Making keto pancakes for a crowd has never been easier. These keto sheet pan pancakes are fluffy, buttery, and delicious. Enjoy a keto breakfast recipe that’s ready in under 30 minutes, perfect for meal prep, and made with just a few ingredients.
Pancakes are one of the easiest morning foods to prepare. You combine the ingredients for the pancake batter and fry each pancake on the griddle.
It can, however, be a bit more effort when you’re attempting to cook for a crowd and end up standing next to the stove cooking batch after batch of pancakes. It takes time, and the initial batches may get cold while attempting to get everything on the table at once.
Say goodby to flipping pancakes after pancake, and make this incredibly easy gluten-free sheet pan pancakes recipe that are baked in the oven! The best part? They taste similar to fried pancakes but are ready quicker.
However, I have tons of keto pancakes recipes on the blog and these keto blueberry pancakes with almond flour are a favorite of mine. Also, you can try these delicious coconut flour pancakes or these double chocolate protein pancakes.
So glad I discovered a simple way to make a large number of pancakes with the least amount of effort: keto sheet pan pancakes! Instead of pan-frying, you bake the pancake batter all at once in a sheet pan, yielding a large batch of fluffy and soft low carb pancakes in no time.
Keto Sheet Pan Pancakes! You don’t have to stress about a pan that’s constantly either too cold or too hot, no sloppy flipping, no burnt bottoms, and no fretting over initial batches being cold while trying to prepare everything on the table at the same time.
Watch our quick video to see exactly how to make these keto sheet pan pancakes.
Ingredients For Keto Sheet Pan Pancakes
This simple pancake recipe calls for essential ingredients that are all keto-friendly, as well as your choice of delicious mix-ins. Here’s everything you’ll need to get started:
- Eggs – Five eggs are used in this recipe to create structure and bind all the ingredients together. Make sure to use room temperature eggs to reduce that eggy taste. Eggs are also a great protein source.
- Almond Flour – Almond flour is a fantastic gluten-free alternative to refined white flour since it is made from almonds. For the best results, choose a super fine blanched almond flour.
- Coconut Flour – is one of my favorite flours to use in baking since it is low carb, grain-free, and high in fiber.
- Sweetener – In this recipe, I used Erythritol, although Monk Fruit sweetener or Allulose would also work.
- Almond Milk – This recipe requires the use of plenty of liquid since coconut flour is so absorbent. I like unsweetened almond milk, but you may use any milk you prefer.
- Butter – adds great richness, moisture, and that fantastic buttery flavor. Use unsalted butter for a sweet pancake version or salted butter for a savory keto pancake.
- Vanilla Extract – in this recipe, vanilla is a must. Use one of the best vanilla extracts you can get.
- Baking Powder – makes these keto pancakes super fluffy.
- Toppings – The sheet pan pancakes are delicious with just a touch of sugar-free maple syrup, but we like to add fresh fruit and chocolate chips to ours.
TIP: For the fluffiest sheet pancakes, you can sift all the dry ingredients before mixing them with the wet ingredients.
How To Make The Best Keto Sheet Pan Pancakes
This pancake batter is really quick and easy to make, just by following some simple steps. The complete printable recipe can be found at the bottom of this page, but here are the essential steps:
- Start by mixing the wet ingredients for a couple of minutes until you have a foamy consistency.
- Then you can add the dry ingredients and mix them. Just make sure you don’t overmix it.
- After letting the batter chill for about 5 minutes, you can pour it onto the sheet pan and smoothly even it out using a rubber spatula.
- Choose your toppings! It’s fun to switch things around. Maybe half a pan with one topping and half with another. Better yet, do quarters and pick four favorites!
- Bake for 12-15 minutes, or until the mixture is firm, golden brown, and fragrant.
What To Serve with These Keto Sheet Pan Pancakes
Most of the time, I just eat a cooked pancake on its own — it’s filling enough. I enjoy it warm with a cup of coffee. So tasty! This cooked pancake, on the other hand, goes nicely with a range of breakfast toppings. Here are some delectable alternatives:
- Sugar-free Maple Syrup
- Keto Chocolate Sauce
- Peanut Butter
- Fresh Berries
- Whipping cream
The possibilities for these low carb oven baked almond flour sheet pan pancakes are truly endless. They are extremely adaptable, simple, and tasty. You could find yourself cooking these on a weekly basis. They are really worth it!
Tips For How to Make the Best Sheet Pan Pancakes
- Make sure that you use fresh baking powder because it loses properties over time and may not help the batter to rise.
- Try not to overbake the sheet pan pancakes; otherwise, you will end up with dry pancakes, which no one loves! I always bake mine for 12 – 15 minutes, and they are perfect every time.
- Allow at least 10 minutes for your gluten-free pancakes to cool before cutting them into 16-20 squares and removing them from the pan. If the edges of your pancakes stick to the pan, run a knife along the edges to release them.
- If you don’t like to use coconut flour, I recommend adding more almond flour and an extra teaspoon of vanilla extract, and before putting your batter in the oven, always taste it to adjust the sweetness.
How To Store The Leftovers
Even if it’s hard to believe there will be any leftovers from this delicious recipe, here are the best ways to store:
- In the freezer: Freeze any leftover pancake squares in an airtight container, placing a piece of parchment paper between each pancake square.
- In the fridge: You can also store grain-free baked pancakes in the fridge for up to about five days.
And you want to enjoy them; you can reheat pancakes in a toaster, toaster oven, or microwave.
Can I Make These Paleo?
I know that just some of you are just paleo, and they aren’t necessarily trying to be keto. If that’s the case, you can either sweeten the pancakes with maple syrup or add around 4 tbsp of maple syrup to the batter and reduce the coconut milk to 1 cup.
How many carbs contain this sheet pan pancake recipe?
Each sheet pan keto pancake has 5 grams of net carbs. The carb count for your low carb breakfast will be affected by the toppings you choose. The ideal way to serve this dessert is with whipped cream and a few low-sugar berries.
Low Carb Sheet Pan Pancakes Recipe Variations
If you want to experiment with different fruits, you can add 1 cup of berries to the batter. Blueberries, raspberries, strawberries, and blackberries all work nicely in this recipe, as does a mixture of them.
Berries, fresh or frozen? Because the cooking time is so quick, I prefer fresh berries. Frozen berries, on the other hand, can be utilized as long as they are tiny. Otherwise, they may not have enough time to thoroughly defrost the batter surrounding them.
Replace the almond milk in these pancakes with full-fat canned coconut milk to make them insanely moist.
Looking for More Breakfast Recipes? Try these:
- Easy Keto Biscuits and Gravy – 4g net carbs
- Savory Keto Jalapeno Cheddar Waffles – Easy Low Carb Waffles
- The Best Double Chocolate Protein Pancakes – Keto & Low Carb
- Breakfast Keto Egg Muffins – Perfect Macros & Low in Carbs
Keto Sheet Pan Pancakes
- 5 large eggs room temperature
- 1 ½ cups almond flour
- ⅓ cup coconut flour
- ⅓ cup Sweetener
- ⅓ cup unsalted butter melted and cooled
- 1 cup unsweetened almond milk
- 2 tsp vanilla extract
- 1 tbsp baking powder
- ½ tsp salt
- ⅓ cup sugar-free chocolate chips
- ¼ cup blueberries fresh or frozen
- ¼ cup raspberries fresh or frozen
- Preheat the oven to 350F/180C and line a 13×18 inch sheet pan with parchment paper. Grease the sides and set aside.
- In a large bowl, combine eggs, unsweetened almond milk, melted butter, and vanilla extract using an electric mixer. Mix for 1-2 minutes or until frothy.
- Add the dry ingredients: almond flour, coconut flour, sweetener, baking powder, and a pinch of salt, and continue mixing until smooth. Do not over-mix. Allow the batter to rest for 5 minutes to thicken as coconut flour absorbs the moisture.
- Pour the batter into the prepared pan. Use a spatula to spread the batter evenly. Shake the pan to make sure the batter is evenly spread.
- Top with sugar free chocolate chips, berries or any of your favorite toppings.
- Bake for 15 to 20 minutes, or until the center is springy to touch and the pancakes look golden brown on the edges.
- Remove from the oven and brush the surface or the pancakes with melted butter.
- Allow to cool a few minutes, then cut into 12 (medium)or 16(small) squares.
- Serve warm with butter, low carb pancake syrup, fresh berries, or your favorite nut butter.
How do we calculate the nutrition info?
These nutrition facts listed are determined using nutrition information from the USDA Food Database. Our nutrition facts are accurate, but if you are using different products, please make your calculations. Net carb count is calculated by subtracting both fiber and sugar alcohols because they don’t raise blood sugar.
The full recipe is in the recipe card below. Readers that love this aslo made these recipes: