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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Oh, Carolyn! These are amazing!!! This is officially one of my favorite recipes. They taste delicious, they freeze well, and I feel almost naughty eating them they’re so good. Thank you so much for sharing your recipes with us all. ????
So glad to hear it!
Made these today. Used 2% milk since that was all I had at the moment. Followed everything else exactly as the recipe states. Plugged it into my Carb Manager app and see the a serving is 6 net carbs. 24g fat. 10g protein. Taste: not an eggy taste. Kinda bland (i didn’t put syrup on my mine) but gives you the feeling of having a pancake.
FINALLY!!! A keto pancake that tastes like non keto pancakes! I’ve tried quite a few pancake recipes and usually can’t get past the texture. This one is a great replication of a normal, fluffy pancake! Thanks for saving my love of breakfasts!!
OMG! Run to the kitchen to make these. I made a 1/2 batch for my Bday today along with a sheet pan
of bacon. A great way to celebrate.I used blueberries
we had picked in lieu of chic chips. These will now be my gold standard go to for everyone wanting pancakes. Not just Keto eaters. Thank you for your consistency.
These are wooooooderful1 Have you considered if this recipe would adapt well to some type of bar cookie or other festive treat? What made me think of that is something in the taste reminded me of pecan shortbread cookies. If you don’t tinker with the recipe and come up with other variations, I think I will! Thank you so much for this recipe!
Well no, not really, since the texture isn’t right at all and I have several really good keto shortbread recipes as it is.
https://alldayidreamaboutfood.com/keto-macadamia-shortbread-cookies/
https://alldayidreamaboutfood.com/low-carb-butter-pecan-cookies-2/
I just made these!! It took all kinds of effort to get the ingredients, but well worth it!! SO SO YUMMY!! I left out the chocolate chips, and used a bit of fruit spread. I’ll be making these often!! Thank you!!
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.
So typically a cup of almond flour is 100g and a cup of coconut flour is about 110g.
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!
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!
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?
Cacao nibs aren’t going to be great… they stay hard and crunchy in baking.
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!
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!
Can you freeze the left overs?
Of course!
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.
It would affect it a lot so I can’t say how it would work without trying it myself.
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.
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!
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.
Thank you, Carolyn. These are so easy to make and taste fantastic!
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!
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!
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.