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Keto Buttermilk Pancake - Fluffy, Low-Carb, and Easy

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Almond flour: Fine blanched almond flour works best for a soft crumb.
  • Coconut flour: A small amount helps with structure and absorbs moisture.
  • Baking powder: Gives lift. Use aluminum-free for a cleaner taste.
  • Baking soda: Reacts with acid to boost fluffiness.
  • Salt: A pinch balances sweetness and enhances flavor.
  • Granulated erythritol or monk fruit blend: Optional, for a lightly sweet batter.
  • Eggs: Provide structure and richness.
  • Buttermilk or keto buttermilk substitute: 1/2 cup. For a lower-carb option, use 1/2 cup unsweetened almond milk plus 2 teaspoons apple cider vinegar or lemon juice; let it sit 5 minutes to curdle.
  • Heavy cream: Adds body and tenderness.
  • Vanilla extract: For aroma and classic pancake flavor.
  • Butter or avocado oil: For greasing the pan and adding flavor.
  • Optional add-ins: Sugar-free chocolate chips, cinnamon, lemon zest, or blueberries (fresh or frozen, used sparingly).
  • Optional toppings: Butter, sugar-free maple syrup, berries, whipped cream, or crushed nuts.

Method
 

  1. Mix the dry ingredients: In a bowl, whisk 1 1/2 cups almond flour, 2 tablespoons coconut flour, 2 teaspoons baking powder, 1/4 teaspoon baking soda, 1/4 teaspoon salt, and 1–2 tablespoons keto sweetener.
  2. Whisk the wet ingredients: In a separate bowl, whisk 3 large eggs, 1/2 cup buttermilk (or the keto substitute), 1/4 cup heavy cream, and 1 teaspoon vanilla.
  3. Combine gently: Stir the wet ingredients into the dry until just combined. The batter should be thick but scoopable. If it’s too thick, add 1–2 tablespoons almond milk. If too thin, rest for 3 minutes to allow coconut flour to hydrate.
  4. Heat the pan: Warm a nonstick skillet or griddle over medium-low heat. Lightly grease with butter or avocado oil.
  5. Portion the batter: Scoop 3–4 tablespoons per pancake (about 3 inches wide). Smaller pancakes are easier to flip and cook evenly.
  6. Cook slowly: Cook for 2–3 minutes, until bubbles form at the edges and the bottom is golden. Flip carefully and cook 1–2 minutes more. Adjust heat as needed to avoid burning.
  7. Keep warm: Move cooked pancakes to a low oven (200°F/95°C) while you finish the batch.
  8. Serve: Top with butter and a drizzle of sugar-free syrup, or keep it simple with a dollop of whipped cream and a few berries.