were disgusting. Today I tried this recipe for hubby and me. Very pick 6 yo grandson thought they looked like what he’s used to, so he tried them and actually loved them! He called them delicate, but that was something he actually liked about them. I’ll freeze some to keep on hand for his future visits. BTW, hubby and I like them too! Thank you!!!