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
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Preheat the oven to 400F and grease an 11x17 inch baking pan. Line the pan with parchment and grease the parchment paper.
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In a blender, combine the eggs, almond milk, butter, and vanilla extract. Blend briefly to combine.
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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.
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Pour the batter into the prepared baking pan and spread to the edges with an offset spatula. Sprinkle the top with chocolate chips.
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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.
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Serve with butter and your favorite low carb pancake syrup.
Recipe Video
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.
Alicia says
How much batter do you use in your waffle version? I prefer the crispness of waffles to pancakes.
Carolyn says
Totally depends on your waffle maker but it’s usually 1/4 cup or so per waffle.
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.
pam says
Amen ,Carolyn! What’s next, asking you to make and send them to them as well in perfectly portioned serving sizes? SMDH 🤨
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 😉
Mayra says
Thank you for the recipe. I made them today. Ate only one. Sadly for me tasted very much like eggs with almond flour. I had to put them back in the oven for 15 more min. They were very brown (not burn) but tasted better. Next time I would use perhaps only 3 eggs.
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!
Keisha says
Hi Wendy. Did you try your white bread sheet pan idea? And if so, how was it?
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!
Kathy Williams says
I have made these pancakes twice now, once with my blender and once with my kitchen aid stand mixer. While they are all yummy, the blender makes the batter so much smoother! I made them plain using 1/2 the amount of sweetener and added 1/4 teaspoon of banana extract. Next time, I’ll double the banana extract but the sweetness is perfect. I love how easy they are to mix in the blender and pour into the sheet pan. I plan to make these for the grandkids on our trip to the mountains soon. I don’t grease the pan or parchment paper and they come off just fine. I do cut them and try to arrange so they get air all around them as they cool because the parchment looks wet after they cool enough to cut. Once completely cooled , cut and separated, I put them on a new piece of parchment in the same cooled sheet pan stacking layers with more parchment paper so I can get two sheet pans full into one. I cover this with another piece of parchment paper. Then I put them in the drawer of my freezer overnight. I leave myself a note so I don’t forget them or they’ll be too dry. Once frozen, I put them into freezer bags to store until I need them. My three year old granddaughter asks for them every morning. They are a quick, convenient, yummy breakfast early in the mornings.
Kim Hawkins says
Is it possible to switch the almond milk to heavy cream? Would that change the recipe other than the calorie count and such? I can figure that out for myself, I’m really just looking to see if that would change the outcome.
Carolyn says
Do half heavy cream and half water… cream alone is too thick.
Kim Hawkins says
This is an amazing idea — I’m looking to make these for my kids as one of their keto breakfast options. Thanks for sharing the blender tip and the freezing idea!
Sarah says
Made a half batch this morning due to my limited ingredient supply (2 eggs worked). Best pancakes EVER! Didn’t even need chocolate chips. Part half and half and part water worked well. They’re so fluffy and delicious I won’t ever miss regular pancakes again. Using a sheet pan is genius, especially living in a camper I can easily scramble eggs while the pancakes finish. I enjoy the low carb maple syrup alternative by Pyure, a little goes a long way. Thank you, Carolyn, for all of your hard work and giving me and my husband a fun guilt-free breakfast!
Carolyn says
I’m so happy to hear that!
Rachel says
I want to try these but am not a fan of swerve and can’t use stevia? Any idea if Erythritol/Monk fruit blend sweetener would work and if so how much? Or maybe allulose?
Carolyn says
Should be fine.
Pam says
Excellent and easy recipe! My small blender had a hard time blending everything together after I added the dry ingredients, so I had to mix it together with a spatula and it still wouldn’t blend…and was quite thick. But it must’ve blended enough, because it baked up beautifully and the pancakes tasted great, albeit a tad dry. Maybe I needed another egg or more liquid? In any event, thanks for a great recipe, Carolyn!
Carolyn says
So glad to hear it! Sounds like your almond flour is different than mine (and your blender is not as powerful) so I’d maybe do a little less next time. Or a touch more liquid.
Pam says
Thanks, Carolyn…I definitely don’t have a powerful blender… ext time I’ll add extra liquid and probably blend the almond flour in batches. 😀
Christy says
This recipe is excellent. Really enjoyed it and it was easy to make. I cut the recipe in half and used a 10 by 10 inch pan. I used 3 eggs and it worked well. Thanks for so many great recipes.
Judy says
I guess we prefer the crispy edges on pancakes. My hubby commented that this was like a cake I’m going to check your recipes for a chocolate buttercream.
It will make a stack cake. Should be great!!!
Carolyn says
Sure, have fun with that! 🙂
Sharon Harper says
I made them on a 13 x 9 cookie sheet. I’m not sure if you used unsweetened almond milk but I did. Forget the pancakes. Although they are good with syrup. This is my new favorite dessert. I cut them in small squares and freeze them. Take one out put it in the microwave then top with a little whipped cream. They’re heaven.
Carolyn says
I love that idea!
Rochelle says
I love adding some nut butter and a bit of banana extract to the batter. Everyone keeps asking for my banana pancakes! Also, for an occasional treat I make the frosting from your Peanut Butter Sheet Cake recipe and put a little dollop on my piece of pancake. Yummy!!
Carolyn says
Fantastic idea!
Janelle says
Will these work with cows milk? (Dairy farmer here 🙋🏼♀️🐮)
Cant wait to try them!
Carolyn says
Sure, any liquid works.
sara s pomish says
Another brilliant idea! I’m not a “chocolate for breakfast” person so I’m going to try doing a mix of chopped nuts, butter and cinnamon and just swirling it gently into the batter. I’ll let you know how it turns out!
Katie says
Hi! Any recommendations for something other than swerve (??) sweetener for this recipe?!
Thanks!!
Carolyn says
Use what you like.
Debra Harper says
Just want to say a quick thank you for sharing all your recipes and including all the nutritional content. I am not sure people realize how much work that is! Forget about all the written content, tips and pretty pictures. You do an amazing job!
Carolyn says
Thanks, Debra!
Pam says
I was thinking about adding some flax meal do you think that would change the taste?, texture? I am new to Keto so still trying to find my way. I have to say that your recipes, especially the pictures and the nutritional values are wonderful and so helpful to a newbie like me. I shared your recipes with my daughter how is also just starting her Kero journey. Again thanks for all you do.
Carolyn says
It’s going to change the texture and make the batter very thick, unless you add more liquid and/or reduce the other flours.
Sara says
This is my first time trying these pancakes. They are very yummy. I do Not follow a keto diet but just like to try different foods. Thank you.
Ashley says
Delish!! I’ve been afraid to do any sort of Keto baking while on the diet.. and with these as my first attempt, I’m hooked!
It was so nice to not have eggs for breakfast for the 50th day in a row..haha!
Much appreciated!
Traci Crowder says
These are so awesome and I’ve made them so many times I finally had to write a review!! Super easy and so versatile. I’ve make them most often as written with chocolate chips – rich and delicious! I’ve also added 2 teaspoons of cinnamon when adding the dry ingredients and then topped them with cream cheese/powdered sweetener mixture – a cinnamon roll flavor. I’ve also omitted the vanilla and sweetener and use it as a focaccia bread – topped with garlic butter or some mozzarella cheese and a quick broil to melt the cheese. These are ridiculously easy to throw together and so yummy! Thanks, Carolyn!
Jill Nerney says
Thank you, Carolyn. These are so easy to make and taste fantastic!
Michelle says
I love this recipe. It’s a huge hit at my house. I’m a total meal prepper. I prep breakfast foods every 2 weeks and this recipe is always in the list. I was wondering how the batter held up? Going camping for the long weekend and I was going to just make them on a griddle but I’d like to make the batter before we go.
Thank you for all your wonderful work. You are my go to for anything baked goods!
Carolyn says
I am not sure you want to do that. Instead, I recommend whisking the dry ingredients and bringing the wet ingredients to mix in before doing them on the griddle.
Melinda says
1 a.m. and I can’t sleep again so I made your pancake recipe for my husband’s breakfast. My stove has been out so I baked them in my toaster oven. Turned out pretty good, I think he’ll like them. I used 1 tsp maple flavor and reduced vanilla to 1 tsp. I left out the chocolate chips. Thanks for sharing your recipe.
Sheri Waddell says
Very good recipe, thanks!! Have you done it with pumpkin instead of chocolate chips? I’m wondering how that would affect the batter’s texture.
Carolyn says
It would affect it a lot so I can’t say how it would work without trying it myself.
Valerie says
Can you freeze the left overs?
Carolyn says
Of course!
Wendy says
My new favorite pan sheet pancake! The first batch I made following the recipe, awesome, freeze and reheat amazingly well. The second batch was a bit of an experiment…I had a half cup of heavy whipping cream to use up, so I tried that with a half cup of unsweetened almond milk. The batter was very thick, so I added about a quarter cup additional almond milk. It worked!
Thanks for offering up great recipes!
Holly Ingraham says
These were amazing! Everyone in my family thoroughly enjoyed them, both the keto/non-keto folks alike. These will be on my regular rotation from now on. We put blueberries on half and that was great. I can see that this recipe would lend itself to all sorts of creative add ins. Next week I think we will add cinnamon and use the choczero pumpkin spice syrup. Maybe add some lemon extract and use the choczero strawberry syrup??! I have lots of ideas now. Thank you for your hard work on all these amazing recipes!
Susan says
On my list for this weekend. Question because I’m not familiar. I accidentally bought some cocoa nibs thinking they were something else and now I have to use them up. Would they work instead of the sugar-free chocolate chips?
Carolyn says
Cacao nibs aren’t going to be great… they stay hard and crunchy in baking.
Rachel says
Incredible! Easy, quick, and so delicious. I love how fluffy and light these are! I could see making a layer cake with these for a birthday with keto frosting. A new favorite that I’ll be making on the regular. I like the serving size, two servings is a lot with butter but I could easily have just one and add eggs and veggies on the size for a traditional breakfast. Thank you!
Rebecca Cooper says
Made half the recipe to try first and turned out really well! Going to freeze the remainder and try at a later date, thank tough!
Val says
1 question, how many grams of almond and coconut t flour was there in the recipe. My batter came out quit thick and that was after using 5 xtra large eggs instead of large egg. I can only think it was the amount of almond or coconut flour which I used. Her in Australia we measure everything because of the size difference of our measurements and whether the flour is packed down or loose. For future recipes is is possible to put US and Metric measure. Even though the mix was thick these were the best tasting pancakes I have ever had. Absolutely beautiful.
Carolyn says
So typically a cup of almond flour is 100g and a cup of coconut flour is about 110g.