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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I halved the recipe. Came out great. Thank you
Really good,
I topped them with cream cheese and warm blueberries.
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!
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.
Very tasty! I added cinnamon and a bit more milk. They are delicate and need to be small, but very delicious! Thanks!
Hi Erin, I’m glad you enjoyed them!
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.
Would it work to replace the baking powder with baking soda? Would love to make this scd compliant.
Hi Stacey, no the baking powder is necessary for them to get fluffy.
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.
These definitely require regular eggs, for a flax pancake recipe, give these banana pancakes a try:https://www.loveandlemons.com/banana-pancakes/
Added pieces of banana. Loved it. Thanks for recipe.
Theses turned out awesome!! What are the nutritional facts for this recipe I’m not seeing them. Perhaps I overlooked them.
Guilt free pleasure. Affordable. And very tasty.
Thank you for the recipe,
Terri.
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!!
yep, they freeze well!
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!
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?
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.
What are the net carbs?
I ran these through MyFitnessPal and am coming up with about 2 net carbs per pancake. High calories though, a serving of 3 1/4 cup pancakes will yield 6 net carbs and 511 calories per serving (3 pancakes).
A hit with hubby and a 4 year old!
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.
Husband is diabetic and he LOVED these. Thank you!!! Its been so long since he has had a pancake!
There is a texture difference but that is expected. I was so excited when the pancakes started to fluff. Saving this recipe for sure!
Is it only 1/4 cup milk? My batter is so thick.
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?
I measured by weight
Tapioca starch in these does wonders!
How much, Sam ?
Tapioca starch is a grain so its not paleo or grain free once added.
Tapioca is not a grain. It’s made from the cassava root and is in fact paleo. In Keto diets it’s a good binder but higher in carbs so you cannot use a lot of it.
Hi Ali, yep, they’re more delicate than regular pancakes which is why we made them 1/4 cup size.
Do have have nutrition info?
It would be great if you can start including th nutritional info/calories along with the beautiful photos of your recipes!
That’s what I was looking for aso….
Me, too!
Same here
That’s what I was trying to find too
You can type this or any recipe into the My Fitness Pal app for nutrition info.