These almond flour pancakes are light, fluffy, and filled with delicious nutty flavor. They're an easy, satisfying gluten-free breakfast or brunch!
If you like pancakes that are light, fluffy, moist, and flavorful (who doesn’t?!), you’re going to LOVE these almond flour pancakes! I had the idea to make them last spring, when Jack and I were saving our limited supply of regular flour for baking projects like pita, bagels, and no-knead bread. All-purpose flour is easier to come by now, but in our house, these almond flour pancakes are sticking around for good.
This almond flour pancake recipe is totally grain and gluten-free, but it’s just as good as any traditional pancake recipe I’ve tried. The pancakes are soft and tender, with a delicious sweet and nutty flavor. As an added bonus, they’re more substantial than the average pancake (thanks, almond flour!), so they’ll easily keep you full till lunchtime.
Whip them up on a weekday, or save them for relaxed weekend brunch. But before you start cooking, heads up: Jack and I can easily devour these almond flour pancakes on our own, so if you’re serving a crowd, you’re going to want to make a double batch.
Almond Flour Pancake Recipe Ingredients
You only need 7 basic ingredients to make these easy almond flour pancakes:
- Almond flour, of course! For the best results, use blanched almond flour, or homemade almond flour made from blanched slivered almonds, in this recipe. It gives these pancakes a fine crumb and delicious fluffy texture. Steer clear of almond meal, as it will make them, well, mealy.
- Eggs – The binder! They add also moisture and richness and help make these pancakes super fluffy.
- Baking powder – So that the almond flour pancakes puff up as they cook.
- Almond milk – It adds moisture to this almond flour pancake recipe. If you don’t keep almond milk on hand, cow’s milk or my homemade oat milk would work here too.
- Vanilla extract – It fills the pancakes with delicious warm flavor.
- Maple syrup – We’ll mix some into the pancake batter, and when the pancakes are ready, we’ll (of course!) drizzle more on top.
- And sea salt – To make the sweet, warm, and nutty flavors pop!
Find the complete recipe with measurements below.
How to Make Almond Flour Pancakes
This almond flour pancake recipe is super simple to make, so it’s a great recipe for quick weekday breakfasts as well as lazy weekend brunches. Here’s how it goes:
First, whisk together the wet ingredients in one bowl and the dry ingredients in another.
Then, pour the wet ingredients into the bowl of dry ingredients, and mix until just combined.
Finally, cook! Heat a nonstick skillet over medium-low heat, and brush it with a little olive oil (coconut oil would work here too!). Use a 1/4-cup measuring cup to scoop the batter into the pan, and cook each pancake for 1-2 minutes per side. Almond flour pancakes darken more quickly than regular pancakes do, so watch them closely. Reduce the heat as needed so that the outsides don’t burn before the middles have a chance to cook through. Repeat the cooking process with the remaining batter, and enjoy!
Almond Flour Pancakes Serving Suggestions
The almond flour and eggs make these pancakes nice and hearty, so they’re a delicious breakfast on their own. Serve them simply, with a drizzle of maple syrup, or dress them up more with Greek yogurt or coconut cream and your favorite fresh fruit.
They’re also a fantastic addition to a weekend or special occasion brunch menu. I like to pair them with something savory, like sunny-side-up eggs, my healthy breakfast casserole, or a veggie frittata. Round out the meal with a smoothie or mimosas to drink! For more delicious brunch recipes, check out this post.
More Sweet Breakfast and Brunch Recipes
If you love this recipe, try one of these breakfast treats next:
- Homemade Cinnamon Rolls
- Fluffy Pumpkin Pancakes
- Banana Pancakes
- Gluten-Free Pancakes
- Classic French Toast
- Vegan French Toast
- Blueberry Muffins
For more healthy breakfast ideas, check out this post!
Almond Flour Pancakes
- 1⅓ cup blanched almond flour*, spooned and leveled (see note)
- 1 teaspoon baking powder
- ¼ teaspoon sea salt
- ¼ cup almond milk, more if needed
- 2 large eggs
- 1 tablespoon pure maple syrup, more for serving
- 1 teaspoon vanilla
- Extra-virgin olive oil, for the pan
- In a medium bowl, whisk together the spooned and leveled almond flour, baking powder, and salt.
- In a small bowl, whisk together the almond milk, eggs, maple syrup, and vanilla.
- Pour the wet ingredients into the bowl with the dry ingredients and stir. If your batter is very thick, stir in more almond milk until it resembles the photos above. If it's too thin, sprinkle in a touch more almond flour. (See photo in the blog post for batter consistency).
- Heat a non-stick skillet over medium-low heat. Brush the pan with a little olive oil and use a ¼-cup measuring cup to pour the batter onto the pan. (Note: these are more delicate than regular flour pancakes so it's important to make them small). Cook the pancakes for 1 to 2 minutes per side, turning the heat to low as needed so that the middles cook without burning the outsides. I usually turn my heat lower after each batch as my pan starts to hold residual heat. Almond flour pancakes darken a little quicker than pancakes that use regular flour.
- Serve with maple syrup.
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These pancakes were a treat I saved for Sunday Brunch…and they were delicious beyond my expectations! They were easy, light, fluffy and needed only a tiny dab of butter and syrup to make them perfect. Thank you for this delicious alternative to the usual pancake.
Hi Diana, I’m so glad you loved them!
⭐️⭐️10 STARS⭐️⭐️ These turned out really, really, really fabulous. (Emphasis on “really” 😜)
Here’s my story: I’ve been trying to find that perfect pancake to indulge myself and this recipe is IT❣️ I’ve tried others only to be disappointed (granted.. I’m sure there were errors on my part). I used a griddle on the other recipes but they came out uncooked in the middle. Phoebe, Thank You for your explicit information on everything. It really helps when things are explained fully which is why I would like to share my attempt at this recipe that turned out very well. I wish I could add a pic. I have a glass digital stove and is very intimidating to me, even after 5 or so years. I never really know what setting to put anything on. I just wing it. 👩🍳So I used a dab of coconut oil (Phoebes alternate suggestion) per pour. I used half of the 1/4 cup & spread the batter out (which may be the reason mine came out thinner but that’s ok.. I wanted to make sure they were cooked thru). So they were “sand dollar” size. They came out a little crispy (yummm) but not too crispy. I used a 5” pan. Wanted to make sure this recipe was the “one” so I tested each pancake (ate 5.. made 8). Set “my stove” on 3 for 1 min then turned down to 2 for 2 mins. FLIPPED. Kept at 2 for 3 mins then turned up to 3 for 1min. (This made the other side a bit darker & got the pan ready for the next pour.) I used a timer because of Phoebe suggesting to turn heat lower. ❤️Thank You, Phoebe, for a well written recipe with the Notes.❤️
I hope my experience help others. Sorry so long (coulda been longer 😜).
Even though.. I hate cooking but LOVE trying out recipes to find that “one”. 🥰
I made this first as is, no changes, the taste was great, but it was quite dry and too fragile. so I tried it again a few days later, and added one extra egg. that made all the difference in the world! my husband and I both loved them. these are now my go-to pancakes (with the extra egg!)
I had the sweetened version, but as a pre diabetic I wanted to just drop the sugar a little too and I made a savory version. I lightly fried some Thyme and a very small chopped onion in gee. Instead of salt I added my own fresh garlic infused salt. I spread an Avacado and Tomato paste on then then covered it in thin slices of Camenbert Cheese or With Philadelphia Cheese and thin spices of my own pickled Beetroot. They were an absolute dream.
These pancakes were so good! I didn’t have vanilla so I thought almond extract would be a great substitute. I used half the amount called for vanilla and it gave such a delicious flavor. I cooked these on a pan with avocado oil and, again, SO GOOD! Thanks for the recipe!
Hi Camille, I’m so glad you loved them! The almond extract sounds delicious.