Keto Lemon Blueberry Buttermilk Sheet Pancakes (Low-Carb & Fluffy)

If you’re looking for an easy keto breakfast or brunch recipe that tastes just like classic pancakes, these Keto Lemon Blueberry Buttermilk Sheet Pancakes are a must-try. They’re soft, fluffy, naturally gluten-free, and packed with fresh lemon flavor and juicy blueberries—without the carbs.

Instead of standing over the stove flipping pancakes, this sheet pan pancake recipe bakes all at once in the oven. It’s perfect for busy mornings, meal prep, or feeding the whole family while staying low-carb and keto-friendly.

Why You’ll Love These Keto Sheet Pancakes

Low-carb and keto-approved
Gluten-free and grain-free
Light, fluffy, and moist texture
Made with almond flour and coconut flour
No refined sugar
Perfect for meal prep and freezing

These pancakes have the same taste and texture as traditional buttermilk pancakes without the blood sugar spike.

Recipe Overview

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 9 squares
Calories: 180 kcal per serving
Cuisine: American
Course: Breakfast, Brunch
Diet: Keto, Low-Carb, Gluten-Free

Equipment You’ll Need

Large mixing bowl
Small bowl
Whisk
Silicone spatula
Sheet pan
Baking paper
Knife

Ingredients

1½ cups blanched almond flour
¼ cup coconut flour
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
3 large eggs
¾ cup unsweetened almond milk
⅓ cup erythritol or keto sweetener (1:1 ratio)
2 tablespoons melted butter
1 teaspoon vanilla extract
Zest of 1 lemon
1 tablespoon lemon juice
½ cup fresh or frozen blueberries

Ingredient Notes (For Best Keto Results)

Almond Flour

Use finely ground blanched almond flour for a light and fluffy pancake texture. Almond meal will make the pancakes dense.

Coconut Flour

A small amount adds structure and absorbs excess moisture. Coconut flour is very absorbent, so don’t increase the quantity.

Blueberries

Fresh blueberries are ideal, but frozen blueberries also work. Add frozen berries directly to the batter without thawing.

Keto Sweetener

Erythritol, monk fruit, or allulose work best. Make sure the sweetener measures cup-for-cup like sugar.

Keto Buttermilk

Almond milk mixed with apple cider vinegar creates a keto-friendly buttermilk that gives these pancakes a classic tangy flavor.

How to Make Keto Lemon Blueberry Sheet Pancakes

Preheat your oven to 350°F (175°C).
Line a sheet pan with baking paper or lightly grease it.
In a small bowl, mix almond milk and apple cider vinegar. Let it sit for 5 minutes to thicken.
In a large bowl, whisk together almond flour, coconut flour, baking powder, baking soda, and salt.
In another bowl, whisk eggs, sweetener, melted butter, vanilla extract, lemon juice, and lemon zest.
Add the almond milk mixture to the wet ingredients and mix well.
Combine wet and dry ingredients, stirring gently until just mixed.
Fold in the blueberries carefully.
Spread the batter evenly into the prepared sheet pan.
Bake for 18–22 minutes, until golden and a toothpick comes out clean.
Let cool completely, then slice into squares.

Serving Suggestions

Serve these keto lemon blueberry pancakes with:

Sugar-free maple syrup
Fresh berries
Whipped cream
A pat of butter

They’re delicious warm or cold!

Helpful Tips

Do not overmix the batter—this keeps the pancakes soft and fluffy.
Always use fresh lemon zest for the best flavor.
For extra moisture, add 1–2 tablespoons of sour cream or Greek-style keto yogurt.

Storage & Meal Prep

Refrigerator:

Store in an airtight container for up to 5 days.

Freezer:

Wrap each square individually and freeze for up to 3 months. Reheat in the microwave or oven.

Frequently Asked Questions

Can I make these pancakes without coconut flour?

Yes, but the texture will be softer and less structured

Can I change the flavor?

Absolutely. Orange zest, cinnamon, or keto chocolate chips are great alternatives

What’s the best sweetener for keto pancakes?

Erythritol, monk fruit, or allulose work best for flavor and texture.

Nutrition Information (Per Serving)

Calories: 180 kcal
Net Carbs: 3g
Total Carbs: 8g
Fiber: 5g
Protein: 7g
Fat: 14g
Sodium: 140mg
Potassium: 180mg
Calcium: 90mg
Iron: 1mg
Vitamin A: 120 IU