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 ¼ to ½ 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 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 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.
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.
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!
Katie says
Hi! Any recommendations for something other than swerve (??) sweetener for this recipe?!
Thanks!!
Carolyn says
Use what you like.
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!
Janelle says
Will these work with cows milk? (Dairy farmer here ????????♀️????)
Cant wait to try them!
Carolyn says
Sure, any liquid works.
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!
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!
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! 🙂
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.
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. ????
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.
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!
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.
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.
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!
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.
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?
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!
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.
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?