These truly are the BEST keto pancakes! They are perfectly light and fluffy, plus SO easy to make and virtually mess free. Enjoy them topped with butter and your favorite sugar-free syrup for the perfect breakfast!
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Up until recently, I wasn’t sure if the perfect keto pancake existed. It seemed like all the recipes that I tried were lacking in some way or another. After a ton of testing, I finally came up with a recipe that in my opinion is absolutely perfect.
These pancakes have the perfect light and fluffy texture and the taste is exactly what you would expect from any pancake. Add some butter and syrup and it’s pancake heaven.
Ingredients and substitutions:
The ingredients for these pancakes are pretty standard – eggs, cream cheese, baking powder, vanilla, almond flour, and sweetener.
The only ingredient that I have found ok to swap is the sweetener. I used lakanto golden which is a brown sugar substitute made from monk fruit – but any sweetener you like will work for this recipe.
Right now you can get 10% off of all Lakanto products with the code “THISMOMSMENU” when you order from the Lakanto Website!
Can I use coconut flour instead of almond flour?
Unfortunately, coconut flour didn’t work at all for me in this recipe. It stays too coarse and gritty to deliver a truly light and fluffy pancake so I don’t recommend it.
If you have a nut allergy, you may be able to substitute sunflower seed flour for the almond flour, but it will change the flavor some. Sunflower seed flour can be made by pulsing shelled sunflower seeds in a food processor until they resemble flour.
If you go this route be sure to use unsalted sunflower seeds. Unlike coconut flour, sunflower seed flour can be swapped evenly with almond flour. If you try it I’d love if you could leave me a comment to let me know how it turns out!
Tips for making the best keto pancakes:
To keep this recipe super easy, and virtually mess-free I like to mix the batter in a blender. It also ensures a super smooth batter with no clumps of cream cheese.
If you don’t have a blender or prefer to mix by hand, you will want to soften the cream cheese before mixing.
I usually get about 8, 4-inch pancakes with this recipe. You can make the pancakes larger or smaller to suit your preference.
Unlike traditional pancakes, these won’t bubble much at all when they are ready to flip. The best way to tell when they are ready to flip is when you can easily slide a thin spatula under the pancake. If you have to force it, then the pancake is probably not ready.
I recommend using a non-stick griddle or a high-quality non-stick skillet when making pancakes. I rarely use non-stick cookware but with pancakes, it makes a huge difference.
What are the best low carb pancake toppings?
Of course, butter and syrup are the classic choice. You can easily get sugar free syrups at pretty much every grocery store, but my favorite it Lakanto. The taste is the closest that I’ve found to regular maple syrup and unlike other brands, I can actually pronounce all of the ingredients. (be sure to check out the discount code for Lakanto above!)
Some other great options include topping with your favorite nut butters, sugar-free jelly, or jam (check out my Berry Rhubard Jam!) Sugar-free Chocolate syrup, freshly sliced berries, caramel sauce, or whipped cream.
You can also stir some chocolate chips, cinnamon, or berries right into the batter before cooking to make an entirely new pancake!
How do I store leftover pancakes?
Since they are so well suited for meal prep, I almost always double or triple the recipe for a quick grab and go breakfast option.
The pancakes keep well in the fridge for up to 5 days and can be frozen for up to six months as long as they are in a freezer-safe container with a tight-fitting lid.
To reheat simply pop them in the microwave or in a hot skillet until they are heated through.
Looking for more keto pancake recipes? Check these out:
- Blueberry Pancakes with Blueberry Syrup
- Bananas Foster Pancakes
- Sausage Pancake Muffins
- Birthday Cake Pancakes with Vanilla Icing Syrup
- Blueberry Pancake Casserole
- Keto McGriddles
- Lemon Poppyseed Pancakes with Creamy Lemon Sauce
- Pumpkin Pancakes
Best Keto Pancakes
- Place all of the ingredients into a blender and pulse until smooth.
- Heat the griddle or a large non-stick slillet to medium. Pour approxiamately ¼ of batter onto the hot skillet.
- Allow it to cook until you can easily slide a thin spatula under the pancake (about 3-4 minutes) then flip the pancake and cook for an additional minute or two on the other side. Repeat with the remaining batter.
- Serve the pancakes warm with butter and syrup if desired.