These easy Keto Buttermilk Pancakes are incredibly light and fluffy, with that classic tangy buttermilk flavor and absolutely perfect texture. Your low carb breakfast has never tasted so good!
FREE EASY KETO DINNERS EBOOK
- ❤️ Why You’ll Love this Keto Pancakes Recipe
- 🛒 What’s in Almond Flour Pancakes
- 🔪 How to Make Keto Buttermilk Pancakes
- What Keto Toppings Can I Serve on Pancakes?
- Is Buttermilk Keto?
- How Many Carbs are in a Keto Pancake?
- Delicious Gluten Free Pancake Add-in's
- How Do I Store These Low Carb Pancakes?
- How Long Do Buttermilk Pancakes Last?
- What is the Secret to Perfect Pancakes?
- Should You Let Buttermilk Pancake Batter Rest?
- More Keto Breakfast Recipes
❤️ Why You’ll Love this Keto Pancakes Recipe
- Light and fluffy, like traditional pancakes
- Classic tangy flavor from the buttermilk
- Perfect texture
- Gluten-free and kid friendly
There’s no denying that pancakes made with buttermilk win out over other pancakes, hands down. But with the absence of gluten, making light and fluffy Keto pancakes can be a bit of a challenge.
This low carb recipe solves that issue by incorporating whipped egg whites into the batter. They are melt-in-your mouth delicious, and they literally only take minutes to whip up. They're perfect for a weekend brunch, a weekday breakfast or even a wonderful pancake dinner!
Keto pancakes are a great way to meal prep on the weekends for a quick breakfast during the week. If you like these buttermilk pancakes, be sure to also try these Keto Blueberry Pancakes, Keto Ricotta Almond Pancakes and these decadent Tiramisu Pancakes.
🛒 What’s in Almond Flour Pancakes
- Super fine almond flour
- Oat fiber
- Monk fruit/allulose
- Baking powder
- Vanilla extract
*Exact measurements are listed in the recipe card below.
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🔪 How to Make Keto Buttermilk Pancakes
In a separate bowl, add in the egg whites and beat to stiff peaks using a hand mixer.
Tip: Whipping the egg whites helps to give the pancakes more volume.
In a third mixing bowl, add in the buttermilk, egg yolks, sweetener and vanilla extract. Mix for about 2 minutes.
Add in the egg whites and mix briefly, trying not to completely deflate them.
Pour in the almond flour mixture.
Mix just until combined, but do not over mix. Then let the batter rest for 15 minutes at room temperature.
Tip: Don’t use regular butter, or the pancakes could burn.
Using an ice cream scooper, measure out about ¾ of the scoop full and form a few small pancakes in the pan.
Tip: Don’t make them too big, otherwise they’ll be harder to flip and won't be as fluffy.
Cover with a lid and cook for several minutes on each side until they are cooked through.
You’ll know it’s time to flip them when you see the batter is cooked around the outside and small air bubbles form on top.
It’s important that you cook them low and slow, covered, that’s the key to making these turn out perfect! Serve warm with your choice of Keto-friendly toppings.
What Keto Toppings Can I Serve on Pancakes?
There are many wonderful pancake toppings that you can use without added sugar. On top of a pat of softened butter you can add some sugar-free maple syrup, Keto Strawberry Sauce, Sugar-Free Nutella, or Keto Blueberry Sauce.
You can also top them with a big dollop of sugar-free whipped topping and a dusting of ground cinnamon.
Is Buttermilk Keto?
For most brands of buttermilk there are 13 grams of net carbs per which is a lot of carbs if you’re on Keto or low carb diet! But, let’s be realistic, you aren’t likely to sit and drink an entire cup. When used in moderation, buttermilk is a perfectly acceptable low carb ingredient.
This recipe makes five servings of pancakes and only uses ¾ cup of buttermilk for the entire recipe. That means, it adds less than 2 net carbs per serving.
How Many Carbs are in a Keto Pancake?
By using low carb ingredients like almond flour and oat fiber, these Keto pancakes only have 3 net carbs per serving. 2-3 pancakes make a serving, depending on how big you make them.
Delicious Gluten Free Pancake Add-in's
- Citrus zest: For a pop of fresh flavors, fold in lemon, lime or orange zest.
- Chocolate Chips: Mix in some of your favorite brand of sugar free chocolate chips to the batter.
- Blueberries: Add in a handful of fresh blueberries for added sweetness.
- Extracts: You can easily add different flavors to you pancakes just by adding simple extracts. Almond extract, maple extract or lemon extract are all great choices.
- Homemade spices: Add a pinch of your favorite homemade spices to the batter. Pumpkin Pie Spice, and this Apple Pie Spice make a wonderful nice addition.
How Do I Store These Low Carb Pancakes?
Fridge: Place the cooled pancakes in an airtight container for about 3 days.
Freezer: Allow the pancakes to cool completely. Place the pancakes on a sheet pan and set them in the freezer for about 45 minutes. Then, slip them into a Ziplock bag and back in the freezer for up to a month or so.
How Long Do Buttermilk Pancakes Last?
Leftover pancakes should be stored in the fridge and should be eaten within about 3 days. To reheat them simply microwave them for 10-15 seconds.
What is the Secret to Perfect Pancakes?
When it comes to cooking Keto pancakes there are two things to keep in mind. First, you need to add something to the batter to lighten it up some. In this recipe, I use whipped egg whites and some oat fiber mixed in with the almond flour. This gives them a light and fluffy, more traditional texture.
The other tip for perfect pancakes is the way you cook them. It is essential that you cook these pancakes low and slow. This allows them to gently cook without deflating the egg whites in the batter. It also gives them that classic color with slightly crispy edges.
Should You Let Buttermilk Pancake Batter Rest?
For pancake batter made with gluten, it is always best to allow it to rest a few minutes before adding it to the pan. While resting the gluten reacts with the buttermilk to create light and fluffy pancakes.
Since this recipe uses almond flour, and by giving the almond flour mixture just a few minutes to rest, it absorbs some of the wet ingredients and gives the batter more structure which will help keep them from falling apart.
More Keto Breakfast Recipes
- Eggs Benedict
- Blueberry Muffins
- Italian Sausage and Spinach Quiche
- Sausage Gravy & Biscuits
- Fluffy Pancakes with Strawberry Sauce
FREE 20 EASY KETO RECIPES EBOOK
Keto Buttermilk Pancakes
- In a separate bowl, add in the egg white and beat to stiff peaks using a hand mixer.
- In a third mixing bowl, add in the buttermilk, egg yolks, sweetener and vanilla extract. Mix for about 2 minutes. Add in the egg whites and mix briefly, trying not to completely deflate them.
- Pour in the almond flour mixture and mix just until combined. Let the batter rest for 15 minutes at room temperature.
- Using an ice cream scooper, measure out about ¾ of the scoop full and form a few small pancakes in the pan. Don’t make them too big, otherwise they’ll be harder to flip.
- Cover with a lid and cook for several minutes on each side until they are cooked through. You’ll know it’s time to flip them when you see the batter is cooked around the outside and small air bubbles form on top.
*Make sure to scroll up and read the post for substitutions, additions and helpful tips for making this recipe.
*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol: Swerve, Erythritol, Monk Fruit or Allulose.
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