Keto Buttermilk Pancakes
Published August 11, 2019 • Updated February 28, 2026
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These keto buttermilk pancakes are thick, fluffy, and taste like real pancakes instead of eggs. I use just one egg and a buttermilk trick to get them this fluffy, and my kids ask for them every weekend.
These are the pancakes I make when my kids say ‘pancake Saturday.’ Not the flat, eggy discs you get from most low carb pancake recipes. These are thick, fluffy, and taste like the buttermilk pancakes my grandpa used to make.
My grandpa used Bisquick and a cast iron griddle on Sunday mornings. I spent years trying to recreate that same tang and fluffiness without the carbs. The buttermilk is what finally cracked it. That fermented tang is the flavor I was chasing, and it happens to be the same ingredient that gives the pancakes their rise.
Most keto pancake recipes use 4-6 eggs to get any lift. The result? Pancakes that taste like scrambled eggs pressed into a circle. I use just one egg in this entire batch. When the acidic buttermilk hits baking soda, it releases carbon dioxide bubbles that puff the batter up. Add the sour cream (another acid), and you get even more lift. That’s how I get thick, fluffy pancakes that taste like the real thing without a carton of eggs.
I chose coconut flour over almond flour for a specific reason. Almond flour burns faster on a griddle, leaving dark brown edges with a slightly bitter taste. Coconut flour cooks more evenly at low heat and gives the pancakes a tender crumb. This recipe uses just 1/3 cup of coconut flour, and the ratios aren’t interchangeable with almond flour. If you prefer almond flour, I have a dedicated almond flour pancakes recipe that accounts for the different cooking behavior.
I’ve had readers tell me the batter looks too thick (Carol said hers was ‘more like mashed potatoes’). That’s exactly right. The thick batter is what gives you pancakes with actual height instead of flat crepes. Don’t thin it out or add extra liquid.
If you love pancake mornings like my family does, I also make souffle pancakes with whipped egg whites for an even fluffier version, and a French toast casserole when I want to feed everyone without standing at the griddle. For something with warm spices, my chai pancakes make the whole kitchen smell incredible.
How to make keto buttermilk pancakes
I make these most Saturday mornings. Total time from bowl to plate: about 20 minutes.
- Preheat a griddle or skillet to low heat.
- Mix dry ingredients: coconut flour, sweetener, baking powder, baking soda, salt, and xanthan gum.
- Combine wet ingredients: buttermilk, sour cream, egg, and melted butter.
- Stir the dry into the wet until just combined. The batter will be thick like mashed potatoes. That’s what you want.
- Cook over low heat on a greased griddle until the edges set and a spatula slides under cleanly (3-5 minutes).
- Flip carefully and cook another 2-3 minutes. If it starts to break, give it one more minute before flipping.
- Serve with sugar free maple syrup or a smear of almond butter.
Key ingredients
- Coconut flour: I use this instead of almond flour because almond flour scorches on a griddle. Coconut flour cooks gently at low heat.
- Buttermilk: The acid reacts with baking soda to create lift, which is why I only need one egg instead of four.
- Sour cream: Adds fat, tang, and a second acid source for extra rise. Also masks any egg flavor.
- Xanthan gum: Binds everything so the pancakes hold together when you flip. You can skip it, but be extra gentle with your spatula.
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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 + Recipes →Frequently Asked Questions
Can I use almond flour instead of coconut flour?
I've tested both, and they behave differently on a griddle. Almond flour browns faster and can scorch before the center sets. If you want to try it, use about 1 cup to 1 1/4 cups of almond flour in place of the 1/3 cup coconut flour since coconut flour absorbs far more liquid. Lower the heat even further and watch them closely. For a recipe I've already dialed in for almond flour, try my almond flour pancakes.
Can I use Greek yogurt instead of sour cream?
Yes, full-fat Greek yogurt works well. I've used it when I'm out of sour cream and the pancakes still rise and hold together. The yogurt is acidic like sour cream, so the leavening reaction still happens. The flavor is slightly less tangy, but my family didn't notice the difference.
Why are my keto pancakes falling apart?
The most common reason is flipping too early. I wait until the edges look set and a spatula slides cleanly underneath without any resistance. If the pancake starts to break when I slide the spatula, I give it another minute. Also make sure you're including the xanthan gum, which acts as a binder. If you left it out, that's likely the issue. I keep each pancake under 3.5 inches across since bigger ones are much harder to flip intact.
Can I use buttermilk powder instead of liquid buttermilk?
I haven't tested powder in this exact recipe, but it works for the flavor and the acid reaction you need. Mix the powder per package directions to make 1/2 cup liquid, then use it the same way. The batter should reach the same thick, mashed-potato consistency. If it looks dry, add a splash more liquid a tablespoon at a time until it feels right.
How many carbs are in one of these pancakes?
My keto version comes in at about 2.8g net carbs per pancake. A traditional buttermilk pancake runs 10-15g carbs each. Most of the carbs in my recipe come from the coconut flour and the small amount of buttermilk, which divides across the whole batch.
How do I reheat these pancakes?
I reheat mine in the toaster for about 90 seconds. It brings back the crispy edges and warm center without making them soggy. The microwave works in a pinch but you lose the texture. From frozen, I add an extra 30 seconds in the toaster, or warm them in a 350F oven for 5-6 minutes. A dry skillet over low heat (about a minute per side) also works well.
Can I make a savory version of these pancakes?
I've had readers ask about adding cheese, bacon crumbles, and green onion for a savory version. The base batter is neutral enough to go either way. I'd skip the sweetener and fold in about 1/4 cup of shredded cheddar and a couple tablespoons of cooked, crumbled bacon. The coconut flavor is mild enough that it won't clash with savory toppings.
I've written off coconut flour pancakes twice before (both times dense, weird texture, tasted like sweetened eggs). Saw the buttermilk trick here and figured one more try. The batter looked completely different than any keto pancake batter I've worked with, actually thick, not that runny egg-forward mess. First batch off the griddle and I cut one open just to check the inside, which is something I never do with regular pancakes, and it was genuinely fluffy. Not 'fluffy for keto' fluffy, just fluffy. The sour cream does something to the texture I can't quite explain, kind of makes them hold together without going gummy. I've been making almond flour pancakes on weekends for two years and those are fine, but these have moved into the Sunday spot.
My youngest just went dairy-free and I'm determined to make these work for her. If I use coconut milk with a splash of vinegar in place of the buttermilk, does the sour cream need to swap out too, or can that stay?
These are genuinely the fluffiest keto pancakes I've tried, and I've made a few failed attempts before finding this one. The only thing I'd change: I cooked mine too hot at first and the centers came out gummy, so if you're new to these, really do go low and slow on the griddle.
My daughter kept looking at me sideways the whole time she ate these, like she was waiting to find out what the catch was (she's been burned by enough keto swaps to be suspicious). Told her about the coconut flour after she finished and she just shrugged and asked when I was making them again.
Made these Sunday morning and my son, who has turned down every keto pancake I've tried, ate his whole plate and asked where the normal ones went. The batter actually has body to it from the coconut flour, not that thin runny pour you get with almond flour.
That question is the whole win. Coconut flour batter has actual body to it, almond flour just runs thin every time.
My son has been on a mission to find every flaw in every keto thing I make (he's 12, it's his job). Made these last Sunday and watched him eat four of them without saying a single word about coconut flour. Then Monday morning he asked if we could have them again 'before school.' That's never happened. Something about the buttermilk and sour cream combo gets the texture right in a way other keto pancakes just don't.
Ha, 'before school' is the highest praise a 12-year-old gives. Buttermilk is what I kept testing until the texture clicked, most keto pancake recipes skip it entirely.
Tip: let the batter rest a couple minutes before hitting the griddle. Coconut flour keeps drinking up liquid, so waiting gives it time to thicken -- pancakes hold together and flip cleanly.
Coconut flour does keep absorbing, but I don't rest this batter -- the xanthan gum and sour cream combo keeps it together on the griddle. If yours is coming out better with a rest that's good to know though!
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
Vanilla is a really good call with coconut flour, it adds something. For the crumble, wait until you see bubbles breaking through the top and the edges look matte before you flip - the xanthan gum needs that extra minute to set up.
So yummy! They turned out perfect for me. Thanks for the recipe!!!
Toaster reheat if you have leftovers. 90 seconds and the edges crisp right back up.
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.