Who says you can’t have cake for breakfast? Enjoy classic birthday cake flavors in pancake form with these low carb and gluten-free birthday cake pancakes complete with vanilla icing syrup!
This Mom’s Menu is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. This post may be sponsored or contain affiliate links but all opinions are my own. I may earn money from purchases made through the links shared here (at no additional cost to you)
Breakfast food is my favorite and pancakes are at the top of my list of the best breakfast food. Regular pancakes are great, but I LOVE making unique, flavorful pancakes.
These low carb birthday cake pancakes are my latest creation and they don’t disappoint! And of course, no proper pancake or birthday cake is complete without a topping so I’ve included a super easy vanilla icing syrup that you must try!
Ingredients and substitutions:
- Cream Cheese
- Baking Powder
- Almond Flour
- Coconut Butter – Swap with 1 tbsp of coconut flour if you don’t have this.
- Vanilla and Butter Extracts – Lately I have seen cake batter extract on grocery shelves. If you can find this, you can swap it for the butter extract!
- Liquid Stevia is my go-to, but any sweetener that you like will work.
- Sprinkles are optional, but SO much fun! I used regular sprinkles but they are actually quite high in carbs so I’ve linked to some sugar-free sprinkles in the recipe card.
- Powdered Sweetener – It’s important that you use a powdered sweetener for the frosting to ensure a smooth result.
- Butter or coconut oil
- Almond Milk or milk of your choice
Tips for making the perfect low carb pancakes:
- I like to mix the batter in a blender if you don’t have a blender you can mix by hand with a whisk.
- If you opt to mix by hand make sure that the cream cheese and coconut butter are softened.
- I recommend using a high quality non-stick pan or griddle. I LOVE Green Pan and highly recommend all of their cookware!
- I usually stick with medium heat when cooking pancakes sometimes adjusting up or down as needed.
- While cooking, Wait to flip the pancakes until you see several bubbles popping up around the edge of the pancake batter.
How to store leftover pancakes:
These pancakes can be kept in the fridge for up to five days or frozen for up to 6 months. You can reheat then from cold or frozen in the microwave or in a warm skillet.
The icing syrup will keep in the fridge for 5-7 days but unfortunately doesn’t freeze well. To reheat from the fridge, simply microwave for 30-second intervals stirring after each interval until it has reached a smooth and pourable consistency.
Be sure to check out these other great low carb pancake recipes:
- Keto Bananas Foster Pancakes
- Lemon Poppyseed Pancakes | Low Carb
- Low Carb Blueberry Pancakes
- Keto Pumpkin Pancakes
- Sausage Pancake Muffins
- Blueberry Pancake Casserole
- Keto McGriddles
Low Carb Birthday Cake Pancakes with Frosting Sauce
- In a blender, combine all of the pancake ingredients except the sprinkles. Pulse until smooth then stir in the sprinkles.
- Pour ¼ cup of the batter onto a preheated griddle, cook until bubbles begin to form on the top side of the pancake, then flip and cook the other side. Repeat with the remaining batter.
- For the Sauce: Combine the butter and cream cheese in a small bowl, mixing until smooth.
- Add in the sweetener, and vanilla. Then, mix in the almond milk to desired consistency.
- Serve pancakes topped with the sauce and enjoy!