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!

Almond Flour Pancakes

rate this recipe:
4.87 from 176 votes
Prep Time: 10 mins
Cook Time: 10 mins
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. Suzanne

    Great flavor. Easy to follow directions.

  2. Alesa

    5 stars
    Yum! Thank you, I think I found my go-to pancakes! Followed the recipe, but made them each 1/3 cup. Oops! But yay for me, my brkfst AND lunch. Wish I could add a photo, though 🙂

  3. Treen B.

    5 stars
    I loved these! I added fresh blueberries to batter and they were *chef’s kiss*!

  4. Gary

    3 stars
    Quick and easy, somewhat tasty, but too dry and granular in texture. Would letting the batter sit for a while help with that problem?

    • Jeanine Donofrio

      Hi Gary, no, the texture won’t be as fine as regular pancakes since almond flour is just grainy. Some almond flours are more fine than others… Bob’s Red Mill makes a superfine almond flour, I might try that.

  5. Debra

    Receipe makes 5 pancakes how many carbs is each pancake also fats and protein

    • Leslie

      365 Almond flour at Whole Foods says 90 calories per 2 tablespoons.
      Carbs 3g
      Trans fat 0
      Sat fat .5
      Fiber 1 g
      Total sugar <1g
      Hope that helps.

  6. Barb C

    Hi! I’m new to using almond flour, and I was wondering if this would work as sheet pan pancakes? Would the temp need to be less than when using all purpose flour since you say they darken faster? Thanks!

    • Jeanine Donofrio

      Hi Barb, no these need to be made as regular pancakes in a nonstick skillet.

  7. Traci

    Can you make this batter ahead of time & refrigerate till you cook them?

    • Jeanine Donofrio

      Hi Traci, no, it’s best to mix it together as you’re ready to make them.

  8. kristine

    3 stars
    They were quite yummy, but kept falling apart. Maybe because I did not have the refined Almond Flour, and more like Almond Meal.

    • Jeanine Donofrio

      Hi Kristine, how slick was your nonstick pan?

  9. Phoenix

    This is so yummy! I tried this but made the process similar to japanese pancake and it’s so fluffy. Will try the original procedure and compare the fluffiness. Thanks again, my kids love it too!

    • Jeanine Donofrio

      I’m so glad you all enjoyed them!

  10. Steve Chenier

    I bought low carb syrup at Wal-Mart. It’s a match made in heaven.

  11. Madeline Sehna

    Can I use unblanched almond flour?

    • Jeanine Donofrio

      you can, the pancakes will be slightly more gritty but still delicious.

  12. Ashley

    We just switched my son to a gluten free diet. Its been a bit overwhelming and this was my first GF recipe. Im so glad my son loved these. He even prefers them to our regular pancake recipe. Definitely a keeper. Thank you!!!

  13. Nate

    5 stars
    Do you know what the Nutrition facts are on this recipe?

  14. Dulcie

    Since weighing almond flour gives the most accurate measurement, would you mind including the weight as well? Thank you!

    • Dulcie

      What I should have mentioned in my comment above was that these pancakes were easy, perfect as written, and delicious. I especially enjoyed that they did not contain oats, bananas, or too many eggs. Thank you! I will definitely be making these again.

    • C Kittrell

      5 stars
      149 grams.

      A cup weighs of fine almond flour weighs 112 grams, x 1.33= 148.96

      I have made these twice so far, we love them!

  15. Kathy

    5 stars
    So delicious! A stack of these pancakes cut like a piece of cake! They were so light and airy and full of flavor.
    Thank you for sharing this recipe. When we need a treat, we will definitely make these pancakes again.

  16. Kaitlyn

    5 stars
    Made these pancakes for breakfast and they were absolutely amazing! Quick and easy and most importantly, delicious! Fluffy with crisp edges and full of flavor! Topped mine with fresh strawberries and bananas (and, of course, more maple syrup). This recipe is definitely one for the books!

  17. Pamela W

    5 stars
    I’ve tried many almond flour pancake recipes looking for one that really hit the spot. These are probably the best I’ve ever had! I made a very small tweak to replace 2 Tbsp of almond flour with flax meal to add some fiber as I need to, and a little water because I like mine a little thinner. The flavor is wonderful and the preparation so simple. Thank you!

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.