Keto Soufflé Pancakes

by KetoFocus.com

Ultra-thick keto pancakes

5 Stars (1 Reviews) 3 Comments

The ultimate fat stack of fluffy pancakes, keto soufflé pancakes are thick, spongy and ready to soak up that melted butter and maple syrup.

Lazy weekend mornings wouldn’t be right without pancakes, that’s why I have so many keto pancake recipes on this site. From pumpkin pancakes, chocolate pancakes, to my basic keto pancake recipe, there is something for everyone!

close up of a pancake stack with syrup running down the edges

If you are looking for thick, fluffy pancakes, then this keto souffle pancake recipe is for you. This pancake recipe uses a combination of key ingredients and methods to creating a towering puffy pancake similar to a souffle.

Besides the obvious mix of eggs and leavening agents to help these low carb pancakes rise, we use a biscuit cutter as a mold to hold in the pancake batter to keep it from spreading. As the pancakes cook in the mold, they puff up and create an ultra thick pancake. It’s perfect for soaking up all of your sugar free maple syrup.

 

How to make keto pancakes

  1. Add your ingredients to a blender. Cream cheese, eggs, heavy cream or nut milk, coconut flour, sweetener, baking powder and vanilla.
  2. Blend until smooth. 
  3. Preheat a griddle to low heat. Spray with cooking oil. Add cooking spray to a biscuit cutter. Line the inside of the biscuit cutter with a ring of parchment paper. Place the ring on the griddle.
  4. Scoop pancake batter into the biscuit cutter, cover the a pot or domed shaped lid, and let cook for 8-10 minutes or until the top looks set and you can easily slide off the ring.
  5. Flip the keto pancake and let cook for 30-60 seconds longer.

breakfast stack of pancakes that are very thick and fluffy and topped with butter and syrup

Key ingredients & equipment

  • Cream cheese – Cream cheese is added to provide moisture and to neutralize the eggy flavor from our egg based pancake mixture.
  • Eggs – One of the key ingredients to help these low carb pancakes rise. Since keto pancakes don’t have gluten, they aren’t able to form a necessary protein structure that wheat based pancakes yields. Eggs provide that protein to puff up our soufflé pancakes.
  • Coconut flour – The flour used to provide substance to our pancakes. Coconut flour is preferred over almond flour since almond flour tends to burn easier.
  • Sweetener – Added for flavor; however, this can be omitted.
  • Heavy cream or nut milk – Liquid to thin out the batter, heavy cream or use your favorite nut milk (almond milk, macadamia nut milk, coconut milk)
  • Baking powder – Another key leavening agent to help the pancakes rise.
  • Vanilla – A flavor enhancer.
  • Griddle – A griddle is preferred over a non-stick skillet as the heat is better controlled with a griddle. You are able to successful cook your soufflé pancakes at low heat for a longer period of time.
  • Biscuit cutters – Used as the form to hold our pancake batter in place to form a thick pancakes as it cooks.

Fluffy Keto Pancakes Recipe Video

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Keto Soufflé Pancakes Ingredients

Keto Soufflé Pancakes Directions

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a stack of pancakes with syrup dripping down and pooling on the bottom of the plate

What are Japanese pancakes?

Japanese pancakes are made of egg whites instead of the whole egg. The egg whites are whipped to a meringue and combined with the rest of the pancake batter to form jiggly, fluffy pancakes.

The originated in Japan and became a viral social media sensation shortly after.

a stack of pancakes cut through with syrup dripping down and topped with butter

Substitutions

A common question is can the coconut flour can be replaced in this keto pancake recipe. Many people don’t like the flavor of coconut flour; however, you really can’t taste it in this recipe. The combination of the cream cheese and eggs neutralize the coconut flavor.

You can replace the coconut flour with almond flour; however, you will need to add more almond flour. Try using 1 1/4 to 1 1/2 cups of almond flour. Remember, almond flour tends to burn easier compared to coconut flour, so it’s important to cook these pancakes at a very low heat.

Storage information

Any leftover keto flapjacks can be stored in the refrigerator or freezer. Place pancakes in a Ziploc plastic bag or air tight container and refrigerate for up to 4-5 days. Reheat in the microwave or stove top.

Freeze for up to 1 month; however, freezing may affect the texture and fluffiness slightly.

Keto Soufflé Pancakes: FAQS

Can I make these pancakes without eggs?

Unfortunately, no. Eggs are an essential ingredient in this keto pancake recipe.

I don't have a biscuit cutter, can I still make this recipe?

Biscuit cutter is needed to get that thick shape; however, you don't have to use it. Your pancakes will spread like regular hotcakes. You could also try to use any cookie cutter shape you have.

What sugar free syrup do you recommend for keto pancakes?

My favorite keto syrup is by ChocZero. There is 1 g net carb per serving and has the consistency of real pancake syrup.

Nutritional information & Macros

Nutrition Information

Keto Soufflé Pancakes

Servings: 18

Amount Per Serving
Calories 74
Fat 5.6g
Protein 2.7g
Total Carbs 2.3g
Net Carbs 1.2g

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3 Comments

  1. Can you skip the biscuit cutter and just pour these on a griddle like normal pancake (I realize they would be as fluffy)?

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