Easy Keto Sheet Pan Pancakes to Feed a Whole Family

Keto Sheet Pan Pancakes

yield: 12 SERVINGS

prep time: 10 MINUTES

cook time: 25 MINUTES

total time: 35 MINUTES

Ingredients

Pancake Batter:

Topping ideas:

  • Blueberries
  • Cinnamon
  • No sugar added chocolate chips

Directions

1

Preheat the oven to 350 degrees.  Line a 12"x16" sheet pan with parchment paper and set it aside.

2

Add all pancake batter ingredients to a large bowl and mix with a hand mixer for 2 minutes.

*If you have a large blender, you can add all ingredients and mix for 1 minute in the blender.

3

Pour batter onto the prepared sheet pan and spread out evenly with a spatula.

4

Add any keto-friendly fruits, spices, or other add-ins to your pancake batter to create your own perfect slices. We love the idea of using blueberries, raspberries, pumpkin spice, and/or no-sugar-added chocolate chips. YUM!

5

Bake in the oven for 25 minutes or until the center is done and the edges are golden brown.

6

Cut pancakes with a pizza cutter, and enjoy with our homemade keto maple syrup!

Nutrition Information

Yield: 12 squares, Serving Size: 1 square
Amount Per Serving: 324 Calories | 28.6g Fat | 11.8g Total Carbs | 2.9g Fiber | 3.2g Sugar | 3.3g Sugar Alcohol | 10.8g Protein | 5.6g Net Carbs

Brought to you by Hip2Keto.

Hip2Keto may earn a small commission via affiliate links in this post. Read our full disclosure policy here.

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19 Comments
4.8 / 10 ratings
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Feed a hungry crowd or prep breakfast for the week with these keto sheet pan pancakes!

keto sheet pan pancakes

Making a yummy keto breakfast has never been easier!

Keto pancakes are a highly requested breakfast on the weekends in my house. As simple as pancakes are, they can still be a time-consuming cooking process.

When you’re making pancakes on a griddle, you can never be too far away from them. You have to keep a close eye on things, waiting for just the right moment to give your pancakes a flip.

4 pancakes on a griddle

To complicate matters, you can usually only make a few pancakes at a time using this method. By the time you’ve used up all your batter, you’ve made several small batches of pancakes, and your original batch is probably cold by now. This makes it nearly impossible to get a hot breakfast on the table for everyone at the same time.

Sheet pan pancakes to the rescue!

Our keto recipe uses a single sheet pan to cook a large batch of low-carb pancakes all at once. Better yet, this method allows for multiple toppings to suit every family member’s tastes!

putting ingredients sheet pancakes

lakanto in batter

pouring almond flour into mix

pancake batter in bowl

pancake batter

putting keto sheet pan pancakes into oven

sheet pancakes

slice of sheet pan pancakes


Print

Keto Sheet Pan Pancakes

yield: 12 SERVINGS

prep time: 10 MINUTES

cook time: 25 MINUTES

total time: 35 MINUTES

This easy cooking method creates an entire batch of keto pancakes to serve up all at once!

Ingredients

Pancake Batter:

Topping ideas:

  • Blueberries
  • Cinnamon
  • No sugar added chocolate chips

Directions

1

Preheat the oven to 350 degrees.  Line a 12"x16" sheet pan with parchment paper and set it aside.

2

Add all pancake batter ingredients to a large bowl and mix with a hand mixer for 2 minutes.

*If you have a large blender, you can add all ingredients and mix for 1 minute in the blender.

3

Pour batter onto the prepared sheet pan and spread out evenly with a spatula.

4

Add any keto-friendly fruits, spices, or other add-ins to your pancake batter to create your own perfect slices. We love the idea of using blueberries, raspberries, pumpkin spice, and/or no-sugar-added chocolate chips. YUM!

5

Bake in the oven for 25 minutes or until the center is done and the edges are golden brown.

6

Cut pancakes with a pizza cutter, and enjoy with our homemade keto maple syrup!

Nutrition Information

Yield: 12 squares, Serving Size: 1 square
Amount Per Serving: 324 Calories | 28.6g Fat | 11.8g Total Carbs | 2.9g Fiber | 3.2g Sugar | 3.3g Sugar Alcohol | 10.8g Protein | 5.6g Net Carbs

Brought to you by Hip2Keto.

sheet pan keto pancakes with keto syrup

Hip tips for making keto sheet pan pancakes:

  • If you have a large blender, you can toss all your ingredients in and let the blender do the mixing for you. Easy peasy!
  • Go crazy with your favorite low-carb toppings such as blueberries, cinnamon, no-sugar-added chocolate chips, or even bacon. 😋 I made my sheet pan pancakes using my family’s favorite add-ins.

fork with a piece of pancake

Breakfast is served… no flipping required!

I’m telling you, this is the easiest way to prep a batch of keto pancakes for the whole family! And everyone gets the exact flavors they want. Try this out for a simple way to get breakfast on the table and happily feed a bunch of people all at once.

fork into sheet pan pancakes

My Hip teammate Sara tried out this keto sheet pan recipe, and here’s what she thought:

“These pancakes really impressed me and are so easy to make! They were so fluffy and delicious. The blueberries are my favorite addition since they add the perfect amount of sweetest and add a little extra moisture to the pancakes. They also reheat well! I cut up the leftovers into squares, put them in the fridge and when I wanted some as a snack, they heated up perfectly in the microwave and tasted just as good as when they came out of the oven.”


These are the BEST keto waffles… ever!


About the writer:

Ashley Mott is a keto recipe developer and has over 2 years of experience as a content creator. She studied design and historic preservation. She has always loved testing new and innovative recipes.


Join The Discussion

Comments 19

  1. Angela H

    Merry Christmas! Tried this idea for pan sheet pancakes and it was a fantastic hit for my family of 8 and wow, the time savings!!! My new go to for pancakes! Works great w regular pancakes for the kids too!

    • Collin (Mrs. Hip)

      Yay! SO happy to hear what a success it was! Hope you had a wonderful Christmas, Angela H!

  2. KayleighW

    Can’t wait to try this! I’m thinking I might freeze individual portions for quick grab and go breakfasts!

    • LeanneKen

      I was thinking the exact same thing and maybe even baking them in my extra deep square brownie pan which has the 12 (I think it’s 12) individual squares. Wonder if it would work?! I’m also wondering if the cream cheese and everything gets well incorporated or if it might still have lumps, it it does then my individual squares idea may not work.

      • Angie (Hip2Keto Sidekick)

        As long as your ingredients are room temp the cream cheese should incorporate without lumps when mixed❤

  3. jnamm

    Do you know what I did wrong? My batter wasnt liquid. It was like thick pudding over whipped. You think because my cream cheese was softened but I put back in fridge?

    • Jennifer (Hip Sidekick)

      This does create a thicker batter. It sounds like you did it correctly. Just make sure you were using large eggs, jnamm.

  4. LeanneKen

    Hi I just read your recipe and I noted that you say 10oz of cream cheese, we get our blocks in 8oz pkgs and I was wondering if maybe I left an egg or two out and just used the 8oz pkg if it might work? I’m always trying to keep my budget as low as possible these days and cream cheese is an expensive add-in for me. I don’t have access to a big box store or I’d be purchasing it in bulk because I know it’s sooooo much more economical that way. Please no I’m not trying to change your recipe and I’m going to try it this morning exactly as written I’m assuming everything has to be room temperature to blend well together? I have one of those rippin fast blenders that will turn whipping cream to butter FAST if I’m not paying attention so Is there any concern about this being over whipped? Maybe I’d be better off the first time to just use my hand mixer? Please let me know your thoughts I appreciate any and all advice you can give!! This is my first time to your site I found it because a YouTuber had made it and showed the results on her channel and it looked amazing!! Can’t wait to try it!! Here’s the YouTube link if you are interested.
    https://youtu.be/eS7tcUH2XPQ

    • Angie (Hip2Keto Sidekick)

      Hi there! I would say yes you can use 8oz and just use 7 eggs instead. If the batter is too runny you could add a little more flour. I would have all ingredients room temp & be careful not to overmix. This could cause the batter to be too dense. Hope this is helpful❤
      Also, thank you for the link! We will definitely check it out. Enjoy your pancakes!!

  5. LeanneKen

    Thank you! I did that and I realized after I had the batter made that I didn’t have the frozen blueberries I planned on using so instead I took some frozen raspberries that were pretty broken up so I sprinkled some arrowroot powder over them and mixed it well and then I sprinkled them over the top of the batter after I poured it on the pan. It smelled amazing when I took it out of the oven! Wish I could post a photo here to show you!!!

  6. Lynn Canna

    Can I use coconut oil instead of butter!

    • Amber (Hip Sidekick)

      Hi Lynn! It looks like that may work. It has a 1:1 ratio with butter, however it may change the flavor and nutritional values a bit. Hope that helps!

  7. Cathy

    These were easy and delicious! My husband, who is not a fan of low carb, has 3 servings. I popped everything in the blender, into the pan and had breakfast for dinner in no time. I used frozen blueberries on half the sheet. So tasty.

    • Collin (Mrs. Hip)

      That’s awesome! Thanks for letting us know how yummy they turned out for you! 🤗💕

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