Keto Soufflé Pancakes
Published June 29, 2022 • Updated February 24, 2026
Ultra-thick keto pancakes
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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!
If you are looking for thick, fluffy pancakes, then this soufflé pancake recipe is for you. This recipe uses a combination of key ingredients and methods to create 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
- Add your ingredients to a blender. Cream cheese, eggs, heavy cream or nut milk, coconut flour, sweetener, baking powder and vanilla.
- Blend until smooth.
- 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.
- Scoop pancake batter into the biscuit cutter, cover with 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.
- Flip the pancake and let cook for 30-60 seconds longer.
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 pancakes rise. Since they don’t have gluten, they aren’t able to form a necessary protein structure that wheat based pancakes yield. 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 can successfully 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 thick pancakes as they cook.
Explore 683+ keto recipe videos with step-by-step instructions, tips, and tricks to make keto easy.
Ingredients
8 oz cream cheese, softened -
4 eggs
-
1/2 cup coconut flour
-
1/4 cup sugar free sweetener
-
1/2 cup nut milk or heavy cream
-
2 teaspoons baking powder
-
1 teaspoon vanilla
-
biscuit cutters
Step by Step Instructions
Step by Step Instructions
Make pancake batter
To a blender or food processor, add cream cheese, eggs, coconut flour, sweetener, nut milk or heavy whipping cream, baking powder and vanilla. Blend or pulse until smooth.
Preheat griddle
Preheat griddle to low heat. Spray with cooking oil. Coat the inside of each biscuit butter with cooking spray and line with a ring of parchment paper. Place on the griddle.
Add pancake batter
Scoop pancake batter into each ring. Add enough to fill about halfway up. Cover with a pot or dome shaped lid and let cook for 8-10 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 make these pancakes without eggs?
Unfortunately, no. Eggs are essential to this recipe.
I don't have a biscuit cutter, can I still make this recipe?
A 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 syrup is by ChocZero. It has 1 g net carb per serving and the consistency of real maple syrup.
My 8-year-old poked at them with his fork first like they were suspicious (fair, these do not look like regular pancakes). Then he asked if they were 'the bouncy kind' and could we please have them every Sunday now. The way the coconut flour makes them so thick and spongy is freaking wild, and now I have a standing breakfast request from a second grader. That's a food endorsement I did not expect.
I've made probably every keto pancake recipe posted in the last two years and they all have the same issue: thin and eggy, no matter what you do. These are completely different. The biscuit ring trick is what does it (you actually get real height that holds up when you flip) and that's what I've been missing from every other version. I made these on a slow February Sunday when I had nowhere to be, and I stood there looking at the stack thinking this was the first time my keto pancakes actually looked like pancakes. The coconut flour gives them a sweetness that almond flour recipes never quite hit. I went back for a second plate, which I haven't done with a keto breakfast recipe in months.
Yeah, the coconut flour is why I didn't go almond flour on this one. Those versions taste too eggy to me. Second plate is the real verdict.
Do the rings come off before or after flipping? I can't picture how you flip them without batter going everywhere.
Flip with the ring on. Batter's thick enough to hold. Then slide it off once the second side is set.
I made these last week and they are fabulous! Great taste and texture. Seem like a cheat, it's so good!
Ha, that's the goal. 1.2g net carbs but you'd never know it.
Can you skip the biscuit cutter and just pour these on a griddle like normal pancake (I realize they would be as fluffy)?
Yes, they would turn out more like a regular pancake