The Only Keto Pancake/Waffle Recipe I Need

Keto Pancake/Waffle Batter Recipe

So for a while now there’s been variations on the same keto pancake recipe floating around on the internet. I think the first place I saw some version of the “cream cheese and egg” pancake was on Melissa Sevigny’s lovely recipe blog, I Breathe I’m Hungry. And there’s a reason the recipe has so many fans: it’s simple, it’s quick, and it’s tasty.

But…it isn’t quite pancakes. It’s pancake-like, certainly. But for me, they always came out flat like crepes and tasting just a little too much like eggs to really be a replica of the fluffy breakfast pastry I remembered from my pre-keto days.

Still, the recipe was a good starting point. With a little tweaking and a couple additions, I was able to come up with something just a little closer to the real thing.

Keto Pancake Batter Ingredients

Oh, and the best part? It’s still a pretty simple recipe, and it’s still pretty quick to make. Just like the recipe you’re used to, you just throw everything in a blender, and two minutes later your batter is ready to go. Only now the result is a lot more pancake-like: golden brown, fluffy, and slightly sweet.

The other best part? It’s a flexible recipe! Add a splash of melted butter to the batter, and you can make yourself some pretty kickass keto waffles too. Add in blueberries (I heat mine with a little bit of Swerve first) and you can have blueberry pancakes. And I’m not a fan of chocolate for breakfast, but I don’t see why you couldn’t toss in a few low carb chocolate chips if that’s your thing.

Keto Pancake Batter

Fluffy Keto Pancake/Waffle Recipe

Keto Pancake/Waffle Batter Recipe This keto-friendly batter works great for either pancakes or waffles, producing an end product that is delicious, fluffy, and disturbingly similar to the real thing. Per serving (pancakes): 200kcal, 15g fat, 9g protein, 5g total carbs – 3g fiber = 2g net carbs. Share this:Share

  • Prep Time: 10m
  • Cook Time: 15m
  • Total Time: 25m
  • Serves: 4
  • Yield: 8-10 pancakes/waffles

Ingredients

Batter:

  • 4 ounces cream cheese, softened
  • 4 eggs
  • 2 teaspoons vanilla extract, or sugar free vanilla syrup
  • 1 tablespoon sugar substitute, or more to taste
  • 4 tablespoons coconut flour
  • 1 1/2 teaspoons baking powder
  • 1 dash cinnamon (optional)
  • 1/2 teaspoon maple extract (optional)
  • almond milk or half and half as needed

For pancakes only:

  • 1/2 teaspoon additional baking powder

For waffles only:

  • 1 tablespoon melted butter (optional, but recommended)

Instructions

  1. Combine cream cheese, eggs, vanilla, sugar substitute, maple extract, and cinnamon with a blender or mixer. Add melted butter to waffle batter if desired.
  2. Add baking powder and coconut flour, blending again until well combined.
  3. NOTE: The matter may thicken if left to sit for more than a few minutes. If this happens, just add a splash of almond milk, cream, or half and half to thin it again.

For Pancakes:

  1. Using an electric griddle set to 300F or a greased pan over medium heat, pour batter to form circles between 4 and 6 inches in diameter.
  2. Flip pancakes when the edges begin to harden and the surface begins to bubble. Cook on the other side 2-3 minutes, or until golden brown.

For Waffles:

  1. Add batter to preheated waffle iron. Cook for 5-7 minutes, or until golden brown.
  2. Serve with butter, sugar free syrup, and/or fruit/jam.



I usually get about 4 servings from the recipe as written above, but it scales up or down very well as long as you maintain the ratios. Don’t be afraid to make some extras though; the keto pancakes and waffles from this recipe aren’t limited to breakfast. My personal recommendation? Toast up a pair of the waffles and make yourself a sandwich:

Keto Waffle Sandwich

 

Updates/FAQ:

Wow! This recipe took off way more than I ever expected. It was one of the main motivations for starting this website way back when, since it was one of the first recipes I developed that made me feel like I needed to share it with others. Since then I’ve seen it be stolen/reposted by others without credit which is frustrating, but that’s outweighed by the happiness I get from reading your positive comments and feedback on it! Here are some answers to frequently asked questions about my keto pancake/waffle recipe:

  • Can I use almond flour instead of coconut flour? Almond flour is not a direct substitute for coconut flour in any recipe, and the same is true for this low carb pancake recipe. Almond flour will not result in the same fluffiness or texture. Some commenters have reported that flax meal is a better substitute.
  • Can I freeze/reheat them? Yes! I would recommend reheating frozen waffles in the toaster or oven and pancakes in the microwave.
  • Can I use different flavoring/extracts? Absolutely! Lately, I’m a fan of making these with vanilla butternut extract. It makes them taste like diner pancakes.
  • Can I make them without sweetener? The sweetener is mainly for taste. If you want a savory version (for a sandwich, etc.) feel free to leave it out.
  • Can I make the batter ahead of time? I wouldn’t recommend it. The coconut flour will cause the batter to thicken too much, and the baking powder will lose much of its rising effect.
  • Can I mix the batter by hand? Sure! It just takes a bit more time and effort, so I prefer to make it in a magic bullet style blender.

Other tips:

  • If you like your waffles crispy, spray the iron with coconut oil or another cooking spray before each waffle.
  • The extra almond milk/half&half is only needed if your batter is too thick, which can happen if you let it sit for too long or with certain brands of coconut flour that are a bit more absorbent than others.
  • Make sure your cream cheese is fully softened in order to get a smooth batter.
  • For a protein boost, swap out half of the coconut flour for WakeShake or another protein powder. You can get WakeShake for 10% off when you go here and use the code TKW10.

223 comments

  • Deb

    Must have done something wrong. Mine came out very dry.

    • KetoGirl

      I’m sorry to hear that! Maybe try cutting back on the coconut flour a little.

      • Nicki

        Mine came out perfect! Omg! These are better than “regular” pancakes ! Thanks for the recipes.

        • Michelle

          I like them better too! We just had them along with bacon and eggs for supper tonight and I informed my family that, like it or not, these were the pancakes they would get at our house from here on out, me to or not!! ? lol

        • Carol Boden

          These are absolutely delicious! Best keto pancakes out there, very satisfying…thank you.

        • Griff

          My kids ate them too. They usually hate EVERYTHING we make like this. But they loved these. This is something we will be making again. Thanks for the recipe.

        • Kim

          What kind of syrup do you use?

    • Elizabeth

      I’ve made the waffles twice, and the second time I replaced half the coconut flour with flax meal. It completely fixed the dryness problem and still kept a waffle-like texture.

      Also, by the way, I left out the extracts and sweetener the second time because I wanted to use the waffles like bread for some tuna salad sandwiches. IT WAS SO PERFECT!!! This was what made my husband say, “see? I knew getting a waffle maker would be a good idea.” :)

      • KetoGirl

        Savory versions are a nice substitute for sandwich bread!

      • Jacqueline Hazel

        I followed the suggestion for substituting half flax for coconut flour and, because I didn’t have almond milk on hand used heavy cream. The waffles came out really great. I do anyways love that vanilla smell in cooking.

        I’m freezing a few to see how they fare. I will calculate macros after I finish my eggs and waffles. Wish me luck!

        • Jacqueline Hazel

          fat 16g, net carbs 3 g, protein 10 g for one waffle. totally worth it, Yummy even without the sugar substitute.

        • shadowlady63

          They freeze and warm up very well! my husband found this and made them for me as a surprise! awesome

      • LuAnne

        Great suggestion about subbing half the coconut flour for flax meal. It worked great and these are definitely my favorite low carb pancakes. My only complaint is that they get nice and fluffy while they’re cooking but, as soon as I take them off the griddle, they deflate so they’re really flat.

    • Linda

      Did you add almond milk to the batter a tablespoon at a time? Mine were awesome!

    • Mary

      OMGosh! These are amazing! I can finally have my favorite breakfast again!. My two kiddos liked them, too! I’m going to make pigs in the blanket next time. I may have missed it, but is there a carb count for these babies?

  • Sarah

    This will be my go to pancake recipe when I want something that is keto approved – these are the only ones I have tried that are actually fluffy! I like crepes as well but…they certainly don’t qualify as pancakes and I kept running into the same issue as you when trying other recipes. Thank you for posting!! :)

  • Denise

    These were awesome! I made a double batch of waffles and they turned out great. I followed the instructions (but no cinnamon, maybe next time) best thing is I didn’t feel deprived or left out even my very picky 11 year old son loved them. He ate them dry lol. I plan on putting the leftovers I the toaster for quick breakfast/ snack. Thanks for sharing!

  • Jenn

    OMG!! Thank you!! Wonderful!!!

  • Pingback: Coconut Pancakes | ForkandBite

  • Lisa

    Can I use heavy cream instead of the half-and-half?

  • Amy

    Hi – would love to try this – have you ever added protein powder to these with success? Thank you!

  • Matt

    Thanks for the recipe; my wife and I are going to try these today. But I’m new to keto, so I’m very conscious about the carb count, and I’ve scrolled this page about four times and haven’t found any nutritional information. Am I missing something? I’m used to always seeing nutritional information along with low-carb recipes. But seriously, thanks for the recipe!

    • Matt

      Actually, right after posting this I discovered the URL import feature on Myfitnesspal. It did a pretty successful import of the recipe (it included the chocolate part of your suggestion, however, so I deleted that part just for me. It also included the 1 tbsp of butter for waffles, but I left that in), and it calculated the following:
      Per serving (assuming 8 servings in this recipe)
      Calories: 127
      Total fat: 10g
      Saturated: 5g
      Monounsaturated: 3g
      Polyunsaturated: 1g
      Trans: 0g
      Cholesterol: 112mg
      Sodium: 279mg
      Potassium: 152mg
      Total Carbs: 3g
      Fiber: 1g
      Sugars: 1g
      Protein: 5g
      Vitamin A: 8%
      Vitamin C: 0%
      Calcium: 7%
      Iron: 6%

      • KetoGirl

        Thanks for sharing! I thought I included the nutrition info, but I guess it must have slipped my mind. It’s always good to calculate your own anyway, since calories and macros can vary from brand to brand.

      • Felicia

        Thanks for posting the macros! (AND for sharing this recipe with us all!) I’m not new to keto, but was feeling really lazy at the prospect of plugging everything in to MFP, then spending the requisite 20 minutes changing all of the ‘matched’ ingredients to the correct ones…just to figure out what the specifics were; lol. Having had a lot of success with keto my better half decided to jump on board with it…he’s a huge ex-footballer…he needs twice of everything I do. This recipe & the macros will save me a lot of time scrounging around trying to find things to feed the poor man!

      • Jillytee

        Thank you so much for posting these values

      • Keith

        Thanks for the info you all!

      • Keto

        How’d you get 3 carbs per serving? 3 carbs times 8 servings is 24 carbs? Are you counting total carbs here?

        I ended up with .67 net carbs per serving assuming 9 servings. I didn’t add milk, so maybe that’s the difference. The only carbs in mine came from coconut flour – 3g net carbs per 2Tbsp = 6g net carbs total for the batch.

        Cream cheese has a minimal amount, so you could round up to .7 I guess. I just want to make sure my math is correct and I didn’t just eat a ton of carbs.

        • tartartic321

          If someone is posting the carb counts from the Myfitnesspal app or website, those are always in total carbs. It doesn’t calculate net carbs.

      • Leslie G. Perez

        I’m so excited to find Low Carb recipes for Pancakes & Waffles. Now I can eat my favorite breakfast foods without feeling guilty! Thank you so much for posting this. Would it be OK if I share this recipe on my Facebook page?

        • KetoGirl

          I don’t mind if you share the recipe, although I would request that you include a link/credit to the source. Thanks!

  • Tamara Boozer

    Thank you! These were awesome!

  • Vanessa

    Could these be made with flax egg? I’m allergic to eggs. :/

    • KetoGirl

      I’m not sure, as I’ve never really used a flax or chia egg. Please share your results if you try it!

  • Julia

    Just made these and it is soo delicious! Much better than cream cheese pancakes. Thank you!

  • Sophia

    These were by far the BEST KETO pancakes we have ever made! My eldest daughter should be an executive food critic:). (I’m saying saying this in a positive way). We always joke that she will one day open a keto friendly restaurant chain and bakery. She LOVES to cook & bake so she’s always looking for ways to make KETO recipes taste better! She said mom this one NAILED IT!!! So hats off to you:). Thank you so much for sharing.

    • Beth

      Hi Sophia–
      I’m replying to a very old post do I’m not sure if you will read this or not..i hope so.
      I’m new to this whole keto thing so im hoping you and your daughter would be willing to share some recipes with me.
      I have a 12 and 13 year old who are very picky eaters.
      Thank you so much

  • Amy

    Best pancakes I’ve made!
    I added 2 tablespoons of phylisum husk to thicken and 1 tablespoon milled flaxseed for added fibre. Defo my go to pancake mix

    • Gloria L.

      Pancake crumbs! Mine turned into crumbs whenever touched. They were soft throughout, not crispy. So I sprayed the waffle iron with Pam coconut oil and let the waffles cook 2 extra minutes, which was a minor improvement. Iwas able to get them out of the waffle iron this time, but they still fell apart on the plate. My husband lifted his plate and said, “What’s that horrible smell?” I sniffed and agreed there was a strange smell. He’s not keto though, so I left it up to him to eat them or not. Topped mine with butter, blueberries and Walden’s SF maple syrup, and they tasted scrumptious! So I scraped up the yummy crumbs and ate nearly 2 servings. Still, there’s no way I can call them “fluffy” and they’re more like a flapjack that was laid in a waffle iron. I did use the tablespoon of melted butter in the recipe.

      I see a recommendation above to use part flax meal and/or psyllium husk so will try that. It says those were “added,” but I wonder if they were substituted for part of the coconut flour or truly added in without extra fluid. I already put 2 splashes of almond milk and finally 1 splash of HWC to get mine thin enough to pour. Hey, do you think adding too much fluid would be a reason for my waffles to turn out soft and crumbly? Maybe too much fluid sort of steams them so much that the crust can’t get crisp.

      Very tasty. Super-sweet for my keto-adapted palate. The whole reason I wanted them was that I’m tired (bored) of everything I eat being salty or savory, so it was a delightful change for Sunday breakfast in spite of the pitfalls of a first-time effort. And even if it did retard hubby’s desire to eat keto. LOL. I’ll get him yet.

  • Mollyann Hesser

    Love these! I added a tablespoon of blueberries to each pancake. Yummy, yummy! Thank you!

  • Nicole

    I cannot say enough good things about these waffles!! I just made them for the first time and I am whipping up a second double batch as we speak to eat throughout the week for breakfast. My boyfriend (who was skeptical of keto in general and keto waffles in particular) said they’re some of the best he’s ever had. Absolute winner!!!

    I didn’t have any vanilla extract on hand so I ended up using a mixture of 1 part almond/3 parts caramel extracts, and the flavors work really well together too.

  • Ike

    Ok very tasty so this is a definite “go to” but my pancakes were flat not fluffy. ( Little thicker than a crepe) The recipe did not give the amount of almond milk or half and half as it said “as needed”. I used 1/2 a cup with the rest of the recipe as is. Just wondering what should I do to make them fluffier.

    • KetoGirl

      1/2 cup is certainly a lot. You should only need to add a tablespoon or two, and even that only if the batter is too thick to pour. Hopefully you get better results next time!

    • Nicki

      I did not use any almond milk or half and half and mine came out perfect.

    • Michelle

      I don’t use any liquid of any sort to thin and they worked fine and were very fluffy! Try leaving g it out completely.

    • Megan Young

      If you want more fluffiness, maybe try separating the eggs and beating the whites until stiff peaks form. Once everything else is added with the yolk mixture, delicately fold in the egg white mixture. Personally, I love the recipe as it is!

  • CIndy

    OMG!!! You’ve changed my entire world! I made the waffles, and they were perfection!!!! Thank you!

  • These were the best kept pancakes I’ve ever made. Thank you so much! I used 5 eggs and 6 oz of cream cheese because I didn’t want to leave 1 egg and 2 oz cream cheese just sitting in my refrigerator. They must have been good because my 17 y/o daughter even liked them.

  • Best low carb/ keto waffle ever!.. I made a few changes due to not having enough cream cheese ( used 2 wedges of laughing cow) and instead of maple flavoring, I used almond extract , still turned out wonderful ! Thank you!!

  • Melissa Freel

    Excited to try these. If I make a bunch at once, will they keep for a few days?

  • Darrin

    This is the best pancake recipe I have used, thank you for posting it.

    • Darrin

      I should report that my first two times making this I swapped out coconut flour for almond flour. I did not make any changes to the amount, so I used 4tbsp of almond. I also used 10 drops of liquid stevia/vanilla instead of the vanilla and sweeter separate. I recently used the coconut flour and as anticipated it was much thicker. I like this recipe with the almond flour better for ease of knowing when to flip and that it makes more due to being runnier. Had I not used almond flour, I still would love the recipe.

      • Matt

        I’m glad I saw this, I had to use almond myself and I thought I did something WAAAAY wrong because they were runny (nothing short of extraordinary though) and I thought I somehow did them wrong.

      • If you’re familiar with wheat alternative baking, coconut flour is always used in smaller amounts due to it’s absorption rate. If you wanted to use almond flour similarly to how the recipe was intended, you would have had to use more.

        I made this as a waffle form so the consistency with the coconut flour was nice for my needs. I’ll definitely think about using almond flour in the future for a runnier consistency for pancakes.

      • I was looking to use almond flour as well. Thank you for your post!

      • Nicole

        I was just wondering if almond flour would work, since I don’t have coconut on hand. Thanks for the post! I’m definitely trying these!

        • KetoGirl

          Almond flour and coconut flour have different texture and absorbency, so they don’t substitute evenly for each other.

        • Star

          I use all flax seed meal or flour …and they are perfect I replace the 4 tablespoons coconut flour with the 4 flax ..no prob here…mine were delicious !

  • Carolyn

    Made the pancakes today, they were fluffy and delicious I also added pecans. YUM!

  • Suzie Ramirez

    These are so good!! Thank you for the recipe! Yummy! Can hardly wait to toast the leftovers later on.

  • Tamara Cromwell

    After all the wonderful reviews, I HAD to try these! I made them into waffles. I have a large, 4 square waffle iron. It made two pretty full waffles – so 8 squares. They were beauties! I used my bullet to mix the batter, omitted the cinnamon and maple extract, and baked the first batch as is. They were tender, *fragile*, but good. The second waffle, I sprinkled a generous amount of cooked bacon pieces on top of the batter and baked them until the steam stopped. They were FABULOUS! My husband and I thought we liked them so much better with the bacon because we feel like the recipe needs a bit of salt, so I will add that the next time I make them. And, I will DEFINITELY be making them again! Finally – a recipe that could “pass” for the full carb version! THANK YOU!!!

  • Stats

    Can you use anything else instead of cream cheese or leave it out? I don’t like it.

    • KetoGirl

      I can’t really think of anything that would work as a substitute for the cream cheese. Maybe neufchatel?

      • Megan Young

        Instead of using cream cheese, simply add an extra egg. Continue the recipe as it is. Still makes wonderful waffles/pancakes! :)

    • Anita

      You really don’t taste the cream cheese in these at all. If you want to omit cream cheese just because you don’t like the taste of cream cheese, you need to try it and just tell yourself they are regular pancakes or waffles.

    • monika

      coconut cream from a can of full-fat coconut milk often works in place of cream cheese….Try it out.

    • Felicia

      What about mascarpone? I substitute that for creamed cheese quite a bit (and great for the LCHF WOE!)

    • Ashley

      I gave these a try today, worried that they would taste too much like egg and cream cheese, but they tasted great! Try halfing the recipe so you don’t waste too much if you don’t like it. :)

    • Elyssa

      Ricotta? I love using ricotta in pancakes, however it’s similar in taste to cream cheese….

    • Michelle

      Though I haven’t tried it in this recipe, yet, I have had luck swapping nut butters for cream cheese. I would try a plain one, like smooth almond butter, and add the finest bit of lemon juice.

  • Kim Hopkins

    Turned out beautifully, I was always screwing up the regular cream cheese pancakes..the texture of these is perfect.

  • Alice Larkin

    I double the waffle recipe, use 1/2 cup for each waffle (and do adjust nutrition when tracking). Make 1/2 as regular waffles then add spices to make a savory batch (garlic powder, onion powder, basil – whatever you choose) and use those as “sandwich” bread. 1 waffle cut in half is plenty.

  • Alecia Campbell

    You saved my keto life!!!!!!!! I make huge batches of waffles for my family and could no longer indulge because every keto recipe I tried before was awful. Top the waffles with kerrygold butter and sugarfree syrup and you CANNOT tell the difference. Thank you!!

  • Maya

    Can i freeze them? Would love to make a big batch for my kids and toast on crazy mornings.

  • Carla Araujo

    Thank you for this recipe. Woke up today totally bored with my spinach/cheese/avocado everyday omelet and REALLY wanted some pancakes. They turned out delicious. I did add a pinch of sea salt to the recipe and substituted 1 tbsp of coconut flour for 1 tbsp flax seed meal. Fluffy and delish!

  • John

    Outstanding recipe! I only had duck eggs on hand, which may have influenced the richness and fluffiness factor. This is now my go-to recipe! Good-bye pre-packaged “paleo mixes”! (By the way, these were made even more delicious with some chocolate keto whipped cream.) Messy kitchen, but worth it!

  • Donna Farrell

    Thanks for this! I am trying to go mostly dairy free (except for butter) and I have some almond milk ricotta in the fridge – so I’m going to attempt this recipe replacing the cream cheese with the ricotta. Will update. Wish me luck!

  • Aleeta

    These were great and so much better than cream cheese pancakes. I added a few blueberries and just 3 tablespoons of coconut flour and never had issues with it thickening. Thanks for the recipe!

  • Hi I just made these pancakes. The taste was delicious but not fluffy at all. A little thicker then a crepe. I followed the recipe besides adding a little melted butter but that shouldn’t be the cause of not rising.

  • Elly nafus

    These were well accepted by my non care carbers. They were delicious. Found them very tender and not crisp. This normal. I doubled the batch and got 5 full size waffles and 2 big pancakes.

  • Mia

    O.M.G!!!!!! hands down the best keto friendly pancake I’ve ever had! I used sukrin sugar substitute and syrup with added maple flavoring. I decided to replace a tablespoon of coconut flour for whey protien and oh my goodness. Didn’t tell my hubby that these were not the flour sugar and carb overload pancakes and he had no clue! Thank you so much for this wonderful non egg tasting recipe. This alone might make me a keto’er for life! Many blessings to you :)

  • Karen

    I’m not a fan of coconut flour. Has anyone tried substituting almond flour, or perhaps half almond and half phylisum husk or milled flaxseed. Or maybe someone can convince me that it doesn’t have a strong coconut flavor.

  • Cammi

    Not sure why, but my waffles came out pretty flat. On a positive note, I really don’t care, LOL. I was making these to use as a bread substitute anyway. I had left out the extracts and only used half the sugar substitute. Just had a tuna sandwich (used 1 waffle, cut in half). YUMMY!!! I’m seeing lots of possibilities with these. I think I’ll make a savory version with Italian seasonings to use as an individual pizza base. So quick and easy compared to a lot of Keto recipes out there.

    I do plan on trying them again as pancakes, also. Can’t wait to try them! Thanks!

  • Christian

    Must say these are pretty darn good! Just made them this morning and will be making these again soon. I love the idea of a savory for sandwiches. I saved a couple to make breakfast sandwiches with! Thanks for the great recipe!

  • Amanda

    Love these pancakes! Turned out amazing!! Thanks for sharing?

  • Can I use blueberry cream cheese?

  • Just made the pancakes. A great recipe and can’t believe they are low carb! I will definitely be making these again.

  • Melissa

    Fabulous!!! I made waffles this morning and they tasted better than the real thing! ?

  • Melissa

    I love these! I always make them as waffles. I needed to increase my fat percentage so I added 3 scoops of MCT powder to the mix. My waffle maker makes 3 of these per single batch. They still cook up beautifully with no other changes to the recipe. This with a Greek yogurt and my bullet proof coffee start my day off wonderfully! Thank you, I am so thankful I found your blog!

  • thank you,these are the best pancakes I have had sense going low carb,I am making them right now.they the only ones I have made two.they are also good cold.☺

  • thank you for your recipe for pancakes their the best so far and the only one I’ve cooked. again ☺I add a little. lemon flavor.now I can enjoy pancakes with my family.

  • Dustin Haning

    Just made these for breakfast today, and wow! They were absolutely fantastic. Much lighter than I thought they’d be too. Paired with butter and Walden Farms Sugar Free syrup, they tasted like regular diner pancakes.

    For anyone curious, I calculated the macros for this recipe, with a half teaspoon of cinnamon and Truvia for sweetener:

    Total weight: 352g Fat: 60g Carbs: 15.25g Protein: 38g Calories: 749

    Just divide these numbers by the number of pancakes you make, I made 5 so they were only 3.05 carbs each. Really fantastic.

  • Melissa Williams

    Omg. I made these for breakfast this morning, and seriously, I could cry. I’ve been making the standard cream cheese/egg combo pancake recipe since I started keto a year and a half ago and figured that’s as good as it gets. Until I made these. I actually think these are BETTER than conventional pancakes! I used 3T coconut flour, but other than that stayed true to the recipe. They were fluffy. They were moist. They were tender. And they were yummy! Thanks for sharing!

  • Lora

    Been sitting on this recipe for a while and finally gave it a whirl today. These do NOT disappoint!

    I followed the pancake recipe to a tee and these turned out great. They were very fluffy, and not at all eggy like some other recipes.

    Can’t wait to try waffles next time. Definitely my go to pancake recipe now.

  • Connie B

    Today I lost another pound and made your amazing Keto pancakes ….life is good!
    Thanks KETO Girl !

  • Jan

    Made these and hoped for the best! I have wasted so much ingredients on recipes to have them turn out awlful. Fingers were crossed! Turned out very good! Light fluffy tasty! Wish I could
    Send picture. Followed recipe to the letter. Did not have to add any milk! Perfect consistency for waffles! Adding this recipe
    To my Keto recipes tried and true! Thank you.

  • deanna

    Fabulous recipe! I really enjoyed it!!

  • Anna

    These are fabulous! I separated the eggs and beat the egg white separately with a bit of cream of tartar. I added the egg whites to the rest of the prepared batter last. They were so ridiculously light and fluffy. I only got three pancakes out of it though. I might have to add a little cream to the batter before the egg whites to thin it out a little more to stretch it further (or less coconut flour, maybe). Still, they were amazing with sliced strawberries and whipped cream.

  • Amy Kline

    I made these for breakfast this week and added peanut butter, hemp seeds, and chocolate chips. They are delicious! Thank you for the recipe. This will be my go to KETO pancake recipe.

  • Kabee

    Pancakes turned out awesome, so fluffy! However it was way too sweet for me, I think next time I will leave out the sugar substitute. Definitely fixed my sweet tooth though, thanks for the great recipe!!

  • Staci Thompson

    We have made these twice now and they are so awesome! I’ll use the recipe base w/o sweetener for sandwiches too. This is what “real” pancakes should be. Thanks so much for the recipe!

  • Gina

    Waoooooo! Super delicious. Used egg whites instead just because Im watching my cholesterol. Top it with 1 tbs of country crock butter and 1 tbs of sugar free syrup. Really exceptional. Made 4 of this babies. 1 was just enough to fill me up for breakfast.

  • emm

    Thank you so much for this recipe. I made these as waffles according to the directions, except I added a pinch of salt, and they are fantastic! I whipped up a double batch so we could have leftovers to pop in the toaster during the week, and they couldn’t be easier.

    The kids loved them, husband loved them, and I (the only keto eater) loved them. I’ve made several keto friendly pancake and waffle recipes over the years, but this one is the best. It’s the only recipe I’ve tried that results in a traditional tasting waffle. They are a bit delicate and soft right off the iron, but I accidentally found that putting them on a baking sheet to keep warm in a 200F oven crisps them right up. This one’s a keeper for sure!

  • Sandy P

    I just finished making these pancakes for brunch this morning. OH. MY. GAWD! Oh yes, these are definitely going to be my pancake and waffle mix from now on! I got a bit carried away and forgot the vanilla extract and the sweetener. I am assuming these were to cover up the eggy taste? They cooked up lovely. However, I made a small batch of blueberry syrup to go over this and I could even imagine a dollop of whipped cream on top of that. IHop has nothing on this! Just for one serving, I used 1/2 cup of blueberries and 2 Tbsp of Torani Raspberry SF Syrup and had this simmering in a little pot while making up the pancakes. I even had 2 pieces of sausage with it. 14 net carbs total, including the sausage and blueberry syrup. Plenty left for dinner and below my net carbs for the day. Happy girl, I am.

  • Allen Bennett

    When/if I get a waffle iron, I would like to try these waffles with sparkling water (made with my sodastream) to get fluffier waffles. Is this necessary, or does this recipe make fluffy waffles as is?

  • Teri

    I love the flavor of these but mine came out kind of soft. They don’t have the crisp that typical waffles have. How can I change that aspect?

  • Imaan Khan

    A little coconut-y but I love coconut! These were amazing!! I think I’m going to try to tweak this with some cocoa powder for some chocolate waffles and see what happens.

  • nulia tess

    Made the waffles this morning. Undeniably the best keto waffle ever. Even my picky eater loved it. Will make the pancake version on Tues for pancake Tuesday… yeah!!!
    Thanks for this ketogirl.

  • Katie

    Put in bacon bits into the recipe for a great sweet and salty play. And add a fried egg on top with a runny yolk, you won’t need syrup.

  • Tallulah

    These weren’t bad…they were slightly bitter cos I put bi carb soda instead of baking powder but that’s obviously my problem not yours! They were a little runny though? Like they thickened a bit with the coconut flour but were difficult to flip – almost overdone, too brown on the bottom, but the top went everywhere when trying to flip. Good texture and otherwise very nice though.

  • Kelly

    I never comment on recipes, but I just made these waffles and they were delicious! I don’t like the taste of coconut at all, so I replaced the majority of the coconut flour with almond flour and added more vanilla to hide the coconut flavor. It was perfect! I also halved the recipe because I’m cooking for one, but now I wish I had made an entire batch! This is now my #1 waffle recipe! I’m so excited!

  • Mike Rodriguez

    I absolutely love this recipe. I had the same issue with the “original” recipe being too egg-y and not thick enough to qualify as pancakes. This totally flipped my world. Even the non-ketoers in my house love them.

    Quick question…
    How well does the batter store? I usually wake up early to cook breakfast for the family, but to make these I need about a 1/2 hour of prep time (I’m a slow getter-upper). Considering preparing the batter the night before and cooking in the a.m.. Anybody have any results they can share?

    Thanks again!

    • KetoGirl

      I wouldn’t recommend it, because the coconut flour will probably cause the batter to thicken too much overnight. Also, the baking powder will lose its “fluff” abilities if left to sit overnight. You could prep all the liquid ingredients, and then add the dry ingredients in the morning and that should work.

  • Carrie

    Ok guys tryed the waffles amazing but need to know what is the calories fat protein carbs in one waffle please

  • Jane Arm

    Loved them! Recommended by another Keto friend. Will use this recipe always now.
    I like mine with warned raspberries on top..nom, nom, nom…..

  • berandy

    I’m new to this creative carb cutting… I go into all these recipes with a certain amount of skepticism. I was so pleasantly surprised and pleased that I had to comment. Even the man of the house enjoyed it which made me very happy. This was a great follow up to last night’s first fathead pizza lol.

  • Gladys Finch

    Many low carb recipes just don’t cut it. I am so happy to find your recipe & want to thank you. My husband has lost 60+lbs & I 40+. Every once in a while we crave pancakes or waffles. We are usually disappointed with recipes, but not today! You made us smile. THANK YOU.

  • Mandy

    Made these this morning and they were awesome!! Thank you.

  • Sarah Royce

    Can you freeze the cream cheese pancakes or waffles?

  • Conni

    LOVE THIS RECIPE!!!! Thank you thank you for posting this! THE BEST keto pancake/waffle recipes hands down! I used half coconut flour and half flax seed flour. They came out perfect. Waffles, bacon, coffee….OH MY….

  • Sarah

    Can I use almond flour instead of the coconut flour???

  • James Santemple

    This recipe is awesome! Best keto pancakes we’ve made so far! We made these today. I added a little more cream cheese to prevent some dryness. But can’t wait to make waffles! Thanks!

  • Wanda

    Yeph, these are winners.
    Made these tonight and they tasted great! Nice texture and they hold together well I beat the eggs til frothy to give more air in the batter. Also added 1 tsp of psyllium powder . Love the cinnamon and maple extract. Topped with butter and just let it melt to good taste.
    Let the batter sit for 3-4 minutes for the coconut and psyllium to absorb the liquid.

    Great recipe. It’s a keeper.

  • Rachel

    Thank you so much for this recipe! I have had numerous failed attempts at low carb recipes and ready to give up. I love pancakes and these are as good or better than traditional pancakes. They are light, fluffy and taste great! I will definitely be making these again soon.

  • Christine Kerns

    Loved These! I’ve been craving something sweet and these were perfect! I put almond butter and sugar free strawberry jam on them. They were delicious. This will be my waffle/pancake recipe from now on.

  • Becky

    I added a little cocoa powder. These were amazing I needed something that resembled bread Thank you !!!!

  • Debbie

    new to this would wheat flour be ok?

    • KetoGirl

      Wheat flour isn’t low carb, so while you could use it, it wouldn’t result in keto-friendly pancakes!

  • i can’t have dairy so I replaced the cream cheese with a non-dairy alternative and these came out awesome as waffles. I don’t know if the people having issues with dryness did it as a pancake, but adding the extra butter product definitely kept them moist.

  • Kathy

    My favorite waffles are a cornmeal jalepeno cheddar waffle to use with chicken and waffles. I’m going to have to these with a little modification to see if I can make something with a cheesy kick! I’m thinking almond flour since it’s got a more rustic texture, then just adding some shredded cheddar and peppers.

  • Kathryn

    What size eggs are used? Thanks!

  • Renee

    Fantastic! I feel lucky this was the first keto pancake recipe I tried. My boyfriend is gonna LOVE this! Thank you so much, and yes, please do start a keto restaurant…in So. Cal please. :)

  • Can I sub almond flour for the coconut flour?

  • Meagan

    I’ve been craving waffles and these are perfect! Saturday morning breakfast success! Thank you!

  • chrissy

    GIRRRRRRL… life changing! Had them tomorrow and you’d have thought it was nookie with all the moaning going on in my mouth. LOL

  • Thank you! My husband and I made this recipe. The pancakes are delicious! Not eggs at all!

  • Melissa

    This recipe was great. I used Almond flour as it seems less gritty than the coconut flour. Totally made my day!

  • Taryn

    Thank you SO much for these! I made the recipe exactly and they were fluffy and delish. I just had the leftovers from yesterday’s breakfast and they were just as good the next day. Bravo!

  • Jackie Hachey

    I can’t wait to try these. I’ve tried several other recipes in the past and was very disappointed!! This recipe looks easy and the outcome looks beautiful! I can’t wait to try them with a nice fried egg and some bacon!! Thanks for posting! :)

  • Lori

    Would almond flour work? Does it have fewer carbs than coconut flour?

  • Shaundra

    Definitely the best Keto pancake recipe out there. I used fine almond flour instead of coconut because it is what I had on hand. I omitted cinnamon and maple extract. I didn’t add any extra milk at all. These pancakes are amazing. Thank you for this recipe!!

  • Linda

    We just made these in a Belgian waffle maker they were thick and delicious we added chopped pecans. Will make these again.

  • Kristi Gabriel

    I used coconut oil in my pan and my pancakes turned out like fantastic flat doughnuts! Holy yum!

  • Emma

    I was craving waffles and was looking for a low carb recipe. These were so easy and delicious! My cream cheese was a little clumpy but that was user error. I love that they actually have good protein and fats.

  • Teresa

    Great recipe! I recently purchased a mini waffle maker and make waffles often with a side of crispy bacon and a few berries. I don’t use syrup, instead I blend a little lime juice and a few berries, and drizzle sauce over them. Yummy!

  • Rose

    I use even amounts of coconut flour, almond flour, and flaxseed meal. Followed directions for the rest and used the almond milk to thin. Came out perfect! Topped it with Walden Farms cal free, sugar free pancake syrup, yummm! This will be my go to pancake recipe. Thanks!

  • Brenda Hall

    I made waffles for the first time in my 74 years of life this week. Always used frozen before diet. These are Awesome! They were the best flavored ever. They were like McDonald’s McGriddles only better. Mine were moist and almost melt in your mouth. I made me a bacon and egg McGriddle and if I hadn’t been full I would had more. Think I’ll go make some for dinner. Thanks for this recipe. Will be on my weekly to make list.

  • Natalie G.

    I made these pancakes this morning, and not only am I BLOWN away by the texture and flavor, but my husband and toddlers absolutely devoured them. That’s always a major bonus!! Thanks for this stellar recipe! I’m looking forward to trying the waffles as well!!

  • Jen M.

    Great recipe!! I made a double batch and my husband and two kids ate them all! My daughter is a type 1 diabetic and has been requesting pancakes for weeks. This really hit the spot and did not spike her blood sugar. Thank you!

  • Tiffany M. King

    My youngest daughter made these tonight for dinner. Our family LOVED THEM!!! Thank you so much for sharing this awesome recipie with us.

  • MzLezlie

    Very good recipe! I split the recipe in half and it still came out very good. This will be my new go to recipe for pancakes. Thank you!

  • Pancakes came out really good, but I thought they were a bit grainy. I’m a terrible cook and never used coconut flour before. I followed the directions completely, but used half the sugar substitute. Should they be a Bit grainy or I did something wrong?

  • Sheila Flan

    Being on keto diet i know others can relate.I cried small tears of joy after tasting these pancakes. They made my food soul very happy! Now I don’t have pancake envy and I will take out the sweeteners and extract and make it savory for my sandwiches. God bless you for this recipe and I will be trying your other recipes!! Thank you again and again!!

  • Cortney

    Hi there, I’m so excited to try this recipe! Any suggestions for substituting coconut flour for almond flour? I’m not sure what the conversion is, and know I need to also change the amount of liquid/egg.

    • KetoGirl

      I’ve never tried this exact recipe with almond flour. You would definitely need to use more flour, maybe even twice as much. You might even need to leave out an egg, but I imagine they will be less fluffy as a result.

  • Jamie

    Just made these. They are great. A good heavy and heart waffle. I like that, very filling. I like that you can vary them buy adding fruit and other flavors. I increased the cinnamon this time. My next batch I might add cocoa or fruit.

  • Jeannie

    Delicious and perfect! Thank you. Made the waffles, so added the butter as recommended, but did not add the other optional items in your recipe; however, added 2 TB of almond milk.

  • Kelly Mahler

    Great recipe! I use Pamela brand nut flour blend in mine…( 3/4cup works as a good conversion)…. and they were stellar. Thank you for sharing.

  • Mary Smith

    One word AMAZING!!!
    THANK YOU for sharing such a wonderful recipe!!
    Followed directions exactly and mixed using magic bullet.
    :)

  • Barbara B

    Tried these today and have to say that they are by far the closest thing to “real” pancakes – and I have tried many other recipes and always disappointed ! This one will be a keeper in my low carb binder of tried and true recipes !

  • Angela

    These are awesome! The whole family loved them and did not realize they were not made with the “normal” ingredients.

  • heather

    These were amazing! I used the 2 t. good vanilla extract and a little Torani sugar free vanilla syrup for sweetness instead of the tablespoon of sweetner, and a quick swig of half and half to thin put the batter at the end and they were perfect. My 2 1/2 year old loved them. These would be excellent minus the sweetner and used for sandwiches as others have mentioned, or with more almond milk/half and half/cream as a thinner crepe batter. I’m about a month in to a low carb lifestyle and I’m so happy to be able to eat pancakes again- thanks soooo much for the recipe!

  • Lisa M Chinn

    Love love love these! Thank you for the most easiest, best tasting, amazing pancakes and waffles! Only recipe I would ever use!

  • Julie

    LOVED THESE!!! Mixes better in a blender than a mixer, though. These are awesome!!

  • Star Ramey

    Just made these using all flaxseed meal as the replacing the coconut flour they Are perfect and only have 1 net carb per waffle …i use these waffles as bread replacement so delicious

  • Tina

    I just made these and they turned out fantastic! Made the recipe as written…without the maple syrup. Love them!! Thanks 😊

  • Tere

    Tried this recipe as pancakes. Gathered all ingredients except for the coconut flour…realized that I didn’t have any…substituted it with coconut powder and used that. Didn’t get as fluffy as your pictures. Will try to add more next time for a more firm consistency. But it definitely satisfied my pancake cravings. My son loved it.

  • Andrea Ritchie

    Thank you so much for sharing your recipe. So many of the Keto Friendly recipes are eggy. This one wasn’t.

  • Danamite

    I bought a waffle iron today just to make this recipe. It did not disappoint. I made the 1st two waffles following recipe but omitted sweetener and vanilla. Perfection. I made the 2nd two and added crumbled bacon. Perfection again. The last single one I added a dash of heavy cream back into mix, 1/8 cup shredded cheddar and a couple shakes of garlic salt. I felt like I cheated!! Thank you so much for the recipe and for publishing all the comments. No need to find another pancake waffle recipe. This one rocks!

  • Sarah

    Thank you so much for this recipe… amazing!!!!

  • Lindsae Kish

    These are amazing!! I made the waffles and I used my electric mixer. I ended up slowly mixing in about 6-8oz of heavy whipping cream so the batter was light and fluffy!

  • Aimee

    I halved the recipe, subbed almond flour for coconut, and forgot to use almond milk. They came out very thin, like crepes, but still tasted delicious!

  • Michelle

    I have made these pancakes many times. I have made them plain, added sf chocolate chips, lemon with blueberries, dark chocolate with sf chocolate chips. I do ad a scoop of vanilla protein powder as well.
    Even more cool I make mini muffins with this recipe just add a little more flour or one less egg as needed for consistency. Today I made orange muffins with fresh strawberries, carmel nut and carmel nut with sf chocolate chips.

  • Suzanne

    These were so very yummy made enough for another meal. I had them for dinner tonight I made the waffles I will be making these again 👏👏👏👏👏👍🏻

  • Jeanette Duval

    I found this recipe by googling ‘best Keto pancakes’. I am here to say that Google got it right! My husband and I both have health issues that benefit from the Keto lifestyle, and my grandmother suffers from Alzheimer’s so Keto is great for her as well… but we all miss certain things and I have dedicated myself to finding the Keto alternative for our fave foods. One of mine and Grandma’s guilty pleasures was always the pancake breakfast… so I was excited to try this recipe out.

    I first fixed it for breakfast… I subbed one TB of flaxseed meal for the coconut flour and made the mistake of dumping everything into my blender cup before reading it was wet first, blend, and THEN dry… oops. Then I cooked them on nonstick pan. They were mostly ok, but they had a slight burnt taste and the texture wasn’t quite right. We still ate them and the consensus was that we could live with them.

    Tonite Grandma was craving something sweet so I decided to try again. This time I made sure to soften the cream cheese, blend my wet ingredients first, only used the coconut flour, and used liquid monk fruit for the sweetener. The batter came out much much smoother. Then I used a cast iron skillet and about a TB of coconut oil for each pancake. They puffed right up, crisped nicely at the edges, and browned beautifully. I did have to add about a TB of water halfway to thin my batter out as I was cooking each pancake one at a time.

    They were perfect!!! My husband said I nailed it and that they tasted just like a ‘regular’ pancake. I do need to work on my portion size as I only get 3 servings or 6 pancakes per recipe… but I totally love it! Thank you so much for taking the time to share with us your passion for food and helping us on our Keto journey! May God bless you and yours.

  • Chris

    Substituted the coconut flour for almond flour and it worked great!

    4 tablespoons of coconut flour = 1 cup almond flour, batter was thick but I poured it right away into the waffle maker.

  • Denise

    I just melted! These were awesome! Even my non keto, frosted flakes loving daughter liked them.

  • Carly

    These were amazing! I used honey for syrup and threw in a few blueberries while cooking. Very fulfilling and fluffy.

  • This is the first breakfast I’ve had on keto that I actually enjoyed! I added a packet of stevia in the raw to the batter and it was perfect! This is my 9th day on keto and after today I’m actually looking forward to breakfast! Thank you so much for sharing this recipe! 😂

  • Keto.mom.sd

    Holy cow, these taste amazing! Thanks for the recipe!

  • WENDY

    Made waffles today using this recipe and we were blown away! I can see all kinds of ways to use this batter. We’re going to try it in an impossible zucchini pie!

  • Dee

    THE BEST PANCAKES EVER!!!!! I used 2 tbsp. Flax seed and 2 tbsp. Coconut flour like one of the comments suggested and I never need to look for another pancake recipe again! I’ve passed it along to everyone I know! They are light, fluffy and incredibly flavorful. Thank you for posting this recipe!

  • Vita

    Seriously this recipe is the best. I tweak it a little and use 1/2 almond flour and 1/2 coconut four. I use swerve for the sweetener. I’m shared a pic of my pancakes in my dietbet groups and people are very interested so I’m sending them your way :)

  • Trish

    Husband approved!!! Need I say more? :)

  • Lu Herbeck

    I left a comment a few days ago. Did not receive an answer to why the pancakes were so bitter, plus it’s no longer posted???

    • KetoGirl

      Hi Lu,

      I don’t see a previous question or comment from you in the system, so it looks like maybe there was an error when you submitted it.
      If you ask again, I would be happy to try and answer.

      • Lu

        Thank you! The pancakes were so bitter I ended up throwing out a double batch! I halved the sweetener. Don’t know what went wrong.

      • Lu Herbeck

        I replied to your reply but it never showed up. The double batch of pancakes I made were soooo bitter I had to throw them out. Any idea why?

        • KetoGirl

          There isn’t anything in the ingredients that should cause bitterness. Did you perhaps use baking soda instead of baking powder?

  • Elizabeth

    Wonderful and fluffy! Thank you for this!

  • Christina Warren

    I just tried this recipe and love it. They hold together so well that I am going to make them savoury and use them for breakfast tacos. Thank u for sharing!

  • Susan

    Loved this recipe so much I shared the recipe with my keto friends!! I did premixed the batter and used the next day. Wonderful fluffy goodness. This will be my go to fake carb fix! I added pumpkin spice and omitted the maple flavoring.

  • Mary

    Omg! These are awesome :) Will make these often.

  • Christine Meyer

    They tasted better after the first two. I could get used to these. I make a Norwegian waffle that is moist because of sour cream. May try that next time…

  • Kim

    first time out of the pan for me. had to adjust a tad, only had 3 eggs – GREAT RECIPE thank you Keto Girl

  • Dee

    THANK YOU! So good!

  • I can eat the whole recipe myself

  • Brenda Hall

    I could have too. They just melt in your mouth.

Leave a Reply

Your email address will not be published. Required fields are marked *