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
Keto Sheet Pan Pancakes
Ingredients
- 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
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.
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