Table of Contents
Description
These Keto Buttermilk Sheet Pancakes are fluffy, sugar-free, and oven-baked — an easy low-carb breakfast perfect for busy mornings!
Introduction
There’s something magical about waking up to the smell of pancakes — warm, buttery, and just slightly sweet. But if you’re living a keto or low-carb lifestyle, traditional pancakes can feel off-limits. That’s exactly why these Keto Buttermilk Sheet Pancakes deserve a permanent spot in your breakfast rotation 🥞.
Instead of standing over a griddle flipping one pancake at a time, this recipe bakes everything in one pan. The result? A thick, fluffy slab of golden pancake goodness that slices beautifully and feeds the whole family at once. It’s the ultimate easy recipe for meal prep, weekend brunches, or hectic weekday mornings.
Made with almond flour, sugar-free sweetener, and tangy keto-friendly buttermilk, these pancakes taste indulgent while staying healthy, low-carb, and gluten-free. Whether you drizzle them with sugar-free syrup, top them with berries, or smear on a little butter, they’ll make you forget all about regular pancakes — promise!
Recipe Equipment
Gather these kitchen essentials before starting:
- Rimmed sheet pan (9×13-inch or similar)
- Parchment paper
- Large mixing bowl
- Medium bowl
- Whisk
- Silicone spatula
- Measuring cups & spoons
- Oven mitts
- Sharp knife or pizza cutter for slicing
Recipe Stat Sheet (Quick View)
| Category | Details |
|---|---|
| Prep Time | 10 minutes |
| Cook Time | 18–22 minutes |
| Total Time | 30 minutes |
| Servings | 6–8 slices |
| Difficulty | Easy |
| Diet Style | Keto / Low-Carb |
| Best For | Breakfast or brunch |
Ingredients
- 2 cups almond flour
- ¼ cup coconut flour
- ⅓ cup powdered erythritol or monk fruit sweetener
- 1 tbsp baking powder
- ½ tsp salt
- 4 large eggs
- 1½ cups keto buttermilk*
- ¼ cup melted butter or coconut oil
- 1 tsp vanilla extract
*Keto buttermilk = unsweetened almond milk + 1 tbsp apple cider vinegar.
Why these ingredients work:
Almond and coconut flour create fluffy texture without carbs, while buttermilk adds classic tang and moisture. Eggs and baking powder give lift, making the pancakes airy instead of dense.
Ingredient Notes
- Sweetener: Powdered blends dissolve best and avoid graininess.
- Flours: Use finely ground almond flour — not almond meal.
- Buttermilk Substitute: Let almond milk and vinegar sit for 5 minutes before using.
- Butter vs. Oil: Butter gives rich flavor; coconut oil keeps it dairy-light.
Step-by-Step Instructions
1. Preheat & Prep the Pan
Set your oven to 375°F. Line your sheet pan with parchment paper or grease generously.
2. Mix Dry Ingredients
In a large bowl, whisk almond flour, coconut flour, sweetener, baking powder, and salt until fully combined.
3. Combine Wet Ingredients
In another bowl, whisk eggs, keto buttermilk, melted butter, and vanilla until smooth and creamy.
4. Create the Batter
Pour wet ingredients into dry and gently fold until a thick, silky batter forms. Let rest 2 minutes to thicken slightly.
5. Spread Evenly
Transfer batter to the pan and smooth with a spatula so it reaches every corner.
6. Bake to Golden Glory
Bake 18–22 minutes until puffed, lightly golden on top, and set in the center.
7. Slice & Serve
Cool for 5 minutes, slice into squares, and serve warm with butter melting into every fluffy layer.
Serving Suggestions
Dress up your Keto Buttermilk Sheet Pancakes with:
- Sugar-free maple syrup
- Fresh strawberries or blueberries
- Whipped heavy cream
- Chopped pecans or walnuts
- Lemon zest and powdered sweetener
They’re perfect with bacon, sausage, or scrambled eggs for a full keto breakfast.
Pro Tips & Variations
Add cinnamon or nutmeg for cozy spice, fold in sugar-free chocolate chips, or swirl keto blueberry sauce on top before baking. For extra protein, add a scoop of vanilla keto protein powder. Store slices in the fridge for four days or freeze individually wrapped portions for quick breakfasts.
Storage Information
- Refrigerator: Airtight container for up to 4 days.
- Freezer: Wrap slices and freeze up to 2 months.
- Reheating: Microwave 20 seconds or warm in toaster oven.
Nutrition Facts (Per Serving – Approximate)
- Calories: 260
- Fat: 21g
- Protein: 9g
- Net Carbs: 4g
- Total Carbs: 8g
These Keto Buttermilk Sheet Pancakes make mornings easier, tastier, and totally stress-free. Fluffy, golden, and endlessly customizable, they’re proof that low-carb breakfasts can still feel indulgent and fun 🥰.
Give this recipe a try and let us know your favorite toppings in the comments. Don’t forget to share this easy keto recipe with friends who love healthy breakfasts!