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Make the best keto pancakes with fluffy centers, lightly golden edges, and a buttery vanilla flavor. This easy homemade recipe uses simple ingredients and is ready in less than 30 minutes.
This homemade keto pancake recipe uses almond flour and a sugar-free sweetener to keep things keto-friendly for breakfast or brunch. Top them with butter and keto maple syrup, or add strawberry sauce, blueberry sauce, or homemade whipped cream.
Why You’ll Love This Keto Pancake Recipe
- Easy to make: The batter comes together quickly without a complicated method or even cream cheese.
- Simple ingredients: You only need a short list of keto pantry staples, including almond flour and a sugar-free sweetener.
- Fluffy texture: These keto pancakes cook up fluffy with lightly golden edges.
Ingredients Needed
- Almond flour: I use superfine blanched almond flour in the pancake batter.
- Baking powder: Helps the pancakes rise as they cook.
- Sea salt
- Powdered sweetener: Adds sweetness without regular sugar.
- Unsweetened vanilla almond milk: Adds moisture to the batter.
- Eggs
- Vanilla extract: Adds flavor to the pancakes.
- Butter: Melt some for the batter and keep extra on hand for cooking.
How to Make Keto Pancakes
Make the pancake batter
Mix the dry ingredients in one bowl and the wet ingredients in another. Combine them until the batter is evenly mixed, then let it sit for a few minutes before cooking.
Cook the pancakes
Heat a skillet or griddle over medium-low heat and melt in some butter. Add a little less than 1/4 cup of batter per pancake. Let them cook until you see bubbles on top and the bottoms are golden.
Flip and finish
Gently flip the pancakes and cook the other side until cooked through. If they feel too delicate to turn, give them a little more time before flipping.
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Tips for the Best Keto Pancakes
- Don’t rush the flip: Wait until you see bubbles and the bottom is golden before turning the pancakes.
- Keep the heat medium-low: This gives the pancakes time to cook through without burning.
Keto Pancake Toppings
Butter and keto maple syrup are easy options, or dress up your pancakes with one of these homemade toppings:
What to Serve With Keto Pancakes
For a simple breakfast, serve these pancakes with homemade chicken breakfast sausage. If you’re using store-bought sausage, my air fryer breakfast sausage or air fryer sausage patties are easy options. You could also add air fryer bacon and your favorite eggs.
If you’re making a bigger brunch spread, add my keto waffles, keto chicken and waffles, healthy stuffed French toast, or keto French toast.
Keto Pancake Recipe FAQs
Use fresh baking powder and let the batter sit for a few minutes before cooking. Keep the heat at medium-low so the pancakes have time to rise and cook through without getting too dark on the outside.
They usually need a little more time before flipping. Wait until you see bubbles on top and the bottom is golden. Keeping the pancakes relatively small also makes them easier to turn.
Storage & Reheating
Let leftover pancakes cool completely before storing.
- Refrigerator: Store in an airtight container or bag for up to 3 days.
- Freezer: Freeze with parchment between the layers. They’ll be a little softer after thawing but still reheat well.
- Microwave: Cover with a damp paper towel and warm in 15–30 second bursts until heated through. This is my favorite method because it keeps them soft.
- Skillet or toaster oven: Reheat over low heat to bring back a little of the golden edge texture.
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!
Best Keto Pancakes Recipe
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Recommended Equipment
Ingredients
- 1 ¼ cup Almond Flour, superfine, blanched
- ¼ tsp Natural Ancient Sea Salt, use DRDAVINAHS to save
- 1 tbsp Baking Powder
- 2 tbsp Powdered Sweetener
- ¼ cup Unsweetened Vanilla Almond Milk
- 3 large Eggs
- 1 tsp Vanilla Extract
- 2 tbsp Butter, melted (plus extra for cooking)
Optional Toppings
- Strawberry Sauce, click for the recipe
- Keto Maple Pancake Syrup
- Sugar-free Whipped Cream
Instructions
- Mix the almond flour, baking powder, powdered sweetener, and salt in a small bowl.
- In a large bowl, whisk together the almond milk, eggs, melted butter, and vanilla extract.
- Add the dry ingredients to the wet ingredients and mix until combined. Let the batter sit for a few minutes.
- Heat a large skillet or griddle over medium-low heat.
- Melt about 1 tablespoon of butter in the pan. Add a little less than 1/4 cup batter per pancake.
- Cook until bubbles form on top and the bottom is golden.
- Flip and cook for a few more minutes, until cooked through. Repeat with the remaining batter, adding more butter as needed.
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Recipe Notes
- Keep the heat medium-low so the pancakes cook through without burning.
- Wait until bubbles form and the bottom is golden before flipping.
- Let the batter rest for a few minutes before cooking.
- Use butter in the pan for the best flavor and color.
- Refrigerate cooled pancakes in an airtight container for up to 3 days.
- Freeze with parchment between the layers.
- Reheat in the microwave under a damp paper towel to keep them soft, or use a skillet or toaster oven for slightly firmer edges.
Nutrition Details
The nutrition facts come from entering the recipe ingredients into a database of food ingredients. They may vary for any recipe based on the exact product used.
Laura L Pepin says
Excellent recipe for light and fluffy pancakes. Thank you.
Davinah Cenou Montezuma says
Thanks so much for stopping back, Laura! We love these in my house so much too 🙂
Michele J Maramarco says
So easy and very delicious, the yield is great,not doing alot if cooking for very little!They taste great ,thank you.These will keep me on track!
Davinah Cenou Montezuma says
Thanks, Michelle! I’m happy you enjoyed these 🙂
Deb says
Dr. Davinah, thank you so much for this recipe. I have tried other Keto recipes and they were successful. HOWEVER, this recipe here made pacakes that no one could tell in looks or taste. I did a few things differently. lol. I just read the ingredients and threw them all in the bowl. I was really hungry. lol Then used pure liquid monk fruit extract as a sweetner and lastly I let the batter rest for 10 minutes. I learned that that’s what helps the almond flour absorb the ingredients making less grainy and more smooth batter. But I must say it looked rather smooth to me when I was mixing it initially. Nontheless, I feel this recipe was perfect and fool proof. They were fluffy and moist and spread perfectly. Only needed a little Keto syrup and they were worth the wait. l put the rest in the freezer to see how that works. Next time I make these I’m gonna use the waffle iron. If that works as flawless. I will have frozen waffles ready for mornings on the run. Thanks again.
Davinah Cenou Montezuma says
I’m so so happy that you enjoyed this, Deb! I so appreciate your thoughtful review and appreciate you sharing about how you were able to use the liquid sweetener since I’ve never actually tried that. The tip about letting the batter rest is also perfect! I have a slightly different recipe for waffles to get them fluffy. You can check it out here: keto waffles. Thanks again for stopping back!
ketorose713 says
By far the BEST keto pancakes ever!! Thank you for this recipe 🙂 I’ve been making these over 4 years now. I haven’t made them in a while. This week I made them twice for dinner. I was in heaven! I am going to be making them this weekend for my brother.
Thank you 🙂
Dr. Davinah's Eats Team says
We’re so happy that you enjoyed this recipe. 🙂
Shaun B says
I made the Keto Pancakes for the family this morning and they were a huge hit. My non keto daughter loved them just as much as we did!
Dr. Davinah's Eats Team says
We’re so happy that you enjoyed this recipe. 🙂
Chazzynort says
Pancakes were delicious! This recipe is by far the best keto, guilt-free pancake recipe I’ve tried. I used cashew milk in place of the almond milk but either one works fine. Topped with sugar free pancake syrup with turkey sausage, and this made for a nice breakfast.
Dr. Davinah's Eats Team says
We’re so happy that you enjoyed this recipe. These keto pancakes are the best way to start the day!
Sherron says
I’ve only tried 1 other keto pancake recipe and this recipe was by far better tasting! Super easy to make!
Davinah says
Thanks so much, Sherron! Appreciate you taking the time to stop back and write a review 🙂
Meg Young says
Made these pancakes today….in a word, WOW! Absolutely delicious!!!
Davinah says
Yay! Really glad you enjoyed them, Meg!
Tannura says
Hi Dr. Davinah- can I substitute half and half OR heavy cream for the almond milk? If so, do I need to make any flavor adjustments? Thanks for creating and sharing!
Davinah says
Hi Tannura,
I haven’t done this, but a reader did this with heavy cream and it turned out great. Can’t imagine why half and half wouldn’t work too 🙂
Thanks,
Davinah
Stephanie says
I just made these! What a perfect Sunday breakfast. I used what I had in the pantry so subbed the vanilla almond milk for heavy cream and used Lakanto Monk Fruit sweetener. I did splash just a tiny bit more vanilla extract to compensate for no vanilla almond milk. I even used your suggestion and used salted butter on the griddle.. Topped them with Choc Zero Maple Syrup.! I haven’t been very good on my diet or keto , so was pleasantly surprised at how delicious they are. These were so light and flavorful . I highly recommend!!
Davinah says
Thanks, Stephanie! Appreciate you for sharing how you made adjustments depending on what you had in your pantry. Your pancakes looked FANTASTIC on IG!
Nakia says
Sooo good! Best almond flour pancakes I’ve tried. Great recipe.
Davinah says
Nakia,
I’m so happy that you enjoyed these! Thank you for taking the time to write a review.
Best,
Davinah
Cate says
Yumm these look so fluffy and tasty, and love that they’re keto! Thanks for the recipe!
Dr. Davinah's Eats Team says
You’re welcome! We’re so glad you liked it.
Dannii says
I love that these still look really light and fluffy, despite using almond flour. They sound delicious.
Dr. Davinah's Eats Team says
Thank you for taking the time to leave a comment.
Anna says
Hi Dr. Davinah, thank you for posting this recipe. I am new to Keto and I am looking for alternate recipes to assist me on my journey. I wanted to know if there was any substitute for the syrup. It’s not available where I live and I won’t be able to order in time for making them. Thank you in advance!
Davinah says
Hi Anna!
Thanks so much for asking a question! I’m so happy that you found my site! You could swap the syrup for 1 tsp of vanilla extract. This way, you can use whichever syrup you prefer as a topping!
If there are no keto-friendly options for syrup near you, then I’d recommend making a fruit sauce! You can use the recipe that in included in Lemon Blueberry Cheesecake Bites (it’s a mix of fruit, keto sweetener, and lemon juice – feel free to ditch the collagen since it doesn’t need to be thick).
Hope that help!
Thanks,
Davinah
Della says
These keto-pancakes were so good! My husband and I tried them and were so pleasantly surprised. It was just what we needed to ease the monotony of eating eggs everyday for breakfast. They weren’t too complicated to prepare, smelled good, tasted great, and satisfied our desire to eat some pancakes. You definitely nailed eliminating the “eggy-ness” of the other recipe we tried. Thank you for publishing so many helpful recipes. I’m sure you devote a lot of time an energy to your website and I really appreciate it. God bless you and best wishes for your continued success!
Davinah says
Hi Della!
Thanks so much for sharing your experience making this dish! I really love cooking so it’s always refreshing when someone makes a dish & enjoys it. God bless you too!
Best,
Davinah
Barbara says
Are the ChocZero Syrup and butter added in the mix or used on pancakes afterwards?
Davinah says
Hi! You are using both in the batter. I also topped the completed pancakes with some more ChocZero.
Tania Martinez says
These were absolutely delicious and my whole family enjoyed them.
Davinah says
Thanks so much for taking the time to share this & rate the recipe! I’m sooooo happy that you all enjoyed them! 🙂
Janna Simpson says
Is the nutrition for one pancake? Or for 4?
Davinah says
Hi Janna,
This recipe makes about 8 pancakes. So, the nutritional info is for 2 pancakes.
Thanks for asking.
Best,
Davinah
Cody Burk says
Do you know the nutrition on these?
Lisa says
Is there a substitute for almond flour? I’m allergic to almonds. Thank you!
Davinah Smith says
Hi Lisa!
Coconut Flour is what I’d recommend. Since I haven’t tried this substitute, I found a recipe that seems positively rated here: https://www.wellplated.com/coconut-flour-pancakes/
The recipe should give an idea about proportions. Generally, though, coconut flour requires much more liquid than almond flour. 1/4 cup to every cup of almond flour + another egg. Hope this helps!
-Davinah