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These keto pancakes are the ultimate breakfast food. They have so much flavor, take only 20 minutes to make, and are low-carb.
Breakfast might be the most important meal of the day. A good breakfast puts a smile on your face and leaves you energized all morning long.
And that’s exactly what these keto pancakes do. I feel like a kid when I eat these flapjacks, but they’re so much healthier than the pancakes we all grew up eating.
With almond flour instead of all-purpose flour, almond milk in place of dairy, and a powdered sweetener, these pancakes are gluten-free, low-carb, and full of protein.
Some healthy sweet foods don’t actually taste very good, but that’s not the case with these keto pancakes.
They’re sweet, buttery, and rich, and they taste every bit as good as the pancakes you’d get at a restaurant. So if you’re in the market for pancakes that don’t just taste good, but make you feel good, then you’ve got to make this recipe.
Why You’ll Love These Low-Carb Pancakes
Here are a few of the reasons why I make these fluffy pancakes so often.
- Super easy. This is such an easy recipe to make. It’s really as simple as throwing some ingredients in a bowl, mixing them up, and cooking the gluten-free pancakes. They only take 20 minutes!
- Low-carb. Everybody loves pancakes, but it goes without saying that they’re usually not very healthy. And that starts with the number of carbs that are in most pancake recipes. But these keto pancakes have just 5 grams of net carbs per serving, which is about a quarter of what most pancake recipes have.
- Not grainy. Most gluten-free pancakes are a little bit grainy or gritty. That’s the result of using an alternative flour instead of all-purpose flour. But these keto pancakes aren’t grainy at all. The secret is to use superfine almond flour. You can barely tell the difference between the texture of these pancakes and traditional ones.
Here are all of the ingredients that you’ll need to make these sweet and fluffy pancakes. Scroll to the recipe card at the bottom of the page to see the exact amount for each ingredient.
- Almond flour – Make sure to use superfine flour.
- Sea salt
- Baking powder
- Powdered sweetener – My preference is monk fruit sweetener, but you can use your low-calorie sweetener of choice.
- Almond milk – I prefer using vanilla almond milk for additional flavor, but you can use any kind that you want as long as it’s unsweetened.
- Vanilla extract – Make sure to use pure vanilla extract.
How to Make Keto Pancakes
Here’s how to make this 20-minute breakfast.
- Mix the dry ingredients. Add the almond flour, baking powder, salt, and powdered sweetener to a bowl, and mix them together.
- Whisk the wet ingredients. Put the almond milk, vanilla extract, eggs, and melted butter in a large mixing bowl, and whisk to combine.
- Add the dry ingredients. Pour the dry ingredients into the bowl with the wet ingredients, and mix until well combined.
- Prepare a skillet. Place a large skillet on your stove over medium-low heat.
- Cook. Melt some butter in the skillet, then add pancake batter. Wait until you see the pancakes start to form bubbles, then flip them. Cook for a few more minutes until the pancakes are done.
Tips for Success
Here are some of my favorite tricks and tips when making these gluten-free pancakes.
- Room-temp eggs. I always use room-temperature eggs when baking, and that includes when I’m making pancakes. When eggs are cold, they don’t mix very well with other ingredients. If you take your eggs out of the fridge about 30 minutes before making this recipe, the pancakes will be a lot softer, smoother, and fluffier.
- Thoroughly mix. When making the pancake batter, make sure that you mix all of the ingredients until there aren’t any clumps. That will really help the texture of the pancakes.
- Use a ladle. If you want your pancakes to look like they came out of a restaurant kitchen, add them to your skillet with a ladle. After pouring the batter onto the skillet, use the back of your ladle to lightly make circles in the pancake batter. This will help you make a pancake that’s a perfect circle.
- Keep warm in the oven. Nobody wants a cold pancake. So if you’re making a large batch of pancakes, it’s important to keep them warm while you finish cooking. The best way to do this is to turn your oven on to the lowest temperature or the “warm” setting if it has one. Then keep the pancakes in the oven until they’re all cooked and you’re ready to eat.
What to Serve Them With
My favorite way to eat these pancakes is by topping them with Homemade Keto Cool Whip, fresh berries, and maple syrup. That’s a perfect breakfast in my book! They’re also great when topped with my Keto Blueberry Sauce, Keto Raspberry Sauce, and Keto Strawberry Sauce. And of course, what breakfast would be complete without a cup of Keto Bulletproof Coffee?
How to Store and Reheat Leftovers
You can keep leftover pancakes in an airtight bag or container in your fridge for 5 days. My favorite way to reheat them is in the toaster. Toast on a high setting until the pancakes are warm all the way through.
Can I Freeze This Recipe?
I love to make an extra-large batch of these keto pancakes just to keep in the freezer for an easy breakfast. They’ll last for 3 months if stored in an airtight container or bag. You can reheat them straight from the freezer, though they’ll likely need an extra 1-2 minutes in the toaster.
More Easy Keto Breakfast Foods
If you loved this recipe then don’t worry: I’ve got plenty more keto breakfasts for you to try! Here are a few of my favorite recipes.
- Healthy Stuffed French Toast with Cream Cheese
- Chia Seed Pudding with Coconut Milk
- Chicken Breakfast Sausage
- Chicken and Waffles
- Mixed Berry Smoothie
- Easy Cauliflower Hash Browns
If you try this recipe, please stop back and leave it a star rating and/or a review in the comments. Stay connected & share photos of your creations with me & others on Instagram, Facebook, and Pinterest!
The Best Keto Pancakes Recipe
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- In a small bowl, mix together the almond flour, baking powder, powdered sweetener, and salt.
- In a larger bowl, whisk together the almond milk, eggs, melted butter, and vanilla extract.
- Pour the dry ingredients into the wet ingredients and use a baking spatula to mix until well combined.
- Heat a large skillet over medium-low heat.
- Melt 1 tablespoon of butter and add pancake batter (a little less than 1/4 cup per pancake). Cook for a few minutes, until you start to see bubbles, like with normal pancakes. Then flip the pancakes, and cook for a few more minutes, until cooked all the way through.
- Store leftover pancakes in an airtight container in the fridge for 5 days, or in the freezer for 3 months.
- Reheat in a toaster on the highest setting.
- To keep pancakes warm before serving, store them in the oven on the lowest setting, or the “warm” feature.
The nutrition facts come from entering the recipe ingredients into Spoonacular API, a database of food ingredients. They may vary for any recipe based on the exact product used. The keto sweeteners I use have 0g net carbs & are not included because sugar alcohols do not impact most people. This is provided as a courtesy, but you can do your own calculations if you wish!