Craving a warm, fluffy stack of pancakes but staying true to your keto lifestyle? You’ve come to the right place. This is the ultimate keto pancake recipe you’ve been searching for. It’s incredibly easy, yields perfectly fluffy and tender pancakes every single time, and banishes the dry, eggy texture that plagues so many other low-carb recipes. Get ready to fall in love with breakfast all over again.
Forget complicated steps or hard-to-find ingredients. This recipe uses simple, wholesome staples like almond flour and cream cheese to create a breakfast that feels indulgent but is completely guilt-free. They are perfect for a lazy Sunday morning or even a quick weekday treat.
Why This is The Best Keto Pancake Recipe
We’ve tested countless variations to land on this foolproof formula. Here’s why this recipe stands out from the rest and will become your new go-to:
Unbelievably Fluffy: The combination of cream cheese and leavening creates a light, airy texture that rivals any traditional pancake. No more dense, flat discs!
Not Eggy at All: This is a common complaint with keto baking, but we’ve perfected the ratio of ingredients to ensure the dominant flavor is rich and buttery, not overly eggy.
Simple Ingredients: You likely have most, if not all, of these ingredients in your keto pantry right now. No weird additives or specialty items required.
Quick and Easy: From mixing bowl to plate in under 20 minutes! This recipe is perfect for busy mornings.
Perfectly Low-Carb: With just a few net carbs per serving, you can enjoy a satisfying stack without derailing your diet.
Key Ingredients for Fluffy Keto Pancakes
The magic is in the simplicity. Here’s what you’ll need:
Simple ingredients for the best low-carb pancakes.
Almond Flour: Use super-fine blanched almond flour for the best, most delicate texture. It’s the perfect grain-free base.
Cream Cheese: This is the secret weapon! It adds richness, moisture, and structure, helping to create that coveted fluffy texture without an eggy taste. Make sure it’s softened to room temperature for smooth blending.
Eggs: They act as a binder and provide lift.
Keto Sweetener: We recommend an erythritol or monk fruit blend. You can adjust the amount to your personal preference.
Baking Powder: Essential for making the pancakes rise and become light and airy.
Unsalted Butter: Melted butter adds incredible flavor and richness to the batter.
Vanilla Extract: A splash of vanilla enhances the flavor and gives the pancakes a classic, comforting taste.
A Pinch of Salt: Balances the sweetness and brings all the flavors together.
Essential Equipment
You don’t need any fancy gadgets for this recipe. Just a few kitchen basics:
Mixing Bowl
Whisk or Electric Mixer
Measuring Cups and Spoons
Non-stick Skillet or Griddle
Spatula
How to Make Keto Pancakes: Step-by-Step
FL Recipes
Keto Pancake Recipe (The Easiest, Fluffiest!)
The ultimate keto pancake recipe! Unbelievably fluffy, easy to make, and delicious, this recipe uses almond flour and cream cheese for the perfect low-carb breakfast.
In a medium mixing bowl, combine the softened cream cheese, eggs, keto sweetener, and vanilla extract. Using a whisk or an electric mixer on low speed, beat until the mixture is smooth and well combined. A few small lumps of cream cheese are okay.
Add the almond flour, baking powder, and salt to the bowl. Whisk until just combined. Be careful not to overmix.
Gently stir in the 2 tablespoons of melted butter until it's just incorporated into the batter.
Heat a non-stick skillet or griddle over medium-low heat and grease it with butter or coconut oil. Pour about 1/4 cup of batter per pancake onto the hot surface. Cook for 2-3 minutes per side, or until bubbles appear on the surface and the edges are golden brown. Flip carefully and cook for another 1-2 minutes until cooked through.
Repeat with the remaining batter, adding more butter to the pan as needed. Serve the pancakes warm with your favorite keto-friendly toppings.
Nutrition
Calories: 165kcalProtein: 6gFat: 15gFiber: 1g
Notes
Room Temperature Ingredients: For the smoothest batter, ensure your cream cheese and eggs are at room temperature. Don't Overmix: Mix until just combined to keep the pancakes tender and fluffy. Medium-Low Heat is Key: Cook slowly to prevent the outside from burning before the inside is cooked.
Follow these simple tips to guarantee the fluffiest, most delicious keto pancakes every time.
Room Temperature Ingredients: For the smoothest, lump-free batter, make sure your cream cheese and eggs are at room temperature. This helps them incorporate seamlessly.
Don’t Overmix: Mix the batter until the ingredients are just combined. A few small lumps of cream cheese are perfectly fine. Overmixing can lead to tough pancakes.
Medium-Low Heat is Key: Keto pancakes can burn more easily than traditional ones due to the almond flour. Cook them on a medium-low heat to ensure they cook through evenly without scorching the outside.
Grease Your Pan Well: Use butter or coconut oil to grease your skillet or griddle before pouring each pancake. This prevents sticking and helps create those delicious, crispy edges.
Patience When Flipping: Wait until you see bubbles forming on the surface and the edges look set and dry before you flip. They are more delicate than flour-based pancakes, so a confident, quick flip is best.
Keto-Friendly Toppings and Syrups
Half the fun of pancakes is the toppings! Here are some fantastic low-carb ideas to dress up your stack:
The perfect keto breakfast, seen from above.
Butter: A classic for a reason. A pat of grass-fed butter melting over a warm stack is pure heaven.
Sugar-Free Syrup: There are many excellent keto-friendly maple syrup alternatives available.
Fresh Berries: A small handful of raspberries, blueberries, or sliced strawberries adds freshness and a pop of color.
Keto Whipped Cream: Whip heavy cream with a little keto sweetener and vanilla for a decadent topping.
Toasted Nuts: Chopped pecans, walnuts, or sliced almonds add a wonderful crunch.
Sugar-Free Chocolate Chips: Fold them into the batter or sprinkle them on top. For another great option, check out our classic chocolate chip pancake recipe.
Ingredient Substitutions & Variations
Need to swap something out? Here are some common substitutions. Note that changing the flour will significantly alter the texture.
Ingredient
Substitution
Notes
Almond Flour
Coconut Flour
This is not a 1:1 swap. Use about 1/3 cup of coconut flour in place of 1 cup of almond flour, and you may need to add an extra egg or more liquid as coconut flour is very absorbent. For a dedicated recipe, see our coconut flour pancakes (coming soon).
Keto Sweetener
Pure Monk Fruit, Stevia
Adjust to taste, as pure forms are much sweeter than blends. Start with a very small amount.
Cream Cheese
Mascarpone or Full-Fat Ricotta
For a dairy-free option, use a keto-friendly dairy-free cream cheese alternative. The texture may vary slightly. Our lemon ricotta pancakes (coming soon) offer another delicious cheesy variation.
Butter
Coconut Oil or Ghee
Use a 1:1 ratio for both the batter and for greasing the pan.
Storage, Freezing, and Reheating Instructions
One of the best things about this recipe is that it’s perfect for meal prep! Make a big batch and enjoy delicious keto pancakes all week long.
Storing
Once cooled completely, store leftover pancakes in an airtight container in the refrigerator for up to 5 days. Place a piece of parchment paper between each pancake to prevent them from sticking together.
Freezing
These pancakes freeze beautifully. Let them cool completely, then stack them with parchment paper in between. Place the stack in a freezer-safe zip-top bag or container and freeze for up to 3 months.
Reheating
You can reheat your pancakes directly from the fridge or freezer. For best results, pop them in the toaster or a toaster oven until warmed through and slightly crispy. You can also microwave them for about 20-30 seconds, but they will be softer.
Keto pancakes can be more delicate than traditional ones. This usually happens if the batter is too thin or if you try to flip them too early. Make sure your batter has a good consistency and wait for bubbles to form and the edges to look dry and set before flipping.
You can, but it is not a direct 1:1 substitution. Coconut flour is much more absorbent. You would need to use about 1/3 of the amount (approx. 1/3 cup) and may need to add an extra egg or a splash of liquid to get the right consistency.
An ‘eggy’ taste is a common issue with many keto recipes. Our recipe is specifically balanced with cream cheese and almond flour to minimize this. To avoid it, ensure you are using the correct measurements and add a splash of vanilla extract, which helps mask any potential egg flavor.
Store cooled pancakes in an airtight container in the fridge for up to 5 days, or freeze them for up to 3 months with parchment paper between each one. For the best texture, reheat them in a toaster or toaster oven until warm and slightly crispy.
Great keto toppings include a pat of butter, sugar-free maple syrup, a handful of fresh berries (like raspberries or blueberries), keto-friendly whipped cream, or a sprinkle of chopped nuts like pecans or walnuts.
More Breakfast Recipes You’ll Love
We hope you love this easy keto pancake recipe as much as we do! It’s proof that a low-carb diet can be incredibly delicious and satisfying. If you’re looking for more inspiration, be sure to try our famous almond flour pancake recipe (coming soon). For another protein-packed option, don’t miss our fluffy cottage cheese pancakes (coming soon).
If you make this recipe, let us know what you think in the comments below! And don’t forget to save it to your favorite board on Pinterest!
Hi, I’m Emily Carter, and welcome to FL Recipes! I share simple, healthy recipes that make cooking easy, fun, and delicious for everyone. more about me »
