Keto Sheet Pan Pancakes – Easy Oven-Baked Delight

There’s something magical about waking up to the aroma of pancakes on a lazy weekend morning. But let’s be honest—standing at the stove flipping individual pancakes isn’t always how I want to spend my precious weekend time. That’s where these Keto Sheet Pan Pancakes come to the rescue! This oven-baked delight has completely transformed my breakfast routine, allowing me to enjoy fluffy, golden pancakes without the flipping marathon.

As someone who follows a keto lifestyle, finding breakfast options that are both satisfying and low-carb can be challenging. These sheet pan pancakes check all the boxes—they’re easy to make, require minimal cleanup, and deliver that classic pancake taste without the carb overload. Whether you’re meal prepping for the week or feeding a hungry family on Sunday morning, this recipe is about to become your new breakfast bestie.

Why You’ll Love These Keto Sheet Pan Pancakes

• Time-Saving Wonder: No more standing over a hot stove flipping pancakes one by one—just pour, bake, and enjoy!
• Perfectly Even Cooking: The sheet pan method ensures each piece cooks evenly, eliminating those dreaded undercooked middles
• Family-Friendly Format: Cut into squares and let everyone customize their toppings for a personalized breakfast experience
• Meal Prep Marvel: Make once and enjoy all week—these pancakes reheat beautifully
• Keto-Friendly Satisfaction: At just 3g net carbs per serving, you can enjoy pancakes while staying in ketosis
• Customizable Canvas: Add your favorite mix-ins like blueberries, chocolate chips, or nuts for endless variety

Imagine having a week’s worth of breakfast ready in under 30 minutes. That’s the beauty of this oven-baked delight—it’s the ultimate solution for busy mornings when you want something homemade but don’t have time for traditional pancake-making.

Ingredients You’ll Need

For the pancake batter:

• 2 cups almond flour
• ¼ cup coconut flour
• 3 tablespoons granulated erythritol or monk fruit sweetener
• 1 tablespoon baking powder
• ¼ teaspoon salt
• 6 large eggs
• ½ cup unsweetened almond milk
• 3 tablespoons melted butter (plus extra for greasing)
• 1 teaspoon vanilla extract
• ½ teaspoon lemon zest (optional but adds wonderful flavor)

Optional mix-ins:

• ½ cup fresh blueberries
• ¼ cup sugar-free chocolate chips
• ¼ cup chopped pecans or walnuts

For serving:

• Sugar-free maple syrup
• Fresh berries
• Whipped cream (unsweetened)
• Butter

Step-by-Step Instructions

Step 1: Prepare Your Oven and Pan

Preheat your oven to 425°F (220°C). Generously grease a 13×18-inch rimmed baking sheet with butter, ensuring the entire surface and sides are well-coated. This prevents sticking and helps the pancakes develop a golden bottom.

Step 2: Mix Dry Ingredients

In a large bowl, whisk together the almond flour, coconut flour, sweetener, baking powder, and salt until well combined and no lumps remain. The combination of almond and coconut flours creates the perfect pancake texture—not too dense, not too fluffy.

Step 3: Mix Wet Ingredients

In a separate bowl, whisk together the eggs, almond milk, melted butter, vanilla extract, and lemon zest (if using) until smooth and fully incorporated. The lemon zest adds a subtle brightness that elevates the flavor without adding any carbs.

Step 4: Combine Wet and Dry Mixtures

Pour the wet ingredients into the dry ingredients and whisk gently until just combined. Be careful not to overmix—a few small lumps are perfectly fine. Overmixing can lead to dense pancakes, and we’re aiming for light and fluffy results!

Step 5: Spread Batter in Pan

Pour the batter onto the prepared baking sheet and use a spatula to spread it evenly to the edges, creating a uniform layer. If you’re using mix-ins like blueberries or chocolate chips, you can either fold them into the batter or sprinkle them evenly over the top now.

Step 6: Bake to Golden Perfection

Place the sheet pan in the preheated oven and bake for 15-18 minutes, until the pancake is golden on top and a toothpick inserted in the center comes out clean. The edges will rise slightly higher and become deliciously crisp.

Step 7: Slice and Serve

Remove from the oven and let cool for about 5 minutes. Cut into squares or rectangles using a sharp knife or pizza cutter. Serve warm with your favorite low-carb toppings like sugar-free maple syrup, fresh berries, or a dollop of unsweetened whipped cream.

Pro Tips for Perfect Keto Sheet Pan Pancakes

• Room Temperature Ingredients: Allow eggs and almond milk to come to room temperature before mixing for a smoother batter.
• Don’t Skip the Butter: Generously greasing the pan is crucial for easy removal and that beautiful golden bottom.
• Altitude Adjustments: If you live at high altitude, reduce the baking powder to 2 teaspoons and increase the oven temperature by 25°F.
• Mix-In Mastery: If adding berries, toss them with a teaspoon of coconut flour first—this prevents them from sinking to the bottom.
• Test for Doneness: The center should spring back when lightly touched and a toothpick should come out clean.
• Let It Rest: Allowing the batter to rest for 5 minutes before baking gives the leavening agents time to activate and the flours time to absorb the liquid.

Can I make the batter ahead of time? Yes, you can prepare the batter the night before and store it in the refrigerator. Give it a gentle stir before pouring onto the sheet pan, as it may thicken overnight.

Nutritional Information

These keto sheet pan pancakes aren’t just delicious—they’re a nutritional powerhouse compared to traditional pancakes. Here’s the breakdown per serving (based on 12 servings from one sheet pan):

• Calories: 187 kcal
• Protein: 7g
• Total Fat: 16g
• Net Carbs: 3g
• Fiber: 3g
• Total Carbs: 6g

This low-carb profile makes these pancakes perfect for anyone following a ketogenic or low-carb diet. The high fat content from the almond flour and butter helps keep you full longer, while the moderate protein content supports muscle maintenance.

Storage and Leftovers

One of the best things about these Keto Sheet Pan Pancakes is how well they store and reheat—making them perfect for meal prep!

Refrigeration: Store cooled pancake squares in an airtight container in the refrigerator for up to 5 days. Place parchment paper between layers to prevent sticking.

Freezing: For longer storage, freeze individual portions in a single layer on a baking sheet until solid, then transfer to a freezer bag. They’ll keep well for up to 3 months.

Reheating Methods:

• Microwave: Heat for 20-30 seconds per piece
• Toaster: Pop frozen pieces directly in the toaster for crispy edges
• Oven: Wrap in foil and warm at 350°F (175°C) for 10 minutes
• Air Fryer: 3 minutes at 350°F gives amazing crispy-outside, tender-inside results

Pro tip: For the freshest taste when reheating frozen pancakes, thaw them in the refrigerator overnight before warming.

Serving Suggestions

Transform your Keto Sheet Pan Pancakes from simple to spectacular with these serving ideas:

Sweet Options:

• Butter and sugar-free maple syrup (the classic approach)
• Fresh berries and unsweetened whipped cream
• Sugar-free chocolate sauce and chopped nuts
• Keto-friendly nut butter and a sprinkle of cinnamon

Savory Twists:

• Omit the sweetener and vanilla, then top with bacon and eggs
• Create a breakfast sandwich using two squares as “bread
• Top with avocado and everything bagel seasoning
• Serve with a side of breakfast sausage and sugar-free ketchup

For a beautiful brunch display, create a sheet pan pancake bar with various toppings in small bowls, allowing everyone to customize their own squares.

Top 4 FAQs About Keto Sheet Pan Pancakes

Can I substitute the almond flour for another keto-friendly flour?

Yes, you can use all coconut flour, but you’ll need to adjust the ratio significantly. Use only ¾ cup coconut flour total (instead of the 2 cups almond plus ¼ cup coconut) and increase the eggs to 8. The texture will be slightly different but still delicious.

Why did my pancakes turn out flat and dense?

This usually happens when the baking powder is old or inactive. Test your baking powder by putting a teaspoon in hot water—it should bubble vigorously. Also, ensure you’re not overmixing the batter, which can deflate the air bubbles needed for fluffy pancakes.

Can I make these dairy-free?

Absolutely! Replace the butter with melted coconut oil or avocado oil. The flavor will be slightly different, but the texture remains excellent. You’re already using almond milk, so you’re halfway there!

How can I make these pancakes fluffier?

For extra fluffy pancakes, separate the eggs and beat the whites to stiff peaks. After combining the wet and dry ingredients with the egg yolks, gently fold in the whipped egg whites. This creates an airier batter that rises beautifully in the oven.

Variations to Try

Cinnamon Roll Sheet Pan Pancakes

Add 2 teaspoons of cinnamon to the batter. After spreading in the pan, swirl a mixture of 2 tablespoons melted butter, 2 tablespoons granulated erythritol, and 1 teaspoon cinnamon over the top. Bake as directed and drizzle with a simple cream cheese glaze (2 oz cream cheese, 2 tablespoons heavy cream, and 1 tablespoon powdered erythritol).

Lemon Blueberry Sheet Pan Pancakes

Increase lemon zest to 1 tablespoon and fold in 1 cup of fresh blueberries. After baking, brush with a lemon glaze made from 2 tablespoons lemon juice and 1 tablespoon powdered erythritol.

Chocolate Chip Pancake Squares

Add ½ cup sugar-free chocolate chips to the batter. For extra decadence, sprinkle another ¼ cup over the top before baking. Serve with sugar-free chocolate sauce for a dessert-worthy breakfast.

Pumpkin Spice Sheet Pan Pancakes

Replace ¼ cup of almond milk with ¼ cup pumpkin puree and add 2 teaspoons pumpkin pie spice. This fall-inspired variation is perfect with a dollop of cinnamon-spiked whipped cream.

Conclusion

These Keto Sheet Pan Pancakes are truly a game-changer for anyone following a low-carb lifestyle who misses traditional breakfast favorites. By taking the hassle out of pancake-making, this oven-baked delight allows you to enjoy a satisfying, home-cooked breakfast even on your busiest mornings.

What makes this recipe special isn’t just its convenience—it’s how customizable it is to your preferences and dietary needs. Whether you’re meal prepping for the week ahead or feeding a hungry family on weekend mornings, these pancake squares deliver consistent, delicious results every time.

The next time you’re craving pancakes but don’t want to spend your morning flipping batch after batch, remember this easy sheet pan solution. In just 30 minutes, you can have a week’s worth of breakfast ready to go—leaving you more time to enjoy your mornings.

Have you tried making Keto Sheet Pan Pancakes before? What are your favorite toppings or mix-ins? Share your experiences in the comments below and don’t forget to save this recipe for your next breakfast adventure!

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