Easy Keto Sheet Pan Pancakes for a Crowd
Making a yummy keto breakfast has never been easier!
Keto pancakes are a highly requested breakfast on the weekends in my house, but as simple as pancakes are, it 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.
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 sheet pan pancakes use 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!
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.
- Need a large sheet pan? This is the perfect sheet pan I’ve found to make these pancakes and other sheet pan meals, too.
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:
- 8 large eggs, room temperature
- 10 oz cream cheese, softened
- 2 1/2 cups almond flour
- 6 tablespoons salted butter, softened
- 3 tablespoons Swerve granular
- 2 1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 3 teaspoons vanilla extract
Topping ideas:
- Blueberries
- Cinnamon
- No sugar added chocolate chips
Directions
1
Preheat oven to 350 degrees. Line a 12"x16" sheet pan with parchment paper and set 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 sheet pan and spread out evenly with a spatula.
4
Add any keto-friendly fruit, spices, or other add-ins to your pancake to create your own perfect slices. We love the idea of using blueberries, raspberries, pumpkin spice, or Lily's chocolate chips. YUM!
5
Bake in the oven for 25 minutes or until the center is done and 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:
305 Calories | 26g Fat | 7g Total Carbs | 3g Fiber | 2g Sugar Alcohol | 10g Protein | 2g Net Carbs
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!
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!
Yay! SO happy to hear what a success it was! Hope you had a wonderful Christmas, Angela H!
Can’t wait to try this! I’m thinking I might freeze individual portions for quick grab and go breakfasts!
Neat idea! Hope you enjoy these, KayleighW! Here is another Grab and Go breakfast idea you might like – https://hip2keto.com/recipes/baked-ham-cheese-cups/
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.
As long as your ingredients are room temp the cream cheese should incorporate without lumps when mixed❤
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?
This does create a thicker batter. It sounds like you did it correctly. Just make sure you were using large eggs, jnamm.
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
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!!
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!!!
Oh my this sounds devine! We would love for you to join our Facebook Community & share your photo there❤
So glad you enjoyed making them!
https://www.facebook.com/groups/hip2keto30dayketochallenge/?ref=share
Thanks I’ve sent in my request in the meantime check out my post on Facebook
Check out the photo views on my Facebook
https://www.facebook.com/102612257789570/posts/424762188907907/?d=n
Check out the photo views on my Facebook
https://www.facebook.com/102612257789570/posts/424762188907907/?d=n
Love it❤
Can I use coconut oil instead of butter!
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!