Fluffy Keto Pancakes With 3.2 grams Net Carbs!

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Last Updated on May 28, 2025 by Toya

Want to learn how to make these fluffy keto pancakes? This post will teach you how to make these delicious, easy keto pancakes in less than 15 minutes with a handful of ingredients!

Fluffy Keto Pancakes

Being on a keto journey can be hard, but finding yummy keto breakfast ideas doesn’t have to be. This easy keto pancake recipe is exactly what you want to make if you’re looking for a quick recipe guaranteed to taste good.

Whether you’re a beginner or you’ve been doing keto for a while, you’ll love this recipe for how easy and convenient it is. Just like these 3 ingredient keto pancakes that everyone seems to love! 

Pancakes are always a great idea for breakfast, particularly when you’re in a hurry or don’t really know what to make (which can sometimes happen more than we’d like on this keto lifestyle). 

These fluffy low carb pancakes make the perfect easy keto breakfast with only 3.2 grams of net carbs in each serving.

What’s more, these fluffy keto pancakes are made with ingredients you already have in your pantry if you’re on eating low carb or keto.

And, the best part is, that you can make these for your entire family for breakfast and they are sure to enjoy these amazing pancakes! In fact, I made these pancakes because I was tired of being tempted while I cooked pancakes for the rest of my family in the mornings.

So, I developed this recipe with the goal in mind to feed these to my whole family as a comparable substitute and they love them. In fact, in my opinion, they are as close to “real pancakes’’ as one can reasonably expect!

Now I make this keto pancake recipe whenever anyone wants pancakes in my home! 

Coconut Flour Pancakes vs Almond Flour Pancakes – or Both?

In order to make sure that your pancakes are the fluffiest, they can be, use either superfine coconut flour or Superfine almond flour. I get both of these on Amazon at a fairly reasonable price.

I’ve tried both coconut flour pancakes and almond flour pancakes and liked them both. It all boils down to perfecting the pancake recipe with a bit of trial and error. However, I must add that I find almond flour pancakes are often fluffier so I like them better.

For this recipe, I choose to use a combination of the two for the best results. The almond flour gives the pancakes their fluffiness, but the addition of the coconut flour also helps with the thickness of the keto pancake batter and contributes to the overall thickness and fluffiness of the pancakes. It also adds a small hint of the deliciously sweet coconut aroma.

I usually grab both of these online—they’re easy to find and pretty affordable.

Tips to Make The Best Keto Pancakes

• These pancakes are super easy and quick to make, but if you are in a rush, just place all ingredients in a blender and blend until smooth. This will help you save time making the batter.
• This recipe calls for superfine coconut flour to make the pancakes fluffy. However, if you cannot purchase or find this particular kind of flour for your batter, just substitute for other kinds of keto-friendly gluten-free flour including sunflower seed flour. It will not affect your batter too much, but your pancakes will be slightly less fluffy.

Can you Make these Low Carb Pancakes with Milk?

If you’re not following a keto journey, you can make these pancakes with milk or another such milk substitute for pancakes. However, these are keto friendly and so I used heavy cream in this recipe. 

Carbs in Pancakes

Typically regular pancakes contain about 11 grams of carbs per pancake. Each fluffy pancake from this recipe contains merely 0.8 grams of net carbs. This means that you’re able to enjoy these and can stay true to your keto journey with ease!

Ingredients to Make Fluffy Keto Pancakes

These keto pancakes are easy to make and require ingredients you are likely to have in your pantry if you’re following a low carb or keto lifestyle. These are the main ingredients you’ll need to make the fluffy low carb pancakes recipe:

• ½ cup superfine almond flour (I used this one for the best texture)
• 2 tablespoons superfine coconut flour (this fine coconut flour works great)
• 1 tablespoon powdered erythritol (this brand blends in perfectly)
• ½ teaspoon of baking powder
• 3 medium eggs, room temperature
• ¼ teaspoon vanilla extract (a little of this pure extract goes a long way)
• ¼ teaspoon ground cinnamon
• 1 tbsp coconut oil or butter, optional
• 2 tablespoons of heavy cream OR cream cheese

Tools You Need to Make the Recipe

Making these keto pancakes can be so much easier with the right tools, and these are the ones I swear by:

1. Non-Stick Pancake Pan – I always reach for my non-stick pancake pan (this one is my favorite) when making pancakes. My pancakes cook evenly and there is no sticking making clean-up super easy for me!

1. Stainless Steel Measuring Cups – These (measuring cups) are super accurate and durable, which helps me keep my recipe on point. They’re a must for precise measurements!
2. Whisk – A simple whisk is all you need to blend the ingredients and create a smooth batter.
3. Spatula – A good spatula is key for flipping your pancakes without ruining the fluffiness.

How to Make the Best Keto Pancakes

Start by gathering all of the ingredients in one place. Also, measure out the ingredients using these stainless steel measuring cups and spoons for accuracy.

Then in a mixing bowl (this mixing bowl set is super handy! link), combine the almond flour, coconut flour, erythritol, cinnamon, and baking powder to make a keto pancake mix.

Next, add the eggs, vanilla extract, and heavy cream and beat until smooth.

You can add in 1 tablespoon of melted butter or coconut oil if you choose to, but this is not mandatory.

Next, heat a large non-stick pancake pan (this non-stick pan makes flipping so easy) over medium-high heat, and spray with some cooking spray.

Add a tablespoon of batter per pancake. Cook the pancakes for 3 minutes per side.

Repeat this process until all the pancakes are cooked.

Once done, serve these yummy fluffy keto pancakes warm and sprinkled with sugar-free chocolate chips (these are my favorite – from Lily’s) or sugar-free pancake syrup (this one from Lakanto tastes amazing!).

Best Syrups for Serving Low Carb Pancakes

You can have regular syrup on keto. Thankfully, there are a ton of sugar-free syrups on the market that will taste amazing. To date, my favorites are choczero sugar-free maple syrup, Lakanto sugar free Maple syrup and my own sugar-free pancake syrup. I find that they work perfectly with these low carb keto pancakes. 

I also sometimes use strawberry syrup on my pancakes as well. Served with some warm butter, or one of these amazing low carb pancake toppings, these make a truly delicious and satisfying complete low carb breakfast.

Recipe Variations

• Almond flour whey protein pancakes – To make this variation of the recipe swap out the coconut flour for 3 1/2 tablespoons of Isopure zero carb unflavored whey protein isolate. This will reduce the carbs in each pancake significantly from 3.7 grams net carbs to 1.4 grams of net carbs per pancake. Keep in mind that the taste and texture of the pancakes will be altered slightly.
• Blueberry pancakes – You can also add some blueberries to the batter to make some blueberry pancakes.
• Lemon pancakes – Follow the instruction for making the keto pancakes with the additional step of adding in 1 tbsp of lemon zest to the pancake batter. Then top with sugar-free syrup, whipped cream, and some more lemon zest, and serve.
• Fluffy keto pancakes with cream cheese – You can make these with cream cheese instead of heavy cream. Use a 1:1 conversion. Also, because cream cheese tastes more like mild cheese while heavy cream is fatty and creamy, the flavor of the pancakes will be slightly altered. And, it is best to use room-temperature cream cheese that has been softened as this will help you with the mixing of the pancake batter. If the batter is too hard, you may need to add a few dashes of almond milk to help loosen it up a bit too.

Storing these Keto Flapjacks

These cooked pancakes will keep well in the fridge for up to 3 days in an air-tight container.  

To freeze the cooked pancakes, first, let them cool, then place them in an air-tight container or freezer bag and freeze them for up to a month. These gluten-free pancakes freeze just as nicely as traditional pancakes and are great for people who meal prep. 

Whether refrigerated or frozen, they are best reheated in a toaster or in the oven at 350 degrees.

The low carb pancake batter can also be stored in a resealable pouch or a freezer-safe piping bag and used within a month or two. 

Nutritional Facts

For each serving of this recipe, you can have 4 mini pancakes. For each serving, these are the nutrition facts including calories and carbs:

• Calories 204
• Total Fat 15.8g
• Saturated Fat 6g
• Cholesterol 266mg
• Sodium 102mg
• Total Carbohydrate 5.2g
• Dietary Fiber 2.3g
• Total Sugars 0.5g
• Protein 10.6g
• Net carbs 3.2 g

When it comes to pancakes these do not taste quite like the traditional pancakes made with regular flour that you were used to in the past. However, they are a close second and I can assure you that you’ll really enjoy these tasty pancakes with a significantly lower carb intake!

More Keto Pancake Recipes

• Easy keto sheet pan pancake recipe
• Keto chocolate chip pancakes