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
- 1â…“ cups blanched almond flour*, spooned and leveled (see note)
- 1 teaspoon baking powder
- ¼ teaspoon sea salt
- ¼ cup almond milk, plus more if needed
- 2 large eggs
- 1 tablespoon pure maple syrup, plus more for serving
- 1 teaspoon vanilla extract
- 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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Love this recipe! I added some cinnamon, flax & grated carrots to make carrot cake pancakes! I had to add slightly more milk, but they were delicious 🙂
Hi Hannah, what a fun idea! So glad you loved them.
These were tasty and easy! I mixed a small batch of regular complete pancake mix with 2 batches of this recipe, and the result was great! I also subbed flax egg without issue – it made the pancakes a little more doughy, which we like.
So glad you enjoyed them!
I ran out of my regular mix I use for pancakes for my toddler. She is very picky about what she likes and she loved this recipe! I had to use the forager oat, almond and coconut creamer for milk because that was all I had. It turned out great! I will be making it again!
Hi Asia, I’m so glad it was a hit!
Enjoyed these pancakes!
Did I miss the nutritional information?
I’m assuming the serving size is 3 pancakes?
I’m glad you enjoyed them, Mary! We don’t currently calculate nutrition facts for our recipes, but you could use an online nutrition calculator to get them for this recipe.
I gave my one year-old pancakes for the first time today. I’ve been definitely wanting to stay away from all grains until he gets his molars, so these were absolutely amazing! Super easy to make, and he loves them with some blueberries and coconut yogurt.
it says serve to, by any chance could we add how many pancakes it makes ? When we say small, does it mean 1/4 of a cup of mixture or how much ?
Very tasty pancakes! They fall apart quite easily when you eat them but the flavour was great. Topped them with Greek yogurt, berries, and peanut butter and I can comfortably say that my first meal of the day was delightful. Thanks!
So glad you enjoyed them, Hannah!
Just made these for breakfast and they are amazing! I added cinnamon only for flavor preference but this recipe is a keeper!
Hi Lori, I’m so glad you loved them!
I made these and turned out nice. A few variations, I did not use maple syrup in batter instead I used allulose sugar, instead of almond milk i use evaporated milk. I also added cinnamon whichbis not unusual for my pancakes anyway. I cooked in cast iron they were think. BUT I always put my pancakes in oven to finish cooking the inside so that they do not burn in skillet. I did the same with these. I thought they turned out with awesome taste. My husband is cutting ALL carbs so this is a great treat.
Hi Shelley, I’m so glad you loved them!
I just made these. I followed the recipe exactly. Couldn’t make one more than about 4″ across or it would completely break apart when turning. Unfortunately, I tried multiple variations from plain, adding blueberries, adding dark chocolate chips, adding cinnamon or pumpkin spice, etc and none of them tasted good. The only way to make these taste good is to drench them in maple syrup which kind of defeats the point of making healthier pancakes imo. I really wanted to love these since I’m diabetic and really miss eating pancakes but these were a total miss for me.
Made these this morning, exactly as recipe states including brushing the pan with Olive oil. The pancakes never set up and stuck terribly to the pan. So we had Rice Krispies instead.
I had some batter left so I added more milk to make the batter the consistency of Crepe batter, then added a tablespoon to tablespoon and a half of olive oil to the pan. The pancakes then cooked as they should. They certainly didn’t have the thickness of those in the picture.
They were good but Almond flour is a bit dry. I may try mixing in a blender as another reviewer suggested.
I have tried several of Love & Lemons recipes and they are quite good.
These are soooo good! I have made several almond flour pancake recipes and this is the best! Very light and fluffy.
Just made these. I didn’t have enough almond flour so, I used almond, oat and gluten free flour. I didn’t change anything else and I can’t believe how delicious they are. I think they’re the best pancakes I’ve ever made. Thank you I will definitely be making these again.
I mad the almond pancakes ,so delicious! I put some no sugar added coconut yogurt, blueberries and black berries. Easy to make and I will make them again!
This is the best almond flour pancake recipe I have ever tried. Much better than Birch Benders Keto almond flour mix. This is excellent in flavor. Thank you for the recipe!
Hi Rachel, I’m glad you loved it!
As someone with a severe wheat allergy, I have been trying a lot of different almond flour recipes, and have been so disappointed. THIS ONE, though, is delicious and the texture- perfect. I am so excited to finally have a pancake recipe to write down.
Hi Trista, I’m so glad you loved it!
Amazing
Perfect! I added a little almond extract. Fluffy and delish!
Me and my wife throughly enjoyed these pancakes
Love them so much! I wonder if you can freeze them or put them in the fridge for batch? Used almond flour, full fat milk. Followed mostly correctly and medium heat. They turn out so good