Prep time: 5 mins Cook time: 15 mins Rest time: 5 mins Total time: 25 mins
Macronutrients per serving: 74g fat | 40g protein | 0g carbohydrates
Make it AIP or Dairy-Free: Use animal fat other than ghee or butter
These nutrient-dense pancakes are made with raw beef liver, eggs, ghee, and sea salt.
As seen on Nourished.
What you need to make Carnivore Beef Liver Pancakes
Ingredients:
- Raw beef liver
- Eggs (ASHLEY20 for 20% off)
- Grass-fed ghee (or butter)
- Sea salt (ASHLEYR for 15% off)
Equipment:
(for the full recipe, scroll to the recipe card at the bottom of this post or click the ‘Jump to Recipe’ button at the top of this post)
Substitutions
You can substitute the ghee for your animal fat of choice, although I do highly recommend ghee with this recipe due to its sweet and buttery flavor.
How to make Carnivore Beef Liver Pancakes
To start – blend the raw liver, eggs, 3 tbsp of ghee (room temperature/softened), and a dash of sea salt (or salt of choice) in a blender until smooth. No liver chunks should be left. You may find a few stragglers when you pour out the batter, so you may have to go through a few rounds of blending.
Make as you would normal pancakes at medium heat, with the exception of cook time and resting from heat**.
**Important notes:
Beef liver cooks VERY quickly, so these pancakes will cook fast (usually about 15-20 seconds per side). Sometimes slightly more or less. You’ll know to flip it when the batter starts to bubble and the bottom of the pancake has solidified.
These pancakes like a lot of fat while cooking, so between every 1-2 pancakes, I add some ghee to the pan.
Between each pancake, I let the pan rest from heat for about 10 seconds. I pour the next pancake onto the pan while it is removed from heat, and after about 5 seconds, I add the pan back to heat. This prevents the pancake batter from sizzling, cooking too fast, and burning.
I usually pour about 1/4 cup of batter per pancake. One batch makes about 6 pancakes. The pictured stack is a double batch.
Top with ghee, and honey if you tolerate it/prefer. Enjoy!
Looking for an even sweeter version? Try Beef Liver Pancakes with Strawberry Glaze or Jumbo Banana Beef Liver Pancakes with Fried Bananas, Bacon, and Whipped Cream Drizzle.
Tips to make the best Carnivore Beef Liver Pancakes
- When making the batter, make sure you blend it until smooth. No liver chunks should be left. You may find a few stragglers when you pour out the batter, so you may have to go through a few rounds of blending.
- Expect to drastically shorten your cooking time compared to normal pancakes. Beef liver cooks very quickly, so these pancakes will cook in seconds. It usually takes about 15-20 seconds or so per side. Sometimes slightly more or less. You’ll know to flip it when the batter starts to bubble and the bottom of the pancake has solidified.
- These pancakes like a lot of fat while cooking, so between every 1-2 pancakes, add some ghee to the pan.
- Between each pancake, I let the pan rest from heat for about 10 seconds. I pour the next pancake onto the pan while it is removed from heat, and after about 5 seconds, I add the pan back to heat. This prevents the pancake batter from sizzling, cooking too fast, and burning.
- I usually pour about 1/4 cup of batter per pancake. One batch makes about 6 pancakes. The pictured stack is a double batch.
A few of my other favorite Carnivore recipes:
Carnivore Beef Liver Pancakes
Carnivore Beef Liver Pancakes
Equipment
Ingredients
- 1-3 oz raw beef liver*
- 3 eggs
- 3 tbsp melted ghee
- few dashes sea salt (ASHLEYR for 15% off)
Instructions
- If you’re interested solely in the recipe, skip this bullet point and keep on reading. For those interested in sourcing nutrient-dense food, low-toxic household products, and discounts on brands that may support your AB journey, you may find value in my product guides. Head over to this page if you’d like to check them out. All are free (and always will be).
- Note: If you liked this pancake recipe, click here for more animal-based pancake recipes.
Make the pancake batter.
- *Note: You can add more or less liver depending on your palate and preference. I recommend starting with 1-2 oz, making a batch, and adjusting up or down from there.
- Note: if you go through tons of salt in your household like we do, check out this salt-purchasing hack that will save you money + make things more efficient. We started this last year, and I'm so happy we did!
Make the pancakes.
- Add a generous amount of ghee (or butter) to a pan and bring to medium heat.
- Once the pan is hot, pour 1/4 cup batter onto the pan. Once the bottom side is cooked, flip the pancake and cook the other side.
- Note: I usually pour about 1/4 cup of batter per pancake, but you can make them smaller or bigger based on your preference. One batch using 1/4 cup per pancake makes about 6 pancakes. The pictured stack is a double batch.
- Note: Beef liver cooks very quickly, so these pancakes will cook fast, usually about 15-20 seconds per side and sometimes slightly more or less depending on your stove. You'll know to flip it when the batter starts to bubble and the bottom of the pancake has solidified. Between each pancake, I let the pan rest from heat for about 10 seconds. I pour the next pancake onto the pan while it is removed from heat, and after about 5 seconds, I add the pan back to heat. This prevents the pancake batter from sizzling, cooking too fast, and burning.
- Repeat this process until all of the batter is used.
Serve and enjoy.
- Looking for a sweeter version? Try Beef Liver Pancakes with Strawberry Glaze or Jumbo Banana Beef Liver Pancakes with Fried Bananas, Bacon, and Whipped Cream Drizzle.
Notes
What I used for this recipe:
Looking for some more easy Carnivore eats? Try one of these recipes:
Note: This post contains Amazon affiliate links. This means that if you click on a link and make a purchase, I will receive a small commission at no cost to you. Thank you for supporting me!
Ashley Rothstein develops tasty, whole food, animal-based recipes that include a moderate amount of “minimally toxic” plant foods. To fix her own health issues, she bounced around between the carnivore, keto, and paleo diets for a few years. After experiencing and studying each diet philosophy, she learned she feels her best by merging the three and following an animal-based diet. As a glut at heart, she likes to channel her creativity and create meals that are healthy but also satisfy her inner gluttonous spirits.
Absolutely love this recipe! There isn’t an overwhelming taste of beef liver in these pancakes which is why I love it so much!
I love this recipe! I drizzle a little honey on top of it and it’s tastes like heaven!
Amazing!!!! Pancakes without the guilt. I made these three days in a row. Best way to get your organ meat.
Hallelujah! Super fun and tasty way to eat beef liver. I top mine with honey and bananas if I’ve got em. This is a great way to entice your loved ones to eat liver if they’re hesitant about the taste.
I really enjoyed this recipe! I usually do not prefer the taste of liver but its hidden so well 🙂 Definitely want to make these again soon
I loved this recipe! Of course I put to much liver in in because I had that much laying in the fridge… so I topped it with some more fruit then recommended…
I have loved making these! I’ve found that following the recipe exactly as it is written will make the best batter and stack. It’s hard to believe I’m eating eggs and liver and it’s really nice to have a truly healthy alternative to our traditional pancake Saturday.
Amazing! I tried this to try to sneak some liver into my kids’ diets. They loved it! We make it often now because they enjoy it so much. Sometimes I change it up and add banana in the batter.
Such a great idea! I’ll use rendered fat instead of ghee. Thanks for sharing the idea!
These are beautiful! They look so conventional! My sweetheart loves pancakes, and these could help with the transition into carnivore. Thanks for sharing your success!
Myoglobin is entirely unappetizing to me, much like how some people react to liver. (I love raw liver)
I had collected a lot of myoglobin and wanted to use it for something. I thought of blood pudding. I scrambled egg yolks with the myoglobin (I had strained the broth from it) and salt, and it looked like pancake batter, so I fried it in butter. It came out as gorgeous delicious pancakes! You might want to try it.
It was myoglobin from cooked meat.
Author
Thank you for the suggestion! This sounds interesting.
You would never know these had liver in them!! Fantastic and practical recipe! 100% recommend
I made a batch of batter and used 1/2 of it for supper last night, then the other half for lunch today. And I’ve shared the recipe 3x with various Fb groups too. Thank you! You know folks with think you’re a bit strange at first, but they certainly will get it when they it!
I put each one on a cookie sheet and freeze a bunch. Put in a bag. . Then I can take out what I want.
Honestly flabbergasted… I was almost certain that this recipe would not be able to disguise the liver, but I was wrong and never been happier. My girlfriend and I have been kind of treating them like crepes and haven’t done the same topping configuration yet. Also, while the recipe calls for 3oz liver, 3 eggs, 4 tbsp butter… My access to liver is by the pound… so I made all of it. By the end of the process, I used and entire box of butter. Some to blend with the recipe, the rest to cook the pancakes. Blew my mind a little
This recipe is awesome!!! ive done it with both liver and brain and its soooo delish
nice to eat some more ‘normalish’ food on carnivore
Honestly I was blown away when I tasted these. I made them not expecting to really be eating “pancakes” that morning. It was a total surprise when they actually tasted, and looked, like pancakes. They were great and definitely a fantastic way to get liver in your diet. Thank you!!
Author
Glad you enjoyed them. 🙂
I really wanted to like this. I abhor liver and was hoping to be able to tolerate it with this recipe. I tried, but for me the taste of liver was not disguised. They came out perfectly crepe-like, golden, everything beautiful. I spent 20 minutes eating maybe 3 small ones literally gagging over the liver taste the whole time. Then one of the gags brought stuff up and the rest was given to the dogs. They loved it though!
Has anyone subbed chicken livers? I have some in the freezer I’d like to use!
Author
Using chicken liver in place of beef liver will work!
I am sitting here shocked looking at my empty plate – I cannot even believe how palatable these are! I don’t taste the liver at all! Will definitely be adding this to the weekly rotation to up my organ intake. Thanks so much, Ashley!!
I have made these so many times- my weekend staple. Yesterday, I spied a mediuplantain on my counter and impulsively added it to the blender. Oh delish and a more substantial texture. Less crepe, more pancake. A new staple variation!
Hi Ashley,
I want to thank you for this reipee. I have no idea how you even thought to make these! never would have occured to me to try making this.
I did try the recipee exactly as written. However, it was just too strong liver taste for me and my kids. But!!! I was able to adjust it a bit and everyone just had liver for breakfast. I cant believe it.
I used 4oz of liver, 6 eggs, 6 T ghee, 3 T of Monk fruit powder, 3tsp of vanilla extract.
This was the sweet spot that gave us the best result.
I also used a small fry pan and that made it easier.
We topped these with cut strawberries, whipped cream and a tiny drizzle of maple syrup and ghee.
Thanks again for the inspiration, I still cant believe my kids just ate liver for breakfast and myself included. I just dont like the taste of liver at all.
i might try to freeze these. Have you tried it? It seems like it would be durable enough to do that.
Author
I’ve never tried it, but it should work.
Doing that right now. Each one on a cookie sheet and frozen. Then I put in a container and take out what I need. I tried one with jalapeño raspberry preserves. Yikes—so delish.
How long do these stay good in the fridge?
Author
2-3 days in an airtight container.