These keto sheet pan pancakes will be the highlight of your morning. They’re so easy to make and they come together in 30 minutes flat.
And just like my classic keto pancakes, they store well so they’re perfect for meal prep. A perfect breakfast for on-the-go families!
You know what makes me incredibly happy these days? Easy keto breakfast recipes that I can throw together before the kids are even out of bed. Bonus points if they can also be made ahead of time for low carb meal prep.
Well let me be the first person to tell you that these sheet pan pancakes fit both of those requirements. What’s easier than standing at a griddle, flipping individual pancakes? Baking them all at once in a sheet pan.
Baked pancakes like these are fantastic way to make pancakes for a crowd, if you have company. But they also do really well in the fridge or freezer, so they can be made in advance for quick and easy breakfasts.
I created a blueberry baked pancake for my Easy Keto Breakfasts book, based on my famous coconut flour pancakes. They were baked in a 9×13 pan and were thicker, almost more of a breakfast cake than a pancake. But my kids loved them and it got the wheels turning in my head.
Sheet pan meals make life easy
Sheet pan meals are ever so trendy right now and with good reason. There are so many advantages to cooking this way, it’s quite astonishing.
For sheet pan dinners, it often means having both the sides and the main course on the same pan, cooking together. So the whole meal is ready at the same time and nothing gets cold while you wait for the rest of finish. My sheet pan chicken is a perfect example, and the veggies soak up all the wonderful juices from the chicken and the bacon.
And clean up is a snap. For some recipes, like my Garlic Butter Salmon, you can even prep everything right on the pan, so you aren’t dirtying more dishes and bowls. Or consider this delicious roasted shrimp and asparagus recipe. Easy peasy and full of flavor.
Sheet pan cooking is absolutely brilliant and I now try to cook this way as much as I can. But cooking pancakes on a sheet pan was definitely a new one for me. And it worked better than I could even have hoped.
I may never cook my pancakes any other way again!
How to make sheet pan pancakes
For this recipe, I decided to use my almond flour pancakes recipe. This is easily my new favorite pancake recipe and it’s meeting with tons of love from readers too. I’ve had many declare them the best keto pancakes they’ve ever had.
But I wanted it to make even more than the 10 servings, so I could get a jump on breakfasts as we headed into the last week of school for my kids. So I scaled it up by 25% so it would fit on a large sheet pan without being too thin and flimsy.
The batter whips up so easily in a blender or food processor, and this doesn’t change for the sheet pan version. You just 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.
It serves 15, so if you aren’t feeding a crowd, simply store them in a tupperware container in the fridge. Ours lasted 4 days without any problems. You could freeze them too, just be sure to store in an airtight freezer bag or container to reduce freezer burn. And make sure you let them cool completely before storing in the fridge or freezer.
Nut Free Option: Want to make them with my coconut flour pancake batter? That should work too but you need to scale up the recipe by about twenty five percent.
Dairy-Free Option: I used melted butter for these sheet pan pancakes, but that could easily be replaced by avocado oil or melted coconut oil.
Add ins: This is an incredibly versatile recipe. I added some Lily’s chocolate chips to entice my kids, but you could just as easily do berries or chopped nuts, or whatever your favorite pancake add-ins are.
What to serve with baked pancakes?
I often get asked how to serve keto pancakes, and what my favorite pancake syrup is. I think this sugar-free 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. Go crazy with these! Top with nut butter, or my homemade sugar-free Nutella, or even whipped cream and berries.
Really, the sky’s the limit for these sheet pan pancakes. They are ever so adaptable, so easy, and so delicious. Warning: You may find yourself making them on a weekly basis. They are worth it!
Want more sheet pan breakfast ideas?
Paleo Sheet Pan Breakfast Hash
Tex Mex Sheet Pan Breakfast – skip the potatoes, corn, and beans for low carb
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 11x17 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.
Video
Beth says
Wow, this is really good!
Even my kids liked it, and they’re not easy to win over to keto recipes. I appreciate your talent and am enjoying making your recipes.
Donna V. says
It’s a cold Icy morning today and these pancakes just hit the spot , so easy and delicious , thank you
Susan says
This is so good! I replaced four of the tablespoons of butter with avocado oil and used blueberries instead of chocolate chips. I also used a hand mixer instead of a blender (out of laziness). I just love these! I froze all but my initial serving (between parchment paper) and they thaw easily (about 30 seconds in the microwave) for a quick breakfast. They are really soft and not at all dry or crumbly–no need for syrup. Thanks for a great recipe!
Carolyn says
Yum!
Anne says
This an excellent recipe! Thank you
Debbie Davus says
Would it work to add pumpkin purée and pumpkin spice in with the ingredients to make pumpkin sheet pan pancake?
Carolyn says
It will add too much moisture. You will need to reduce the liquids and/or add more flour.
Marla says
Question, why do you have to grease the pan, and then cover that with parchment, and then grease the parchment? Greasing the pan seems unnecessary. ??
Fonda Carver says
I only have half and half or heavy whipping cream. Will one of these substitute for the almond milk?
Carolyn says
I think I responded to you on Facebook! 🙂
Roberta says
It also works like a charm for the “sponge cake”base for a quick and easy tiramisù 🙂 By the way, for your future recipesd, could you create something like “Keto savoiardi”, Italian-style, to delight us even more? Pleeeeaseee… (praying mode 😉 )?
Theresa says
Can you substitute milk for the nut juice?
Carolyn says
Sure!
Adrienne says
A quick and easy recipe. Perfect with berries!
Nellie says
I made these, and made extras to freeze for a quick reheat on the busy mornings. Super tasty!!
Allison Gismondi says
We love these and make them a few times a month. My daughter has requested chocolate. Can you tell me how to adapt them using cocoa powder? Is it possible?
Carolyn says
Hi Al… Cocoa powder is finer and thus more absorbent than almond flour, but not as much as coconut flour. So I would probably do something like reduce the almond flour to 2 3/4 cup, and leave out the coconut flour entirely. Then add 1/3 cup cocoa. That’s my stab at the right proportions!
Melissa says
These are actually good. The whole family ate them, including all 4 kids (even the pickiest one)
The mixes at the grocery store are awful so I thought I would never be able to eat pancakes again (diabetic). Now I can and I only have to make one recipe, not one for me and one for the rest of the family.
Carolyn says
Hooray!!!
KiCo says
I buy raw milk from a farm and some soured over the holiday before I drank it up. I will drink it sour, but I prefer it fresh, of course. Had a thought this morning to try this sheet pan pancakes recipe and decided to use a cup of sour milk instead of the non-dairy options in the recipe. Added half a cup of erythritol instead of 6 Tablespoons but I’m not really sure it was necessary. It took my 6 year old all of 60 seconds to devour his first serving and I vowed to myself that I will never stand over a griddle and make little 4” pancakes again. A sheet pan is the way to go!
Raquel says
I know it’s early but I’m craving some pumpkin spice pancakes. Any advice on amount of pumpkin and spices for this recipe? Thank you.
Amanda says
This recipe turned out amazing for our family of 6. Thank you!