This post may contain affiliate links to products I use and highly recommend. You can read my full disclosure . As an Amazon Associate I earn from qualifying purchases.
These keto pancakes have lightly crisp edges and soft centers that feel almost custardy right off the skillet. Made with almond flour, they settle into a tender, cake-like texture with a subtle nutty flavor and buttery finish.
This recipe uses simple ingredients, takes about 30 minutes, and follows a process that feels much closer to regular pancakes than some other keto versions. You do not need a blender, cottage cheese, or cream cheese here. Just mix the batter, let it rest for a few minutes, and cook the pancakes in a skillet. For a fuller breakfast, add Air Fryer Bacon on the side, or serve them with butter, sugar-free syrup, Sugar Free Strawberry Topping, or Sugar Free Blueberry Topping.
Why You’ll Love This Keto Pancake Recipe
- Soft centers: Right off the skillet, the middles feel almost custardy. As they cool, they settle into a tender, cake-like texture.
- Golden edges: Butter in the pan gives them great color and flavor.
- Simple ingredients: You only need a short list of basics to make the batter.
- No blender needed: The batter mixes in bowls, just like a more traditional pancake recipe.
- Ready in about 30 minutes: This is an easy breakfast recipe you can make without much planning.
Ingredients You’ll Need
You only need a few simple ingredients to make these keto pancakes with almond flour.
- Almond flour: Use superfine blanched almond flour for the best texture. It gives the batter a smoother consistency and helps the pancakes hold together better.
- Sea salt
- Baking powder: Helps give the pancakes a little lift.
- Powdered sweetener: Use your preferred powdered sugar substitute here for the smoothest texture.
- Almond milk: Loosens the batter so it spreads more easily in the skillet.
- Eggs: Help hold the pancakes together and keep the centers tender.
- Vanilla extract
- Butter: Adds flavor and helps create those golden edges.
How to Make Keto Pancakes with Almond Flour
These keto pancakes are easy to make, and the process feels familiar if you have made regular pancakes before. A few small details help them cook up with golden edges and soft centers that stay tender as they cool.
Mix the batter and let it rest
The batter comes together in one bowl for the dry ingredients and one for the wet, then gets mixed until smooth. After that, let it sit for a few minutes before cooking. That short rest gives the almond flour time to absorb the liquid, which helps the pancakes hold together better and makes the batter easier to work with in the skillet.
Cook low and slow
Once your skillet is warm, melt in a little butter and keep the heat at medium-low. Almond flour browns faster than regular flour, so this is one of those recipes where slower cooking gives you a better result. The pancakes have time to cook through in the middle while still getting golden around the edges.
Flip once the edges are set
Do not rush the flip here. Wait until the edges look set and the bottoms are golden before turning them. When they are ready, they flip much more easily and finish with soft centers and lightly crisp edges.
Tips for the Best Keto Pancakes
- Let the batter rest: A few minutes helps the almond flour absorb the liquid.
- Keep the heat medium-low: This helps the pancakes cook through without over-browning.
- Flip gently: Wait until the first side looks set before turning them.
- Use butter in the pan: It gives the pancakes better flavor and better color.
- Use superfine almond flour: It gives you the most tender texture.
SAVE THIS RECIPE
I'll email this post to you, so you can come back to it later!
Storage and Reheating
These keto pancakes are best fresh from the skillet, when the edges are still lightly crisp and the centers are soft.
Save extras for later
If you have leftovers, let them cool completely first.
- Refrigerator: Store them in an airtight container for up to 3 days.
- Freezer: Freeze them in a single layer first, or place parchment between the pancakes before storing. They will be softer after thawing, but they still reheat well.
Warm them back up
- Microwave: This is my favorite way to reheat them. Cover the pancakes with a damp paper towel and heat in short bursts until warmed through. It keeps them soft and works especially well if you are reheating one or two at a time.
- Skillet: Reheat over low heat if you want to bring back a little of the golden edge.
- Toaster oven: This works well when you are reheating a few at once.
What to Serve With Keto Pancakes
Keep breakfast simple with one savory side and one topping.
Add something savory
Serve these with Air Fryer Turkey Bacon, Air Fryer Breakfast Sausage, or Ground Chicken Breakfast Sausage. If you want another breakfast side, Cauliflower Hash Browns or Cheesy Cauliflower Grits work really well here too.
Add a topping
Top them with butter, sugar-free syrup, Sugar Free Whipped Cream, or Sugar Free Raspberry Topping.
Keto Pancake Recipe FAQs
Yes. These pancakes are made with almond flour instead of traditional flour, and they are sweetened with a sugar substitute instead of regular sugar. That is what makes them keto.
Almond flour is one of the best choices for keto pancakes because it gives them a tender texture and mild flavor. Superfine blanched almond flour works especially well because it creates a smoother batter and more even pancakes.
Most of the time, they just need a little longer before flipping. Wait until the edges look set and the bottoms are golden. Keeping the heat at medium-low helps too, because the pancakes have more time to cook through before you turn them.
Yes, and almond flour works especially well here. It gives the pancakes a soft texture and lightly nutty flavor. The batter is a little different from a traditional pancake batter, but once you know to cook them gently and wait to flip, they are very easy to make.
More Keto Breakfast Recipes to Try
If you want another breakfast recipe with almond flour, make Almond Flour Waffles. For savory breakfasts and sandwiches, Almond Flour Bagels are a really good one to have on hand. If you want something a little more brunchy, try Chicken and Almond Flour Waffles.
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!
Keto Pancakes Recipe
Use DRDAVINAHS at checkout to save on some equipment & ingredients!
Recommended Equipment
Ingredients
- 1.25 cup Almond Flour, superfine, blanched
- 1/4 tsp Natural Ancient Sea Salt
- 1 tbsp Baking Powder
- 2 tbsp Powdered Sweetener
- 1/4 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
- 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.
SAVE THIS RECIPE
I’ll email this post to you, so you can come back to it later!
Recipe Notes
- Don’t rush the flip: let the bottom turn golden first.
- Keep the heat medium-low so they brown evenly and crisp without burning
- Let the batter sit for a few minutes before cooking
- Use butter in the pan for the best flavor and color
- Store in the refrigerator: Let the pancakes cool completely, then place them in an airtight container or bag for up to 3 days.
- Freezer (if needed): Let the pancakes cool completely, then store in an airtight container with parchment between layers. The texture will be softer after thawing, so you won’t get the same crisp edges, but they still reheat well for a quick breakfast.
- Microwave (my favorite method): Place a damp paper towel over the pancakes and warm in short bursts (15–30 seconds) until heated through. The paper towel helps keep them moist.
- Skillet or toaster oven: Reheat over low heat to bring back a bit of that golden edge texture.
Nutrition Details
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.
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