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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
Use DRDAVINAHS at checkout to save on some equipment & ingredients!
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.
