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.
Explore hundreds of keto recipe videos with step-by-step instructions, tips, and tricks to make keto easy.
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
Heat the griddle
Preheat griddle to low heat.
Add dry ingredients
In a small bowl, combine coconut flour, erythritol, baking powder, baking soda, salt and xanthan gum. Mix until combined. Set aside.
Mix wet ingredients
In a medium bowl, combine buttermilk, sour cream, egg and melted butter.
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)
Cook until set
Cook the pancakes on the flipped side until set.
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 made so many keto pancake recipes and 90% taste like a sweetened omelet. The buttermilk and sour cream actually do something here. Genuinely fluffy, not 'fluffy for keto' fluffy.
folding the dry in super gently + letting the batter sit 4 mins before scooping = noticeably fluffier. didn't believe it til batch two lol
Batch two is always the believer batch. The fold is the one people skip. Overmix coconut flour batter and it deflates before it hits the pan.
Tried probably six different keto pancake recipes over the past year and this is the one that finally tastes like actual pancakes. The buttermilk and sour cream combo does something to the texture I couldn't get with just eggs and almond flour.
The sour cream keeps the batter from spreading. Without it you get thin and lacy, which tastes fine but doesn't feel like a pancake.
One thing that took me a few batches to figure out: let the batter rest for 3-4 minutes before you pour. The coconut flour keeps absorbing and the batter thickens up to where you can actually shape it on the griddle instead of watching it spread. Noticeable difference in height. I also dropped the heat lower than I thought was right, closer to 275 on my cast iron, and the edges come out with this pale gold color that looks almost buttery. I swapped the sour cream for full-fat Greek yogurt once when I ran out, and it held up well (slightly tangier, which I liked). Annie's right that the actual buttermilk matters though. Tried the almond milk and vinegar substitute once and the texture wasn't close. Back to the real thing every time.
275 on cast iron is lower than I'd think, but those pale gold edges are the tell. I burn mine when I run it hotter. The rest tip is real too. Figured that out by accident.
Didn't have sour cream so I used full-fat Greek yogurt instead, and they still came out thick and fluffy. Wasn't sure they'd hold together but the coconut flour did its job. Making a double batch this weekend.
Greek yogurt works just as well. Acidic enough to activate the leavening, so the batter rises the same. Double batch freezes well, 90 seconds in the toaster brings them back.
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.
The thick batter is the tell. Every bad coconut flour pancake I've made had that same runny egg problem. Two years of almond flour giving up Sundays, not nothing.
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?
Both need to swap. I'd use 2 tablespoons of full-fat coconut cream for the sour cream. The coconut milk + vinegar handles the buttermilk side, and the coconut cream covers the fat and texture the sour cream usually adds.
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.
The edges have to look totally dry before flipping. Every time I rush it, same result.
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.
The shrug is everything. My kids do the same thing when a recipe actually works on them. No fanfare, just 'make it 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.