Almond Flour Pancakes

These almond flour pancakes are light, fluffy, and filled with delicious nutty flavor. They're an easy, satisfying gluten-free breakfast or brunch!

almond flour pancakes recipe

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

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.

Pouring wet ingredients into bowl of dry ingredients

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.

Hand mixing wet and dry ingredients in a mixing bowl with spatula

Then, pour the wet ingredients into the bowl of dry ingredients, and mix until just combined.

Almond flour pancake batter

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 with yogurt and blueberries

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.

almond flour pancakes

More Sweet Breakfast and Brunch Recipes

If you love this recipe, try one of these breakfast treats next:

For more healthy breakfast ideas, check out this post!

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Almond Flour Pancakes

rate this recipe:
4.80 from 505 votes
Prep Time: 10 minutes
Cook Time: 10 minutes
Serves 2
These fluffy almond flour pancakes are a hearty, delicious breakfast or brunch! This recipe makes 6 small pancakes. If you're serving more than two people, you may want to double it.



  • 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.


*Super-fine blanched almond flour or homemade almond flour (that uses slivered blanched almonds) is best for this recipe.
Use the spoon and level method when measuring flour so that the flour in your measuring cups doesn’t get too packed down. Too much flour will result in a thicker batter and denser pancakes.

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Rate this recipe (after making it)

  1. Michelle

    I want to make them ahead time and freeze them and just heat up in the oven when I want?

    • Jeanine Donofrio

      Hi Michelle, I freeze mine – I thaw them in the microwave but the oven should work fine too.

  2. Lib

    3 stars
    It’s super rich and has a nutty flavor. It’s hard to flip over but maybe because I only have forks. I like my flour muffins but these are good if you want a healthy pancake

  3. Sara

    5 stars
    Made this for the first time today for breakfast and my entire family loved them! I added in a bit of salted caramel protein powder and it was delicious. Thanks!

    • Jeanine Donofrio

      Hi Sara, I’m so glad you loved them!

  4. Diana Thornton

    5 stars
    Omgshhh, SO yummy!!! I read some of the comments saying they were gritty-did not get that at all! I ended up adding a tad bit more milk, additionally I added cinnamon, nutmeg, and swapped out the maple syrup for raw honey. Amazballs! I topped mine with chunky peanut butter and drizzled a little honey on top-delish with my coffee ☺️. Hubby had a few plain with his egg scramble, big hit and way healthier option. Saved this recipe and sent it to friends as well! 🫶🏽🥞☕️

    • Jeanine Donofrio

      Hi Diana, I’m so glad you enjoyed them!

  5. Glese Verlander

    2 stars
    Meh. Not a fan, though I really wanted love them. Followed the recipe exactly, but the pancakes were gritty and unsatisfying. Will switch back to my son’s pancake recipe with just 50% almond flour which are absolutely delicious.

    • Ellen Li

      can you please post the 50% almond flour recipe? I was going to do that with this one since we’re not GF, but would love to try one that’s been tested that way!

  6. Sophia

    4 stars
    Delicious & easy to make 🥞🥞🥞🫐🫐🫐

  7. Danielle

    2 stars
    So gritty and bland.. not sure what went wrong I even added half a banana and blueberries

  8. Patricia Johnston

    Made them for Good Friday brunch, used cinnamon infused maple syrup from Hogan’s Homestead and made a side of warmed PC organic dark red cherries and a cranberry stuffed baked cinnamon apple. So yummy? This is my new favourite almond flour pancake recipe.

    • Phoebe Moore (L&L Recipe Developer)

      Hi Patricia, that sounds like an amazing brunch! I’m so glad you enjoyed the pancakes.

  9. Maribel

    Would love to try this recipe but I’m allergic to eggs. What can I use instead ?

    • Crystal Lewis

      5 stars
      Apple Sauce

  10. Alysia

    5 stars
    Love this recipe! Turned it into sheet pan pancakes by putting the batter onto parchment lined baking sheet in the oven for 15-20 minutes at 375. I usually have to make a double batch so this saves me loads of time

    • Phoebe Moore (L&L Recipe Developer)

      Hi Alysia, great tip to make sheet pan pancakes with this recipe! I’ll have to try it 🙂

  11. Michelle

    5 stars
    I’m midway through a second round of Whole30 and NEEDED some sort of “bread” for breakfast. These pancakes satisfied completely! I Followed the recipe exactly, and will continue to make them after Whole30. Thank you!!

    • Jeanine Donofrio

      Hi Michelle, I’m so glad you enjoyed them!

  12. Stephanie

    5 stars
    My husband is eating more keto friendly meals, so I tried your pancake recipe. We both loved it and will use this again!

    • Phoebe Moore (L&L Recipe Developer)

      Hi Stephanie, I’m so glad you both loved it!

      • Carla

        I have been using Noom as part of my plan to be healthier.
        I have searched through your entire article/recipe for Almond Flour Panckes for nutritional info.
        Am I missing it? Where can I find nutritional info?

        • Phoebe Moore (L&L Recipe Developer)

          Hi Carla, I’m sorry, but we don’t calculate nutrition facts for our recipes. An online nutrition calculator is the best way to get an estimate.

  13. Lydia

    Thank you J&J for this delicious recipe.

    My family and I have been vegetarians for many years. I decided to make this recipe today for my children and they absolutely loved the pancakes.

    This recipe creates light and fluffy pancakes, which are perfect for breakfast, or even brunch. I will be trying this again (God willing), however, I think I’ll add a little less salt next time.

    Thanks for creating and sharing this recipe with us.

    • Phoebe Moore (L&L Recipe Developer)

      Hi Lydia, thank you so much for your comment! I’m so glad everyone loved the pancakes.

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.