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 can’t have gluten anymore. Found this recipe and really liked it! Made it several times. This is my go to pancake recipe now. Thank you for sharing it!!
Hi Meagan, I’m so glad you loved the pancakes!
I made these this morning for my breakfast! The first batch were fluffy but a bit too dense. I added extra milk to the remaining batter, which gave great results. (I used macadamia nut milk, and greased the pan with coconut oil spray.) I will definitely be making these again.
Hi Sandy, I’m so glad you enjoyed the pancakes!
Not a fan of this recipe. Had to add an additional cup of milk and then the texture was just off. They kept crumbling while flipping or turned brown extremely quickly. Not sure how everyone had good turnout since I followed the recipe and instructions.
Hi Clare, I’m sorry you had disappointing results! My biggest tip for success is to make sure you use blanched almond flour (not almond meal) and spoon and level it to avoid packing too much in your measuring cup. These pancakes also need to be cooked on low heat so that they cook through without getting too dark. Hope this helps!
I didn’t have any problems cooking them but I wasn’t crazy about the texture. It was like eating a soft cookie almost which isn’t terrible but it’s not what I expected in a pancake.. They weren’t gritty but almost crumbly. I think if I had never had a regular pancake before these would’ve been OK But I think if I’m going to indulge in pancakes I’m just gonna indulge and a classic pancake! I probably wouldn’t make these again but they weren’t terrible just not what I’m looking for.
Wonderful flavor. They were a little thinner than I like so I added an extra tsp of Banking powder and 1 Tbsp flour. Warm the milk for 1 min in the microwave so the melted butter will mix in. Cook time should be very very short…don’t overcook…I am always surprised to take them off the heat thinking they r probably not cooked through but they are perfect.
Hi Gina, so glad you enjoyed the pancakes!
Tried almond pan cake, really loved it. I am very excited to know the nutritional breakdown of this recipe.
Hi, so glad you enjoyed the pancakes! Unfortunately, we don’t calculate nutrition facts for our recipes, so using an online nutrition calculator is the best way to get an estimate.
May I ask how much protein is in one pancake? These are some of my faves to make!
I tried this for the first time and added blueberries, which probably made them a little too thick. I noticed that if I didn’t use any blueberries, the smaller pancake would cook evenly over the lower than mid heat.
I also used coconut oil which made them a bit coconut-y in flavor, but I thought they worked out quite well still!
Does anyone know the nutritional breakdown for these? I used sugar free, low calorie syrup. They were terrific, I’d like to add them into our rotation of keto friendly meals.
This recipe made delicious pancakes. Agree with other comments smaller sized pancakes and lower heat worked well. I also used my well seasoned cast iron pan
which worked well. I added slightly more milk to thin out the batter.
I’ll definitely put these into weekend breakfast rotation.
Hi Lizbeth, I’m so glad you enjoyed them!
First time using almond flour, i was mildly surprised. They were good in my well seasoned cast iron pan. Yes, a bit delicate and I had to add more almond milk but letting it sit a bit while my pan was heating made some very nice pancakes. I will make them again!
Awful. I am an experienced baker, and these were practically in edible, hard to flip and grainy, I don’t know how Pamela does it, but her mix makes some of the best pancakes ever and they are gluten-free, what a waste of ingredients. The Internet failed me today.!
These are great almond flour pancakes. You are likely not experienced with almond flour. Several recommendations she makes is great. Low heat and small pancakes really helps.
Followed recipe to the T- Batter was too thick, added more Almond milk. 1-2 minutes on each side is not doing the trick as they are not cooking through. Your description/instructions are misleading. I am glad everyone else gave it 5 stars.
Agreed, they were horrible and I am a experienced Baker/cook. Grainy AF.
Where do I find the nutrition facts like carbs fiber, etc
I made 3 bigger pancakes and they were awesome. 4 minutes on one side and 2 minutes after flipping. I loaded them up with butter, blueberries, and strawberries.
Perfect pancake using almond flour.
Delicious and easy. My T1D son loves them too!
We thought these were great gluten free pancakes
I’m so glad you enjoyed them!
I thought thes were great, mine were a little grainy but it didnt bother me. I used swerve brown sugar in place of syrup in the pancake but added a drizzle to FAGE plain yogurt and blueberries for topping. Wasn’t able to add a pic.
I’m so glad you enjoyed it!
Wonderful. They turned out perfectly! I served them with a fruit compote and maple syrup. Even my husband, who is not a pancake fan, loved these.
I’m so glad you enjoyed them!
Absolutely amazing! Came out perfect!! Trick is lower flame for sure to cook them evenly. Flavor is delicious, I added a tiny bit of cinnamon.
I made these and what a disaster! They stuck to my non stick grill and took forever to cook! They didn’t rise despite using baking powder I have used for other things. We ate them, but they were gut bombs. I will not make these again.
Almond flour is very tricky to work with, it’s got lots of moisture so have to be careful and burns at a high flame (unlike normal flour used in pancake batters) so you have to be quick at it. Next time use butter before putting on pan even if it’s non-stick 🙂
Delicious. Nutrition facts would be of interest. Include please.