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:
4.98 from 36 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.

Ingredients

  • 1⅓ cup almond flour*, spooned and leveled (see note)
  • 1 teaspoon baking powder
  • ¼ teaspoon sea salt
  • ¼ cup almond milk
  • 2 large eggs
  • 1 tablespoon maple syrup, more for serving
  • 1 teaspoon vanilla
  • Extra-virgin olive oil, for the pan

Instructions

  • In a medium bowl, whisk together the 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 a little bit more almond milk. 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.

Notes

*Blanched almond flour or homemade almond flour (that uses slivered blanched almonds) is best for this recipe vs. almond meal that will make the pancakes more coarse.
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.

43 comments

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  1. Teresa
    10.16.2020

    It would be great if you can start including th nutritional info/calories along with the beautiful photos of your recipes!

    • Lina
      11.15.2020

      That’s what I was looking for aso….

  2. Jeanine Donofrio
    10.16.2020

    Hi Ali, yep, they’re more delicate than regular pancakes which is why we made them 1/4 cup size.

  3. Sam
    10.16.2020

    Tapioca starch in these does wonders!

  4. Danielle
    10.17.2020

    Is it only 1/4 cup milk? My batter is so thick.

    • Jeanine Donofrio
      10.17.2020

      Hi Danielle, yep, with the eggs too. You can add a little more if the batter is too thick. Did you use the spoon and level method to measure the flour?

      • Danielle
        12.12.2020

        I measured by weight

  5. Rk
    10.18.2020

    5 stars
    A hit with hubby and a 4 year old!

    • Rk
      10.18.2020

      5 stars
      Also I tweaked it a bit. Used 1 cup of almond flour, 1/4 cup of brown rice flour, 2/3 cup of milk, coconut sugar instead of maple syrup.

  6. Marilyn
    11.08.2020

    What are the net carbs?

  7. Julie
    11.14.2020

    My batter was like thick dough… I added 1 1/2 cup almond flour and it’s still very thick. Does this recipe as is work for others? Am I using the wrong kind of almond flour?

    • Jeanine Donofrio
      11.14.2020

      Hi Julie, the almond flour should be 1 1/3 cups not 1 1/2. Did you use 2 eggs and did you change anything else about the recipe? Did you use the spoon & level method to measure the almond flour? https://www.loveandlemons.com/how-to-measure-flour/ If not, it’s possible that too much flour got packed into the cup. Any regular almond flour that’s made with just ground up almonds should work fine.

  8. Liana
    11.20.2020

    I made these with same measurements as the recipe and used whole cows milk. I also added 1/2 tsp. of cinnamon and WOW! Best pancakes ever!

  9. CitygrlNY
    12.05.2020

    4 stars
    Can you freeze these pancakes? I had to add more liquid to my batter bc it ended up too thick( maybe bc of the almond flour I have), and I have extra pancakes.
    By the way, I didn’t have vanilla so I added cinnamon and yummm!!

    • Jeanine Donofrio
      12.05.2020

      yep, they freeze well!

  10. Terri
    12.05.2020

    5 stars
    Guilt free pleasure. Affordable. And very tasty.

    Thank you for the recipe,
    Terri.

  11. Rev
    12.06.2020

    5 stars
    Theses turned out awesome!! What are the nutritional facts for this recipe I’m not seeing them. Perhaps I overlooked them.

  12. Andrea
    12.13.2020

    5 stars
    Added pieces of banana. Loved it. Thanks for recipe.

  13. Nat
    12.13.2020

    DO NOT USE EGG REPLACER OR FLAX EGGS because these pancakes straight up will not work. The consistency is that of scrambled eggs. No cake forms. Very bad.

  14. Stacey
    12.13.2020

    Would it work to replace the baking powder with baking soda? Would love to make this scd compliant.

    • Jeanine Donofrio
      12.14.2020

      Hi Stacey, no the baking powder is necessary for them to get fluffy.

  15. Danielle Berman
    12.20.2020

    5 stars
    WOW! I am on a candida protocol so I used monkfruit syrup instead of mape and let me tell you these are the fluffiest pancakes I have ever made!!!!!! Super rich and indulgent.

  16. Erin
    12.27.2020

    Very tasty! I added cinnamon and a bit more milk. They are delicate and need to be small, but very delicious! Thanks!

    • Jeanine Donofrio
      12.27.2020

      Hi Erin, I’m glad you enjoyed them!

  17. Kat
    01.02.2021

    5 stars
    My first time making anything with almond flour and I really liked these. They were a bit fiddly to turn over in the pan but overall it was manageable.
    For anyone cooking on the gas stove – they do need to be on absolute lowest heat possible as they turn brown super quickly.
    All in all an excellent treat and I’ll be making them again.

  18. Jennifer
    01.02.2021

    5 stars
    This was the best pancake recipe I have ever made, no matter what flour. They were AMAZING!! This will be a saved recipe for sure. Thank you!! PS: I cooked in coconut oil and butter. Used the spoon method as instructed and Wowzers!

  19. Karen
    01.03.2021

    5 stars
    Really good,
    I topped them with cream cheese and warm blueberries.

  20. Sy
    01.07.2021

    5 stars
    I halved the recipe. Came out great. Thank you

  21. Julia
    01.09.2021

    These tasted great, but they definitely didn’t turn out fluffy for me- more like…mealy and somewhat flat. I’m new to almond flour and using Aldi brand. It says it’s blanched and fine ground…but I’m guessing maybe not as finely ground as yours? Could that be why?

    • Jeanine Donofrio
      01.09.2021

      Hi Julia, I’d try whisking your eggs a bit more if they were too flat.

    • Erin
      01.17.2021

      5 stars
      This happened the first time I made these. I made them again and put my almond flour in a blender to make it more fine and they were much better.

  22. Hannah Jones
    01.11.2021

    As I grew older, pancakes are still the best for me! Especially when adding some kind of twist and different flavors. Awesome post, thank you!

  23. Lola
    01.12.2021

    5 stars
    These were delicious! I did add a little more milk because it was too thick. Thanks for sharing.

  24. Carol
    01.13.2021

    What is the nutritional value for these pancakes

  25. Alina
    01.14.2021

    5 stars
    These turned out so yummy, and my toddler LOVED them. He ate every bite. He doesnt like regular pancakes. I will definitely be adding these into my weekly menu. 5 stars. 😊

    • Jeanine Donofrio
      01.14.2021

      Aww, I’m so happy to hear!

  26. Lance
    01.16.2021

    We are gluten free and almond pancakes are one of our favorites. Love these! Can’t taste the difference from regular pancakes!

    • Jeanine Donofrio
      01.16.2021

      I’m so glad you loved them!

  27. Karen
    01.19.2021

    I agree with Teresa who wrote on 10-16-2020. I was going to make these for breakfast this morning but chose another recipe because nutritional information wasn’t included. I’ve never used almond flour before. After I make the other recipe, I’ll make this one and compare the ingredients and try to determine the nutritional value so I can note it in my tracker.

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.