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 1/4 to 1/2 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 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 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.
Video
Nutrition
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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!
Made these this morning with blueberries – so delicious!! The texture is just perfect. Thank you for another great recipe Carolyn!
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 🙂
I think that should do it.
I’m wondering if these would be good to make ahead and freeze?
Yes, absolutely. I think I put that in the blog post?
Love this recipe, best keto pancakes I have had.
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!
This is such a brilliant way to make pancakes!
Our new weekend breakfast fave!
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.
These turned out fantastic. And my kids gobbled them up!
I’ve always wondered if you could make pancakes by baking them in the oven? This recipe is awesome and so delicious!
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!
Could this be used for sandwich bread?
Very possibly! I’ve been thinking of making breakfast sandwiches with it.
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!
since we have 5 eggs in the recipe, do you have a eggy taste ?
I personally do not taste eggy 😉
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.
Use the five eggs and try adding cinnamon to the mix. That is what I do and it kills the eggy taste as well as adding a nice flavor.
Can this method of sheet pan oven baked pancakes be used with any recipe?
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.
So glad you liked them, Sandra! Aren’t these ridiculously easy?
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.
Ooh! Pecans! What a great idea! Wish I’d thought of that.
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
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.
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.
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.
Amen Carolyn!
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 🙂
Thanks, I appreciate it.
How much batter do you use in your waffle version? I prefer the crispness of waffles to pancakes.
Totally depends on your waffle maker but it’s usually 1/4 cup or so per waffle.
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.
Amen ,Carolyn! What’s next, asking you to make and send them to them as well in perfectly portioned serving sizes? SMDH ????
I know, right? Not only are they getting a preview of the food and what it looks like once finished, they are also getting a free recipe with the nutritional information. I am SMDH too!
This is lovely! I have been very much into sheet pan everything lately so quite excited to try this out! Thank you for sharing.