Are you on a keto diet and craving a comforting breakfast treat? Look no further than this easy homemade Keto Pancakes recipe. With the primary keyword “Best Keto Pancakes Recipe” in our sights, we’ve crafted a low-carb, gluten-free, and utterly delicious breakfast option that’s perfect for any occasion. These fluffy pancakes use almond flour and a hint of cream cheese, making them a delightful and guilt-free indulgence. Whether you’re new to keto or a seasoned pro, this classic keto pancakes recipe offers a simple yet satisfying way to enjoy a stack of flapjacks without the carbs.
Why You’ll Love This Keto Pancakes Recipe
- Best way to make Keto Pancakes at home with simple ingredients.
- Easy Keto Pancakes for beginners – only 3 main ingredients!
- Low-carb delight: Perfect for those on a ketogenic diet, with only 3g net carbs per serving.
- Quick and convenient: Only 25 minutes from mixing bowl to breakfast table.
- Versatile: Easily customize with your favorite low-carb toppings.
Ingredients for Keto Pancakes
- 1 cup almond flour – Best flour for a low-carb pancake base.
- 2 large eggs – Essential for binding and creating a fluffy texture.
- 1/4 cup cream cheese – Adds a creamy richness to the pancakes.
Dietary Swaps
- Dairy-free option: Use coconut cream as an alternative to cream cheese.
- Nut-free alternative: Substitute with sesame seed flour for a different twist.
How to Make Keto Pancakes – Step by Step
Step 1: Prepare the Batter
- In a mixing bowl, combine 1 cup almond flour and 1/4 cup cream cheese until the mixture is smooth.
- Add 2 large eggs to the mixture and whisk until fully incorporated and smooth.
Step 2: Cook the Pancakes
- Heat a non-stick skillet over medium heat and lightly grease it with cooking spray or butter.
- Pour a small amount of the batter onto the skillet to form a pancake.
- Cook each pancake for about 2-3 minutes or until bubbles form on the surface.
Step 3: Finish and Serve
- Carefully flip the pancake and cook for an additional 2-3 minutes until golden brown.
- Repeat with the remaining batter.
- Serve warm with sugar-free syrup or your favorite toppings.

Best Keto Pancakes Recipe – Easy and Delicious
Cooking Tip: For extra crispy texture, bake each pancake for an additional 2 minutes after flipping.
Pro Tips for Making the Best Keto Pancakes
- Can I make Keto Pancakes ahead of time? Yes, prepare the batter and store it in the fridge overnight.
- What is the secret to the best Keto Pancakes? Letting the batter rest for a few minutes before cooking helps the pancakes rise better.
Best Ways to Serve Keto Pancakes
The best way to serve Keto Pancakes is with a side of crispy bacon and a dollop of sugar-free whipped cream. Try pairing them with our Homemade Keto Jam Recipe for an extra burst of flavor. It’s a breakfast guaranteed to satisfy without the sugar spike!Nutritional Information for Keto Pancakes
- Calories: 250 kcal
- Carbohydrates: 5g (Net Carbs: 3g)
- Protein: 10g
- Fats: 20g
Health Tip: Low-carb Keto Pancakes provide the perfect fuel for a ketogenic lifestyle.
Storage & Leftovers
- Refrigeration: Store leftover pancakes in an airtight container in the fridge for up to 3 days.
- Freezing: Freeze pancakes in a single layer, then store in a zip-lock bag for up to 1 month.
- Reheating: Warm pancakes in a toaster or oven at 350°F for a crisp texture.
4 FAQs for Keto Pancakes
- Can I freeze Keto Pancakes?
Yes, they freeze well. Place them between parchment paper layers before freezing. - What can I use instead of cream cheese in Keto Pancakes?
Use coconut cream for a dairy-free option. - How do I prevent Keto Pancakes from sticking?
Ensure your skillet is well-greased and hot before adding the batter. - Can I make sweeter Keto Pancakes?
Yes, add a tablespoon of stevia or erythritol to the batter for extra sweetness.
Related Recipes for Keto Pancakes
- Can I freeze Keto Pancakes?
Keto Pancakes
- Total Time: 25
- Yield: 2 servings 1x
- Diet: Gluten Free
Description
Keto Pancakes are a delicious and low-carb option for breakfast. You won’t miss traditional pancakes with this easy recipe!
Ingredients
- 1 cup almond flour
- 2 large eggs
- 1/4 cup unsweetened almond milk
- 1 tsp baking powder
- 1/2 tsp vanilla extract
- Pinch of salt
Instructions
- In a mixing bowl, combine the almond flour, baking powder, and salt.
- In another bowl, whisk together the eggs, almond milk, and vanilla extract until well blended.
- Gradually add the wet ingredients to the dry ingredients, mixing until you have a smooth batter.
- Heat a non-stick skillet or griddle over medium heat and lightly grease it if necessary.
- Pour about 1/4 cup of the batter onto the skillet for each pancake.
- Cook for 2-3 minutes or until bubbles form on the surface; flip and cook for another 2 minutes until golden brown.
- Remove the pancakes from the skillet and keep warm; repeat with the remaining batter.
- Serve warm with your favorite keto-friendly toppings.
Notes
- Ensure the skillet is heated properly for even cooking.
- Store leftover pancakes in the refrigerator for up to 3 days.
- Prep Time: 10
- Cook Time: 15
- Category: Breakfast
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 320
- Sugar: 1g
- Sodium: 200mg
- Fat: 24g
- Saturated Fat: 2g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 186mg
Keywords: Keto Pancakes, Low Carb, Healthy Breakfast, Gluten Free, Paleo, Keto Recipes






