Start off your day with a stack of these fluffy and delicious Keto Buttermilk Pancakes. These simple low-carb homemade pancakes are just what your tastebuds need. Perfect for breakfast, brunch, or a breakfast-inspired dinner. With only 2.9 net carbs per pancake, these are the perfect keto breakfast!
Pancakes are one of my favorite comfort foods. I tend to believe that there's nothing that a giant stack of pancakes can't fix. And since it's fall, it just makes sense to cook up this hearty meal that all will love. I love warm pancakes once the cool weather arrives.
Once I realized that eating low carb didn't mean that I had to give up my fluffy buttermilk pancakes, there was no stopping me from making this breakfast recipe at least once per week. This is not only super delicious but even those who don't live the keto lifestyle are not going to even know the difference.
Top with fresh berries or a tad bit of peanut butter for a kick of protein. You can't go wrong with this easy pancake recipe, I promise!
You only need 5 ingredients plus a little salt for perfect keto buttermilk pancakes.
Almond flour - This adds a nutty flavor to the pancakes that pair perfectly with the other ingredients.
Baking powder - Adding baking powder is what makes the pancakes light and fluffy.
Sweetener - You can choose your own sweetener to add but I like to use a blend of erythritol, xylitol, and stevia. I use my sweetener recipe whenever I'm baking or making anything sweet.
Salt - Not too much, just a pinch.
Eggs - Adding eggs is the binding agent that holds all the other ingredients together.
Buttermilk - This is a key ingredient to giving these keto pancakes an amazing flavor and taste.
How To Make Keto Buttermilk Pancakes
If you've ever made pancakes before, this recipe is very similar with just a few minor changes.
Step One: In a medium bowl add the dry ingredients (almond flour, baking powder, stevia, and salt) whisk until all the ingredients are well combined.
Step Two: In a separate bowl add the eggs and buttermilk, whisk with the whisker for one minute until you have a creamy and liquid batter. Then, add the dry ingredients to the wet, and continue whisking for another 30 seconds.
Step Three: Let the batter sit for 4 minutes to thicken.
Expert Tip: Do not skip this step. This is essential for fluffy pancakes.
Step Five: Heat a lightly oiled griddle or frying pan over medium-high heat. Pour or scoop the batter onto the griddle, using approximately ⅓ cup for each pancake. Brown on both sides and serve hot.
Chocolate Chips - Mix in a few sugar free chocolate chips to the batter.
Extracts - You can add vanilla extract, almond extract, or lemon extract to the pancake batter if you'd like.
Spices - Pumpkin pie spice, cinnamon, nutmeg, or even apple pie spice are nice additions.
Zest - For a boost of citrus flavor mix in some lemon, lime, orange, or grapefruit zest.
What toppings pair well with keto buttermilk pancakes?
Truthfully, just about anything sweet pairs perfectly with low carb pancakes.
Berries - I like to use fresh fruit to get an extra boost of health benefits. Strawberries, blueberries, raspberries, and blackberries are all keto-friendly in moderation.
Syrup & Butter - Homemade keto pancake syrup and butter are a great choice for a topping without adding any additional carbs.
Whipped Cream - Homemade whipped cream can turn these into an extra special treat.
Nut Butter - Peanut butter, almond butter, pecan butter, or even sunflower seed butter taste great spread on top of these.
Chocolate - Hot fudge or sugar-free chocolate syrup is amazing on keto buttermilk pancakes.
Coconut - Add toasted coconut flakes on top for a tropical vibe.
How do you make buttermilk from scratch?
If you don't have any buttermilk in the house or don't have the want to buy buttermilk for this pancake recipe, you can make your own from a few simple supplies that you probably already have.
To make homemade buttermilk all you have to do is mix ¼ cup of milk with 1 teaspoon of white vinegar or apple cider vinegar. (If you don't have vinegar, you can use fresh lemon juice as well!)
Combine, stir, and let sit for about 15 minutes. This is then ready to be used as your buttermilk for your pancake recipe.
Why is my pancake batter thin?
If you notice that your batter is too thin, just add in a bit more almond flour and stir. I typically add in a tablespoon at a time until I get it to the right consistency to cook.
The same thought process goes for if your pancake batter is too thick. You can just add in a bit more buttermilk and stir until you get it right.
The key is to add in small amounts so you don't have to continuously go back and forth and correct it.
Can you freeze keto pancakes?
Absolutely. This is one of my favorite ways to "get ahead" and meal prep. I like to make an extra-large batch of keto buttermilk pancakes and then freeze them in serving sizes for later.
This is a great way to have a quick, homemade breakfast that you can quickly warm up and enjoy.
- 1 cup almond flour
- 1 teaspoon baking powder
- 1 teaspoon Joy Filled Eats Sweetener (or see alternatives in recipe notes)
- pinch salt
- 3 large eggs
- ¼ cup buttermilk
- In a medium bowl add the dry ingredients (almond flour, baking powder, stevia, and salt) whisk until all the ingredients are well combined.
- In a separate bowl add the eggs and buttermilk, whisk with a whisk for one minute until you have a creamy and liquid batter. Add the dry ingredients to the wet and continue whisking for another 30 seconds.
- Let the batter sit for 4 minutes to thicken.
- Heat a lightly oiled griddle or frying pan over medium-high heat. Pour or scoop the batter onto the griddle, using approximately ⅓ cup for each pancake. Brown on both sides and serve hot.