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
Ingredients
- 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
Instructions
- 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.
Notes
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First time making this pancake. I made a mini size pancakes and they are delicious. I used 1 spoon xylitol instead of syrup for dietary purpose. Eat on its own or with fruits or yogurt. easy for snacking and high protein. Thank you
These were delicious! This was only the second time I’ve used almond flour in a recipe.. I followed the recipe as is and they turned out perfect! For toppings I used bananas, walnuts, and maple syrup.
Hi Kristin, I’m so glad you loved the pancakes!
GREAT recipe! Absolutely delicious! I’ve made these 3 times in the last week. I’m very new to using almond flour so it was pretty much an experiment on the 1st batch.
Because of my husband’s diet restrictions, I had to omit the maple syrup, vanilla and 1 egg yolk. I replaced those ingredients with more almond milk until the consistency looked right. The 1st batch was really good but not so pretty as I wrestled with the temperature for a bit, but I finally got it down. The 2nd and 3rd batches were perfect! They were tasty and fluffy…a taste buds delight. Every crumb was devoured. My husband is so happy that he can eat pancakes again!
Thank you Jeanine and Jack for this wonderful, scrumptious recipe!
Hi Kathy, I’m so glad you both loved the pancakes! Great to know those adjustments worked well.
Tastes more like an almond flour omelette than anything else. I’d stick to 1 egg instead of two and increase milk to replace egg
Delicious! If I make extra pancakes, what’s the best way to store them if I plan to eat the next day? What about making a big batch for later, how would you store those? Thanks : )
Hi Robyn, I freeze them and reheat them in the microwave.
Mine looked like cookie dough and not batter.
More almond milk should make it the right consistency. Just a tablespoon at a time did it for me and mine turned out perfect!
I love these pancakes! I even make them for myself just for a weekday treat. I add whatever berries I have on hand and usually don’t have almond milk so just use my normal milk. They are easy and delicious.
I’m so happy to hear!
omg! So delicious. Came out great and I added blueberries!
Thank u!
I’m so glad you loved them!
I love this recipe. I do substitute 1/3 of almond flour with gluten free flour because of the gritiness of the almond flour. I start with 1/3 cup of almond milk and add more to get the consistency I like. The pancakes are light and fluffy. Thank you!
Hi Sharon, I’m so glad you’ve loved it!
Dosent even taste like pancakes…… only dry almonds ……
I’m not sure what was going on, but every single pancake burned and was horrible to flip. If I had my burner any lower it would have been off. I wasn’t exactly sure how the batter should be, I thought I got it close to the picture. The flavor, even burned, was good but these just didn’t work out for me.
Good recipe! I’ve been trying a lot of almond flour recipes to get my family off their dependency of grains. Most have been a miss but this was definitely a hit. Toddler approved! Can bananas be added to this or does it change consiso too much?
Hi Tracey, So glad you loved the pancakes! We haven’t tried adding bananas to them, so I’m not sure how it would work. You might be able to used mashed banana instead of the almond milk and maple syrup. If you try it, let us know how it goes!
Thank you so much for this recipe! These pancakes are delicious and grain free!!! You are the best!
They worked well for me this Sunday morning. 100% keto recipe except the maple syrup, which I replaced with powder stevia. My first 2-3 did not gel well, but once the pan heat became stable and I got the hang of it, they looked excellent and definitely tasted well also. I actually ended up doubling the almond milk measurement to get a better fluidity and stickiness. Everyone enjoyed it. Very nice recipe
These were delicious! I cut the maple syrup in half as I’m watching my sugars. I added some blueberries which gave it extra sweetness and moisture. This allowed me to enjoy them without syrup and they were yummy! Would you happen to have the nutritional data on this recipe? I’m tracking all that.
Didn’t work for me. Pancakes didn’t flip and the mess I made just tasted eggy. I do appreciate the oatmilk recipe, I dont know why I didn’t try that earlier, very easy to make and tasty
I’ve made these numerous times and they’re wonderful! I make them with all almond flour at times and other times I decrease the almond a little and add two tablespoons of chickpea flour which makes them more like wheat pancakes in texture. Great recipe! Thanks for sharing.
I’m so glad you’ve enjoyed them!
Pancakes fell apart – they are tasty but it was like a crumble after it cooked – couldn’t even flip them
I had this problem too—wondering how to make the batter less gritty.
Hi Sherridon, I’d try to find super find almond flour vs. almond meal.
Delicious!!
I added a little organic lowfat yogurt as some extra moisture. Yogurt also makes pancakes yummier & a bit fluffier.
Great recipe!! I had a Simple Mills box of pumpkin pancake mix that I wanted to use and it had expired, so had to go homemade 🙂
My son and I made these today. It was nice.to actually have a pancake. He has regular store bought mix usually, but we were out. I did slightly modify the recipie. I used sugar free coconut syrup rather than maple syrup because it is what I had. They were delicious. We make mini-pancakes. We got 6 mini pancakes from the recipe. I will be sure to make it again. Thanks.
I’m so glad you both enjoyed them!