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

21 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

Ingredients

  • Super Fine Almond Flour

    Super Fine Almond Flour

    1 cup

  • Erythritol Granulated

    Erythritol Granulated

    3 tbsp

  • Baking powder

    Baking powder

    0.5 tsp

  • Salt

    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 28

  • Symetrix

    Symetrix 10 days ago

    Try adding teaspoon of peanut spread, another t2 x eggs 3 x scoops of body science honeycomb protein - yummoo!

    • Livelyhood66

      Livelyhood66 a month ago

      Turned out nicely substitute sour cream with cream cheese

      • brwilk

        brwilk 2 months ago

        I'm more worried about the Erythritol. Not a very good sugar substitute!

        • RousingKale839176

          RousingKale839176 4 days ago

          Use monkfruit or stevia

      • AmazingMacadamia614988

        AmazingMacadamia614988 2 months ago

        These were great and actually fluffy. I used 1 tbsp Lakanto golden granulated monkfruit/erythritol mix and 1 tbsp allulose, this made them kind of sweet (but not overly sweet) and some people who don't have a sweet tooth might not have needed syrup. (But used Birch Benders keto bourbon syrup, which was good.) I was surprised at how nicely these turned out. (Did not find the batter too runny at all, I did end up cooking around 1.5 mins before flipping, longer than the recipe says.) Made exactly 8 pancakes.

        • BlithesomeKetone624370

          BlithesomeKetone624370 5 months ago

          Okay if you like pancakes that taste like burnt almonds. Hard to flip because it's still pretty wet on top when it's time to flip.

          • MommyGetsFit

            MommyGetsFit 5 months ago

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

            • MarvellousCauliflower265287

              MarvellousCauliflower265287 7 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 10 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 a year ago

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

                  • FavorableAvocado549984

                    FavorableAvocado549984 9 months ago

                    👍

                • eve55127f05

                  eve55127f05 a year ago

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

                  • OutstandingArugula496981

                    OutstandingArugula496981 a year ago

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

                • ItalianIce

                  ItalianIce a year 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 a year 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 a year ago

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

                      • bcmarks1

                        bcmarks1 a year ago

                        How much whey powder did you add…approximately?

                    • RemarkableArugula289199

                      RemarkableArugula289199 a year 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 a year 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 8 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 2 years ago

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

                            • FantasticRadish386244

                              FantasticRadish386244 a year ago

                              Yep. I did!

                            • Monsedee

                              Monsedee 2 years ago

                              Answer to myself is yes.

                          • learjetta96

                            learjetta96 2 years 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 2 years ago

                              Yum !

                              • StupendousKetone245979

                                StupendousKetone245979 2 years ago

                                This is pretty doggone good!