Keto Gingerbread Pancakes
Published December 8, 2019 • Updated February 28, 2026
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I put brewed coffee in this batter and it makes the ginger and cinnamon smell incredible the second they hit the griddle. Keto gingerbread pancakes that taste like actual gingerbread, not just spiced pancakes.
I started making these gingerbread pancakes because I wanted something that smelled like Christmas morning without the sugar crash by 10 AM. Most low carb gingerbread pancakes I tried tasted like cinnamon pancakes with a vague spice note. The fix was brewed coffee in the batter. It doesn’t make them taste like coffee. What it does is amplify the ginger and warm spices so the flavor actually reads as gingerbread.
The whole recipe goes into a blender, which means you’re cooking in under five minutes from opening the fridge. Cream cheese and eggs form the base (same concept as my almond flour pancakes), coconut flour absorbs just enough liquid to give you a pourable batter, and the spice blend does the rest. I use cinnamon, ginger, and allspice. If you bump the ginger to about a tablespoon and a half instead of one, that’s where the flavor clicks. I was conservative with the original amount, but after reader testing confirmed it, I’m calling it: more ginger is the move for this one.
Keep these small (about 3 inches) because the cream cheese base is softer than a traditional pancake. Smaller pancakes flip cleanly every time. I cook mine on low heat and pull them around 3 minutes per side once the edges set. If your griddle runs cool or you pour them a little thick, give them an extra minute. You’ll know they’re ready when a spatula slides under without resistance.
If you love the gingerbread flavor in other formats, my keto gingerbread chaffle uses a waffle iron for crispy edges, and keto chai pancakes hit a similar warm-spice note with a different profile. For a totally different pancake texture, the keto souffle pancakes are light and fluffy, and my keto chocolate pancakes are what I make when the kids want dessert for breakfast.
These freeze really well. I make a double batch, lay them flat on parchment, freeze for an hour, then stack them in a freezer bag. Straight into the toaster from frozen and they crisp up like fresh. Microwave works too but you lose the edges. I’ve been pulling two or three out on weekday mornings and it’s become the lowest-effort breakfast in my rotation.
One of my readers, Jasmine, made these on a snow day and said the cinnamon and ginger hit the second they hit the griddle, which she was not prepared for emotionally. Her grandmother used to make gingerbread pancakes every winter Sunday. That’s the kind of recipe moment I’m trying to create here, something that connects to a real memory, not just checks a macro box.
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Ingredients
8 oz cream cheese, softened -
4 eggs
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1/2 cup coconut flour
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1/4 cup sugar free sweetener
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1/4 cup heavy whipping cream
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1/4 cup brewed coffee
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1 tablespoon ground cinnamon
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1 tablespoon ground ginger
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1/2 teaspoon allspice
Step by Step Instructions
Step by Step Instructions
Pour onto a griddle
Pour gingerbread pancake batter onto a preheated electric griddle or skillet set to low heat. Pour enough batter to make a pancake about 3 inches in diameter. Smaller pancakes are easier to flip. Cook until the edges are set and a spatula can easily slip under the pancake.
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. Coconut flour is much more absorbent, so if you swap to almond flour, you'll need roughly 3 to 4 times the amount to get the same batter consistency. Start with a 1:1 swap and keep adding until the batter holds its shape on the griddle without spreading too thin. My almond flour pancakes recipe is built around that flour from the start if you'd rather skip the guesswork.
Can I add molasses to make these taste more like traditional gingerbread?
I skip molasses entirely because even blackstrap has carbs that add up fast. Instead, I lean on the spice blend and brewed coffee to get that deep gingerbread flavor. If you really want that molasses depth, a quarter teaspoon of molasses across the whole batch adds minimal carbs but I honestly don't think you'll miss it once you bump the ginger to a tablespoon and a half.
How do I make these dairy-free?
I've swapped the heavy cream for full-fat coconut milk and it works. The cream cheese is trickier, but I've used dairy-free cream cheese (Kite Hill is my go-to) and the batter still blends up smooth. The pancakes are slightly less rich but the spice flavor comes through the same.
Can I freeze these pancakes?
I freeze these all the time. Lay them flat on a parchment-lined sheet, freeze for about an hour until solid, then transfer to a freezer bag. They keep for a solid month. I pull two or three out on busy mornings and they go straight into the toaster. My mini keto pancakes cereal freezes the same way if you want variety in your freezer stash.
How do I reheat frozen pancakes?
Toaster is my first choice because it crisps the edges back up. Two cycles on medium usually does it. Microwave works in a pinch (30 seconds covered with a damp paper towel) but you'll get softer pancakes. I've also reheated them in a skillet with a tiny bit of butter, which gets you closest to fresh-off-the-griddle texture.
Why do my keto pancakes look pale instead of golden-brown?
Without regular flour and sugar, you don't get the same browning reaction. I cook mine on low heat, which helps them cook through without burning, but it does mean lighter color. A little extra cinnamon in the batter gives a warmer tone visually. If color really bothers you, a light brush of melted butter on top before serving adds a golden look. The flavor is all there regardless.
How many pancakes is a serving?
I pour mine about 3 inches across and get roughly 12 from a full batch. Two pancakes is a serving based on the nutrition label. Honestly, I usually eat three with a pat of butter and call it breakfast. If you pour them larger, adjust accordingly, but I find smaller ones easier to flip and more consistent to cook through.
Can I make the batter ahead of time?
I've kept the batter covered in the fridge overnight and it works fine. Give it a good stir or quick blend before cooking because the coconut flour continues absorbing liquid as it sits. If it's too thick the next morning, a splash of heavy cream or coffee loosens it right back up. I do this when I know I want a fast breakfast the next day, like holiday mornings when I'd rather be opening gifts than measuring ingredients. My keto apple fritters are another great make-ahead holiday option.
I’m always on the hunt for a special breakfast to serve Christmas morning. Try these keto gingerbread pancakes on Christmas morning. They are full of yummy gingerbread flavor and are especially good when topped with fresh whipped cream or a scoop of sugar-free ice cream – which you can get away with on Christmas…because it’s Christmas! You CAN have ice cream with your pancakes for Christmas!
These pancakes can be difficult to flip because they don’t have gluten. Gluten helps to hold pancakes together. For this gluten free pancake recipe, I use cream cheese to give the batter elasticity to hold the pancakes together. Since cream cheese pancakes are delicate, I recommend pouring out the batter to make a smaller pancake, rather than a larger one. Small pancakes are easier to flip.
These gingerbread pancakes are delicious topped with:
My grandmother made gingerbread pancakes every Saturday morning, and I'd written that off as a pre-keto thing. The moment the batter hit the griddle, that smell came back. These are lighter than hers, and the coconut flour does something to the texture, but the ginger and cinnamon are exactly right. Four stars because I'm still adjusting, but I've made them twice this week.
I'm pretty new to keto baking and I've never seen brewed coffee in a pancake batter before. Does the coffee flavor actually come through, or does it mostly just help the ginger and cinnamon pop while they're on the griddle?
You won't taste the coffee. It deepens the ginger somehow, more gingerbread depth than spice-on-top. No mocha situation, I promise.
Almost skipped the coffee because it seemed weird for pancakes, but that's what makes the cinnamon and ginger go crazy on the griddle. Might go heavier on the ginger next time, but making these again this weekend.
Extra ginger is worth it here. I've pushed it past a tablespoon and the batter handles it fine. The coffee kind of rounds out the heat so it doesn't go sharp.
Was skeptical about the brewed coffee in the batter but it's what separates these from every other 'gingerbread' pancake I've tried. The smell when they hit the griddle convinced me faster than the first bite did.
That griddle smell was actually what made me keep the coffee in there. Had some leftover from the morning the first time I tested this, threw it in, and that was that.
My grandmother made gingerbread pancakes every winter Sunday and I haven't had them since going keto three years ago. Made these on a snow day this week and the cinnamon and ginger hit the second they hit the griddle, which I was not prepared for emotionally. So grateful this exists.
The coffee in the batter is what makes that ginger smell hit so hard on the griddle. Snow day was the right call. Your grandma had good taste.
Batch six at this point. I bumped the ginger to about a tablespoon and a half and started pulling them at three minutes instead of four (the edges were ready early on my griddle), and that version is where it clicked for me. Batter takes 90 seconds in the blender so this ends up being faster than most of my weekday breakfasts.
Six batches in and you've basically got a better recipe card than the original. The tablespoon of ginger was me being conservative, a tablespoon and a half is where the flavor actually reads gingerbread.
good but needed another minute or two on each side for me. the gingerbread flavor is there tho
Good call on the extra time. I do that too if my pan isn't fully preheated or if I make them a little thicker. Glad the gingerbread flavor came through!
How many pancakes constitute a “serving”? In fact, all recipes need serving guidance.
It really depends on how big you make you pancakes. I was able to make 3 inch pancakes. So two 3 inch pancakes is a serving.