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!

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Almond Flour Pancakes

rate this recipe:
4.80 from 516 votes
Prep Time: 10 minutes
Cook Time: 10 minutes
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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4.80 from 516 votes (316 ratings without comment)

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Rate this recipe (after making it)

  1. Barbara

    5 stars
    Really good. Have not had pancakes in 3 months and for mothers day brunch served them. Everyone enjoyed them

    • Jeanine Donofrio

      I’m so glad they were a hit!

  2. Nina

    5 stars
    OMG!!! This recipe was amazing! I used in waffle iron and the recipe yielded 2.5 large waffles. I also substituted monk fruit sweetener instead of maple syrup. I also substituted milk for vanilla coffee creamer, I was out of vanilla ,🤭 but it was delicious… I topped with cool whip and strawberries and didn’t need maple syrup! Literally the best! Thank you!!!

    • Phoebe Moore (L&L Recipe Developer)

      Hi Nina, so glad you loved the recipe! The waffle idea sounds amazing.

  3. June

    5 stars
    Was extremely happy with how these turned out. Fluffy and delicious. I omitted the maple syrup in the batter and used swerve sweetener instead. Then I took fresh blueberries and simmer them down with a little swerve sweetener. Let it cool and poured that fresh blueberry sauce over the pancakes! Will definitely make again.

    • Phoebe Moore (L&L Recipe Developer)

      Hi June, we love these with blueberry sauce too! So glad you enjoyed them.

  4. Jen

    5 stars
    Yum! I usually make cream cheese pancakes, but wanted to use up some almond flour and I’m so glad I tried your recipe! Very easy, simple ingredients and they actually look like pancakes! Topped with a few raspberries & blueberries and low sugar syrup. Will definitely be making these again.

    • Phoebe Moore (L&L Recipe Developer)

      Hi Jen, I’m so glad you loved the pancakes!

  5. D Santiago

    5 stars
    I’ve made this twice, one as directed and other with 1/3 cup of blueberries. Used butter spray instead of oil to have less fat. Such am amazing recipe. Not grainy at all! Thank you for sharing this recipe.

    • Phoebe Moore (L&L Recipe Developer)

      I’m so glad you love it!

  6. Tara Carter

    Delicious 😋. However, I need to, at least, quadruple the recipe for my family. Do you have any recommendations?


    • Phoebe Moore (L&L Recipe Developer)

      Hi Tara, We haven’t tried scaling up this recipe that much, but I think it should work fine. If the batter feels thick or thin, you can add more almond flour or almond milk as needed to adjust the consistency.

  7. Jen

    5 stars
    sooo fluffy and delicious — better than regular pancakes. I’m obsessed.

    • Phoebe Moore (L&L Recipe Developer)

      Hi Jen, so glad you love them!

  8. Rolanda

    Pancakes are my favorite breakfast food but I’ve had to cut them out due to being diagnosed with diabetes. Came across this recipe and I am thrilled that I can eat these. They taste wonderful and now is my go to when I’m wanting pancakes.

    • Jeanine Donofrio

      I’m so glad you’ve loved them!

  9. Carol

    5 stars
    Loved them. Put blueberries in them. Fantastic!

    • Jeanine Donofrio

      I’m so glad you enjoyed them!

  10. Kathryn S.

    5 stars
    I made these yesterday and they were very good. Not overly sweet which I enjoy. This sounds like a silly question but if I made extras- am I able to freeze the rest? If so, how long can I keep them in the freezer?

    • Phoebe Moore (L&L Recipe Developer)

      Hi Kathryn, I’m getting to this a bit late, but I hope it’s still helpful. Yes, you can definitely freeze the extras. Stored in an airtight container or bag, they should keep well for up to 3 months.

      • Kathryn

        Awesome! I wrapped them in foil and stored them into a freezer bag so they don’t stick to each other. Will that be okay?

        • Phoebe Moore (L&L Recipe Developer)

          Yes, that sounds perfect!

  11. Lisa E

    I am a diet controlled type II diabetic just starting to eliminate all carbs, including flour, rice, sugar, etc. from my diet.
    What is the carb content of a serving of pancakes? They look so delicious?

    • Phoebe Moore (L&L Recipe Developer)

      Hi Lisa, unfortunately, we don’t calculate nutrition info for our recipes. The best way to get a nutrition estimate for the pancakes is to use an online nutrition calculator like MyFitnessPal.

  12. Mary

    5 stars
    Made as directed and they are delicious! Wonderful texture–not like a flour pancake exactly–but light and fluffy nonetheless.
    Used a touch of coconut oil to cook them, and it added a slight taste of coconut that worked well with batter. I didn’t even need maple syrup! I’ve made a few GF things that I’ll never make again, so I was surprised at how nice this recipe turned out.

    • Phoebe Moore (L&L Recipe Developer)

      Hi Mary, I’m so glad you enjoyed the pancakes!

  13. Laura

    5 stars
    Came out perfect. This is our recipe for pancakes from now on. Topped with peanut butter added sparingly.

    • Phoebe Moore (L&L Recipe Developer)

      Hi Laura, I’m so glad you loved the recipe!

  14. Carole

    Hi, would like to omit baking powder, can I substitute for only baking soda? Thanks, they delish can’t wait to try them!

    • Jeanine Donofrio

      Hi Carole, the baking powder is what makes them rise, so I don’t recommend replacing it. If you’re concerned about the taste, we use aluminum-free baking powder.

  15. Riley

    5 stars
    These are absolutely amazing! A total hit.

    • Phoebe Moore (L&L Recipe Developer)

      I’m so glad you loved the pancakes!

  16. Wendy

    5 stars
    Amazing!! I tried these pancakes today and was thrilled with the results. It makes it easy to forget about wheat flour in my diet. Thank you!

    • Phoebe Moore (L&L Recipe Developer)

      Hi Wendy, I’m so glad you loved the pancakes!

  17. Lee

    I like this recipe but want to sub the 1 and 1/3 cup Almond Flour for 3/4 cup Almond Flour, 1/3 cup coconut flour and 1/4 protein powder … do you think that would work? Any suggestions for amounts? Help, please.

    • Phoebe Moore (L&L Recipe Developer)

      Hi Lee, I’d recommend making this recipe as written. We haven’t tried using coconut flour or protein powder here, so I can’t guarantee the results.

  18. Cat

    4 stars
    I used oat milk and found I needed to add more liquid to get the consistency of pancake batter so I added another Tb or two of oat milk and 1 Tb of avocado oil. I live at 9000 ft so I cut the baking powder in half as well. They came out tender and a little dry but browned beautifully and tasted like almond cookies… delicious. Definitely a good starting point for further development into a favorite.

  19. Dee

    How many pancakes per serving?

    • Rebecca

      4 stars
      My pancakes were too crumbly! Any idea how to fix it? I made them for my son so I did not add vanilla extract. They were still good though just falling apart instead of being fluffy.

      • Phoebe Moore (L&L Recipe Developer)

        Hi Rebecca, It sounds like you might have used a little too much flour. We recommend using the spoon and level method for measuring flour so that it doesn’t get too packed in your measuring cup.

  20. Bailey Miller

    5 stars
    I make these every weekend for my husband and me. These are so delicious and easy to make. 10/10!

    • Phoebe Moore (L&L Recipe Developer)

      So glad you love them!

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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.