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. Share this:Share

  • Prep Time: 10m
  • Cook Time: 20m
  • Total Time: 30m
  • 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 325F 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

48 comments

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  • 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.

    • 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.” :)

  • 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!!!

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  • 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!

    • KetoGirl

      I sometimes add a tablespoon or two of protein powder with no issues. If you want to add more than that, I would cut back on the coconut flour a little. Let me know how it turns out for 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.

  • 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.

  • 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

  • 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.

  • 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.

  • 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.

  • 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!

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