These keto sheet pan pancakes will be the highlight of your morning. They’re so easy to make and they come together in 30 minutes flat.
And just like my classic keto pancakes, they store well so they’re perfect for meal prep. A perfect breakfast for on-the-go families!
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 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 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.
Video
Angelique says
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. ????
Carolyn says
So glad to hear it!
MacKenzie says
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.
Natalie Cutting says
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!!
Brookie says
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.
Darlene says
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!
Carolyn says
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/
Sami says
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!!
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.
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!
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!
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.
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!
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!
Valerie says
Can you freeze the left overs?
Carolyn says
Of course!
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.
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.
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.
Jill Nerney says
Thank you, Carolyn. These are so easy to make and taste fantastic!
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!
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!
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.