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Keto Pancakes

By: Becky for BergHoff
Updated July 12, 2020
Keto Pancakes
Keto Pancakes

If you’re looking for a delicious way to make pancakes for the whole family, this is the perfect recipe for you. Make an entire pan at once with these baked pancakes. You won’t have to worry about pancakes getting cold while waiting to be served! This recipe is simple and follows the keto diet. The BergHoff PerfectSlice pan makes it easy to cut and serve the pancakes once they are baked. Try sprinkling some bacon on top of these pancakes for a delicious salty sweet combo! 

PLUS Enter to win the Perfect Slice Covered Cake Pan Giveaway as part of our 12 Days of Christmas in July giveaways as well as our 12 Days Grand Prize!


Cooking Time30 min

Cooking MethodBaking

Cooking Vessel Size9x13 PerfectSlice Pan




  • 2/3 cup almond flour
  • 1/3 cup coconut flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/3 cup coconut sugar
  • 1 teaspoon vanilla
  • 4 eggs, beaten
  • 2/3 cup sour cream
  • 1/4 cup softened butter
  • 1 cup blueberries
  • 1 package cooked bacon (optional)


  1. Preheat oven to 350. Butter a PerfectSlice 9x13 pan.

  2. Combine all dry ingredients.

  3. Whisk the beaten eggs into the dry ingredients.

  4. Add the sour cream and butter.

  5. Beat with an electric mixer until smooth, about a minute. 

  6. Pour into the PerfectSlice pan.

  7. Sprinkle with blueberries.

  8. Bake for 25-30 minutes.

  9. Using the PerfectSlice slicer, Cut on every 4th line on the long side. Place the slicer between the 4th and 5th marks on the short side (the middle of the pan) and cut making 6 square pancakes. Serve individually or stack them.

  10. Top with a pat of butter and keto syrup. Sprinkle with crisp bacon crumbles.

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