Keto Buttermilk Pancakes


Fluffy, buttermilk pancakes just like iHOP but keto

4.5 Stars (19 Reviews) 18 Comments

Pancakes are a highly requested breakfast item in the mornings. Keto Buttermilk Pancakes are thick, fluffy and full of pancake flavor without the eggy flavor of 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 unique sweet and tangy taste.

These keto pancakes remind me of the ones my grandpa used to make on when we would visit him on Sunday morning. The flavor is worthy to serve center stage at IHOP should they ever decide to make low carb pancakes with coconut flour.

buttermilk pancakes on plate with raspberries

These keto buttermilk pancakes are fluffy and thick. Most low carb pancakes 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 for keto pancakes, only has one egg! Instead of relying on the egg to produce volume, this recipe uses a little chemistry with help of acidic buttermilk and baking soda. The result is thick, fluffy and delicious keto buttermilk pancakes!

Another way to make easy low carb 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 so they can still 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:

  1. Preheat a griddle or a skillet.
  2. Mix dry ingredients – coconut flour, sweetener, baking powder, baking soda, salt and xanthan gum.
  3. Combine wet ingredients – buttermilk, sour cream, egg and melted butter.
  4. Mix the dry ingredients into the wet ingredients.
  5. Cook over low medium heat on a griddle until golden brown on the bottom.
  6. Flip you flapjacks and cook for an additional 2-3 minutes.
  7. Serve with sugar free maple syrup or a cold glass of almond milk.


Key ingredients

  • Coconut flour – This low carb pancake recipe is coconut flour based. It is the preferred keto flour 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 a buttermilk flavored pancakes with butter. This crucial ingredient provides that classic buttermilk flavor in regular pancake.
  • Sour cream – Add for extra tang and to help the pancakes rise by serving as a acid for the leavening agents.
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Keto Buttermilk Pancakes Ingredients

  • ⅓ cup coconut flour
  • 1 tablespoon sugar-free sweetener
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ¼ teaspoon xanthan gum
  • ½ cup buttermilk
  • 2 tablespoons sour cream
  • 1 egg
  • 1 tablespoon unsalted butter, melted

Keto Buttermilk Pancakes Directions

  • Keto Buttermilk Pancakes
    buttermilk in glass jar

    Is buttermilk keto?

    Buttermilk is the liquid leftover after churning butter.

    It is higher in protein and lower in fat. It also has a tangy flavor since it is fermented.

    Buttermilk has a higher carb count compared to heavy cream, but it is essential in this recipe because of its fermented properties. It’s tartness not only contributes to the flavor in this recipe but it is acidic. When the acidic buttermilk is combined with baking soda, it will release carbon dioxide. These bubbles created by the reaction will help the pancakes rise.

    How many carbs are in buttermilk?

    Buttermilk still has carbohydrates in it so many people won’t touch it but there aren’t that many carbs in buttermilk when it is divided over the entire recipe. In 1/2 cup of 2% buttermilk, there are 7g net carb; however, this is divided over 6 servings. So really, the buttermilk is contributing to a little over a carb per pancake.

    Is there a buttermilk alternative to this keto pancake recipe?

    If you absolutely wanted to stay away from buttermilk on the keto diet, then you can make your own low carb buttermilk by adding 1 teaspoon of white vinegar to 1/2 cup of heavy cream.

    Let it sit for 15-30 minutes and then use in any recipe. If you didn’t want to use heavy cream in this recipe, you could substitute with a nut milk like almond milk or coconut milk.

    Xanthan gum in keto pancakes

    The xanthan gum in this keto pancake recipe helps to keep the pancakes together making them easier to flip. These pancakes are delicate and can be harder to flip compared to traditional pancakes. The xanthan gum serves as a binder to help keep them together.

    If you do not have xanthan gum, you can omit it; however, you will just need to take extra care when flipping your keto buttermilk pancakes.

    Sour cream in keto pancakes

    Sour cream serves many roles in a low carb pancake recipe. Sour cream adds fat, flavor and acidity to help the pancakes rise, so we get fluffy keto pancakes. Similar to buttermilk, sour cream is acidic. When combined with baking soda, it will release gas bubbles to help fluff up the pancake batter.

    Sour cream is a magic ingredient in many keto recipes. It helps to reduce any egg or cheese flavor added to keto baked goods.

    Keto friendly syrup

    My favorite keto syrup to put on my buttermilk pancakes are the syrups from ChocZero. They have maple, maple pecan and maple vanilla syrup. The maple vanilla syrup is my favorite. All of their syrups are sugar free and sugar alcohol free.

    Besides syrup, I also like to top my low carb pancakes with peanut butter or almond butter.

    make keto pancakes camping

    Keto camping pancake recipe

    If you plan to stay keto while camping, you can still enjoy pancakes in the morning with the other campers. Make keto pancakes when you camp!

    Store the pre-measured dry ingredients in a mason jar or container ahead of time. Once you are camping, add in the wet ingredients to the jar. Shake it or mix to combine, then pour out onto a cast iron griddle or skillet.

    Storage information and meal prep

    These low carb buttermilk pancakes can be made ahead of time. Good news for someone who meal preps!

    Store your pancakes in the refrigerator tightly wrapped for up to 3-4 days.

    You can freeze these pancakes by either individually wrapping the pancakes in plastic wrap then storing in a freezer safe bag or flash freeze each individually before storing in a freezer safe bag or container.

    Keto Buttermilk Pancakes: FAQS

    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.

    Nutritional information & Macros

    Nutrition Information

    Keto Buttermilk Pancakes

    Servings: 6

    Amount Per Serving
    Calories 76
    Fat 4.9g
    Protein 2.9g
    Total Carbs 5g
    Net Carbs 2.8g

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    1. 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.

      1. 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.

    2. Are you able to use buttermilk powder instead of liquid buttermilk? Will it work the same?

    3. 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.

    4. I have been on a hunt for a buttermilk keto pancake recipe and after watching many different youtube vidoes and tiktoks, I found this one. It is very good and simple to make.

    5. 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.

      1. 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.

    6. 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

    7. 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.

      1. I wonder if it would work to add some cheese, bacon crumbs and green onion to make them taste like potato pancakes?

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