These easy keto sheet pan pancakes will be the highlight of your morning. Great for meal prep and they come together in 30 minutes. Made with almond flour so they are totally grain-free.
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
These easy keto sheet pan pancakes will be the highlight of your morning. Great for meal prep and they come together in 30 minutes. Made with almond flour so they are totally grain-free.
- 5 large eggs
- 1 cup almond, coconut, or hemp milk
- 6 tbsp butter, melted and cooled
- 2 tsp vanilla extract
- 3 cups almond flour
- 6 tbsp Swerve Sweetener
- 2 tbsp coconut flour (can sub another 1/3 cup almond flour)
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/3 cup sugar-free chocolate chips
-
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.
nicole says
This is lovely! I have been very much into sheet pan everything lately so quite excited to try this out! Thank you for sharing.
Pamela S Bradley says
I do love many of your recipes, however I do wish yu would show the picture with one serving. According to your stats. The picture with 3 squares is actually 3 servings. So 663 calories for pancakes.
Beth says
I was just thinking that same thing. I use a lot of Carolyn’s regular low-carb recipes-love her site! But for sure on the nutrition counts–who’s going to eat just ONE pancake? In this photos, it’s not only 663 calories but 12+ carbs. Maybe others have more self control with stuff like this, but not I.
Carolyn says
Why would my photos make any difference to your ability (or inability) to control yourself? You can figure it out, I am sure.
Since each pancake alone has 221 calories without the addition of any butter or syrup, it is absolutely an appropriate serving size to eat just one.
Janice says
Amen Carolyn!
Cassie says
I’d have to defend Carolyn on this! 1) These pancakes are amazing – and SO FILLING. My husband ate two, I had one, and we were both plenty satisfied. We even decided to try altering the recipe because it had such an amazing flavor to be made into waffles too! 2) Photos are meant to draw you in and clearly they did that. Everyone’s serving size is different which I think we forget. What’s right for you might not be enough for someone else. It isn’t rocket science, but do what’s right for you!
Any way, thanks Carolyn! So good 🙂
Carolyn says
Thanks, I appreciate it.
Carolyn says
Sorry but I feel no need to apologize at all for working hard at taking eye-pleasing photos. I think my readers are smart enough to figure it out.
And at 221 calories per square WITHOUT the addition of any butter or syrup, these are sufficient as a serving size.
Joan says
You’ve done it again! I love pancakes but hate the time it takes to cook them. This is definitely on my list to make this week. I think a few added pecans would be really good and hardy with this too.
Brenda says
Ooh! Pecans! What a great idea! Wish I’d thought of that.
Katie says
I want to try them with pecans, walnuts, or macadamias and maybe a little banana extract for a heartier breakfast since it would be way easy to eat two in one sitting. Pair with a scrambled egg. I make these so often but forget to put add-ins til I’m already cooking. Hahaha
Sandra says
Huge fan!…should really comment more often as I attribute so much of my keto success to your recipes. I made a half batch of these pancakes in a 9×9 pan (a bit thicker than yours) and replaced chocolate chips with blueberries. Turned out wonderful! I find traditional almond flour pancakes quite fragile and impossible to flip…not sure I will make low-carb pancakes any other way now. Thanks for all you do here.
Carolyn says
So glad you liked them, Sandra! Aren’t these ridiculously easy?
Christy says
Can this method of sheet pan oven baked pancakes be used with any recipe?
Jany says
since we have 5 eggs in the recipe, do you have a eggy taste ?
Carolyn says
I personally do not taste eggy 😉
Brenda says
I am so making these this weekend! What a great idea for when my grandkids stay over on the weekend.
Fun!
You have some of the best alternative recipes I’ve seen. Thanks for doing all the work!
Diana Hammons says
Could this be used for sandwich bread?
Carolyn says
Very possibly! I’ve been thinking of making breakfast sandwiches with it.
Heather B. says
This recipe makes me ridiculously happy! My family loves pancakes but I dread hauling out the griddle and standing there flipping them all. No fun for me and so I usually only make them every few months. This makes it a breeze!
You’re the reason my husband will even eat my “diet” food! Thanks for all the hard work you do to make it easy for all of us!
Billy says
I’ve always wondered if you could make pancakes by baking them in the oven? This recipe is awesome and so delicious!
Aimee Shugarman says
These turned out fantastic. And my kids gobbled them up!
Valerie says
This would be a great way to feed a group of family or friends. I love how easily it could be changed up to use different ingredients.
Kel says
Our new weekend breakfast fave!
Tanya Schroeder says
This is such a brilliant way to make pancakes!
Joan says
I made a batch, froze individual containersand, & took traveling. Double 5 stars! So delicious and easy. I used a silicone liner slightly bigger than my stoneware bar pan rather than parchment. Worked great!
Bowchic says
Love this recipe, best keto pancakes I have had.
gretchen peterson says
I’m wondering if these would be good to make ahead and freeze?
Carolyn says
Yes, absolutely. I think I put that in the blog post?
Jamie G says
Can’t wait to try these! My pancake-flipping skillz are mediocre at best. How large of a blender do you need? Mine is only 5 cups…. don’t want to try these and run out of blender in the middle of it! Thanks for all you do 🙂
Carolyn says
I think that should do it.
Emily says
Made these this morning with blueberries – so delicious!! The texture is just perfect. Thank you for another great recipe Carolyn!
Serena Garner says
These were great! Hard to say if I like these or the more coconut flour based sheet pan pancakes in your Keto breakfast cookbook. They’re both so amazing. The one advantage these have is a faster bake time, which can come in handy if I’m in a real rush. This morning, I had no parchment in the house, so I just greased my sheet pan with butter REALLY well, and they came out of the pan very easily. Just wanted to share in case someone else is in the same spot! Thanks for everything you do, Carolyn! Can’t wait for your latest cookbook!
wendy rayburg says
This is the most amazing recipe I have tried on my Keto journey. The consistency is out of this world good… as if “real flour” were used. I’ve made two batches already this week and have been using ground peanuts as a spread to make PB sandwiches all week!Which has gotten me thinking…
can we tweak this recipe to make a “white bread sheet pan recipe”??? maybe if I omit the vanilla and the sweetener, i will get a “white bread” substitute?
Any thoughts, Carolyn??? Would love to hear what you think!
Carolyn says
Love that idea!
Elizabeth says
I’m so excited to try this! Just wondering if you have tried using coconut sugar and if so how much? I don’t have any Stevia.
Thank you!
Carolyn says
I don’t use coconut sugar, sorry. Too hard on my blood sugar.
Lynn says
Big fan, here. Love this recipe as-is. But, this morning I changed it up a bit and added some pumpkin pie spice and sprinkled with chopped pecans (omitted chocolate chips). Excellent & easy. Now I’m thinking almond extract + SF raspberry syrup & a dot of whipped heavy cream….maybe chai flavored…. Thank you so much for posting- living on your recipes rn!
Ellen Greyling says
We made this this morning and had a very thick (REALLY THICK) batter – non-pourable! Did I read correctly – 3 cups of almond flour?
Carolyn says
Are you by chance using the very powdery, defatted almond flour that they use in Europe?
Chelsea says
I’m excited to try these! Look so yummy.
I’m wondering…with fall here …could I use pumpkin puree? If so, would I need to delete something else? I’m going to mess around and see what happens 🙂
Carolyn says
Yes, pumpkin will add some liquid and moisture so remove some of the additional liquid.
Tammy Kaylor says
Carolyn these were AMAZING! Seriously tasted like cake! I said that and my husband said “It is cake”. We each ate 1 1/2 and it was too much for me. But I couldn’t put the fork down. I sprinkled with chopped pecan’s rather than chocolate chips and didn’t even need syrup. So delicious and now we have our weekend “splurge” breakfast! We love you 🙂
Carolyn says
Love the idea of the pecans!