This fluffy keto pancakes recipe is easy to make, great for meal prep, and a delicious way to start the day. If you’re looking for the best keto pancakes, you found them!
For the pancake-lovers, these fluffy, flavorful, easy keto pancakes are for you! There’s absolutely no reason you can’t have pancakes on a low carb or keto diet. You just have to make sure to use keto ingredients.
We’ve done several pancake trial runs to come up with the perfect formula, and this is it. This recipe uses a few different gluten free binders, including golden flaxseed meal and xanthan gum, to mimic the texture of regular pancakes. And instead of regular wheat flour, we use almond flour and coconut flour here.
The end result is perfect keto pancakes! These are light and fluffy with a slight sweetness, subtle vanilla aroma, and hint of a buttermilk twang. Pancake perfection, keto or not.
And the best part is, this keto pancake recipe is a good option for meal prep! These pancakes keep well in the fridge or freezer, making breakfast on busy mornings a breeze.
All you need to decide is what to top your pancakes with!
The Best Fluffy Keto Pancakes Recipe
Keto Pancakes Ingredients
- Almond flour – this gluten free flour is the base of our almond flour pancakes
- Coconut flour – we only need a little bit of coconut flour to achieve the perfect pancake texture
- Golden flaxseed meal – this acts as a binder here, and also bumps up the omega-3 fatty acids; you can also use regular flaxseed meal, but the color of your pancakes will change a little
- Baking soda – a leavening agent; helps us achieve delicious fluffy pancakes
- Xanthan gum – this thickener acts as a binder in this pancake recipe and helps make our pancakes less crumbly and closer in texture to regular pancakes; you can omit this if you don’t mind pancakes that are a bit more crumbly
- Salt – this is so our pancakes aren’t bland
- Monkfruit/allulose blend – this keto sweetener works well here
- Unsalted butter – for rich flavor
- Egg – acts as a binder and helps make our pancakes light and fluffy
- Full-fat buttermilk – adds a little tang for that classic buttermilk pancake flavor
- Vanilla – for flavor and aroma
- Coconut oil – so the pancakes don’t stick to the skillet
Step-by-Step Instructions
How to Make Keto Pancake Batter:
How to Cook Keto Pancakes:
- Whisk together the almond flour, coconut flour, golden flaxseed meal, baking soda, xanthan gum, salt, and monkfruit/allulose blend in a medium bowl.
- Add the melted butter, egg, buttermilk, and vanilla extract.
- Stir to combine.
- Let the batter rest for 5 minutes (it will thicken).
- Heat a nonstick skillet over medium heat. Once hot, brush a little coconut oil inside, and then use a 1/4-cup measuring spoon to scoop the batter into the hot skillet. Repeat if you can fit more pancakes in the same skillet.
- Once you scoop the batter into the skillet, turn the heat down to medium-low, place a piece of foil on top, and cook until golden on the first side, about 60 to 70 seconds.
- Use a thin metal spatula to flip the pancake(s).
- Cook until golden on the second side, about 15 to 20 seconds.
How Long Do Keto Pancakes Last?
Store leftover keto pancakes in an airtight container in the fridge for up to 1 week, or in the freezer for up to 6 months.
How to Reheat Keto Pancakes
There are a few different ways you can reheat these pancakes:
- Microwave: Place the pancakes in a single layer on a microwave-safe plate and place a slightly damp paper towel on top. Microwave in 30-second intervals until warm, flipping the pancakes over between intervals.
- Stovetop: Preheat a nonstick skillet over medium heat. Add the pancakes, cover with a piece of foil, and heat until warm, flipping once. This only takes a couple minutes.
- Oven: If you’re reheating a bunch of pancakes at once, you can use the oven. Preheat the oven to 350F, place the pancakes on a baking tray, sprinkle a tiny bit of water on the pancakes (just wet your fingers and flick the water onto the pancakes a couple times), cover with foil, and heat until warm, about 8 minutes.
Pro Tips
The Skillet
It’s important to use a nonstick skillet here and also lightly grease it with coconut oil.
To Ensure Even Cooking
Did you ever notice how sometimes pancakes burn on the bottom before they’re ready to flip? Covering the pancake with foil while it cooks prevents this from happening!
Keto Pancakes FAQs
How Many Carbs Are in a Keto Pancake?
Here are the macros for 1 serving of these pancakes (which is half of this recipe, or 3.5 pancakes):
- 252kcals
- 20g fat
- 9g protein
- 9g total carbohydrates
- 4g fiber
- 5g net carbs
Can You Freeze Keto Pancakes?
Yes! Once the pancakes are cooled, arrange them in an airtight container between pieces of parchment paper. Label the container with the date and contents, and freeze for up to 6 months.
Can I Use Other Sweeteners Here?
Yes! Any granulated sweetener will work well in this recipe.
How Do You Know When to Flip Pancakes?
Pancakes are ready to flip when the bubbles that form on the surface pop and the pancake is set along the outside.
More Keto Breakfast Recipes That Aren’t Eggs
- Keto English Muffins Recipe – 90 seconds in the microwave, and full of nooks and crannies
- Blackberry Lemon Chia Pudding – perfect if you like a sweet dessert-y breakfast
- Low Carb Biscuits and Gravy – this southern staple gets a keto makeover
- Crispy Keto Cauliflower Hash Browns – to dress up your bacon and eggs
- Low Carb Homemade Granola Recipe – tastes like Cinnamon Toast Crunch cereal
Keto Pancakes Recipe
What You’ll Need
Ingredients
- 1/3 cup almond flour
- 1 tablespoon coconut flour
- 1 tablespoon golden flaxseed meal
- 1/8 teaspoon baking soda
- 1/8 teaspoon xanthan gum
- 1/8 teaspoon salt
- 1 tablespoon monkfruit/allulose blend
- 1 tablespoon unsalted butter melted
- 1 large egg room temperature
- 1/3 cup full-fat buttermilk room temperature
- 1 teaspoon vanilla extract
- Coconut oil for the pan
Optional Topping Ideas:
- Butter
- Keto maple flavored syrup
- Keto powdered sugar
- Fresh berries such as raspberries or strawberries
- Unsweetened coconut flakes
- Keto chocolate chips
- Heavy whipping cream whipped to soft peaks
- Chopped nuts such as walnuts or almonds
Instructions
- Add the almond flour, coconut flour, golden flaxseed meal, baking soda, xanthan gum, salt, and monkfruit/allulose blend to a medium bowl. Whisk to combine.
- Add the melted butter, egg, buttermilk, and vanilla extract, and stir to combine.
- Let the batter rest for 5 minutes (it will thicken).
- Meanwhile, heat a nonstick skillet over medium heat. Once hot, brush a little coconut oil inside, and then use a 1/4-cup measuring spoon to scoop the batter into the hot skillet. Repeat if you can fit more pancakes in the same skillet. Once you scoop the batter into the skillet, turn the heat down to medium-low, place a piece of foil on top, and cook until golden on the first side, about 60 to 70 seconds.
- Use a thin metal spatula to flip the pancake(s) and cook until golden on the second side, about 15 to 20 seconds.
- Transfer the pancake(s) to a plate and cook the remaining batter the same way (you should get about 7 pancakes if you measure 1/4 cup of batter for each pancake).
- Serve with any toppings you like.
Notes
- Recipe Yield and Serving Size: This recipe makes 7 pancakes if you measure 1/4 cup of batter per pancake (as shown in the pictures). It makes 2 servings, and each serving size is 3.5 pancakes.
- Storage: Store leftover keto pancakes in an airtight container in the fridge for up to 1 week, or in the freezer for up to 6 months.
How to Reheat Keto Pancakes
There are a few different ways you can reheat these pancakes:- Microwave: Place the pancakes in a single layer on a microwave-safe plate and place a slightly damp paper towel on top. Microwave in 30-second intervals until warm, flipping the pancakes over between intervals.
- Stovetop: Preheat a nonstick skillet over medium heat. Add the pancakes, cover with a piece of foil, and heat until warm, flipping once. This only takes a couple minutes.
- Oven: If you’re reheating a bunch of pancakes at once, you can use the oven. Preheat the oven to 350F, place the pancakes on a baking tray, sprinkle a tiny bit of water on the pancakes (just wet your fingers and flick the water onto the pancakes a couple times), cover with foil, and heat until warm, about 8 minutes.
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