The Best Fluffy Low Carb Pancakes

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  • prep time

    prep time

    5 min

  • cook time

    cook time

    10 min

  • ready time

    ready time

    15 min

The Best Fluffy Low Carb Pancakes

17 ratings

Have you ever made Keto pancakes for breakfast, expecting to dig into a soft and fluffy stack, only to be disappointed by its dry and crumbly texture? Well, I’m sure we have all been there. But don’t let that experience ruin your love for pancakes, because we have the best Keto pancake recipe for you.

These low-carb pancakes are an easy Keto recipe that can be prepared in under 20-minutes - perfect for family weekend breakfasts. This recipe makes 2 servings, but you can easily double or triple it to feed more people. Trust us; this is one of the best Keto recipes you’ll ever try.

What are the secrets to mouth-watering Keto pancakes?

There are a couple of factors that affect the texture and final result of Keto pancakes. The first is the type of flour. We are using superfine almond flour, which yields a better result than regular almond flour. We are also using sour cream in this recipe which keeps the pancakes moist after they’re cooked. Make sure you are using room temperature sour cream to ensure you can whisk it into the other wet ingredients easily. Also, the cooking time is critical for getting soft and pillow-like pancakes.

Is this recipe gluten-free?

YES! This pancake recipe is made using superfine almond flour, which is naturally gluten-free. This recipe has no wheat or grains, so it is 100% gluten-free and celiac friendly.

Can you substitute almond flour for coconut flour?

We don’t recommend substituting the almond flour with coconut flour in this recipe. While there are many coconut flour pancake recipes on the internet, the use of coconut flour tends to result in drier pancakes and cannot be substituted directly with almond flour.

  • Net Carbs

    5.9 g

  • Fiber

    8 g

  • Total Carbs

    14 g

  • Protein

    18.1 g

  • Fats

    42.9 g

495 cals

The Best Fluffy Low Carb Pancakes

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play


  • Super Fine Almond Flour

    Super Fine Almond Flour

    1 cup

  • Erythritol Granulated

    Erythritol Granulated

    3 tbsp

  • Baking powder

    Baking powder

    0.5 tsp

  • Salt


    1 dash

  • Sour cream

    Sour cream

    3 tbsp

  • Melted Butter

    Melted Butter

    1 tbsp

  • Raw egg

    Raw egg

    2 medium

  • Almond milk

    Almond milk

    1 tbsp

  • Vanilla extract

    Vanilla extract

    0.5 tsp

Recipe Steps

steps 4

15 min

  • Step 1

    To a large bowl, add the almond flour, sweetener, baking powder, and salt. Whisk until combined. In another bowl, whisk together the sour cream, eggs, melted butter, almond milk, and vanilla extract.
    Step 1
  • Step 2

    Add the wet ingredients to the dry and whisk to combine. The batter should be thick, not runny. Place a nonstick pan over medium-low heat and add a small piece of butter.
    Step 2
  • Step 3

    For each pancake, add 2 tbsp of batter to the pan. Cook for 30 seconds until the edges are golden, then flip and cook for another 10 seconds. Repeat until you have 8 pancakes.
    Step 3
  • Step 4

    Place 4 pancakes on each plate. Add a knob of butter, and drizzle with your favorite sugar-free pancake syrup. Serve immediately.
    Step 4

Comments 29

  • MommyGetsFit

    MommyGetsFit 4 days ago

    Has anyone tried this recipe in like a mini dash waffle maker?

    • MarvellousCauliflower265287

      MarvellousCauliflower265287 2 months ago

      These are delicious! I followed the recipe exactly, and used my kitchen food scale for precise measurements. Topped with butter and sugar free syrup.

      • StellarAvocado793925

        StellarAvocado793925 4 months ago

        I made this recipe for breakfast and it was fine, I used the blender to incorporate all the ingredients, first the eggs, cream, butter, milk and after I started adding the rest of the ingredients. I mean this recipe was not delicious but it was edible, I do not think that I will be craving about this pancakes again.

        • RemarkableAvocado485941

          RemarkableAvocado485941 5 months ago

          Ok I’m starting to regret this app. No recipes are accurate so far.

          • FavorableAvocado549984

            FavorableAvocado549984 3 months ago


        • eve55127f05

          eve55127f05 7 months ago

          Surely the cooking time is off? A total of 40 seconds per pancake...that's it? on medium heat?

          • OutstandingArugula496981

            OutstandingArugula496981 7 months ago

            Each side is 40 seconds or more just check to see if cooked before flipping

        • ItalianIce

          ItalianIce 7 months ago

          The batter was thick like the recipe says. I had to be careful turning them, but they were delicious! I added Lily’s chocolate chips. So good!

          • LuvNnc

            LuvNnc 8 months ago

            Be careful because you’ll need to add more almond flour or it will be way too runny and ruin your pancakes! I poured in 3 and couldn’t flip because too runny and ruined them all! What a waste of expensive ingredients. Like others have said this batter per recipe ends up being way too runny. Be careful and add more flour as needed.

            • GorgeousAvocado632980

              GorgeousAvocado632980 8 months ago

              I added 1/2 scoop unflavored whey protein powder which thickened the batter nicely and added some more protein. :)

              • bcmarks

                bcmarks 7 months ago

                How much whey powder did you add…approximately?

            • RemarkableArugula289199

              RemarkableArugula289199 8 months ago

              We have been lo carb for a week and this is the first time my husband asked for seconds. I made the pancakes too large so it made 7 instead of 8. He asked for the left over pancake which amazed me because he is very picky. We used sugar free syrup sweetened with monk fruit. I did not have the sweetener in the resume but substituted with one Tablespoon Allulose.

              • IncredibleKetone224619

                IncredibleKetone224619 9 months ago

                Once you get this down pack, the waffles/pancakes are amazing. We played with it a little bit adding more flour to make it a little bit thicker and it was the best..a must try

                • SpectacularMacadamia143048

                  SpectacularMacadamia143048 3 months ago

                  Do you think i could use whipping cream in place of almond milk?

              • IncredibleKale862213

                IncredibleKale862213 a year ago

                This recipe was the best low-carb version that I have tried. The key is to cook them on low heat. I burnt them on my first try on medium heat. Light and fluffy!

                • Islindini

                  Islindini a year ago

                  This worked out well and tasted good. My mixture was more runny but I was able to flip the pancakes. I found half the serving was enough with a piece of bacon and 1/4 avocado

                  • Monsedee

                    Monsedee a year ago

                    Can I prepare the batter the day before to make it quicker in the morning?

                    • FantasticRadish386244

                      FantasticRadish386244 10 months ago

                      Yep. I did!

                    • Monsedee

                      Monsedee a year ago

                      Answer to myself is yes.

                  • learjetta96

                    learjetta96 a year ago

                    My batter came out much runnier than what is shown in the photos, which made them difficult to flip, but the taste is spot on! I also added one serving of Lily's chocolate chips, since I don't have sugar free syrup in the house. My pancakes were messy but tasty!

                    • WeBeChaffling

                      WeBeChaffling a year ago

                      Yum !

                      • StupendousKetone245979

                        StupendousKetone245979 a year ago

                        This is pretty doggone good!

                        • scstrick64

                          scstrick64 a year ago

                          Great recipe. I used 3 T Splenda and will reduce the amount -1 tablespoon next time I make it since I eat them with eggs over medium.

                          • Spicy Sere

                            Spicy Sere 2 years ago

                            This didn't turn out very well for me ...

                            • Prayingkoala798

                              Prayingkoala798 2 years ago

                              What, if anything,can I substitute for the sour cream? Family hates sour cream even if they can't see it or taste it

                              • GorgeousCauliflower403240

                                GorgeousCauliflower403240 a year ago

                                Greek yogurt?

                              • AshleyDas

                                AshleyDas a year ago

                                i'm going to try cream cheese softened, it should work nicely :)

                              • recipewriter

                                recipewriter 2 years ago

                                Greek yogurt is a good substitute, but it has higher carbs. You can also use creme fraiche if you don't mind richer pancakes.

                              • EllCee

                                EllCee 2 years ago

                                I use plain greek yogurt as a sour cream substitute.