Keto Buttermilk Pancakes
Published August 11, 2019 • Updated February 1, 2026
Fluffy, buttermilk pancakes just like iHOP but low carb
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Pancakes are a highly requested breakfast item in our house. These buttermilk pancakes are thick, fluffy and full of pancake flavor without the eggy taste you get from most keto pancake recipes. Top them with whipped cream or sugar free syrup for an extra treat in the mornings.
Buttermilk pancakes are fantastic and have a unique sweet and tangy taste.
These pancakes remind me of the ones my grandpa used to make when we would visit him on Sunday morning. The flavor is worthy of center stage at IHOP should they ever decide to make coconut flour pancakes.
These buttermilk pancakes are fluffy and thick. Most low-carb pancake recipes use multiple eggs (sometimes up to 4-6 eggs) to achieve a fluffy pancake, but the result is a pancake that tastes like an egg.
This recipe only has one egg! Instead of relying on the egg to produce volume, I use a little chemistry with the acidic buttermilk and baking soda. The result is thick, fluffy and delicious buttermilk pancakes!
Another way to make easy pancakes is to make them using coconut flour, cream cheese and eggs. The cream cheese helps to reduce the eggy flavor and gives these pancakes incredible flavor. This buttermilk flapjack recipe uses coconut flour instead of almond flour, so it’s ideal for someone with nut or gluten allergies who wants to enjoy a plate of pancakes for breakfast and still stay gluten-free.
How to make keto buttermilk pancakes
You can make these easy keto pancakes any day of the week since you just need a few simple ingredients and these steps:
- Preheat a griddle or a skillet.
- Mix dry ingredients – coconut flour, sweetener, baking powder, baking soda, salt and xanthan gum.
- Combine wet ingredients – buttermilk, sour cream, egg and melted butter.
- Mix the dry ingredients into the wet ingredients.
- Cook over low medium heat on a griddle until golden brown on the bottom.
- Flip your flapjacks and cook for an additional 2-3 minutes.
- Serve with sugar free maple syrup or a cold glass of almond milk.
Key ingredients
- Coconut flour – This pancake recipe is coconut flour based. I prefer it over almond flour since almond flour tends to burn easier leaving your pancakes dark brown, with a slightly burnt flavor.
- Sweetener – Can use any sugar free sweetener that measures cup for cup with sugar. Erythritol, monk fruit, blended sweeteners, all can be added to add a slight sweetness to the buttermilk pancakes.
- Buttermilk – Wouldn’t be buttermilk flavored pancakes without it. This is the ingredient that provides that classic buttermilk tang in a pancake.
- Sour cream – Adds extra tang and helps the pancakes rise by serving as an acid for the leavening agents.
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Ingredients
⅓ cup coconut flour -
1 tablespoon sugar-free sweetener
-
½ teaspoon baking powder
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½ teaspoon baking soda
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¼ teaspoon salt
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¼ teaspoon xanthan gum
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½ cup buttermilk
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2 tablespoons sour cream
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1 egg
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1 tablespoon unsalted butter, melted
Step by Step Instructions
Step by Step Instructions
Add dry ingredients
In a small bowl, combine coconut flour, erythritol, baking powder, baking soda, salt and xanthan gum. Mix until combined. Set aside.
Make pancake batter
Mix in dry ingredients to the wet ingredients. Stir until just combined. Don’t overmix. Pancake mixture will be thick.
Cook flapjacks
Spray the griddle with cooking spray or add a teaspoon of coconut oil. Spoon pancake batter onto the griddle. Flatten out with the back of a spoon. Each pancake can have a diameter of up to 3.5 inches. Anything larger will be hard to flip.
Flip the pancakes
Cook the pancakes at low heat until the edges start to set and a spatula can easily slide under the pancake. If the pancake starts to break as you slide the spatula, let it cook for a minute longer. Flip the pancakes once ready (about 3-5 minutes)
Nutrition disclaimer
The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.
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Get My Macros (Free) →Frequently Asked Questions
Why is buttermilk better for pancakes?
Buttermilk is used in pancakes because it helps to create thick, fluffy pancakes with a tender crumb. It also adds a slight tang that pairs nicely with maple syrup.
How many carbs are in one buttermilk pancake?
It depends on the recipe, but a traditional buttermilk pancake can have 10-15 g carbs per pancake. This keto buttermilk pancake recipe has about 1.6 g net carbs.
Should you let the buttermilk pancake batter rest?
Since these pancakes are gluten-free, it's not necessary to let the batter rest for 30 minutes like traditional recipes require.
The flavor of these pancakes was nice. I like the taste of coconut. The “batter” is more like mashed potatoes and cooks up like potato patties. Once cooked, the pancakes are a bit fragile and crack easily. I might make them again the next time I’m trying to use up extra buttermilk. Thanks for the recipe.
I wonder if it would work to add some cheese, bacon crumbs and green onion to make them taste like potato pancakes?
This is great. Though they were crumbly, they still tasted amazing. I did add a teaspoon of vanilla extract just to make it to my taste
So yummy! They turned out perfect for me. Thanks for the recipe!!!
What am I doing wrong? I followed your ingredients/instructions to a tee and have the same problem each time. No matter how high or low the burner is the pancakes finish up nice and brown on the outside yet the inside stays gummy. I even over cooked one to see what would happen, the inside never firmed up.
I'm sorry you are having difficulty. I haven't had this problem before. It sounds like you aren't cooking them long enough the last side.
It sounds like you aren't leaving them on the first side long enough.
Can you use Greek yoghurt or thicken cream to replace sour cream?
That should work!
I don’t like coconut flour , do you have a recipe that uses only almond flour
I don't have one yet, but if you wanted to experiment, try using 1 cup to 1 1/4 cup of almond flour
If you don't have buttermilk on hand, do you think you could get by with the substitute trick? -- some lemon or vinegar, 1 teaspoon-ish per cup milk.
Yes, you can make your own. You can even use heavy cream and add vinegar or lemon juice. A teaspoon should be fine.
Are you able to use buttermilk powder instead of liquid buttermilk? Will it work the same?
It would help with the flavor. You may need to add a little more liquid to help thin the batter out.
Hi ii made these pancakes and like the ingredients, however the batter was more like dough instead. I really enjoy all your recipes but this one did not turn out as well. Tastes good though.
The batter is supposed to be thicker that way it bakes into a thick, fluffy pancake. Remember you need low temperature on the skillet or griddle.