I cant express or put into words how delicious and easy this recipe is. Officially my favorite breakfast and is great for big weekend brunches for the whole family and meal prep just for one! These Sheet Pan Pancakes will make it so that you never have to toss the first burnt pancake again. You’ll have perfectly fluffy, golden brown pancakes every time.
Easy Low Carb Breakfasts
This Sheet Pan Pancakes recipes is absolutely my favorite low carb breakfast, but if pancakes aren’t your thing or you prefer savory to sweet we get it! Here are some of our favorite low carb breakfasts that you’ll want to make for your family this weekend:
- McGriddle remake Keto Quiche (Matt’s favorite!)
- Baked Cheesy Eggs
- Fathead Dough Everything Bagels (serve up toasted with cream cheese)
Curdle The Nut Milk
We didn’t think it was even possible, but trust us on this because it makes all the difference. If you want your pancakes to rise, and yield a more fluffy instead of dense pancake, allowing the lemon juice to sit in the nut milk is key. That being said, if you opt not to do it or don’t have lemon/vinegar on hand you’ll still get a delicious sheet pan pancake to indulge in with family and friends.
Note: you’ll be able to tell once the milk has “curdled” by the swirls in the milk.
Line The Sheet Pan With Parchment Paper
This is an absolute must. I promise you there is no amount of spray or grease that will allow the pancakes to come off as clean as it will if you use parchment paper.
Think back to the old days of when you would make pancakes on a skillet (I say old days because sheet pan pancakes are in right now!), and if you weren’t using non skillet how much of a pain it was?! We stopped using nonstick to reduce the intake of unnecessary chemicals and now cook everything in our cast iron skillet! It’s the best when it comes to cooking meats, veggies and casseroles, but not pancakes! If you are still looking for the best pan for your needs, make sure to take a look at this cast iron griddles guide!
Easy Sheet Pan Pancakes
Breakfast couldn’t get any easier than this sheet pan pancake recipe! No more flipping, burning and being the last to eat (if you are the flipper). If you make these sheet pan pancakes for breakfast or dinner everyone will get a perfectly browned and delicious pile of pancakes. Serve them up with some of our favorites – zero carb maple syrup and kerrygold butter!
Sheet Pan Pancakes
What You Need:
- 18×13 Sheet Pan
Ingredients:
- 1 cup nut milk (we used macadamia nut milk)
- 1 tsp lemon juice
- 5 large eggs
- 6 tbsp butter, melted
- 1/4 cup Low Carb Sugar Substitute
- 10 drops liquid stevia
- 2 tsp vanilla extract
- 3 cups almond flour
- 2 tbsp coconut flour
- 1 tbsp baking powder
- 1/2 tsp pink himalayan salt
- 1/4 cup Keto Chocolate Chips
- 1/4 cup fresh blueberries
- 1/4 cup pecans, chopped
Instructions:
- Preheat oven to 425°F and line an 18×13 baking sheet with parchment paper.
- Stir lemon juice into milk and let sit for 10 minutes.
- Once curdled (as shown in video) whisk in the eggs, melted butter, erythritol, stevia and vanilla until fully incorporated.
- Add the flours, baking powder, and salt and whisk until fully incorporated switching to a spatula when necessary. The batter should be thick and smooth.
- Pour into the prepared baking sheet and use a spatula to spread it out evenly.
- Top each third with chocolate chips, blueberries, pecans, or your favorite low carb toppings.
- Bake for 10-13 minutes, or until a toothpick inserted into the center comes out clean.
- Cut into 12 slices. Enjoy with butter, low carb maple syrup, whipped cream, or your favorite toppings.
- Best stored in a zip top bag in the fridge up to one week.
- Note: Nutrition may vary depending on the toppings you use!
Notes
Serving Size: 1 Piece
Yields: 12 Pieces
Written by
Megha Barot
Megha has always been a passionate cook, but she took this to a new level after starting her keo journey in 2015. She loves creating new recipes and producing educational content for KetoConnect, which she co-founded in 2016 with Matt. Her passion for healthy eating and personal development continues to thrive. She's the proud mom of two awesome kids.
Incredible! Best keto pancakes we have tried!
Made this for Mother’s Day and shared it with another motherless mom. She’s not even Keto and LOVED it!
Thank you! I didn’t know sheet pan pancakes existed until I saw your recipe. I am rarely successful with traditional pancakes so this is a gift.
Great recipe!! My husband loves them!! Is this recipe in one of your books?
This was soooo good! I used banana extract, added walnuts, and made maple syrup.
Sounds like great additions!
Made these this morning and wow! I don’t think I’ll try and flip another pancake again. ( because I can’t seem to get it right lol ) Easy and simple. I took them to work tonight for desert yum! Thank you for sharing. I look forward to trying different toppings. I used blueberries & sliced almonds today.
I made this for the first time for Easter morning. It was fantastic! Absolutely took care of my pancake cravings. It really added to my holiday! You will not be disappointed if you try it out!
I think maybe it’s supposed to be 1 tsp of baking powder? 1 tablespoon made it nice and fluffy but gave it a baking powder taste. I’ll try halving it next time.
Easy, delicius, quick recipe! 5 stars from me!
Would the quest Multi Purpose Mix work instead of the Almond flour?
Loraine fabulous loved it x
HOLY PANCAKES, BATMAN!
I saw this recipe in passing last week, but ran out of cow AND almond milk about a week ago lol.
My MIL gave us half a gallon of cow milk today and I just KNEW I had to find, THE PANCAKES!
I didn’t curdle the milk, I just dumped everything in my Ninja blender and did the thing.
I didn’t watch your video, so I had to triple check that the pan was the correct size lol. Yep… It was….
When I put the batter in the pan I was kind of like, “uh oh… Pan’s too big”. But when I got it spread out it all made sense. You’re a (not so evil) genius, Megha!
I just did halvsies with Lily’s chips and frozen blueberries.
DH and the kids loved it, and there’s plenty leftover to have for brunch tomorrow!
Breakfast. It’s what’s for dinner!
I really want to make these, but have no milk right now. Do you think I could sub heavy cream?
Yes! You could even thin it out with a little splash of water if you wanted the same consistency of milk, but probably not necessary. It will most likely change the macros, so just be aware of that if you’re tracking!
I haven’t made these pancakes yet, but wanted to share my idea for a delicious topping for these and other foods needing a little extra. Mix soft cream cheese, any milk, sweetener, any extract and/or any spice (pumpkin, ginger, cinnamon). Whip it up into a creamy syrup substitute. Low carb! ?
That sounds amazing! Thanks for sharing 🙂
Do you think this would work for waffles?
Not sure, but if you give it a try let us know how it turns out!
Delicious!!!
Great receipe! It actually took me approx. 19 minutes but other than that I haven’t changed a thing. It tastes amazing with melted butter and some blueberries on top. Thanks a lot for the receipe 🙂
have you tried this with flax eggs so it could be vegan?
Going to make these tomorrow am. Have you tried freezing them? What was resulting quality? Thank You!
I was wondering this too. I would not be able to finish these in a week.
My whole family enjoyed these this morning, thanks for sharing, and we topped with pecans!
I made this for breakfast today and it was easy and delicious. I mixed blueberries, raspberries, Lilly’s chocolate chips, and pecans together and sprinkled over the whole pan. Baked for 16 minutes and it was like having cake.