These Keto Sheet Pan Pancakes make a healthy and convenient breakfast or brunch. With only 2g net carbs per serving, they are perfect for meal prepping or feeding a crowd. This recipe is also gluten-free and sugar-free.
If you love this recipe, try my fluffiest keto pancakes recipe or my delicious bacon pancakes.
Why You’ll Love This Recipe
- Super Easy: Mix and bake! No flipping individual pancakes is required.
- Perfect for Meal Prep: Make a batch and enjoy quick and healthy breakfasts all week.
- Crowd-Pleaser: Ideal for feeding a family or a large group.
- Fluffy and Delicious: These pancakes have a surprisingly light and fluffy texture.
- Only 2g Net Carbs: Stay on track with your keto lifestyle.
Keto Sheet Pan Pancakes Ingredients
- ⅔ cup almond flour
- ⅓ cup coconut flour
- ⅓ cup erythritol
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 4 large eggs
- 5 ounces sour cream
- 2 ounces unsalted butter, melted
- 1 cup blueberries (optional, or use your favorite berries)
How To Make Keto Sheet Pan Pancakes
- Preheat & Prep: Preheat your oven to 180°C/355°F. Line an 18×13-inch sheet pan with parchment paper for easy cleanup.
- Dry Ingredients: In a large bowl, whisk together the almond flour, coconut flour, erythritol, baking powder, and vanilla extract.
- Wet Ingredients: Add the eggs, sour cream, and melted butter to the dry ingredients. Whisk until a smooth batter forms. Don’t overmix!
- Bake: Pour the batter into the prepared sheet pan and spread evenly. Sprinkle with blueberries if using.
- Bake Time: Bake for 25-35 minutes or until the pancakes are golden brown and spring back when touched.
- Cool & Serve: Remove from the oven and let cool slightly before cutting into 12 squares. Serve warm with your favorite keto-friendly toppings.
Tips & Tricks
- Extra Fluffy: Let the batter rest for 10 minutes before baking for extra fluffy pancakes.
- Don’t Overmix: Overmixing can make the pancakes tough.
- High-Quality Almond Flour: Use high-quality almond flour for the best texture and flavor.
- Sweetener Options: If you don’t have erythritol, use another keto-friendly sweetener, such as allulose or monk fruit.
Delicious Variations:
- Chocolate Chip Keto Pancakes: Add ½ cup sugar-free chocolate chips to the batter.
- Keto Pumpkin Pancakes: Substitute ¼ cups of the almond flour with pumpkin puree and add ½ teaspoons of pumpkin pie spice.
- Lemon Poppy Seed Keto Pancakes: Add the zest of one lemon and two tablespoons of poppy seeds to the batter.
Keto Sheet Pan Pancakes
These delicious Keto Sheet Pan Pancakes make a delicious, healthy breakfast or brunch. With just 2g net carbs, they are perfect for meal prepping or just to feed the family.
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Print Pin Share EmailServings: 12 servings
Calories: 141kcal
Unit Conversion
Equipment
- Whisk
- Sheet Pan 18in x 13in
Ingredients
- ⅔ cup Almond Flour
- ⅓ cup Coconut Flour
- ⅓ cup Erythritol
- 1 teaspoon Baking Powder
- 1 teaspoon Vanilla Essence
- 4 large Eggs
- 5 ounces Sour Cream
- 2 ounces Unsalted Butter melted
- 1 cup Blueberries
Instructions
- Preheat your oven to 180C/355F. Line the base and up the sides of an 18in x 13in sheet pan.
- In a mixing bowl, add the almond flour, coconut, flour, erythritol, baking powder, and vanilla. Mix together.⅔ cup Almond Flour, ⅓ cup Coconut Flour, ⅓ cup Erythritol, 1 teaspoon Baking Powder, 1 teaspoon Vanilla Essence
- Add the eggs, sour cream and butter and whisk to a smooth batter.4 large Eggs, 5 ounces Sour Cream, 2 ounces Unsalted Butter
- Pour the batter into your prepared sheet pan and sprinkle over the blueberries.1 cup Blueberries
- Bake for 25-35 minutes, until the pancake springs back when touched.
- Cut into 12 pieces and serve warm (or cold) drizzled with Sugar-Free Maple Syrup.
Video
Keto Sheet Pan Pancakes Recipe – Delicious Low-Carb Breakfast or Dessert Only 2g Net Carbs (Easy)
Notes
STORING: Store Keto Sheet Pan Pancakes in the fridge for up to 5 days or freeze for up to 3 months.
Nutrition
Serving: 1pancake | Calories: 141kcal | Carbohydrates: 5g | Protein: 5g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 87mg | Sodium: 44mg | Potassium: 86mg | Fiber: 3g | Sugar: 2g | Vitamin A: 300IU | Vitamin C: 1mg | Calcium: 52mg | Iron: 1mg
Made this recipe?Tag me at @myketokitchen
Frequently Asked Questions
Can I make these pancakes in advance?
Yes! These pancakes can be made and stored in the refrigerator for up to 5 days or frozen for up to 3 months. Perfect for busy mornings!
Can I use a different size sheet pan?
Yes. You can use a sheet pan of a different size, but the amount of ingredients and baking time may need to be adjusted. Keep a close eye on the pancakes and use the toothpick test to check for doneness.
Looking for more delicious Keto breakfast recipes; try our;
Adjust the servings above to make a larger batch of this Keto Sheet Pan Pancakes recipe.
