Carbquick Pancake Recipe
Sweet, fluffy pancakes without the carb crash—this easy Carbquik pancake recipe makes the perfect low-carb breakfast in just 20 minutes!
When it comes to following a ketogenic diet, I want recipes that use common ingredients that I already have around the house. That is one reason why I love Carbquik.
It is a baking mix, or a premade blend of dry ingredients, that doesn’t require you to have a bunch of extra keto-friendly flours, etc, around. You just add in a couple of simple wet ingredients, like butter and eggs, from the grocery store and you’re set.
Mornings at my house are chaos. Think: a teenager claiming there’s “no food,” a dog doing laps around the kitchen, and me, coffee in hand, just trying to survive until 9 AM.
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That’s where these easy Carbquik pancakes swoop in like a breakfast superhero. This recipe is quick, it’s low-carb, and even my carb-loving teen boys will demolish a stack—no syrup bribery required!
Why You’ll Love This Recipe
These Carbquik pancakes are soft, fluffy, and taste just like the real thing, but with fewer carbs and fewer calories. You get all the pancake pleasure with a fraction of the carbs, making them a go-to for low-carb diets and keto dieters alike.
Since Carbquik mix already contains a blend of dry ingredients, you don’t have to wrangle a bunch of specialty flours. Just add a few wet ingredients, whisk it up, and you’re off to the races (or off to the couch with a pancake stack—no judgment here!).
Looking for more low-carb recipes for breakfast? Check out these 30+ keto breakfast ideas, this keto French toast, or these keto churro waffles. Yummy!
Using a premade mix is the perfect way to save time. It gives me lots of options for recipes to make, like pizza crust, biscuits, and pancakes.
And unlike traditional pancakes, these Carbquik pancakes have much fewer carbs, making them a great option for those of us following low-carb diets.
You are going to love how quick and easy this great recipe is to make. I like to serve my Carbquik pancakes with warm sugar-free maple syrup and fresh berries, but you can add any toppings and sides you like best.
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Supplies
- Skillet, griddle, or non-stick pan – I really like this white granite non-stick pan set. It’s pretty and functional!
- Large-sized mixing bowl – This Pyrex set is my go-to.
- Measuring cups and spoons – These ones are awesome!
- Rubber spatula – For flipping the pancakes.
- Whisk or spoon – For mixing the batter.
- Paper towel – Making cleanup a breeze!
Carbquik Pancake Details
Prep: 5 mins
Cook Time: 10-15 mins
Total: 15-20 mins
Yield: 12-14 pancakes
Ingredients
- Carbquik mix – This is your main ingredient and a great low-carb alternative to other pancake mixes.
- Egg – Use farm fresh if you can, but honestly, any egg gets the job done.
- Heavy cream – Adds richness and helps keep the pancakes low in sugar and carbs.
- Butter, melted – Because butter makes everything better. Period.
- Water – Just enough to get the batter just right.
Instructions
1. In a large bowl, add the Carbquik mix and make a little well in the center.
2. Add the egg, cream, and melted butter to the dry ingredients and whisk until combined.
3. Add water, a little bit at a time, until the desired consistency is reached.
4. The batter should be thick, but not lumpy.
5. Preheat your frying pan or griddle over medium heat.
6. Spray the center of the pan with cooking spray.
7. Drop 1/4 cup of batter onto the pan using a spoon or ladle.
8. Cook for 2 minutes or until small bubbles appear on the surface and the edges look a little dry.
9. Flip and cook for another 2–3 minutes until golden brown.
10. Repeat with remaining batter.
Each pancake is 2 grams of net carbs.
Tips and Tricks
- If the pan begins to burn the cooking spray, wipe it with paper towel to cool it off and start again. It’s easy for the pan to overheat after repeated use and start to burn the pancakes.
- Make sure the stove is set to medium. This helps prevent the pancakes from burning. If they start to cook too quickly, reduce to medium-low heat.
- Let the batter rest for a few minutes before cooking—this gives the baking powder time to work its magic.
- Preheating the frying pan before dropping in the batter will create consistent, fluffy pancakes every time.
- Prevent the pancakes from sticking to the skillet by using non-stick cooking spray between batches. Olive oil, coconut oil, or melted butter may also be used.
- Don’t flip your pancakes too early—wait for those small holes and slightly opaque edges.
- Add in cinnamon or vanilla for extra flavor without the carbs.
Substitutions
- Can’t find Carbquik mix? Use whichever mix is your personal favorite. Just remember to look at the carb count if you are trying to eat low-carb.
- If you are unsure about using carbalose flour, try other low-carb flours like coconut flour or almond flour.
- Substitute regular cream with heavy cream, almond milk, or coconut milk.
- Serve your pancakes with your favorite low-carb or sugar-free syrup. I personally think Lakanto syrup is an excellent option.
- A cooked fruit sauce, jam, and peanut butter are some of my favorite syrup alternatives.
Recipe Notes
- Keep pancakes warm on a baking sheet in an oven set to the lowest temperature or in a covered casserole dish while you finish the batch.
- Store cooled pancakes in an airtight container or covered in plastic wrap, in the fridge for 3-5 days.
- Leftover pancakes can be frozen, separated with parchment paper, and placed inside of a freezer bag for easy access.
- Reheat pancakes in the microwave or toaster for a great way to survive weekday mornings.
Frequently Asked Questions
What is Carbquik made of?
Carbquik is made from carbalose flour, a wheat-based flour substitute with fewer net carbs and high fiber, perfect for low-carb recipes.
How many net carbs are in a Carbquik pancake?
Each pancake has about 2 grams net carbs, depending on how big you make them and what toppings you add.
Can I freeze Carbquik pancakes?
Yes! Stack them in a single layer with parchment paper in between, toss them in a freezer bag, and you’ve got a quick breakfast ready to reheat.
Can I use almond milk instead of heavy cream?
Absolutely. Almond milk, coconut milk, or even regular cream can be used depending on your dietary needs and flavor preferences.
What’s the difference between Carbquik and regular flour?
The only difference that really matters? Fewer carbs and fewer calories, making it a smart choice for a ketogenic diet.
More Pancake Recipes
If you think that these are great, then you simply have to try one of these 20+ Pancake Recipe Ideas! There’s a pancake recipe for every palate, even the picky ones.
- Banana Pancakes
- Chocolate Pancakes
- Pumpkin Spice Pancakes
- Mini Pancakes
- Cornmeal Pancakes
- Bisquick Pancakes
- Pancake Skewers
- Copycat McDonald’s Pancakes
- Blender Banana Oat Pancakes
- Carbquick Pancakes
- Caramel Apple Pancakes
- Grinch Pancakes
- Homemade Maple Syrup
If you’re craving the comfort of pancakes, but trying to steer clear of a blood sugar rollercoaster, this is the recipe for you. It only uses a couple of ingredients, takes minimal effort, and lets you enjoy that golden, buttery bite without the guilt.
If you love these Carbquick pancakes, please give them a five-star review and help me share them on Facebook or Pinterest.
Carbquick Pancakes
Ingredients
- 2 cups Carbquik mix
- 1 egg
- ⅛ cup cream
- ½ cup butter melted
- 3 cups water added 1/2 cup at a time until cake batter consistency is reached
- Non-stick cooking spray
Instructions
- Place pancake mix in a large bowl and create a well in the center.
- Add egg, cream, and butter to the dry ingredients and whisk until combined.
- Add water until desired consistency is reached. This is typically about 2.5 – 3 cups for me.
- The batter should be thick but not lumpy.
- Preheat the skillet on medium heat.
- Spray the center of the pan with cooking spray.
- Drop 1/4 cup of batter onto the pan using a spoon or ladle.
- Cook for 2 minutes.
- Flip once bubbles appear on top of the surface of the pancake and cook for an additional 2-3 mins, until golden brown.
- Repeat with remaining batter.
Notes
- If the pan begins to burn the cooking spray, wipe it with paper towel to cool it off and start again. It’s easy for the pan to overheat after repeated use and start to burn the pancakes.
- Make sure the stove is set to medium. This helps prevent the pancakes from burning. If they start to cook too quickly, reduce to medium-low heat.
- Pancake batter should always be thick but not lumpy. Avoid over-mixing and allow the batter to rest for a few minutes so that the baking powder has time to activate.
- Preheating the frying pan before dropping in the batter will create consistent, fluffy pancakes every time.
- Prevent the pancakes from sticking to the skillet by using non-stick cooking spray between batches. Olive oil, coconut oil, or melted butter may also be used.
- Do not flip the pancakes until bubbles begin to form and pop. The outer edge should also begin to look more opaque.
Nutrition
Just making these for the first time. 3-4 cups water??? That didn’t sound possible to me. I put the water in cautiously, and half that seems exactly right. Glad I’m the first commenter, because I think that’s a misprint.
Thanks for commenting – I’ve added a clarification in the post :) Add water until it reaches a cake batter-like consistency.
Way tooo much water! I ended up with an in edible mess & wasted 2 cups of mix & a stick of butter 👎
Sorry that this one didn’t work out for you!