Keto Pancakes (Moist and Fluffy)

These almond flour keto pancakes are made using only a few simple ingredients and come out light, soft, fluffy, and super delicious. It’s easy to make, dairy-free, gluten-free, and keto-friendly!

This keto pancakes recipe will make you love breakfast again. They have a perfect golden brown exterior and are fluffy and light in texture. Plus, each pancake has only 2 net carbs and 4 grams of protein!

I’ve tested these pancakes from almond flour multiple ways, including using different ingredients and cooking methods, to create the best keto pancakes you’ll ever have. These easy keto pancakes are guaranteed to be a new favorite.

Why This is the Best Keto Pancakes Recipe

• Only a handful of ingredients are required. Additionally, they are all common pantry items that you most likely already have on hand.
• Quick and easy to prepare. The entire batch is done in about 20 minutes. They can even be prepared ahead of time for meal prep. Perfect for hectic mornings!
• It is naturally gluten-free. Because they are grain-free.
• It’s just as easy as making traditional pancakes. Aside from almond flour and sweetness, there isn’t much variation. Their golden brown colour, sweet flavour, and pillowy texture are all the same.
• They’re also fun to customize! You can add any low-carb ingredients you like, or keep it simple as it is!
• Light and fluffy. The texture of these pancakes is soft and fluffy, and they have a light, buttery flavour that is slightly sweet.
• Healthier than regular pancakes. These almond flour pancakes are naturally gluten-free, dairy-free, and keto-friendly. Additionally, they include more protein because they employ almond flour rather than white flour.
• Freeze and store really well, so they’re great for meal planning and making breakfast ahead of time. You make a large batch on weekends and consume it throughout the week.

Why Use Almond Flour in Keto Pancakes?

This almond flour pancakes recipe keeps the carbohydrates low while giving the pancakes a subtle, sweet, nutty flavor and light texture. Plus, it’s naturally gluten-free…making it an excellent substitute for wheat flour.

Substituting fine almond flour for wheat flour makes sure that your pancakes are full of nutrients and still taste like “real” pancakes.

Almond Flour vs. Almond Meal for Keto Pancakes

Almond flour is prepared by grinding almonds. After removing the skins by blanching them in hot water, the almonds are ground and sieved to create a fine flour.

Although the terms almond flour and almond meal are sometimes used interchangeably, they are not the same.

The process of grinding almonds while their skins are still on produces a coarser flour known as almond meal. In recipes where the texture is key, this variation is significant.

Ingredients for Almond Flour Keto Pancakes

• Almond Flour: Make sure to use finely ground and sifted almond flour. Almond meal will be too thick and won’t create the desired texture.
• Baking Powder: Similar to my other waffle recipes, I use baking powder to fluff them up.
• Salt: It is used to balance out the flavors.
• Eggs: They provide structure, binding, moisture, and a touch of richness to the pancake batter. Make sure eggs are room temperature or they won’t incorporate well into the batter. Simply let them sit for 10 to 30 minutes before baking or using this recipe.  
• Water: For adjusting the batter consistency. It also steams when cooking to create moist and fluffy pancakes.
• Keto Maple Syrup: Make sure to use sugar-free or keto maple syrup. You can use store-bought or make your own using this easy keto maple syrup recipe. 

How to Make Keto Pancakes with Almond Flour

1. In a large bowl, whisk together all of the ingredients until well combined and only small clumps remain (there’s no need to separate the wet and dry ingredients).
2. Let the batter sit for 5 minutes to allow the almond flour to soak up moisture, then whisk one more time.
3. Heat a large nonstick pan over medium heat. Coat the pan with butter or cooking spray. Add about ¼ cup of the batter to form each pancake, leaving at least an inch of space between them.
4. Cover the pan with a lid and cook for 3 to 4 minutes or until the edges start to set and small holes appear on the top of the batter.
5. Flip and cook the other side 2 to 3 minutes more or until golden brown and the centers are cooked.
6. Serve immediately or transfer to a 200°F oven to keep heated. Repeat for the remaining pancakes.

Personally Tested Tips for this Recipe

I’ve made these keto pancakes multiple times, and multiple different ways, and here are some of the best methods and tips I’ve discovered along the way:

• Whisk the pancake batter vigorously to induce more air and make it fluffier. A blender can also be used for this effect if you prefer it. However, since a bowl is easier to clean, I normally use one.
• The mixture should have a thick consistency, similar to typical pancake batter. Either add more water or almond flour to thin or thicken it.
• Let the batter sit for about five minutes before cooking to let everything soak together and reach the desired consistency.
• Make sure the pan is preheated to medium-low, then add oil, let it heat a bit, and then add the batter. If the pan isn’t hot enough, the batter will run.
• Be sure to cook with high-quality oil like avocado or coconut oil.
• Cook at medium-low heat. Any higher will burn the outside before the center cooks.
• Be sure to cook with the lid on; this’ll create steam and make fluffy pancakes. The lid also holds heat and helps the centers cook more evenly.
• Almond flour pancakes don’t hold up as well as regular flour, so cook smaller pancakes to make flipping easier. I used about a ¼ cup of batter per pancake.
• Store them in the oven on the warm setting or 180°F if making a large batch.

Cooking Test: Oil vs Baking Powder

I discovered this critical ingredient after testing multiple keto pancake variations: Baking powder yields much better pancakes compared to using oil in the batter. The baking powder allowed the batter to rise during cooking and be much more airy and fluffy. The olive oil pancakes were dense and had a more sponge-cake-like texture.

Serving Suggestions

These fluffy keto pancakes provide a satisfying breakfast on their own. Serve them with desired toppings such as butter, keto maple syrup, peanut butter, fresh raspberries, strawberries, or blueberries.

They also make an excellent addition to a weekend brunch or special occasion menu. I like to serve them with a savory dish, such as Bacon and Egg Sweet Potato Toasts, my nutritious Sweet Potato Breakfast Tacos, or Kale and Feta Frittata. Or pair these with my Strawberry Lime Bellini for a fancy brunch.

Leftover Storage 

• Refrigerate: Cover and keep pancakes in the refrigerator. You can keep them for up to a week.
• Freeze: You can freeze the cooked pancakes for a leftover breakfast for up to 2 months. Tightly wrap them to prevent freezer burn.
• Reheating: Warm the pancakes in a non-stick skillet or the microwave for 30 seconds. For the best leftovers, reheat them in a toaster to help crisp the outside again.

Substitutions and Variations

• Try adding extra flavor like 1 teaspoon of vanilla, banana, or almond extract to the batter.
• These keto pancakes can also be made using sugar-free strawberry syrup, which makes them extra delicious.
• Make extra-rich pancakes by adding Greek yogurt or softened cream cheese to the batter.
• Water works the best vs regular milk or almond milk because it creates more steam. I’ve tried all of them and preferred water. 
• You can substitute almond flour with coconut flour to make keto coconut flour pancakes.
• If you want an egg-free option, flax eggs (which is made of ground flaxseed and water) might work, but the texture and taste may slightly vary. 

Frequently Asked Questions 

How Do You Make Pancakes Keto?

Keto pancakes are made of almond flour instead of all-purpose flour, and also use sugar alcohols, such as erythritol, instead of granulated sugar.

Does Almond Flour Work For Pancakes?

This recipe works best with blanched, fine ground almond flour or homemade almond flour prepared from blanched slivered almonds. It helps give these pancakes their delightfully light crumb and airy texture. Avoid using almond meal because it will cause them to become mealy.

Is Almond Flour ok for Keto?

Almond flour is a baking flour that is 100% keto-approved. Additionally, it is the most popular keto flour available. It does not have many carbs, but it has a lot of calories. Although almond flour may have a lot more calories than most flours, it’s also quite high in healthy fats, protein, and fiber.

Can You Substitute Eggs with Something Else? 

No, I tried substituting with other egg substitutes like yogurt/buttermilk, unsweetened applesauce, or chia seeds, but the texture doesn’t come out right. Because these don’t contain gluten, the eggs are required to hold everything together. They also add extra protein and make these pancakes a more wholesome meal.

If you cannot eat eggs, you could try an egg substitute, but the results won’t be the same.

What Is The Secret to Making Pancakes with Almond Flour?

• Use blanched, fine-ground almond flour
• Use eggs as the leavening agent
• Be careful not to overmix
• Add more liquid for a thinner batter
• Let the batter sit for 5 minutes to allow the flour to soak up moisture before cooking

Why Are My Almond Flour Pancakes Falling Apart?

Compared to regular pancakes, keto pancakes are typically more delicate because they don’t contain gluten or starch. However, preparing the batter in a blender makes it more cohesive. It facilitates a better blending of the almond flour and eggs, which helps the pancakes stay together.

Can I Use Another Type of Flour?

Almond flour is the optimal choice for this recipe; alternative flours are not as suitable. Coconut flour is quite different; therefore, if you want to use it, you should think about preparing coconut flour pancakes.

Why Use Baking Powder in Pancakes?

When making fluffy pancakes, baking powder is an essential ingredient. It’s what gives the batter its light, fluffy texture and helps it rise.

Should I Add Cream Cheese or Cottage Cheese? 

Cottage cheese or cream cheese can be used to make; however, the benefits vary slightly based on your nutrient, flavor, and texture preferences:

• Cream Cheese: Slightly dense, creamy, and smooth. Cream cheese is low in carbohydrates and high in fat, making it an ideal choice for decadent keto pancakes. For richness and creamy texture, use cream cheese. 
• Cottage Cheese: More protein, lighter, and fluffier. It remains keto-friendly, albeit with a slight increase in carbohydrates. For a lighter, higher-protein pancake, use cottage cheese.

Do These Pancakes Freeze Well?

Yes! This is a great recipe for meal prep, as these pancakes freeze and refrigerate very well. Plus, they are easy to reheat.

Other Keto Recipes to Try

If you like this almond flour keto pancakes recipe, you might also be interested in checking out these other amazing keto recipes on the blog:

• Keto Granola
• Keto English Muffin
• Keto Pumpkin Pie 
• Keto Almond Joy Cookies
• Keto Chicken Broccoli Casserole

Have you noticed my keto recipe collection is expanding day by day, and it’s full of delicious, varied, and delightfully low-carb options! Whether you want something savory like Garlic Butter Chicken, a set-it-and-forget-it dinner with Slow Cooker Pork Carnitas, or a comforting classic like Keto Cheeseburger Casserole, I’ve got you covered.

Do you have a craving for something sweet? You’ll love my crunchy, filling Keto Granola or Keto Almond Joy Cookies, which are perfect for breakfast or a quick snack. Browse all keto recipes.

And that’s just the beginning—I have a whole list of keto-friendly favorites in the pipeline to share with you to try. But these keto pancakes with almond flour are one of my favorites.

Keto Pancakes

Written by Matt | Plating Pixels

These almond flour keto pancakes are made using only a few simple ingredients and come out light, soft, fluffy, and super delicious. It's easy to make, dairy-free, gluten-free, and keto-friendly.

5 from 3 votes

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 5 minutes mins

Resting Time 5 minutes mins

Total Time 15 minutes mins

Course Breakfast

Cuisine American

Servings 4 pancakes

Calories 195 kcal

Equipment

• Large bowl
• Non-Stick Pan
• Measuring Cups
• Measuring Spoons

Ingredients

  

1x2x3x

• 1 cup almond flour super-fine
• ½ tablespoon baking powder
• ¼ teaspoon salt
• 2 large eggs room temp
• ⅛ cup water
• 1 tablespoon keto maple syrup plus extra for topping

Instructions

 

• In a large bowl, whisk together all of the ingredients until well combined and only small clumps remain (no need to separate the wet and dry ingredients).
• Let the batter sit for 5 minutes to allow the almond flour to soak up moisture, then whisk one more time.
• Heat a large nonstick pan over medium heat. Coat the pan with butter or cooking spray. Add about ¼ cup of the batter to form each pancake, leaving at least an inch of space between them.
• COVER the pan with a lid and cook for 3 to 4 minutes, or until the edges start to set and small holes appear on the top of the batter.
• Flip and cook the other side 2 to 3 minutes more with the lid on, or until golden brown and the centers are cooked.
• Serve immediately or transfer to a 180º F (warm setting) oven to keep heated. Repeat for the remaining pancakes.
• Serve with desired toppings such as butter, keto maple syrup, peanut butter, fresh raspberries, strawberries, or blueberries.

Notes

• Whisk the pancake batter vigorously to induce more air and make it fluffier. A blender can also be used for this effect if you prefer it. However, since a bowl is easier to clean, I normally use one.
• The mixture should have a thick consistency, similar to typical pancake batter. Either add more water or almond flour to thin or thicken it.
• Let the batter sit for about five minutes before cooking to let everything soak together and reach the desired consistency.
• Make sure the pan is preheated to medium-low, then add oil, let it heat a bit, and then add the batter. If the pan isn't hot enough, the batter will run.
• Be sure to cook with high-quality oil like avocado or coconut oil.
• Cook at medium-low heat. Any higher will burn the outside before the center cooks.
• Be sure to cook with the lid on; this’ll create steam and make fluffy pancakes. The lid also holds heat and helps the centers cook more evenly.
• Almond flour pancakes don't hold up as well as regular flour, so cook smaller pancakes to make flipping easier. I used about a ¼ cup of batter per pancake.

Nutrition Facts

Keto Pancakes

Serving Size

 

2 pancakes

Amount per Serving

Calories

195

% Daily Value*

Fat

 

16

g

25

%

Saturated Fat

 

2

g

13

%

Trans Fat

 

0.01

g

Polyunsaturated Fat

 

0.5

g

Monounsaturated Fat

 

1

g

Cholesterol

 

93

mg

31

%

Sodium

 

183

mg

8

%

Potassium

 

186

mg

5

%

Carbohydrates

 

7

g

2

%

Fiber

 

3

g

13

%

Sugar

 

1

g

1

%

Protein

 

9

g

18

%

Vitamin A

 

135

IU

3

%

Calcium

 

138

mg

14

%

Iron

 

2

mg

11

%

* Percent Daily Values are based on a 2000 calorie diet.

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