Make This Easy Low Carb Puff Pancake

So easy! No flipping this Low Carb Puff Pancake. Buttery and delicious at just under 3 carbs a pancake.My darling husband likes this Low Carb Puff Pancake better than any other low carb pancake recipe. It quickly makes four fluffy pancakes in about 30 minutes.

There are few recipes easier than this one.  In fact if you dislike all the pancake flipping and trying to get pancakes the all same size, then this is the recipe for you.

(Click here to jump to the recipe below.)

So easy! No flipping this Low Carb Puff Pancake. Buttery and delicious at just under 3 carbs a pancake.

I love that you just dump the ingredients into a blender, whip up and then pour into a prepared pan.  The pan prep is the key to a really good puff pancake.

Place the butter in the pan and pop in the oven for a few minutes. It's the secret to a great low carb puff pancake.

The next step is after you've prepped the batter, (or while you are making it if you are very clever) you add 2 tablespoons of butter to the baking pan and pop it in the oven for 3-5 minutes.  The butter should become bubbly, yellow to golden in color but not browned.

Hot bubbling butter is the secret to a perfect low carb puff pancake.

You pour the batter gently into the bottom of the pan over the hot butter and put it back in the oven.

As will all recipes like this low carb puff pancake, it will put on quite a show in the oven of puffing up.  But it's just teasing you.

It will fall like all the others after it's out of the oven.  And just like their carby cousins they taste fantastic.

So easy! No flipping this Low Carb Puff Pancake. Buttery and delicious at just under 3 carbs a pancake.

Divide it into 4 golden, square pancakes and serve. At my house, we love sharing a pan of these on the weekends. Enjoy! Laura

P.S. You might enjoy my Zero Carb Golden Syrup recipe on these. 🙂

Zero carb golden pancake syrup is rich tasting and delicious.

Make the Low Carb Puff Pancake

3.89 from 42 votes

Low Carb Puff Pancakes

So easy! No flipping this Low Carb Puff Pancake.  Buttery and delicious at just under 3 carbs a pancake.

Course Breakfast
Cuisine American
Prep Time 7 minutes
Cook Time 15 minutes
Total Time 22 minutes
Servings 4 pancakes
Calories 166 kcal
Author Laura_Hickman


  • 3 large eggs
  • 1/2 cup sour cream
  • 2 tbsp splenda (or other pourable zero calorie sweetener)
  • 1 tsp baking powder
  • 1/4 cup almond flour
  • 2 tbsp butter


  1. Heat oven to 425 degrees.

2. ) Dump all ingredients, except butter into a small blender jar and blend on high for a few seconds until all the ingredients are completely incorporated into the batter.

3.) Once oven is heated, put butter in a 9" x 12" cake pan and place with only the butter in oven.

4.) Melt the butter for 3-5 minutes or until the butter is bubbling in the bottom of the pan. Remove from oven.

5.) Pour the batter gently over the hot butter and return to oven.

6.) Bake for 15-17 minutes, until pancake is golden and puffed.

7.) After baking, cut the pancake into 4 and serve.

Recipe Notes

2.8 carbohydrates per serving.


Nutrition Facts Low Carb Puff Pancake:

So easy! No flipping this Low Carb Puff Pancake. Buttery and delicious at just under 3 carbs a pancake.


14 thoughts on “Make This Easy Low Carb Puff Pancake

  1. Thank you for an easy easy peasy breakfast staple!!!!!!!!!!!!!

  2. Can almond meal be used I stead?

  3. Can I use Greek yogurt instead of sour cream?

  4. So easy. Delicious as a breakfast pancake with sugar free maple or with strawberries and cream but also great cold spread with butter. Planning to make several batches and freeze to be used as required.

  5. Maria Guerra says:

    Made this for breakfast. Finally, a yummy low carb pancake! I read the comments and added vanilla and cinnamon. I think it would have been to eggy Without that. But this recipe is a keeper. Thanks.

  6. Chrissy Poo says:

    Very good. Stuck to my pan so will use parchment next time. Thanks for the great recipe.

  7. This recipe is awesome. I have made this as thin pancakes but also in a deeper dish as both savoury and sweet. Today I divided the base recipe in half. For one half I sauteed red onion in the butter; added garluc salt and some pepper to the batter before pouring into a deeper smaller dish. Topped with chopped ham and cheese and it came out looking like a savoury foccacia. Served it with side salad. The other half I added the sweetener and some vanilla and topped with cinnamon and dropped in slice banana. Also in a smaller but deeper dish. Neither of these deflated and bith looked and tasted the absolute best. This is a go to recipe for me. Thanks.

  8. Good morning, Miss Laura
    Firstly… NUM!
    I do have a question, though… Is it supposed to be really thin when it’s done?
    I had to use a 9×13 pan as I didn’t have a 9×12, but I can’t imagine it making THAT much of a difference.

    • It does fall when it comes out of the oven, much like it’s carby cousin, but it should still be a bit fluffy. Hopefully, it will stay puffier for you next time!

  9. Thank you for sharing this recipe – it was really good. It was nice to be able to eat a pancake again. I think next time, I’ll add some vanilla. Also, I didn’t have s 9×12 dish do I used a 7×11. It made it a bit thicker. I also only needed to bake it for about 15 min.

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