There are many pancake recipe options out there, but there’s nothing more disappointing than trying out a new one only to have it fall flat. This fluffy homemade pancake recipe is a showstopper. It is everything you want when you are looking for pancakes, including lots of volume, a wonderful flavor, and a hearty, filling consistency.
These homemade pancakes are easy to make, but what is surprisingly wonderful about them is that they are denser than your traditional pancake mix. That’s because of the coconut flour that’s used in them. They are big, fluffy, and diner-style in every way. I like to serve these as the main star for the breakfast meal (and they are great for breakfast for dinner, too). You may want to add some fun toppings to the mix if you are looking for extra sweetness or even more flavor. You really don’t need to do so, though.
These are a lower-carb pancake. You still get fluffy pancakes, and you will still crave them on a routine basis, but they do have fewer carbs. And that means you do not have to make them just a weekend treat. These griddle cakes can be a perfect starter for any busy day.
But, as promised, these are meant to be easy, fluffy pancakes. For that reason, you’ll want to follow this recipe carefully to get the best outcome.
Why
- They make dense, fully flavored pancakes.
- They are so much better than any of the mixes on the market, including those low-carb products.
- The coconut flour helps reduce the carb count on these. That makes them slightly better for you, unless you’re still pouring on the syrup.
- The kids have no idea they are a healthier option. They love them just the same, and that makes every breakfast a bit easier to manage.
Subs
Cream cheese: This recipe uses cream cheese in an important way to create the consistency you need. If you really do not want to use it, you may be able to choose cottage cheese instead.
Coconut flour: You can use other low carb flowers instead of coconut flour, though that may change up the flavor profile and may mean adjusting the wet ingredients to match the consistency of the other product.
Vanilla: You can change out the vanilla to almond extract if you want to change up the flavor. Choose other flavor extracts that fit your taste profile as well.
Tips
- One of the most important steps in this recipe is allowing the cream cheese and eggs to come to room temperature before you are ready to use them. That helps the consistency to form.
- We like using butter in the skillet to create that rich, nutty flavor that makes them so beneficial.
- After cooking each one, place them on a sheet pan or a cooling rack. Avoid stacking them on top of each other, as that can create sogginess.
Storage
You can store these in an airtight container for 3 to 4 days. They make a great little snack in the middle of the day.
You can also make a bunch of them, place them on a flat sheet pan, and freeze them individually before placing them into a larger container for storage. This way, they can last about a month. You can take out as many as you need and microwave them for about 1 to 2 minutes to soften them. That makes this the perfect choice for a fast breakfast.
Serving
The best way to serve them is with cut-up fresh fruit. Choose any breakfast meat that you like to add to them. If you are craving a bit of sweetness, beat fresh whipping cream for a decadent treat. The fluffy whipped cream is a great snack.
Notes
In my ongoing effort to help my family reduce carbs, I love to make these griddle cakes. It really does make for an easy breakfast if you make them ahead and freeze them, and they really do come out fantastic right out of the freezer. You can also use them to wrap around a piece of sausage or cut them into smaller pieces for younger kids to munch on after school.
Try These Fluffy Homemade Pancakes Low in Carbs
Ingredients
- 2 cups Blanched almond flour
- 2 oz. Full-fat cream cheese softened to room temperature
- 4 Large eggs room temperature
- ¼ cup Unsweetened almond milk or heavy cream
- 2 tbsp. Granulated erythritol or monk fruit sweetener
- 2 tsp. Baking powder
- 1 tsp. Pure vanilla extract
- ¼ tsp. Salt
- 1 tbsp. Unsalted butter for the skillet
Instructions
- Add the softened cream cheese, whole eggs, almond milk, sugar-free sweetener, and vanilla extract directly into a high-speed blender or food processor. Blend on medium speed for 30 seconds until the liquid baseline is completely smooth, pale, and free of cheese lumps.
- Pour the blanched almond flour, baking powder, and salt into the blender. Secure the lid and pulse on high for 30 to 45 seconds just until a thick, uniform pancake batter forms. Let the batter rest undisturbed inside the blender jar for 2 to 3 minutes; this pause allows the leavening agents to activate and puff up the mixture.
- Melt a tiny pat of unsalted butter in a large non-stick skillet or flat griddle set over medium-low heat.
- Pour the batter onto the hot surface in small 4-inch rounds (about 3 to 4 tablespoons per pancake). Keeping keto pancakes relatively small ensures they are stable and easy to flip without tearing.
- Cook undisturbed for 3 to 4 minutes over a steady, low flame. Because almond flour lacks gluten, you won’t see as many surface bubbles as traditional batter; look instead for the outer borders to turn matte and look slightly dry.
- Slide a thin, wide spatula completely beneath the pancake and flip it over in one quick motion. Cook the second side for an additional 2 minutes until both surfaces are a beautiful golden brown and the center feels springy to the touch.
- Transfer the hot pancakes to a plate and repeat the cooking process with the remaining batter, adding a tiny smear of fresh butter to the pan between batches. Serve immediately while warm with sugar-free maple syrup or fresh berries.
