These KETO BLUEBERRY PANCAKES are nice and fluffy, just like a traditional pancake! They’re made with coconut flour to keep them keto friendly and each pancake is studded with juicy blueberries.
Anytime I ask readers what they struggle with most about sticking to a low carb or keto diet, it’s BREAKFAST.
We all start out excited for all the bacon, but a few weeks in and it’s like, no. No more bacon, thank you.
I’ve said it a million times, but the key to being successful (in my opinion) is variety! Skip the bacon and eggs today and make these keto blueberry pancakes instead!
This recipe comes from my ebook, Keto Breakfasts. It’s packed with over 25 low carb breakfast recipes. Click the link above for more information and to get your copy!
These coconut flour pancakes cook up thick and fluffy, much like a traditional pancake. The kids love them as much as I do!
(Not in the mood for pancakes? Try a chaffle instead!)
How to:
This post contains affiliate links. As an Amazon Associate and member of other affiliate programs, I earn from qualifying links.
This keto pancake recipe is super simple – no need to bust out the blender like many recipes call for.
Just whisk together some coconut flour, eggs, melted coconut oil, sugar free syrup (see my notes below about which brand I recommend!), vanilla, baking powder, cinnamon, and salt.
Use a 1/4 cup measure to pour the batter onto a greased skillet or griddle.
We recently got a Blackstone griddle and it’s a game changer. We can cook multiple packs of bacon, eggs, and pancakes all at once. It’s amazing – and we use it for steak, chicken, veggies, and more!
Place a few blueberries over the pancakes and cook until you see bubbles forming.
Flip and cook until golden and puffy.
Keto Friendly Syrup:
There are two sugar free, keto-friendly syrups on the market that I really love – you can’t go wrong with either.
The first one is Lakanto Maple Flavored Syrup. I love the flavor of this one. You can use my code THATLOWCARBLIFE for 20% off your entire order at Lakanto.com. <— I use Lakanto almost exclusively as a sweetener. It’s my favorite, so be sure to grab some!
The other one that I use is by ChocZero. I actually prefer this one, because it’s a thicker, stickier liquid like real syrup. The flavor is fab on this one too. You can use my code THATLOWCARBLIFE for 10% off your entire order at Choczero.com. <– Grab some Keto Bark, it’s outrageous.
I’ve tried a couple of other syrups, but I like these two because they’re made with natural sweeteners, they’re keto friendly, and the flavor is great without a funky aftertaste. 🙂
More low carb breakfast recipes:
Keto Blueberry Pancakes
Ingredients
- 1/4 cup coconut flour
- 3 large eggs
- 2 tablespoons melted coconut oil
- 2 tablespoons maple syrup substitute
- 2 teaspoons vanilla
- 3/4 teaspoon baking powder
- ½ teaspoon cinnamon
- Pinch of salt
- ¼ cup blueberries
- 1 tablespoon butter for the griddle
- Butter and syrup for serving
Instructions
- Heat a large skillet or griddle over medium heat.
- Whisk together the coconut flour, eggs, coconut oil, maple syrup substitute, baking powder, vanilla, cinnamon, and salt in a small mixing bowl until smooth and well combined.
- Melt the butter on the griddle and use a 1/4 cup measure to scoop out 4 pancakes onto the griddle. Arrange blueberries evenly between the pancakes by pressing them into the batter on the griddle. When bubbles form and pop on the pancakes, carefully flip and continue cooking until golden brown, about 3 minutes per side.
- Divide pancakes between 2 plates, top with butter and syrup.
Erika says
My family loves these! I’ve been making them with blueberries we picked on vacation, and even though I didn’t have any syrup substitute, I just used 2T coconut milk + sweetener to taste. I’ve also had great success adding a sprinkle of cinnamon, a couple of tablespoons of ground flax and a little more organic canned coconut milk for more of a whole grain vibe. They are really delicious plain, with a little bit of butter, or the tiniest drizzle of honey (for my youngest).
Thanks for a fantastic recipe that’s flexible and uses ingredients I’m likely to have at home or away!
Karly Campbell says
Thanks for sharing, Erika! So glad you enjoy the recipe. 🙂
Charlotte Wood says
My batter was very thick, not pourable at all. What could I add to the batter without compromising taste or changing the nutrition facts?
Karly Campbell says
Hi Charlotte! Coconut flour soaks up loads of liquid. The batter is meant to be thick, but if you let it sit for any length of time it’ll keep on thickening as the flour soaks up the liquid. You could always stir in water if needed to thin it out a bit.
Elaine says
Just made these this morning and they were delicious and so easy to make!
Karly Campbell says
Thanks, Elaine!
Roarbear says
I have made this recipe twice… The first time turned out really well, so well I wanted to cook and share with the family. I doubled up the recipe the second time. It didn’t really go so well. This time it was dry and crumbly. Far from fluffy. The only difference other than doubling up the second time was I used egg whites (1.25 cups). Wondering if the difference is doubling up or missing egg yolks? Any suggestions…
Karly Campbell says
The egg yolks add fat to the pancakes and help with giving them a softer texture. If they were dry, they were probably needing the extra fat from the egg yolks.
Emily says
The recipe says the yield is 2 pancakes and the serving size is 2 pancakes, yet in the directions it says to pour out 4 pancakes. Wouldn’t the yield be 4 pancakes? Is the nutritional information based on half the ingredients, 2 pancakes?
Karly Campbell says
Hi Emily! The yield is how many servings it makes, the serving size is how much a serving consists of. It does say up at the top of the recipe card that it yields 4 pancakes. Sorry, if that’s confusing.
Prasad says
These pancakes are looks delicious and tasty as well and support for low carb diet. Thank you so much.
Shari says
Finally! Keto pancakes that are actually fluffy! And actually delicious! These are legit. Thank you!
Karly Campbell says
Thanks, Shari!
Kolaylezzet says
Your pancakes look great. Thanks for sharing.
Monica says
How do you get your nutrition facts? Do you use an app?
Karly Campbell says
Hi Monica! I use a service that calculates it automatically within the recipe card feature I use here.
Leslie Warren says
Can you use melted butter instead of melted coconut oil? These sound wonderful. Thank you
Karly Campbell says
Yep, that would be fine.
Leslie Warren says
Thank you!!! Can’t wait to make this. Have a great day.
Dawn says
I don’t have maple syrup substitute. Do you include that to make the flavor more “pancake authentic?” Should I sub with something else?
Karly Campbell says
A little water and a bit of sweetener would be fine. 🙂