Easy Fluffy Keto Pancakes

By Rena Awada | Updated On June 7, 2020

These Keto Pancakes are so easy to make, thick, fluffy, and so tasty. This easy pancake recipe is low in carbs, gluten-free, and the perfect keto breakfast recipe to keep you full all morning.
easy Keto Pancakes
On the keto diet and wondering if you can have pancakes? If you are a pancake lover and you are doing the keto diet then this fluffy low carb pancake recipe is the recipe for you! They are made with both almond and coconut flour. Mixed in with eggs, almond milk, and coconut oil to make the fluffiest and most delicious keto pancakes ever! Power up your breakfast game with these easy keto pancakes without ruining your keto diet.


  • Mix dry ingredients: In a bowl, add almond flour, coconut flour, Granulated Erythritol, salt, and baking powder.
  • Whisk wet ingredients: Using another mixing bowl, whisk together the eggs and milk until light and fluffy. Add in the vanilla extract. Mix.
  • Combine both wet and dry: Add in the dry ingredients to wet ingredients and stir until a thick batter forms. Add in the melted coconut oil and continue mixing until incorporated.
  • Cook: Prepare a frying pan with non-stick cooking spray over low heat. Drop two tablespoons of batter into the pan and spread into a circle. Cook for 3-4 minutes, flip and cook the other side until golden brown. Serve with some sugar-free keto pancake syrup if desired.
  • Note: *These will take longer to cook than normal pancakes

Fluffy Keto Pancakes with almond and coconut flour

Can you have maple syrup on keto

Even though maple syrup is considered somewhat the “healthier” alternative to regular pancake syrup, they are still high in sugar and carbs and may not be suitable for the ketogenic diet. But, there are some sugar-free versions that are keto-approved you can use, like this one for example.

Can you eat bananas on keto

If you are strictly doing keto and want to keep your meals low in carbs and sugar, then it is best to skip on the bananas since they are high in natural sugars. Typically, it would be ok to add bananas over healthy pancakes or protein pancakes.

healthy and easy low carb Pancakes

How to store pancakes

Allow pancakes to cool off completely. Place cut up ungreased baking sheets between each pancake and place them in a ziplock bag before placing it in the fridge or freezer.

How long do pancakes last

Pancakes stored in the fridge should be eaten within 2-3 days. They can be stored in the freezer for up to 2 months. To reheat the pancakes simply microwave them for 10-20 seconds.

Do you cook pancakes on high or low heat

Cooking pancakes on low heat is ideal so that you give it enough time to cook thoroughly without burning and not undercooked and soggy on the inside.

easy Fluffy Keto Pancakes

We would love to get some feedback on this easy simple keto pancake recipe. Leave us a comment below and don’t forget to rate it. Also, if you do like this recipe, share it with your friends and family on social media.

Looking for more keto-friendly recipes? Check these out:

easy Keto Pancakes

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easy keto pancakes

easy keto pancakes

Easy Fluffy Keto Pancakes

Fluffy keto pancakes made using both almond and coconut flour. Easy to make and so delicious.
4.55 from 35 votes
Print Pin Rate
Course: Breakfast
Cuisine: American
Prep Time: 5 minutes
Cook Time: 15 minutes
0 minutes
Total Time: 20 minutes
Servings: 4
Calories: 313kcal
Author: Rena


  • 1 Cup Almond Flour
  • ¼ Cup Coconut Flour
  • 2 Tbsp Granulated Erythritol
  • 2 Tbsp Coconut Oil melted
  • 3 Large Eggs
  • ¾ Cup Almond Milk
  • 1 Tsp Vanilla Extract
  • 1 Tsp Baking Powder
  • Tsp Salt
  • Sugar-free Keto Syrup optional


  • In a mixing bowl, whisk together the eggs, vanilla, and milk until light and fluffy.
  • Add in the dry ingredients and stir until a thick batter forms
  • Then, add in the melted coconut oil and continue mixing until incorporated.
  • Prepare a frying pan with non-stick cooking spray over low heat. Drop two tablespoons of batter into the pan and spread into a circle.
  • Cook for 3-4 minutes, flip and cook the other side until golden brown. *These will take longer to cook than normal pancakes
  • Serve as is or with sugar-free keto syrup


Serving size:
  • Makes 12 pancakes
  • Each serving is 3 pancakes
  • Allow them to cook on medium-low heat for 3-4 minutes on each side. Do not rush them


Calories: 313kcal | Carbohydrates: 12g | Protein: 12g | Fat: 26g | Saturated Fat: 9g | Cholesterol: 140mg | Sodium: 204mg | Potassium: 178mg | Fiber: 6g | Sugar: 2g | Vitamin A: 203IU | Calcium: 190mg | Iron: 2mg
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Reader Interactions


  1. Patty says

    4 stars
    I just tried them today for the second time and came out fantastic. I did two things differently that I think made things better in regards to the previous time. I separated the egg whites and whisked them thoroughly with the salt. Meanwhile, I mixed the wet and dry ingredients and left the batter to rest for a few minutes so that the flour could soak the moisture. Then I folded the egg whites carefully. The result was perfection.

  2. Terri says

    5 stars
    Really tasty pancakes. I use Monkfruit sweetener instead of etythritol and it drops the carbs to 3.5 per serve. I also drop a few frozen berries on each pancake as it cooks.

  3. Howard says

    I tried these pancakes and cooked them in low heat. They took almost 15 minutes before I could even get a spatula under them. Followed the recipe to a T and wouldn’t make them again.

    • Judy says

      I turned up the heat on my griddle to medium high ( medium low didn’t work like you experienced) The higher heat worked out just fine over 5-6 minutes was able to turn the pancakes over !

  4. Adele says

    Nice coconut taste but very Rough/dry texture even though it wasnt a dry pancake. Ensure you have something next to you to drink to wash it down. Possibly better with a syrup on top to reduce the dryness but I only used butter, but taste was still good.

  5. Tracy Likele says

    Tried the recipe today. Feel like I’ve misused expensive ingredients. Crumbly, would not hold while cooking. It might be time the keto world just admitted that some things can not be replicated without wheat flour and cut it’s losses. Sorry. No more keto pancake trials for me.

    • Rena says

      Hi Tracy. Keto pancakes are tricky. You have to let the cook slowly and give it time before you flip. Did you make any changes to the recipe with the ingredients?

    • Yvette says

      5 stars
      Pretty tasty! One of the better easy recipes I’ve tried since most keto pancakes turn out flat. I used 2tbs melted butter instead of coconut oil. Best to use a grease spray on the pan before adding the batter. This will help flip the pancakes with ease without it coming apart. Mine turned out perfectly. Thick. Fluffy and not at all dry. Had it with lakanto maple syrup.

  6. Lizbet says

    Just wondering what weight the flours are. I know US and Oz tablespoons are different 15 vv 20 mls and cups also are slightly different. Also different brand flours vary in density so I would love to know how much flour to use so I don’t end up with thick tough pancakes. Thank you.

  7. Walter says

    1 star
    Not a good recipe. Looks promising when you make it but once you start cooking it and you try to flip it it runs all over the place and breaks apart. Tried leaving it for a little longer only to have it burn. Not a good recipe. I’ve tried others which are much better.

  8. Suha says

    5 stars
    I love this recipe, but the only thing is change on my recipe. is 5 eggs instead of 3 eggs and come perfect. not try it does raise it’s perfect. I do have child with type 1 diabetes, and she love pancake. perfect for her has low carbs, and she loved these pancakes.

  9. Joanah says

    4 stars
    My pancakes came out kind of gritty and dint rise. Adding a syrup helped w flavor. Next time I’ll add more baking powder and sweetener maybe.

  10. Joseph says

    These were really good I didnt have vanilla so I added a bit of pumpkin spice and they were awesome…….but one thing I added a half cup more of almond milk to the batter it seemed a bit dry but either than that they were amazing thanks for sharing

    • Rena says

      Thank you! we remade this today with a bit more almond milk like you suggested and it came out perfect. Now updated. Thanks for your suggestion.

  11. Pete says

    How are the carbs so low in your macros? I’m getting more than double the carbs per serving compared to yours, using the same ingredients. BTW, they tasted great!

    • Rena says

      Hi Pete. Are you calculating based on the amount of serving it yields? We use an automatic nutrition facts calculator so values mary varies just a bit but shouldn’t be that much and definitely not double. Glad you loved it!

      • Mimies Reyna says

        4 stars
        Mine didn’t come out fluffy, they were flat, but they still had a great flavor. I’ll try again next time and hopefully they’ll come out fluffy.

        • Rena says

          Hi Mimies. Thanks for the feedback. You have to cook them slowly on medium-low heat and only flip once. I will remake this recipe just to make sure.

  12. Stephanie says

    3 stars
    The batter was super dry and they didn’t rise! It looked like cookie batter.. so we added quite a bit more almond milk and baking soda, spices and blueberries to help the flavor, turned out ok but we were pretty disappointed

    • Rena says

      Hi. I am sorry this didn’t work out for you. I’ve tested this and made this a few times and never had this issue. The batter shouldn’t be loose like it would a normal pancake and it does take longer to cook and rise than it would making a normal pancake with flour at medium heat.

  13. Mo Ahmed says

    5 stars
    These came out so fluffy, so proud of myself for getting up this morning and actually making myself breakfast haha. The recipe was so easy to follow, thank you for sharing. I love your page!!

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