Keto Buttermilk Pancakes

These Keto buttermilk pancakes are fluffy, delicious, and only 4 net carbs per serving! So there’s plenty of room to add all your favorite toppings.

Before you scroll, this post contains tips, tricks, and FAQs about the ingredients and recipe. Don’t worry, no long-winded stories here!

Would you look at that? Just a beautiful stack of pancakes, soaked in Keto-friendly maple syrup, ready to be devoured.

This is what my weekend dreams are made of.

To me, pancakes (and waffles) are all about the toppings. They’re a delicious, absorbent vehicle that make it acceptable to eat things like chocolate chips and maple syrup before noon.

But that doesn’t mean the pancakes themselves shouldn’t be delicious. After all, they make up the bulk of the meal!

I want them to be crispy-golden on the outside, pillowy soft on the inside, and have just a hint of their own sweetness. Maybe even a little bit of flavor. And tasty enough to eat plain (even though you never ACTUALLY would!)

Psssst… looking for some pancake or waffle topping inspiration? Create your perfect stack with my Keto Pancake & Waffle recipe builder!

Easy low carb buttermilk

I’ve always considered buttermilk pancakes to be the gold standard of pancakes. Maybe that was just the consensus in my household growing up, but never-the-less… it just sounds so much better than plain ole pancakes, doesn’t it?

But with 12 carbs per cup, store-bought buttermilk isn’t usually a staple of low carb households.

The simple solution? We can make our own! In fact, all you need is a ratio of about 1 cup low-carb milk to 1 tablespoon of vinegar.

I like to use heavy whipping cream and distilled white vinegar.

If you don’t have heavy whipping cream or want to stay away from dairy, nut milks or coconut milk will also work! And for the vinegar, you can use apple cider vinegar, lemon juice, or even 1¾ tsp of cream of tartar.

Once you have your combination of choice, simply mix the liquid and acid, then allow it to stand for about 15 minutes.

How easy is that?

Ingredients for low carb buttermilk pancakes

Here’s what you need to make 3 servings of 3 pancakes each (9 total):

Dry ingredients:

• 3/4 cup almond flour (available on Amazon)
• 1 tbsp coconut flour (available on Amazon)
• 1-2 tbsp sweetener (I use Lakanto monkfruit with erythritol, available on Amazon)
• 1 tsp baking powder
• 1/4 tsp baking soda

Wet ingredients:

• 2 eggs, separated
• 6 tbsp sour cream
• 1 tbsp melted butter
• 2 tbsp heavy whipping cream
• 1/8 tsp distilled white vinegar
• 1 tsp vanilla extract
• 2-4 tbsp water or almond milk (this amount will depend on the absorbency of your almond and coconut flour. Start with 2 tbsp, then add more gradually if the batter seems to dry)

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How to make low carb buttermilk pancakes

1. Combine the heavy whipping cream and vinegar. Allow to stand for 15 minutes at room temperature.
2. Meanwhile, whisk together the dry ingredients.
   
3. In a separate bowl, mix together the yolks, heavy whipping cream and vinegar mixture, melted butter, water or almond milk, and vanilla extract.
4. Combine the wet and dry ingredients, then mix until well-combined. Allow the batter to sit for 5-10 minutes.
5. While the batter rests, use clean beaters to beat the egg whites until stiff peaks form.
   
6. Add ⅓ of the egg whites to the batter at a time, folding gently so the egg whites don’t deflate too much.
7. Heat a griddle or pan over medium heat.
8. Once hot, spray with cooking spray or coat with butter. Scoop about ¼ cup of batter per pancake onto the hot surface, then cook until the tops start to bubble and the edges look dry.
9. Flip, cook for another minute or two, then remove from heat and set aside somewhere where the pancakes can stay warm.
10. Repeat until all the batter has been used. You should end up with 9 pancakes total, each 4-5″ wide.

Now, the fun part… add all of your favorite toppings!

My personal favorite is Lakanto Maple Flavored Syrup — it’s only 25 calories and 1 net carb per 2 tablespoons.

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Nutritional info

Exact macro breakdown will always depend on the specific ingredients you use, so this information should just be used as a reference. This nutritional information does not include any toppings, it is only for the pancakes.

I use this recipe to make 9 total pancakes, and each serving is 3 pancakes. At that size, each serving of 3 pancakes comes out to:

• CALORIES: 360
• PROTEIN: 12 grams
• NET CARBS: 4 grams
• TOTAL CARBS: 8 grams
• FIBER: 4 grams
• FAT: 30.7 grams

Enjoy, and don’t forget to swipe my Keto Pancake & Waffle recipe builder to help you create your perfect stack!

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