Keto Buttermilk Pancakes

Who doesn’t think of fluffy buttermilk pancakes when they think of Sunday breakfast? You don’t have to miss out on this classic Keto breakfast recipe because it only has 3 grams of net carbs per serving with over 8 grams of fat per pancake. Simple changes like flour and sweetener substitutions are all you need in the kitchen to still have pancakes on the Keto diet. Top your buttermilk pancakes with sugar-free syrup, butter, or fresh blueberries. Although you can keep leftover pancakes, this recipe will be best enjoyed fresh. Let leftover pancakes fully cool before you store them in an airtight container in your refrigerator for up to 3 days.

How to make buttermilk when you don’t have any

If you don’t have buttermilk on hand, you can make some at home. Pour the same amount of heavy whipping cream in a bowl, then add a tablespoon of lemon juice to it. Leave the cream aside to curdle for 5 minutes, and then you’ll have buttermilk.

Here’s a tip for buttermilk

If you like making Keto pancake recipes, keep dry powdered buttermilk on hand. You can store it in your refrigerator and it lasts longer than liquid buttermilk. Just follow the directions on the packaging to figure out how much powder you should add to your batter, then add the amount of liquid you need in water.

What sugar-free syrup can I use?

On the Keto diet, you can’t use just any sugar-free syrup on the market. Look for syrups sweetened with stevia, erythritol, or monk fruit. These types of sweeteners are friendly on the Keto diet and won’t trigger an insulin response. To be fair, some melted butter would be the best option to add on top of your pancakes.