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    Home » Keto

    Keto-Friendly Cottage Cheese Pancakes

    Published: Oct 22, 2020 · Updated: Apr 4, 2022 by Anna · This post may contain affiliate links · This blog generates income via ads ·

    Jump to Recipe Jump to Video

    These keto-friendly cottage cheese pancakes are the perfect healthy and delicious breakfast. They are packed with healthy fats - from almond flour and eggs - and proteins - from cottage cheese. These pancakes are low in carbs and gluten-free.

    Cottage cheese pancake tower with topped with fresh blueberries, keto-friendly syrup pouring on top.
    Jump to:
    • Ingredients and substitutes
    • Step by step directions
    • Is almond flour low in carbs
    • How many carbs in cottage cheese pancakes
    • FAQ
    • More low carb recipes
    • Recipe

    No refined sugar, gluten-free…..pancakes. What a dream!

    I admit, lately I’ve been thinking a lot about jumping on the Keto diet bandwagon, but I can’t say goodbye to my pasta and pizza yet. So, I decided that I will try to implement some keto-friendly meals into my diet little by little and see how it goes. Pancakes were the first thing on my keto list that I wanted to nail; I think I did quite well after a couple of failures.

    Ingredients and substitutes

    Blanched almond flour - Keto cottage cheese pancakes made with almond flour always turn out moist and soft. 

    Cottage cheese - Make sure that you use full-fat cottage cheese.

    Eggs - We need eggs (at room temperature) to combine and hold all our ingredients together.

    Butter - Use unsalted, melted butter.

    Sweetener - Any granulated sweetener will work in this recipe. I prefer to use a stevia and erythritol blend from Sukrin (I find it has little to no aftertaste), but you can use Swerve, monk fruit, or allulose.

    Baking powder – There are many, many complaints out there about keto pancakes not being fluffy at all. Even though I find these keto-friendly cottage cheese pancakes very fluffy, let’s double-down and make sure.

    Step by step directions

    Super easy! First, you need to place all ingredients into a bowl and blend everything together using an immersion blender, or a hand blender if you will. If you don’t have an immersion blender, you can use a countertop blender or food pressor instead!

    Preheat your skillet over medium-low heat and grease it with a little bit of butter. Measure out ¼ cup of pancake batter and pour it into the skillet. Spread it gently using a teaspoon or a spatula.

    Cook the pancakes for about 2 minutes on each side or until golden brown. Top our fluffy pancakes with fresh berries like blueberries and strawberries, pour keto-friendly syrup of your choice (you can also try my KETO CARAMEL SAUCE or KETO NUTELLA CHOCOLATE SPREAD), and serve.

    4 steps collage image showing how to make keto cottage cheese pancakes.

    Is almond flour low in carbs

    First, we need to understand what almond flour is. Well, it’s simply finely-ground almonds - and almonds are naturally high in fats, protein, and fiber, but low in carbs. 100g of almond flour contains only 8-9g of carbs compared to 70g in all-purpose flour. That’s a huge difference!

    How many carbs in cottage cheese pancakes

    It depends on what size pancakes you prefer to make. If you make 6 pancakes out of this recipe, you’ll get 2g net carbs per pancake. 

    FAQ

    Is cottage cheese keto-friendly?

    As long as you use cottage cheese that doesn’t contain any added sugars, it’s keto-friendly! The cottage cheese that I used in this recipe is KESO 4% fat and has just 1.7g of carbs per 100g.

    Can I make keto cottage cheese pancakes with coconut flour instead of almond flour?

    Technically, you can! However, the texture and taste will be completely different. Also, you’ll need much less coconut flour, as it has much higher water absorption than almond flour. 

    What can I use instead of cottage cheese?

    You can use full-fat cream cheese instead. However, you might need to adjust the amount, as the fat content in cream cheese is different from cottage cheese.

    Keto cottage cheese pancake tower topped with fresh blueberries and sugar-free syrup on a small round plate, one piece taken.

    More low carb recipes

    GLUTEN-FREE KETO PUMPKIN PANCAKES

    EASY LOW-CARB WAFFLES RECIPE

    ALMOND FLOUR PANCAKES

    COCONUT FLOUR PANCAKES

    Recipe

    Close up image of cottage cheese pancake tower topped with fresh blueberries and sugar-free syrup, one piece taken.

    Keto-friendly cottage cheese pancakes

    These keto-friendly cottage cheese pancakes are the perfect healthy breakfast. They are packed with healthy fats from almond flour and eggs, and proteins from cottage cheese. These pancakes are low in carbs and gluten-free. 
    4.82 from 65 votes
    Print Pin Rate
    Course: Breakfast, Brunch, Dessert
    Cuisine: American
    Keyword: Breakfast pancakes, Cottage cheese pancakes, Gluten-free pancakes, Keto pancakes, Low carb pancakes
    Prep Time: 5 minutes minutes
    Cook Time: 20 minutes minutes
    Total Time: 25 minutes minutes
    Servings: 6 pancakes
    Calories: 136kcal

    Ingredients

    • ¾ cup 80g almond flour finely ground
    • ½ cup 100g Cottage cheese full fat
    • 2 large eggs
    • 1 tablespoon melted butter unsalted
    • 1 tablespoon granulated sweetener I use Sukrin
    • 1 teaspoon vanilla extract
    • 1 teaspoon baking powder
    • Pinch of salt
    • Cooking oil for frying

    Instructions

    • Preheat a non-skillet over medium-low heat.
    • Place all ingredients in a bowl and blend together using an immersion blender. If you don’t have one, you can use a countertop blender or even a food processor instead. 
    • Grease the preheated skillet with oil.
    • Measure out ¼ cup of batter and pour it into the skillet. Spread it gently using a teaspoon or a spatula.
    • Cook for 2 minutes or until bubbles start to form on the surface. Flip and cook the other side for 2 more minutes or until your pancake turns golden brown. 
    • Repeat the process with the remaining butter.
    • Serve with toppings of your choice.

    Recipe video

    Notes

    NET CARBS: 2g (doesn't include toppings)
    Nutrition Facts
    Keto-friendly cottage cheese pancakes
    Amount Per Serving (1 pancake)
    Calories 136 Calories from Fat 99
    % Daily Value*
    Fat 11g17%
    Potassium 137mg4%
    Carbohydrates 3g1%
    Fiber 1g4%
    Sugar 1g1%
    Protein 7g14%
    Vitamin A 165IU3%
    Calcium 55mg6%
    Iron 0.4mg2%
    * Percent Daily Values are based on a 2000 calorie diet.

    This website, https://heretocook.com, offers nutritional information for recipes contained on this site. This information is provided as a courtesy and should not be construed as a guarantee. This information is a product of online calculators such as Cronometer.com and MyFitnesPal.com

    Tried this recipe?Mention @heretocook or tag #heretocook!
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    Comments

    1. Martin says

      October 01, 2019 at 9:38 pm

      5 stars
      Very tasty! There is no need for sugar, the maple syrup makes it sweet.

      Reply
      • Anna says

        December 12, 2019 at 9:49 am

        Oh, I'm so glad to hear that!

        Reply
        • Stephanie says

          March 24, 2023 at 5:56 pm

          5 stars
          Eating two now ! So good!

          Reply
          • Anna says

            March 24, 2023 at 7:41 pm

            Enjoy!

            Reply
          • Carol Beckwith says

            April 10, 2023 at 10:42 pm

            I tried these pancakes this morning and OMG, they were delicious, just like regular ones. I must say that I was skeptical, I have been doing keto off and on for 2 yrs. and have experimented with multiple recipes, all claiming to be the best, after reading many of the reviews I decided to give yours a try and it did not disappoint. I mixed monk fruit sweetener with strawberries, raspberries and blackberries with whipped cream on top and I was in keto cottage cheese pancake heaven. Thanks so much for this delicious recipe, I pinned it and will be using from now on.👍🏽👍🏽👍🏽👍🏽

            Reply
            • Anna says

              April 12, 2023 at 10:14 pm

              Thank you so much for your comment, Carol! I'm happy that you like these pancakes 🙂

            • Jay L says

              January 12, 2024 at 8:12 pm

              4 stars
              these pancakes are tasty but impossible to turn over without falling apart or tletting them cook a long time without burning.. need to tweak to figure this out.

            • Anna says

              January 12, 2024 at 9:31 pm

              Hi Jay! You should cook them over medium low or even low heat with the lid on to give them time to set before flipping. I hope you will find the right temperature to cook them on your stove.

            • Diane says

              July 15, 2024 at 9:20 pm

              5 stars
              These are delicious.

          • Mary says

            March 01, 2025 at 2:58 am

            Loved them !!!

            Reply
            • Rae says

              March 01, 2025 at 3:25 pm

              Can you pre-mix and store the dry ingrediants in storage container? And then add the wet ingrediants when making a batch? I have long since stopped buying Bisquik, pre-mix my own dry ingrediants for storage and then add wet when I want to stir together batch of pancakes.

        • Margaret says

          January 11, 2025 at 6:31 pm

          This turned out to be an oatmeal like mush. what on earth did I do wrong?

          Reply
          • rachel r orth says

            March 24, 2025 at 11:13 am

            Margaret, mine turned out like dough. I triple checked the recipe and it was right. It was so thick, I thought it was a typo in the recipe and maybe it was supposed to be 1/4 cup of flour instead of 3/4's of a cup? I added another 1/2 cup of cottage, a few spoons of Greek yogurt, an egg and water. Still thick but a little better. I don't get it.

            Reply
            • Gerry says

              May 04, 2025 at 12:40 am

              5 stars
              I tried these this morning, and they were totally scrumptious!! My batter was a little thick, so I added a touch of kefir. They are the best keto pancakes I have ever made!!

          • Joanne says

            April 05, 2025 at 8:25 pm

            so good !
            I decided to double recipe so for 1/2 flour used 50-50 coconut flour and buckwheat. came out great!! added some nutmilk & reg milk bc needed more liquid.
            Going to freeze some too. been wanting to try with cottage cheese! I've made in past woth yogurt & so good too - makes them very fluffy. maybe next time will try half cottage cheese/ half yogurt !

            Reply
        • Claudia says

          May 17, 2025 at 3:19 pm

          5 stars
          Definitely a keeper for recipes. I'm on a low carb journey and this fixed my carb craving for breakfast. I used avocado oil instead of adding butter to the mix. I used butter to coat my pan and they cooked nicely. I sprinkled a bit of cinnamon as they cooked.

          I topped it with a small amount of keto granola and a splash of maple syrup. pairs well with bacon on the side.

          Thanks again for this morning recipe treat!

          Reply
          • Anna says

            May 17, 2025 at 11:41 pm

            Thank you, Claudia! Glad to hear that you like my recipe 🙂

            Reply
      • Denise Tolliver says

        October 31, 2020 at 9:15 pm

        Excellent recipe.. this is my second time making them. The first time I made half the batch as pancakes and half as waffles using the Dash Mini Waffle maker. This time, I made a whole batch of blueberry waffles with the recipe and topped with Walden's Farms suffer sugar free syrup. Just what I needed! Thanks so much for posting.

        Reply
        • Anna says

          November 01, 2020 at 9:22 am

          I should try to make waffles too! Thank you!

          Reply
        • Dawny says

          June 29, 2022 at 7:20 pm

          Has anyone tried freezing the pancakes ?

          Reply
          • Deb Burk says

            January 20, 2024 at 3:37 pm

            5 stars
            They are very good frozen. I freeze them individually. It is very handy to them available whenever you want them.

            Reply
            • Anna says

              January 20, 2024 at 4:15 pm

              Thank you for sharing this info with us!

        • Leah says

          February 07, 2024 at 2:20 am

          5 stars
          Absolutely LOVE this recipe.
          Have made numerous times and they’re flawless. Light, fluffy and tasty.

          I often leave out the sweetener and convert to savoury pancakes. Sprinkling some cheese in the pan before I add the batter and once cooked topping with my fave ingredients. Tomato, avocado, mushroom etc.

          Thank you, and YUM!

          Reply
          • Anna says

            February 07, 2024 at 11:46 am

            Thank you, Leah!

            Reply
            • Debby says

              December 07, 2024 at 7:41 pm

              Love these pancakes, they are so delicious. Just the recipe I was looking for. The other recipes all seem to fall apart. These are so perfect, can'tstop eating them. Thank you so much.. I am glad I found you. Keep cooking.

            • Anna says

              December 08, 2024 at 10:25 am

              Thank you, Debby 🙂

        • JoAnn Tobey says

          June 10, 2024 at 3:31 am

          My husband is allergic to almonds (coconut flour is out, too) so no almond flour for him. Can you suggest an alternative? I have seen sesame flour suggested in other recipes. Do you think it would work?

          Reply
          • Anna says

            June 10, 2024 at 9:50 am

            Yes, sesame flour can be an alternative. However, I haven't tried to make these pancakes with it, so I can't be 100% sure if it will work.

            Reply
          • DLH says

            November 30, 2024 at 7:24 am

            TIgernut flour is a great substitute for almond flour. It can be hard to find, though. iHerb has it mail order.

            Reply
      • Jay Lee says

        January 12, 2024 at 8:11 pm

        4 stars
        these pancakes are tasty but impossible to turn over without falling apart or tletting them cook a long time without burning.. need to tweak to figure this out.

        Reply
        • Laura says

          March 10, 2024 at 5:08 pm

          I put a frying pan lid over mine and reduced the heat. They turned beautifully and came out great!

          Reply
        • Inez says

          February 09, 2025 at 5:10 pm

          I struggled with all nut flour based pancakes for turning. I admitted defeat and lowered my blood pressure and the need to ask God forgiveness for my foul language . . . . and I bought silicone pans. They have six 4" round cavities. When I doubled the recipe I got exactly 12 pancakes. The pancakes are not mangled or ugly and I am less so.

          Reply
    2. Bonnie Harrison says

      December 03, 2019 at 7:51 pm

      what does your gram measurements convert to cups?

      Reply
      • Anna says

        December 04, 2019 at 10:46 am

        Hi Bonnie! 80g of almond flour = 1 cup minus 1 tbsp and 100g of cottage cheese = 1/2 cup.

        Reply
        • Wendy says

          January 13, 2025 at 10:08 pm

          5 stars
          These are just delicious, no other words necessary. I don’t even like cottage cheese, and I probably won’t ever need a pancake at a restaurant ever again. I’m still working on getting them a bit fluffier -thank you so much for the recipe.

          Reply
          • Anna says

            January 14, 2025 at 10:29 am

            Thank you, Wendy! 🙂

            Reply
    3. Dee says

      January 22, 2020 at 4:10 am

      A M A Z I N G !!!!! easy recipe, easy to cook. I've been making flourless cottage pancakes for a while now, sans recipe and mine can be tough to flip - these showed the same cooking signs as regular pancakes and were even easier to flip! Absolutely wonderful!!

      Reply
      • Amarie says

        June 11, 2021 at 5:44 pm

        Are you supposed to add the butter to the batter or not? My directions say put all ingredients in the bowl then later says use the butter for the pan. Thanks

        Reply
        • Anna says

          June 11, 2021 at 7:56 pm

          Hi Amarie! Yes, you need to add the butter to the batter. I fixed the recipe card.

          Reply
    4. Dee says

      January 22, 2020 at 4:11 am

      5 stars
      Forgot to leave rating - sorry! 5 out of 5 !!!

      Reply
      • Anna says

        January 22, 2020 at 8:35 am

        Yay! I'm so happy you liked them!

        Reply
    5. Maria says

      February 07, 2020 at 7:37 pm

      5 stars
      Love it. I added one tablespoon of psyllium and 1/4 cup water for more fiber. Pancakes were fluffy and looked just like a regular pancake.... and taste even better. Thank you.

      Reply
      • Anna says

        February 07, 2020 at 7:49 pm

        You're welcome, Maria! I'm so happy to hear that you liked my recipe!

        Reply
      • Monica says

        June 06, 2024 at 8:33 pm

        Hi Maria. Thank you very much for the tip to add psyllium husk. It gave them an incredible fluff! I doubled the recipe and added two table spoons of psyllium husk and added 4 tablespoons of liquid (coconut milk). Even my non keto/low carb husband was amazed on how these pancakes turned out. Thanks again for the tip 😉

        Reply
    6. Ponch says

      February 12, 2020 at 5:21 am

      Awesome👍 Im glad I found your recipe for pancake using cottage cheese. I was wondering if I can use the recipe to make waffles too.

      Reply
      • Anna says

        February 12, 2020 at 9:45 am

        Thank you for your comment, Ponch! I'm glad that you enjoyed my recipe. I haven't try to use this batter for waffles but I think they will be way too soft. If it's not a problem for you, I would say go for it. There are also a couple of tricks that you can try to make this batter work for waffles. 1. Add an extra 1-2 tbsp of melted butter. 2. Separate the eggs and beat the whites to stiff peaks, then fold them into the batter immediately prior to putting the batter in the waffle iron. If you try to make it work, please let me know how it went!

        Reply
    7. Cheri says

      March 09, 2020 at 1:53 pm

      5 stars
      These are sooo yummy I don’t even put any syrup on them!!!

      Reply
      • Anna says

        March 10, 2020 at 6:57 pm

        Awesome!!!

        Reply
      • Penny says

        August 24, 2023 at 5:38 am

        Can I use coconut flour instead of almond?

        Reply
        • Anna says

          August 24, 2023 at 9:03 am

          Coconut flour is highly absorbent, much more so than almond flour. It requires a significant amount of liquid to create a proper texture. If you were to replace almond flour with an equal amount of coconut flour in a recipe without adjusting the liquid content, the result would likely be too dry and crumbly.

          Reply
    8. Karen B says

      March 16, 2020 at 5:19 pm

      5 stars
      I measured batter to 1/4 cup each. This recipe only made 5 pancakes. What did I do wrong?

      Reply
      • Anna says

        March 16, 2020 at 8:34 pm

        I'm sorry, but I don't know what you did wrong. If you measure all ingredients correctly, you should end up with 10 or at least 9 pancakes. Maybe converting almond flour and cottage cheese to cups will help you; 80g of almond flour = 1 cup minus 1 tbsp and 100g of cottage cheese = 1/2 cup. I hope you'll succeed next time you try my recipe!

        Reply
    9. Neal says

      March 28, 2020 at 9:45 pm

      5 stars
      Delicious! I put some raspberries in the microwave and made a delicious coulis. I omitted the syrup and they were a fantastic Keto meal.

      Reply
      • Anna says

        March 30, 2020 at 8:17 am

        Thank you, Neal! I'm glad that you liked it!

        Reply
        • JANET K Buffaloe says

          May 26, 2025 at 4:10 am

          5 stars
          Best keto pancake ever! I cooked half of the batter one day, refrigerated and cooked the rest next day. Yummy both days. Great recipe find. Thanks.

          Reply
      • Cathy says

        March 16, 2024 at 2:36 pm

        5 stars
        These were absolutely delicious. We LOVED them!
        The only thing that I would do differently is double the recipe so that we have more.
        Thank you:)

        Reply
        • Anna says

          March 16, 2024 at 4:07 pm

          Thank you, Cathy!

          Reply
    10. ck-w says

      April 26, 2020 at 9:30 pm

      Loved these! Much easier than other flat keto pancakes; although I too only made 6 and measured perfectly 🙂 I even weighed vs measured for almond flour BUT I think I will just make em smaller next time. Texture was super and flavour really delish! thank YOU

      Reply
      • Anna says

        April 27, 2020 at 9:38 am

        Thank you for your comment, I'm so happy to hear that you loved my recipe! Did you use 1/4 cup to measure butter for each pancake as it's specified in the recipe?

        Reply
    11. Bronwyn says

      May 15, 2020 at 3:04 am

      5 stars
      Very nice! Just made these.

      Reply
      • Anna says

        May 15, 2020 at 9:03 am

        I'm glad to hear that you liked my recipe! Enjoy!

        Reply
    12. Theresa Raichel says

      June 13, 2020 at 9:11 pm

      5 stars
      My sister and I enjoy these pancakes a couple of weekends a month - they taste just like the full-flour version! Yummy with a little more butter on top and sugar-free syrup!

      Reply
      • Anna says

        June 13, 2020 at 10:58 pm

        I'm so happy to hear that you and your sister liked my recipe! I also enjoy these pancakes with some extra butter on top!

        Reply
    13. Lili says

      August 16, 2020 at 1:01 pm

      5 stars
      So delicious. Best recipe by far. Thanks

      Reply
      • Anna says

        August 16, 2020 at 6:53 pm

        Thank you, Lili!

        Reply
    14. Alison Alker says

      September 12, 2020 at 9:30 am

      5 stars
      I've tried a few recipes for keto pancakes but this
      Worked really well
      Fluffy & good pancake love texture
      I did add a bit of psyllium &
      lemon zest for added flavour
      Thank you

      Reply
      • Anna says

        September 12, 2020 at 5:02 pm

        Hi Alison, lemon zest in pancakes sounds so delicious. I should try it too!

        Reply
    15. Ethel says

      December 20, 2020 at 12:03 am

      5 stars
      Just started keto and I made these for my husband and I, so good!!

      Reply
      • Anna says

        December 20, 2020 at 9:13 am

        Hi Ethel! Good luck on your keto journey and thank you for the comment!

        Reply
    16. Sep says

      January 20, 2021 at 3:54 am

      I just made these pancakes and it was very easy to make. Thanks for sharing the recipe and I didn't add any sugar to it. I will add honey or syrup when I am ready to eat.

      Reply
      • Anna says

        January 20, 2021 at 12:22 pm

        Thank you for your comment, Sep!

        Reply
    17. Sharon says

      March 19, 2021 at 2:37 pm

      5 stars
      We will use this recipe instead of “regular” pancakes. Tastes great!

      Reply
      • Anna says

        March 19, 2021 at 3:59 pm

        Amazing! Thank you for your comment, Sharon!

        Reply
      • Linda Gagnon says

        January 22, 2023 at 4:53 pm

        Can I use low fat cottage cheese?

        Reply
        • Anna says

          January 23, 2023 at 8:48 pm

          I've never used low-fat cottage cheese, so I don't know what texture it has compared to a full-fat one. If it's similar in texture, it should work.

          Reply
    18. Manita Chand says

      April 25, 2021 at 10:24 pm

      5 stars
      Great!

      Reply
      • Anna says

        April 26, 2021 at 8:42 am

        Thank you!

        Reply
    19. Jodi says

      May 29, 2021 at 4:13 pm

      Can these be frozen?

      Reply
      • Anna says

        May 29, 2021 at 8:49 pm

        Hi Jodi, yes you can freeze them! Make sure that your pancakes are cooled down completely before you stack them putting pieces of parchment paper in between so they don't touch each other. Then, pack them in a ziplock bag, remove as much air as possible and freeze for up to 2 months. When ready to use, thaw in the fridge overnight and reheat in the microwave.

        Reply
    20. Cindy says

      June 13, 2021 at 1:34 am

      How many pancakes is one serving?

      Reply
      • Anna says

        June 13, 2021 at 7:31 am

        As many as you want to eat! I wrote approximate nutritional information for one pancake.

        Reply
      • Roxanne says

        June 17, 2022 at 11:36 pm

        On the nutritional breakdown. Is that net carbs or total carbs for one pancake?

        Reply
        • Anna says

          June 18, 2022 at 7:30 am

          You can find net carbs information in the note section of the recipe card or in the post itself. The nutritional label shows total carbs.

          Reply
    21. Rachelle Newcomb says

      September 08, 2021 at 7:14 pm

      5 stars
      I love pancakes and I was so afraid of not being able to eat them on the keto diet. I am so happy I found this recipes….delicious! Thank you for sharing.

      Reply
      • Anna says

        September 08, 2021 at 8:06 pm

        Thank you so much, Rachelle!

        Reply
    22. Chiq says

      December 08, 2021 at 3:15 pm

      5 stars
      Perfect!

      Reply
      • Anna says

        December 08, 2021 at 5:25 pm

        Thank you!

        Reply
    23. Karen says

      June 02, 2022 at 5:08 pm

      These were delicious! Mine did come out a little flat. I did add some cinnamon to my batter as well.

      Reply
      • Anna says

        June 03, 2022 at 10:33 am

        I'm happy you like the recipe! Thank you for your comment!

        Reply
    24. Katie says

      July 03, 2022 at 2:45 pm

      5 stars
      I’ve tried quite a few low carb / grain free pancakes, and these are the closest I’ve found to regular pancakes! Yum!

      Reply
      • Anna says

        July 03, 2022 at 6:41 pm

        Thank you, Katie! I'm so happy you like them!

        Reply
    25. Katie says

      July 24, 2022 at 2:33 pm

      5 stars
      These are so good! They taste very similar to regular pancakes. I’ve even used the batter in a low carb cobbler, and it was delicious. Thanks for the recipe!

      Reply
      • Anna says

        August 03, 2022 at 5:04 pm

        Thank you, Katie!

        Reply
    26. Vickie Johnson says

      August 21, 2022 at 7:25 pm

      Mine stuck and looked like a pile of crumbs. I didn't want to waste the batter, I poured the remainder into a bowl and microwaved it for 1 minute. It was perfect. Fell out of the bowl in a nice big fluffy patty. They say all the best recipes were made by accident. This is the best pancake I have ever made.😆

      Reply
      • Anna says

        August 24, 2022 at 8:23 pm

        Thank you for your comment, Vickie, and good job on being creative and making this recipe work! It's true that these pancakes can be tricky to fry and flip because there's no gluten that holds everything together as it does in regular pancakes. You need a non-stick skillet (I have one that is dedicated only to pancakes and eggs, so the non-stick layer stays there for longer) and use medium-low heat, so the pancakes have time to cook through before flipping them.

        Reply
    27. Bobby Scott says

      September 01, 2022 at 12:56 pm

      5 stars
      Delicious. Best keto pancakes I have tasted.

      Reply
      • Anna says

        September 08, 2022 at 3:10 pm

        Thank you!

        Reply
    28. Diana says

      September 08, 2022 at 3:43 pm

      These were so delicious, I also loved them without any syrup! Can you store the leftover batter in the refrigerator?

      Reply
      • Anna says

        September 09, 2022 at 7:04 pm

        I always make one batch that I cook right away, so I can't tell you how storing will affect the texture. I assume that it should be fine after one day in the fridge.

        Reply
    29. Klk464 says

      October 13, 2022 at 12:44 pm

      maybe it is my pan but flipping them did not turn out for me.

      Reply
      • Anna says

        October 15, 2022 at 8:55 am

        You should use a non-stick skillet and cook them over medium-low heat giving them time to cook through before flipping.

        Reply
    30. Jess Chapkin says

      November 11, 2022 at 5:37 pm

      5 stars
      Delish! Just made these and I will be saving the recipe 🙂 Thank you for sharing!

      Reply
      • Anna says

        November 12, 2022 at 9:08 am

        Thank you for your comment, Jess!

        Reply
    31. Wendy Dow says

      January 28, 2023 at 5:39 am

      Can you beat the egg whites and add back into the batter for pancakes?

      Reply
      • Anna says

        January 28, 2023 at 10:15 am

        The foam will deflate from mixing it with the rest of the ingredients because, without regular sugar, it won't be stable. So, in my opinion, it's a waste of time.

        Reply
        • D. Monroe says

          February 12, 2023 at 11:36 am

          But above, you suggested someone do exactly that in order to adjust the recipe for waffles....

          Reply
          • Anna says

            February 12, 2023 at 4:26 pm

            Yes, because waffles are not pancakes.

            Reply
    32. Linda Baldwin says

      January 30, 2023 at 10:05 pm

      5 stars
      I made this recipe today using almond meal flour. It was delicious!!

      Reply
      • Anna says

        February 06, 2023 at 10:48 pm

        Thank you, Linda!

        Reply
    33. PB says

      February 06, 2023 at 3:13 am

      5 stars
      Fantastic recipe! I've made many low carb pancakes and this is my new favorite. Omitted sweetner and they were still great plain. A real yummy breakfast spot quality pancake..

      Reply
      • Anna says

        February 06, 2023 at 10:48 pm

        Thank you!

        Reply
    34. louise says

      February 14, 2023 at 1:16 pm

      4 stars
      love needed to cook for a little longer as it wasn’t solid enough to flip - but when they were ready they were anazing

      Reply
      • Anna says

        February 15, 2023 at 9:16 am

        Thank you, Louise!

        Reply
    35. Lynna Hollis says

      April 21, 2023 at 5:28 pm

      5 stars
      I just finished making and eating these and they were very good. They are a good option if you are craving pancakes and other breads. I put part of the batter in the waffle maker, and they turned out very crunchy and tasty.

      I substituted vegetable oil for the butter and I left out the artificial sweetener. I don’t really understand why the sweetener is needed and too much artificial sweetener is not healthy and keeps you craving sweets.

      Reply
      • Anna says

        April 22, 2023 at 8:17 am

        Thank you for your positive review, Lynna!

        Reply
    36. Christa says

      May 12, 2023 at 7:25 pm

      5 stars
      These are the best and less saturated fat then using cream cheese if you’re watching cholesterol! I make up a triple batch and freeze for easy breakfasts. I micro (3) for 60-90 seconds.

      Reply
      • Anna says

        May 13, 2023 at 8:07 pm

        Thank you for your positive review, Christa!

        Reply
    37. Brenda says

      June 05, 2023 at 5:49 pm

      5 stars
      I made these today and they were easy & delicious. I did use 3 eggs as I only had small eggs. I used a small cast iron skillet heated first, sprayed it with oil & had no trouble turning. Just lift the edge to slip in the spatula & don’t turn too soon.

      Reply
      • Anna says

        June 05, 2023 at 5:51 pm

        Thank you for sharing your experience with my recipe, Brenda!

        Reply
    38. Vicki says

      June 10, 2023 at 12:16 am

      These are amazing! will make over and over, sweet or savoury they are great. Thank you so much for sharing this recipe.

      Reply
      • Anna says

        June 10, 2023 at 8:49 am

        Thank you, Vicki 🙂

        Reply
    39. Alysha says

      June 16, 2023 at 2:14 pm

      1 star
      I don't know what I did wrong, I followed the recipe and they didn't work out, couldn't flip them - despite using butter in the pan they just stuck. I threw the rest in the bin! what a waste of ingredients!

      Reply
      • Anna says

        June 16, 2023 at 4:08 pm

        I recommend using a non-stick skillet for making pancakes (I personally have one solely dedicated to pancakes and eggs, so the non-stick layer lasts longer). It's best to set the heat to medium-low to give the pancakes enough time to cook thoroughly before flipping them.

        Reply
    40. Cindi says

      June 26, 2023 at 4:44 pm

      5 stars
      We loved this recipe! I didn't add the vanilla and doubled the recipe and it turned out great.

      Reply
      • Anna says

        June 26, 2023 at 7:47 pm

        Thank you for sharing, Cindi!

        Reply
    41. Claire says

      July 04, 2023 at 10:41 am

      5 stars
      Delicious.
      Just made these gorgeous little pancakes.
      I didn’t even add the butter. I’m cooking mine in a little coconut oil and they are delicious.

      Thank you 🙏🏻

      Reply
      • Anna says

        July 04, 2023 at 3:29 pm

        Thank you, Claire 🙂

        Reply
    42. Anna says

      August 16, 2023 at 10:21 pm

      5 stars
      By far the best low carb and gluten free pancakes that I have made so far. The pancakes are not gritty. They are also very moist. Thank you for this recipe.

      Reply
      • Anna says

        August 18, 2023 at 10:33 am

        That you for your positive review!

        Reply
    43. Frances says

      August 26, 2023 at 7:15 pm

      5 stars
      I just made them today and they are delicious!

      Reply
      • Anna says

        August 26, 2023 at 11:14 pm

        Thank you, Frances!

        Reply
    44. Marian says

      September 20, 2023 at 4:03 pm

      5 stars
      Holy cow! This is closest thing to a regular pancake ever. Two years on keto and just finding this. Delicious and easy! THANK-YOU!!!!

      Reply
      • Anna says

        September 20, 2023 at 7:18 pm

        You're welcome, Marian!

        Reply
    45. Melanie says

      November 01, 2023 at 7:36 pm

      5 stars
      I'm itching to try this recipe, Anna! And I'm grateful I stumbled upon your website today. Let's call it a "happy accident".
      Had to go gluten-free about seven years ago and believe me, gluten-free baking is always a roll of the dice. You mentioned "failures" in your post. I've had many of those. But over the years, my learning curve is getting shorter, thank goodness.
      Just one question: I don't care for cottage cheese. Do you think full-fat ricotta cheese would work in these pancakes? Thank you!

      Reply
      • Anna says

        November 01, 2023 at 8:29 pm

        Hi, Melanie! Ricotta cheese is very different from cottage cheese, so I would not recommend trying to replace it.

        Reply
    46. Carol A B says

      November 18, 2023 at 6:40 am

      5 stars
      I love making these. They taste like “real” pancakes. I make mine smaller so I can fool myself by eating two for the price (carbs) of one.

      Reply
      • Anna says

        November 18, 2023 at 7:18 pm

        Thank you for your positive review, Carol! 🙂

        Reply
        • Tawnya says

          July 04, 2024 at 9:22 pm

          hi Anna I have not made these yet but I did read the reviews and you said that it makes 9 pancakes but your recipe says 6. so I just wanted to clarify. I will be making these soon I can't wait

          Reply
          • Anna says

            July 05, 2024 at 8:18 am

            You will get 6 pancakes.

            Reply
    47. Allison says

      January 26, 2024 at 1:25 am

      4 stars
      These are good, but texture is sensitive to flipping due to be a very soft, thin pancake.
      I added a spoonful of egg white protein powder and more vanilla. The egg white protein powder made the pancake a little thicker/taller with more structure to flip, plus I like the slight difference in taste better. One must make sure they are cooking these pancakes at a lower heat, so the outsides don't scorch. I would make these again, my favorite keto pancake recipes after many keto pancakes recipes and not happy with them. Closest taste/texture to a real pancake.

      Reply
    48. Erin says

      February 25, 2024 at 4:23 pm

      5 stars
      This recipe is a family favorite. So delicious and easy to make.

      Reply
      • Anna says

        February 25, 2024 at 10:49 pm

        Thank you for sharing your positive review, Erin!

        Reply
    49. Bee says

      March 03, 2024 at 4:51 pm

      5 stars
      I just mixed with a spoon as I like the effect of little boobs of melted cheese in my pancakes. I added a little cinnamon and also potted any sugary toppings. Was great, fluffy, and crispy on the outside.

      Reply
      • Anna says

        March 04, 2024 at 8:50 am

        Thanks for sharing, Bee!

        Reply
    50. ann says

      March 17, 2024 at 2:09 pm

      5 stars
      very good and so easy to make.

      Reply
    51. Kelly Isbell says

      March 18, 2024 at 6:07 pm

      5 stars
      These were so good!

      Reply
    52. Angela says

      April 25, 2024 at 5:00 pm

      Absolutely delicious! To meet my health goals, I added a scoop of vanilla Isopure protein powder and a splash of water to thin that out. I can’t believe how good it was! Instead of syrup, I opted to reduce two handfuls of blueberries with a squeeze of 1/2 fresh lemon and a splash of water. I let it all boil and reduce to make a delicious topping for the pancakes. Sooo yummy

      Reply
    53. carole moschetti says

      May 26, 2024 at 11:59 pm

      4 stars
      I love this recipe, the flavor is there! However, in their picture they show fluff pancakes, hasn’t ever happened for me and I’ve made them a dozen times. Trick to this???

      Reply
      • Jessie Ann Shaffer says

        July 06, 2024 at 3:43 pm

        do you think you can use chia egg as a replacement?

        Reply
    54. Monica says

      June 06, 2024 at 8:28 pm

      Cook them at low eat and wait until they are completely done on one side before flipping them. It really worked for me the at the 1st try.

      Reply
    55. Monica says

      June 06, 2024 at 8:39 pm

      5 stars
      Hi Anna,
      Thank you very much for this recipe, it is truly outstanding! My very first time making them and came out delicious. I doubled the recipe, added two table spoons of psyllium husk as someone from the comments recommended and then added 4 table spoons of liquid. Pancakes were incredibly fluffy. Even my non keto/low carb husband love them. Anna, thank you very much for your hard work and for offering your great creations to the world. Greetings from Canada. Cпасибо/Tack

      Reply
      • Anna says

        June 07, 2024 at 8:15 am

        Oh, your comment made me happy, Monica! Thank you for such positive feedback on my recipe!

        Reply
    56. Georgene Girouard says

      June 10, 2024 at 5:36 am

      Is there a substitute for cottage cheese? I can’t eat dairy.

      Reply
      • Anna says

        June 10, 2024 at 9:39 am

        Unfortunately, no.

        Reply
    57. Helen Burkshire says

      July 07, 2024 at 2:03 am

      5 stars
      These were delicious! I forgot to add the salt and actually didn’t need it as the cottage cheese gave it enough salt taste. Will definitely make these again. Thanks.

      Reply
    58. Nicole says

      July 11, 2024 at 4:28 am

      5 stars
      These are the absolute best low carb pancakes (and waffles) I’ve ever tried!!! Can be sweet or savory even with pizza toppings!

      Reply
    59. Tatiana says

      July 19, 2024 at 6:13 pm

      5 stars
      Wow!! Amazing, my new favorite pancakes

      Reply
    60. Raquel says

      July 25, 2024 at 4:04 pm

      It’s delicious but hard to flip them…I didn’t add any sugar just a bit of honey.
      I wonder what ingredient I could use to make the flipping a bit easier without burning it.
      Thanks for the recipe

      Reply
    61. Roxy says

      September 18, 2024 at 9:14 pm

      5 stars
      These turned out fluffy & delicious for me, definitely a keeper. I used a countertop Vitamix, pulsed it several times, noticed I needed to add extra liquid. Another reviewer suggested 1/4 cup water so I used that as a base line for adding almond milk until I got the "pancake" consistency. I also: a) added 1 tbs of psyllium powder to add fiber b) Substituted the butter in the recipe with Macadamia Oil (but I cooked them in butter in the pan). Set the range to "low" as recommended and they fluffed up. I yielded five 5" pancakes from this recipe. Thank you for this delicious recipe.

      Reply
    62. Ligia says

      September 29, 2024 at 10:39 pm

      5 stars
      Love them

      Reply
    63. Arkelanor says

      November 26, 2024 at 8:59 pm

      5 stars
      These were amazing. After a month of switching to keto, My kids complained that I do t make pancakes anymore so I found these and they drizzled it with maple syrup while I ate it with a few berries and a salad. Everyone was happy and I didn’t exceed my daily carbs in one meal. This is a keeper!

      Reply
      • Anna says

        November 28, 2024 at 1:31 am

        Thank you for you sharing!

        Reply
    64. Heather says

      January 18, 2025 at 10:28 pm

      4 stars
      I made these this morning as an alternative because the rest of my family was having traditional pancakes. I used sugar-free chocolate chips and my sons gobbled them up without question, which I love, since they're getting so much protein! My only comment is that it is hard to whip up with an immersion blender because it's not much liquid so I added a bit of water.

      Reply
      • Anna says

        January 19, 2025 at 9:00 am

        It usually depends on the cottage cheese you use. Some cottage cheeses have more liquid in them, so there's no need to add water. However, if your pancake batter turned out too thick, adding some water was a good idea.

        Reply
    65. Lorie says

      January 25, 2025 at 12:46 am

      5 stars
      How to store leftovers and for how long?

      Reply
      • Anna says

        January 25, 2025 at 9:24 am

        You can store leftovers in an airtight container in the refrigerator for up to four days.

        Reply
    66. Lorraine says

      February 01, 2025 at 8:26 pm

      Truly a great recipe. I substituted maple extract for the syrup and cooked them low and slow in a nonstick skillet. Yummy!

      Reply
    67. Susan says

      February 04, 2025 at 3:15 pm

      4 stars
      Hey, I was skeptical to try these, but I really did like them. I made a lot and only eat one pancake. Can I keep the mixture in the refrigerator for the next day?

      Thank you
      Susan

      Reply
    68. rosa says

      February 05, 2025 at 4:10 am

      adding psyllium husk, water and lemon zest made it just like regular fluffy pancakes. thanks for sharing the recipe.

      Reply
    69. Robyn says

      February 11, 2025 at 8:22 pm

      4 stars
      The recipe is great and they do taste yummy and I have made them several times already but they never look edible! Any tips, this time I let the batter sit for 30 minutes before I cooked them in my caraway pan with avocado oil spray and they still fall apart, I can definitely only serve this to my husband and son but no one else! Any tips are appreciated! Thank you!

      Reply
    70. Rita says

      February 19, 2025 at 6:24 pm

      These are the best!!! I did add 2T psyllium husk after reading comments. I made this in my mini dash waffle maker. Tastes just like ‘traditional’ waffles. It’s a keeper!

      Reply
      • Anna says

        February 19, 2025 at 8:56 pm

        Thank you for sharing!

        Reply
    71. Margo says

      March 01, 2025 at 7:12 pm

      5 stars
      These pancakes are so delicious. They are tender and light. Be careful though, they brown quickly. Turn your fire down because this pancake mix doesn't behave like a regular pancake batter. You'll want to cook them gently so that they are done all the way through. I can eat these every day! Thank you for sharing!

      Reply
    72. Phyllis Walfie says

      March 10, 2025 at 3:59 pm

      They were delicious. I put fresh Keto friendly blackberries on top.

      Reply
    73. Denise Simpson says

      March 31, 2025 at 6:19 pm

      5 stars
      What I did a little different I used a mini waffle maker instead of frying pan because I had trouble turning over the pancakes. I also use monkfruit as a sweetener. Very good! (I also took a picture so I could post but there’s no room to post a picture)

      Reply
    74. Maria Henriquez says

      April 04, 2025 at 5:08 pm

      5 stars
      this recipe is amazing, super healthy, tasty and soft

      Reply
    75. Carol B 🇦🇺 says

      April 21, 2025 at 6:59 am

      I have made this recipe before and loved it. This time I was looking for a recipe with hot cross bun flavour and thought, why don’t I add these spices to pancakes? Much easier than making the buns. They turned out light and fluffy and very tasty. I added 3/4 tsp cinnamon, 1/8 tsp powdered cloves, 1/2 tsp nutmeg. You could adjust this to your liking. My own little keto treat on Easter Sunday!

      Reply
    76. Caron says

      May 22, 2025 at 2:15 pm

      5 stars
      I've been doing a low-carb, high-fat diet for about 8 months and eating the same breakfast almost daily. I wasn't feeling it this morning and searched keto pancakes and found these. I made them right away, ate 2 as a serving size and they hit the spot! I sprinkled on less than a tsp of Swirve confectioners sugar substitute and that's it. Delish! Will add this recipe to my rotation and look forward to breakfast the next 2 days!

      Reply
      • Caron says

        May 22, 2025 at 2:17 pm

        Forgot to add that I only used about a third of the sweetener in the recipe as well. I used erythritol.

        Reply

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