These keto sheet pan pancakes will be the highlight of your morning. They’re so easy to make and come together in 30 minutes flat. Prep them ahead for busy weekdays!
You know what makes me incredibly happy these days? Easy keto breakfast recipes that I can throw together before anyone else is awake. Bonus points if they can also be made ahead of time for low carb meal prep.
Let me be the first to tell you that these sheet pan pancakes meet both of those requirements. So much easier than standing over a hot stove, flipping each individual one!
Don’t get me wrong, I love to make my classic Keto Pancakes if I have the time. But I usually reserve that for weekend brunches with the family. These baked pancakes streamline the process and are just as tasty!
Why you will love this recipe
Got company? Sheet pan pancakes like these are fantastic way to make breakfast for a crowd. Trying to simplify your busy mornings? They also store well in both the fridge and the freezer. So you can make a whole week of healthy breakfast in one go!
I love using sheet pans to cook and bake. For dinners like sheet pan chicken thighs, you can cook the veggies and protein together on one pan so the whole meal is ready at the same time. And clean up is snap too!
Baking keto pancakes this way was new to me and it required some experimentation. I found I had to adjust my standard recipes a bit so they didn’t come out too rubbery. Once I got the right ratio of eggs and liquid to flour, I was delighted with the results.
They have perfect pancakes texture and you can add all your favorite inclusions like chocolate chips or blueberries.
Reader Reviews
“These are the best keto pancakes ever! I have tried numerous others and now I will never make pancakes any other way! Well, maybe adding items such as blueberries or walnuts or bacon chips……. thank you Carolyn!” — Cherie
“I love these pancakes! Light and fluffy and so easy to make! No flipping and waiting on the batches.” — Kim
“This is the best keto pancake recipe I’ve tried. I have tried many, many pancake recipes as it is the main thing I crave on keto. This is seriously the best one! Best fluffy, non-grainy texture and also best flavor of any of them. And bonus you don’t have to make them individually.” — Emily
Ingredients you need
- Eggs: As with any keto pancake recipe, you need plenty of eggs. Use large eggs for this recipe.
- Low carb milk: You have plenty of choices for the liquid. I use non-dairy milk like almond or hemp milk, but you can also use low carb cow’s milk if you can find it.
- Butter: Melted butter adds fat and flavor.
- Keto flour: These sheet pan pancakes are made mostly with almond flour, but I added a bit of coconut flour for consistency. Check the recipe if you want to replace the coconut flour.
- Sweetener: I used Swerve Granular for these pancakes. See the Expert Tips for sweetener options.
- Chocolate chips: I love adding a few chocolate chips to the top but you can also do berries.
- Pantry staples: Vanilla, baking powder, salt.
Step by Step Directions
1. Prepare the pan: Preheat the oven to 400ºF and grease an 11×17 inch baking pan. Line the pan with parchment and grease the parchment paper.
2. Prepare the batter: In a blender, combine the eggs, almond milk, butter, and vanilla extract. Blend briefly to combine. Add the almond flour, sweetener, coconut flour, baking powder, and salt and blend again until smooth. Let the batter sit a few minutes to thicken.
3. Add to the pan: Pour the batter into the prepared baking pan and spread to the edges with an offset spatula. Sprinkle the top with chocolate chips.
4. Bake until golden: Bake 12 to 15 minutes, until the edges are golden and the center is firm to the touch. Remove and let cool a few minutes, then cut into 15 large squares.
Expert Tips
While you can simply whisk the ingredients together in a bowl, using a blender or food processor makes it extra easy. It also helps whip air into the batter for a fluffier consistency. You do need to make sure your blender or processor can handle the volume of batter.
Both greasing and lining your sheet pan with parchment ensures that your pancakes won’t stick. They come up very easily from the pan and can be served almost right away.
Nut Free Option: You can also make this recipe with my coconut flour pancakes, but you need to remember to scale up the recipe by 25%.
Sweetener Options
Almost any granular sweetener will work in these pancakes, but do be advised that using a predominately Allulose-based sweetener will cause them to darken quickly. I can’t really recommend that. But a sweetener like the new Swerve, which contains only a little allulose, should be fine.
You can also use things like pure monk fruit or pure stevia. You would probably want to use only ¼ to ½ teaspoon of these concentrated sweeteners.
What to serve with sheet pan pancakes?
I love my new Keto Maple Syrup and think it’s the best option for pairing with these pancakes. But for a storebought version, I think this syrup with allulose is the best tasting and the most like maple syrup on the market.
But don’t feel limited to butter and syrup. Try my Sugar-Free Nutella or whipped cream and berries. I also love them with a smear of natural peanut butter!
Related Recipes
Keto Sheet Pan Pancakes
Ingredients
- 5 large eggs
- 1 cup almond, coconut, or hemp milk
- 6 tablespoon butter, melted and cooled
- 2 teaspoon vanilla extract
- 3 cups almond flour
- 6 tablespoon Swerve Sweetener
- 2 tablespoon coconut flour (can sub another ⅓ cup almond flour)
- 1 tablespoon baking powder
- ½ teaspoon salt
- ⅓ cup sugar-free chocolate chips
Instructions
- Preheat the oven to 400F and grease an 11×17 inch baking pan. Line the pan with parchment and grease the parchment paper.
- In a blender, combine the eggs, almond milk, butter, and vanilla extract. Blend briefly to combine.
- Add the almond flour, sweetener, coconut flour, baking powder, and salt and blend again until smooth. Let the batter sit a few minutes to thicken.
- Pour the batter into the prepared baking pan and spread to the edges with an offset spatula. Sprinkle the top with chocolate chips.
- Bake 12 to 15 minutes, until the edges are golden and the center is firm to the touch. Remove and let cool a few minutes, then cut into 15 large squares.
- Serve with butter and your favorite low carb pancake syrup.
Connie says
These are so easy and good! Your recipes are always enjoyed BY MY HUSBAND AND I. Will be making these again minus the sweetener and chips as someone else suggested to use as bread.
Sherry says
Would I be able to substitute the “milk” with Fairlife milk?
Carolyn says
Sure!
Shannon says
These are my favorite pancakes! So easy and they are good for multiple meals, although I also freeze them. I make them with blueberries.
Chris Z says
Love these sheet pan pancakes and it definitely cures the carb cravings without the guilt! Question Carolyn: How do you pack these up for freezing? I for sure don’t want them to go to waste. Thanks!!
Carolyn says
You can lay them between sheets of waxed paper so they don’t stick to each other.
Teresa Ostrowski says
These were delicious and I loved the fact that I didn’t have to spend so much time cooking individual pancakes.
Carolyn says
It’s helpful, for sure!
Shari Champagne says
You’ve done it again, Carolyn. Delicious sheet pan pancakes with your wonderful maple syrup. I’ve been having a craving for pancakes and this hit the spot. Thank you for all you do.
Anne says
Hello Carolyn, I’ve been making the sheet pan pancakes lately and they’re great. I did start leaving out the sweetener and the chips so I can either use them for pancakes or use them as bread. Pretty simple.
Carolyn says
Great idea!
Ryan James says
Omit the chips and this sounds like a breakfast for dinner idea.
This is on my menu list for this week’s dinners.
Thank you!
Sheila MacDermott says
Our family, the young and the older, love these pancakes. Some like to add fruit, raspberries, strawberries or blueberries, or pecans. They keep well in the fridge, if there are leftovers, and reheat wonderfully. Bacon or sausages cook while pancake is in oven. Easy and tasty and keto. A no lose recipe!!!
Paula Armstrong says
Best keto pancakes I’ve made so far! All the previous recipes I’ve tried, the pancakes were sooo thin. These are light and fluffy! I used a smaller pan than the recipe calls for which made them come out 1” thick. But Yumm! With a small modification, this recipe would be great for a cake. Love, love, love this one,
Yvette says
I tried your pancake recipe and now tried this one. They are very good but cutting 15 pieces is way too small. Hubby and I each had 2 and he wished he had 3. The individual pancakes are larger and 2 satisfy him. Does the carb count include the choc. chips?
Carolyn says
The carb count includes the chips but… these are exactly the same in terms of ingredients and content as the actual pancakes. The regular pancakes serve 10… but it’s a much smaller amount of batter. They are basically the same so I don’t know why you wouldn’t find the satisfying enough.
Francis W says
Another wonderful creation, Carolyn! I have been making your recipes for years now and they never disappoint! My husband got creative and reheated his pancakes in the air fryer – try it! These toast up so well! Love from Texas!
Carolyn says
Thanks!
Cherie says
These are the best keto pancakes ever! I have tried numerous others and now I will never make pancakes any other way! Well, maybe adding items such as blueberries or walnuts or bacon chips……. thank you Carolyn!
Carolyn says
I am so glad to hear it!
Trisha says
Hi!
Can you freeze these?
Carolyn says
Yep!
Jessica says
Substitutions:
Lakanto Classic (I’m allergic to Swerve)
Coconut cream (it’s what I have on hand)
Immersion blender worked okay, if, like me, you don’t have space for an actual blender.
Certainly a more consistent result than trying to make pancakes individually. 🙂 Turned out decently, given I discovered it had not mixed as well as perhaps would have been preferred.
Carolyn says
Glad it still turned out!
Kim Elliott says
Carolyn,
I love these pancakes! Light and fluffy and so easy to make! No flipping and waiting on the batches.
Petra van Vliet says
Hi, I made those yesterday, sprinkling blueberries on one half of the pan and chocolate chips on the other and it came out sooooo good! Thanks. Now I was wondering if I could make a savoury version by using mozerella cheese , replacing perhaps one cup of almond flour by one cup of cheese, do you think that might work? An then add some pancetta or chorizo on top?
Carolyn says
I am really not sure but have fun experimenting!
Jean Hufford says
Just made these for the first time! No changes to the recipe. They came out perfect! Yum as usual Carolyn! Now I’m set for the week! Thank you as always!