Look no further, these are truly the best keto pancakes! They are thick and buttery and made with no cream cheese. No other recipes can stack up to these almond flour pancakes!

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Pancakes. Flap jacks. Hot cakes. Whatever you call them, one thing remains the same, pancakes are the ultimate breakfast food. Fluffy, warm, buttery, syrupy pancakes…you really can’t beat it.

But now you’ve stopped eating grains, carbs, sugar, and maybe even gluten. What happens to your beloved pancake breakfast? Are you really expected to live the rest of your life without another pancake?

NOOOO!

I’m here to save the day! My family loves pancakes. I tried a bunch of different recipes after we started eating keto and all of them were just…meh. They left a lot to be desired.

And those cream cheese pancakes? I really don’t understand the fascination with those. Yuck!

So for a year, yes a YEAR y’all, I worked to perfect the keto pancake. This recipe has been a huge hit since I originally posted it way back in 2018. Thousands upon thousands of readers and social media followers have fallen in love with this recipe and I know your family too!

You’re Going to Flip for These Flapjacks

Let me tell you why:

Tastes just like a “real” pancake
Thick, fluffy, and buttery like a pancake should be
Full of healthy fat to keep you satiated (i.e. you can eat less and feel full)
No cream cheese
100% kid approved
Gluten free
Freeze and reheat well

How To Make Fluffy Keto Pancakes

You must use a blender or food processor to make the batter. You want it as smooth as possible. The absence of gluten eliminates the need to leave “clumps” in the batter.
Do not substitute the almond flour with coconut flour. The ratios are not equivalent and the recipe will fail.
The absence of gluten will reduce the amount of bubbles you’ll see while the pancakes cook. You’ll know it’s time to flip them when the edges are taught and a spatula slides underneath easily.
The batter is very thick. If your batter is thin or runny, make sure you added everything the recipe calls for. Thin/runny batter will yield a crepe-like pancake. The thick batter yields a big fluffy pancake!

Can This Batter Be Used For Waffles

Yes, this pancake batter works fabulously for a keto or low carb waffle. You do not need to make any adjustments to the recipe to use the batter in a waffle iron. The amount of waffles produced will vary on the size of the waffle iron. If using a mini waffle maker, you should get 10 to 12 waffles.

Can These Almond Flour Pancakes Be Frozen and Reheated

These almond flour pancakes (or waffles) reheat very well. You may either refrigerate or freeze extras. If refrigerating your pancakes, reheat them by microwaving in 30 second increments until the desired temperature is reached. You may also use a toaster oven to reheat them but a standard toaster is not recommended. If freezing extras, place a small piece of parchment paper in-between each pancake so that they don’t stick together. Follow the same reheating instructions.

Measuring and Nutrition Information for These Low Carb Pancakes

This recipe makes 10 full size pancakes, not “silver dollar” size if the batter is prepared as written. The serving size is 1 pancake. If you want less carbs or lower calories, just divide the batter and make smaller pancakes. You could easily do silver dollar sized pancakes for roughly half the macros. However, because these pancakes are full of healthy fat and void of refined carbs and sugar, one or two of these keto pancakes should suffice your satiety.

What Kind of Syrup is Keto Friendly?

The popularity of low carb and sugar free lifestyles has saturated the market with sugar free products, like syrups. Many of them are sweetened with maltitol (iykyk) or artificial sweeteners. My favorite keto syrups are ChocZero. They are sweetened with monkfruit, only 1 net carb per tablespoon, and are dairy, soy, and gluten free. (You can save 10% off your purchase with affiliate code ketoinpearls.) I have linked other options that I like in the recipe card below.

The Best Keto Pancakes

Name: The Best Keto Pancakes
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 10
Ingredients: 2 cups almond flour; 1 tbsp avocado oil (or coconut); 4 eggs; 1 tsp vanilla extract; 1 tsp baking powder; 2 tbsp sweetener of choice; pinch of salt; 8 tbsp butter, melted; 2 to 4 tablespoons water (see note); extra butter for griddle

Yield: about 10 pancakes

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Thick, fluffy, and buttery keto pancakes! Only 2 net carbs per serving. If you miss real pancakes, then you will love these!

Ingredients

2 cups almond flour
1 tbsp avocado oil (or coconut)
4 eggs
1 tsp vanilla extract
1 tsp baking powder
2 tbsp sweetener of choice
pinch of salt
8 tbsp butter, melted
2 to 4 tablespoons water (see note)
extra butter for griddle

Instructions

Combine the first 7 ingredients in a food processor or blender. With the speed set to low, slowly pour in the butter and process until smooth and incorporated. Add 2 to 4 tablespoons and mix. The batter should be thick, not runny.
Let batter rest 5 minutes before cooking.
Set a griddle (or nonstick skillet) to MED LOW heat. Use a 1/3 cup measuring cup to portion out pancake batter.
Cook until edges are set, there are a few bubbles on top, and a spatula slides easily underneath.
Flip and cook 30 seconds to 1 minute.
Serve hot with a pat of butter and sugar free maple syrup.

Notes

The batter should be thick (similar to brownie batter). If the batter seems too thick, add 1 to 2 tablespoons of water to slighlty thin in out but the batter should NOT be runny.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:

Yield: 10 Serving Size: 1 pancake
Amount Per Serving: Calories: 266Total Fat: 24.1gCarbohydrates: 4.2gNet Carbohydrates: 1.8gFiber: 2.4gProtein: 7.3g

Nutrition information is provided as a courtesy and is approximate. Macros will vary by brands used.

Sarah

Sunday 19th of September 2021

I made these yesterday. Cooked half the recipe and it worked exactly as stated. The other half of the batter I’ve kept in the fridge overnight. I loosened the mix with a little bit of water till it was back at the right consistency and cooked as normal. They turned out just fine (and are headed to the freezer)! Thanks, this is a really great recipe and will go into high rotation.

J. Ayres

Wednesday 15th of September 2021

Easy to follow and I like them better than a cream cheese recipe. Definitely tasted more real. I also added 1tsp. of cinnamon for a little extra flavor. Already pinned the recipe to Pinterest board and followed you as well. Thanks for sharing :)

SandE

Wednesday 8th of September 2021

I made a half batch, following the directions and I used my PC measure all cup to measure my batter. I got (3) 1/3 cups and (1) 1/4 cup. I used 2 Tbsp. of unsweetened almond to thin the batter a little. Overall, I didn't like the texture, but they had a good flavor. I ate mine w/ SF Maple syrup and some mixed berries. I will definitely make these again, because of the flavor.

Thanks for sharing this recipe. ;o)

Daphne

Friday 3rd of September 2021

The correct spelling in the context you used is "taut" not "taught"

Rachel Taulbee

FWIW, you could just multiply the macros listed by 10 (since Anna is dividing by 10 servings), which is for example 18 net carbs per recipe, and then divide that by how many you actually make. So, if I only get 9 pancakes of equal size, then I'm getting 2g net carbs each, or if I get 6 pancakes, it's 3g net carbs. If you make 18 small ones, it's only 1g... etc.

Fluffy Keto Pancakes (without cream cheese!)