keto pancakes

 Wake up to perfectly fluffy, golden-brown Keto Pancakes! This easy, gluten-free recipe requires just 6 simple ingredients and 20 minutes for a delicious, low-carb breakfast that tastes like the real thing.

Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Recipe Yield: 8 medium pancakes (2 servings)
Course: Breakfast, Brunch
Cuisine: American
Diet: Gluten-Free, Grain-Free, Keto, Low-Carb, Sugar-Free

Cooking Intensity: Easy – Perfect for beginners and busy mornings. Requires basic mixing and flipping skills.

Tired of missing out on a classic weekend breakfast while following a ketogenic lifestyle? These keto pancakes are the ultimate solution. They are incredibly light, fluffy, and have a neutral, buttery flavor that’s the perfect canvas for your favorite sugar-free syrups, berries, or a dollop of whipped cream. Made with almond and coconut flour, they are completely grain-free and contain less than 2g of net carbs per pancake. Say goodbye to compromise and hello to a satisfying, delicious start to your day!

Ingredients

• 4 large eggs, at room temperature

• 4 oz (½ cup) full-fat cream cheese, softened

• ¼ cup blanched almond flour

• 2 tablespoons coconut flour

• 1 tablespoon granulated erythritol (or preferred keto sweetener)

• 1 teaspoon baking powder

• ½ teaspoon vanilla extract

• Pinch of salt

• Avocado oil or butter for greasing the pan

Optional Add-ins & Toppings:

• ½ cup blueberries or raspberries (fresh or frozen)

• Lily’s Sugar-Free Chocolate Chips

• Sugar-free maple syrup (e.g., Lakanto or ChocZero)

• Whipped cream (unsweetened)

• Butter

Equipment

• Blender or immersion blender (highly recommended for a smooth batter)

• Large mixing bowl and whisk (if not using a blender)

• Non-stick skillet or griddle

• Spatula

• Measuring cups and spoons

Instructions

Step 1: Combine the Wet Ingredients

Crack the eggs into your blender. Add the softened cream cheese and vanilla extract. Blend on medium-high speed for 20-30 seconds until the mixture is completely smooth, pale, and frothy. This step is key to creating a lump-free batter and incorporating air for fluffiness.

Chef’s Tip: If your cream cheese is cold, cut it into small cubes before adding it to the blender to ensure it blends smoothly without leaving chunks.

Step 2: Add the Dry Ingredients

To the blender, add the almond flour, coconut flour, erythritol, baking powder, and a pinch of salt. Secure the lid and pulse the blender 5-7 times, just until the dry ingredients are fully incorporated. Be careful not to over-blend. Let the batter rest for 2-3 minutes. This allows the coconut flour to absorb the moisture and thicken the batter to the perfect pancake consistency.

Step 3: Cook the Pancakes

Place a non-stick skillet or griddle over medium heat (around 325-350°F / 163-177°C). Add a small amount of avocado oil or butter and let it heat up.

Once hot, pour ¼ cup of batter onto the skillet for each pancake. Use the back of your spoon to gently spread the batter into a round circle, as it will be somewhat thick.

Chef’s Tip: For blueberry pancakes, sprinkle a few berries onto the pancake immediately after pouring the batter.

Cook for 2-4 minutes. You will know it’s ready to flip when the edges look set, the surface is covered with bubbles, and the bottom is golden brown.

Carefully slide your spatula underneath and flip. Cook for another 1-2 minutes on the second side until golden brown and cooked through.

Step 4: Serve Immediately

Transfer the cooked pancakes to a plate. Because they are flourless, they are best enjoyed hot and fresh from the pan. Serve with a pat of butter and a generous drizzle of sugar-free syrup.

Notes & Tips for Success

• Batter Consistency: The batter will be thicker than traditional pancake batter. If it seems too thick after resting, you can thin it with a teaspoon of water or almond milk.

• No Blender? No problem. In a large bowl, whisk the softened cream cheese until smooth. Add the eggs one at a time, whisking vigorously after each addition until smooth. Then, whisk in the vanilla. Finally, add the dry ingredients and stir until just combined. A blender is preferred, but this method works well too.

• Low and Slow: Keto pancakes burn more easily than traditional ones due to the sugar alternatives. If your pancakes are browning too quickly, reduce the heat to medium-low.

• Keeping Them Warm: To keep a batch warm while you cook the rest, place finished pancakes on a baking sheet in a 200°F (95°C) oven.

Nutrition Information

Important: Nutritional information is an estimate and can vary significantly based on the specific brands of ingredients you use. We recommend using a nutrition calculator with your exact products for the most accurate data.

Serving Size: 4 pancakes (½ recipe, without toppings)
Calories: 465
Total Fat: 39g

• Saturated Fat: 17g
  Total Carbohydrates: 9g
  Dietary Fiber: 4g
  Net Carbs: 5g
  Protein: 20g