Classic Low Carb Pancakes

These keto pancakes are made with just five everyday ingredients, yet they turn out incredibly thick, soft, and cloud-like every single time. Each serving contains only 3 grams of net carbs, making them a perfect low-carb breakfast that doesn’t feel restrictive at all.

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If you’re building a keto breakfast rotation, make sure to also check out my keto waffles, keto breakfast casserole, keto oatmeal, and keto smoothie for more easy morning ideas.

Fluffy Keto Pancakes Made Simple

This low-carb pancake recipe takes inspiration from my popular coconut flour pancakes, but with one major change—almond flour replaces coconut flour. That small switch makes a big difference. Almond flour gives these pancakes a light, airy texture with a subtle nutty sweetness, while keeping the carb count impressively low. The result is a pancake that feels indulgent, not “diet” food.

Table of Contents

• What makes this recipe a favorite
• Ingredients you’ll need
• How to make keto pancakes step by step
• Helpful cooking tips
• Storage and reheating
• More low-carb pancake ideas
• Keto Pancakes (5 Ingredients) – Recipe Card

What Makes These Keto Pancakes So Good

Only five ingredients. All simple pantry staples that you likely already have on hand right now.

Naturally gluten-free. No grains required, which makes them perfect for anyone avoiding gluten.

Just as easy as classic pancakes. Aside from swapping flour and sweetener, the method is exactly the same. You still get that soft interior, lightly sweet flavor, and golden-brown exterior.

Endlessly customizable. Keep them classic with butter and sugar-free syrup, or mix in your favorite keto-friendly add-ins for variety

Ingredients You’ll Need

Almond flour. Use blanched almond flour only, not almond meal. Blanched flour creates a fluffier texture and finer crumb.

Salt. Just a small pinch enhances the flavor and balances the sweetness.

Eggs. Bring them to room temperature so the batter mixes smoothly.

Water. Surprisingly, water works better than milk here and helps produce lighter pancakes.

Coconut oil. Used for cooking, though any neutral oil will work.

Maple syrup. A small amount of keto maple syrup adds gentle sweetness and keeps the pancakes soft in the center.

How to Make Keto Pancakes

Step-by-step photos are included below to guide you through the process. For exact measurements and a printable version, scroll down to the recipe card at the bottom of this post.

Step 1: Prepare the Batter

In a large mixing bowl, whisk together all the ingredients until the batter is completely smooth and lump-free.

Step 2: Cook the Pancakes

Lightly grease a non-stick skillet and place it over medium heat. Once hot, pour about ¼ cup of batter into the pan and immediately cover it with a lid. Cook for 3–4 minutes, or until bubbles appear around the edges. Remove the lid, flip the pancake, cover again, and cook for another 1–2 minutes. Repeat with the remaining batter.

Helpful Keto Pancake Tips

Always use a lid. This is the key to tall, fluffy pancakes. Trapping the steam allows them to rise evenly and almost double in size.

Make smaller pancakes. Almond flour batter is delicate, so smaller pancakes flip more easily without breaking.

Use medium-low heat. Higher heat can cause the outside to brown too quickly while the inside stays undercooked.

Grease the pan well. Even with non-stick cookware, a lightly greased surface ensures clean flips every time.

Flavor Variations

Richer pancakes. Swirl in a spoonful of softened cream cheese or Greek yogurt for a more indulgent texture.

Extra flavor. Add one teaspoon of vanilla extract to enhance the overall taste.

Fun mix-ins. Try sugar-free chocolate chips, fresh berries, almond butter, or chopped nuts to customize each batch.

Storage and Reheating Instructions

To store: Keep leftover pancakes covered in the refrigerator for up to one week.

To freeze: Place cooled pancakes in a zip-top bag and freeze for up to six months.

To reheat: Warm pancakes in the microwave for about 30 seconds, or reheat them in a non-stick pan until heated through.

Frequently Asked Questions

Can I make keto pancakes without almond flour?

This recipe works best with blanched almond flour, as it gives the pancakes their fluffy texture and mild sweetness. Substituting coconut flour or other low-carb flours will require different ratios and may change the final texture.

Why are my keto pancakes not fluffy?

Fluffiness depends on cooking method and heat. Keeping the lid on the pan helps trap steam, allowing the pancakes to rise properly. Cooking on medium-low heat also prevents the outside from setting before the inside cooks through.

Can I use milk instead of water in keto pancakes?

You can use unsweetened almond milk or coconut milk, but water actually produces lighter, airier pancakes. Milk can make the batter slightly heavier and denser.

Are these keto pancakes freezer friendly?

Yes, these pancakes freeze very well. Once cooled, store them in an airtight container or freezer-safe bag. They can be frozen for several months and reheated as needed.

How many net carbs are in keto pancakes?

Each serving contains approximately 3 grams of net carbohydrates, making them suitable for a ketogenic and low-carb lifestyle when enjoyed in moderation.