7 Low Carb Pancakes Recipes That Actually Fluff Up

When I first switched to a low-carb lifestyle, Sunday mornings were the hardest. I missed the ritual of stacking fluffy pancakes on my plate almost as much as I missed the syrup. I spent months experimenting with almond flour, coconut flour, and even cream cheese, resulting in many flat, eggy disasters. But eventually, I cracked the code. These seven recipes are the winners of my kitchen experiments—genuine, fluffy, and comforting pancakes that won’t spike your blood sugar or leave you feeling heavy.

1. Classic Almond Flour Pancakes

This is the go-to standard for a reason. They have a texture very similar to traditional wheat pancakes and a mild, nutty flavor that pairs with anything.

Ingredients

• 2 cups blanched almond flour
• 1/4 cup granulated erythritol¹
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 4 large eggs
• 1/3 cup unsweetened almond milk
• 2 tablespoons melted butter or coconut oil
• 1 teaspoon vanilla extract

Instructions

1. Whisk the almond flour, erythritol, baking powder, and salt in a large bowl.
2. In a separate bowl, beat the eggs, almond milk, melted butter, and vanilla.
3. Stir the wet ingredients into the dry ingredients until just combined. Let the batter sit for 5 minutes to thicken.
4. Cook on a greased skillet over medium-low heat for 3-4 minutes per side until golden brown.

2. Fluffy Coconut Flour Pancakes

Coconut flour is highly absorbent, so you need less of it. These are lighter and slightly sweeter than the almond flour version.

Ingredients

• 1/3 cup coconut flour
• 2 tablespoons granulated sweetener
• 1/2 teaspoon baking powder
• 3 large eggs
• 2 tablespoons melted butter
• 2 tablespoons heavy cream or coconut milk
• 1/2 teaspoon vanilla extract

Instructions

1. Mix the coconut flour, sweetener, and baking powder in a small bowl.
2. Whisk in the eggs, melted butter, cream, and vanilla until smooth. The batter will be thick.
3. Spoon small amounts of batter onto a greased skillet over low heat. Use the back of the spoon to spread them slightly.
4. Cook for 3 minutes per side. Flip carefully as they can be delicate.

3. Two-Ingredient Cream Cheese Pancakes

Often called “cloud pancakes,” these are incredibly low in carbs and have a crepe-like texture. Perfect if you are out of specialty flours.

Ingredients

• 4 ounces cream cheese, softened
• 4 large eggs

Instructions

1. Place the cream cheese and eggs in a blender.
2. Blend on high until completely smooth and frothy.
3. Pour small circles of batter onto a hot, greased griddle.
4. Cook for 2 minutes or until bubbles appear, then flip and cook for 1 minute more.

4. Lemon Ricotta Low Carb Pancakes

These are rich, moist, and have a bright zesty flavor. The ricotta cheese adds protein and keeps the pancakes incredibly soft.

Ingredients

• 1/2 cup almond flour
• 1/4 cup coconut flour
• 1/2 cup full-fat ricotta cheese
• 3 large eggs
• 1/2 cup almond milk
• 1 teaspoon lemon zest
• 1 teaspoon baking powder

Instructions

1. Whisk together almond flour, coconut flour, and baking powder.
2. In a separate bowl, mix the ricotta, eggs, almond milk, and lemon zest.
3. Combine wet and dry ingredients. Do not overmix.
4. Cook on a medium-heat skillet for 3-4 minutes per side.

5. Pumpkin Spice Keto Pancakes

Perfect for autumn mornings. The pumpkin puree adds moisture and fiber without too many extra carbs.

Ingredients

• 1 cup almond flour
• 1/4 cup pumpkin puree (unsweetened)
• 2 large eggs
• 1 teaspoon pumpkin pie spice
• 1 teaspoon baking powder
• 1 tablespoon sweetener

Instructions

1. Mix the almond flour, spices, sweetener, and baking powder.
2. Whisk in the pumpkin puree and eggs until a batter forms.
3. Cook on a greased griddle over medium heat. These take slightly longer to cook through, about 4-5 minutes per side.

6. Chocolate Protein Pancakes

Great for a post-workout meal. Using protein powder replaces some of the flour for a hearty, filling breakfast.

Ingredients

• 1 scoop (approx 30g) low-carb chocolate whey protein powder
• 1 tablespoon coconut flour
• 1 teaspoon cocoa powder
• 1/2 teaspoon baking powder
• 2 large eggs
• 2 tablespoons water or almond milk

Instructions

1. Stir together protein powder, coconut flour, cocoa, and baking powder.
2. Add eggs and liquid; whisk until smooth.
3. Cook on low heat. Protein powder burns easily, so keep the heat lower than usual and watch closely.

7. Savory Scallion & Cheddar Pancakes

Not all pancakes need to be sweet. These are excellent served with bacon or avocado.

Ingredients

• 1 1/2 cups almond flour
• 1 teaspoon baking powder
• 1/2 teaspoon garlic powder
• 2 large eggs
• 1/4 cup sour cream
• 1/2 cup shredded sharp cheddar cheese
• 2 green onions, chopped

Instructions

1. Mix almond flour, baking powder, and garlic powder.
2. Stir in eggs and sour cream to form a thick dough.
3. Fold in the cheese and green onions.
4. Form into patties with your hands and fry in butter over medium heat until crispy and browned.

Nutrition Facts Per Serving

The values below are estimates per serving (typically 2 pancakes depending on size).

Recipe Variant	Calories	Total Fat	Total Carbs	Fiber	Net Carbs	Protein
Almond Flour	320	28g	8g	4g	4g	12g
Coconut Flour	210	16g	7g	3g	4g	8g
Cream Cheese	240	20g	2g	0g	2g	10g
Lemon Ricotta	280	22g	9g	4g	5g	11g
Pumpkin Spice	190	15g	8g	4g	4g	9g
Choco Protein	200	8g	4g	2g	2g	25g
Savory Cheddar	350	30g	9g	5g	4g	14g

Frequently Asked Questions

Why are my low carb pancakes falling apart?

The lack of gluten makes these batters more fragile. To fix this, make your pancakes smaller (about 3 inches wide) so they are easier to flip. Also, let the batter rest for 5 minutes before cooking so the flour absorbs the liquid.

Can I freeze these pancakes?

Yes. Place parchment paper between cooked, cooled pancakes and store them in a freezer-safe bag for up to a month. Reheat them in a toaster or oven for the best texture.

What syrup can I use?

Avoid regular maple syrup. Look for sugar-free maple-flavored syrups sweetened with monk fruit or erythritol. Alternatively, top with melted butter, peanut butter, or fresh berries.

Conclusion

Finding the right low carb pancake recipe is all about preference. Whether you prefer the nutty density of almond flour, the lightness of coconut flour, or the high protein content of the chocolate version, there is a recipe here for you. Start with the Classic Almond Flour recipe if you are a beginner, as it behaves most like the pancakes you grew up eating. Enjoy your breakfast without the sugar crash.