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!

Almond Flour Pancakes

rate this recipe:
4.87 from 161 votes
Prep Time: 10 mins
Cook Time: 10 mins
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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Rate this recipe (after making it)

  1. Christina

    1 star
    They just stuck to my ceramic skillet regardless of how much olive oil I used. After two tries I gave up.

  2. T Thompson

    Hi there, can you please let me know what would be the adjusted ratio and/or ingredients if I want to make a waffle with almond flour? Thanks,

  3. Debbie

    Hi can regular milk be used instead of almond ? And after they are made can I freeze them? Thank u!

    • Jeanine Donofrio

      yes, and yes!

  4. Mark

    Mine have a hard time cooking in the middle

  5. CMK

    5 stars
    I followed the recipe precisely and they were fluffy and delicious

  6. Nick

    5 stars
    Great recipe as written! I’ve been adding some fresh blueberries. It’s also possible to make muffins with the same batter – one batch makes about six normal sized muffins and can be baked at 350 f for about 20 minutes.
    Great for helping things feel easier and more normal while following SIBO / low fodmap / scd diets! Thank you!

  7. Sarah

    These were great! I’d probably hold back a little on the salt next time. I used baking soda/cream of tartar in lieu of the baking powder (didn’t have any). And I whipped the egg whites into a foam and added separately. Super fluffy.
    Would definitely make again!

    • Nick

      Wow, great idea with the egg whites! I’ll have to try that.

  8. Brendan

    These did not turn out for me at all. I’m not sure what I’m doing wrong but I cooked them on the lowest setting on my gas stove and when it came time to flip them they crumbled and fell apart. Any suggestions? I followed the recipe and then added a splash more milk because the batter seemed too thick. Thanks!

    • Jeanine Donofrio

      Hi Brendan, it sounds like you could turn up the heat a little bit more – they may not have set before it was time to flip them.

      • Jeanine Donofrio

        Also, did you use a 1/4 cup measuring scoop to portion them? A larger amount would make them more difficult to flip.

  9. Kim

    5 stars
    Enjoyed these very much! I used unsweetened oat milk instead of almond milk. They turned out perfectly!

  10. Sarah

    5 stars
    Thanks for the recipe, these were delicious! My two year old is very skeptical of new foods and has never tried pancakes so we added a tsp of strawberry extract to make strawberry pancakes and even she tried them and loved them!! They took forever to cook – I think I was a little too cautious with the heat after reading your blog post lol.

    • Jeanine Donofrio

      I’m glad you both loved them! Ha, you could probably turn the heat up a little, it sounds like 🙂

  11. Mae

    Hi, how can I replace the maple syrup?

    • Jeanine Donofrio

      Hi Mae, you could use another liquid sweetener. If it’s thicker than maple, you may need to stir in more almond milk. If you skip it, the pancakes will be savory instead of sweet.

  12. Stella

    Why are sugars added to recipes?? Why is maple syrup needed for the almond flour pancakes??

    • Jeanine Donofrio

      Hi Stella, they’re sweet pancakes. If you leave the maple out, they’ll be more like savory cakes.

  13. Russel M

    4 stars
    I liked these. I needed to add a bit more Almond milk and I think they would have turned out perfect. Kind of remind me of corn cakes,

    For those wanting the nutrition I did some rough math. Take this with a grain of salt 🙂
    Per Pancake: Carb 4.7, Cal 137, fat 10, proteins 7, Fiber 3, Net carb 1.4

    What I did was use the Nutrition info from the almond flour, Almond Milk, and eggs. Then I divided it by six. Please feel free to check my math because I am not the greatest at it. Also I dont know if the cooking process changes things at all (like the olive oil). But at least we have a base line.

    • Russel M

      Dang it forgot I did not use the maple because of the sugar content.

      • Jeanine Donofrio

        Hi Russel, they definitely would taste more like savory cakes without the maple.

  14. Paulina

    5 stars
    Very good and easy to make!

  15. M

    5 stars
    These turned out moist and fluffy. Since they are smaller, I was able to fit three into a big pan. The recipe was perfect for two people. (3 pancakes each plus fruit/nuts/toppings.)

  16. Ester

    5 stars
    Loved the recipe! Very easy and super delicious!!

  17. S. Ziesmer

    It would be VERY HELPFUL to include nutrition info with each recipe

  18. Jeanine Donofrio

    Hi Shelli, the 1 tablespoon of maple goes into the recipe with the wet ingredients. If you didn’t add it to the wet ingredients, these would taste more savory with the salt being more apparent.

  19. Valerie Snyder

    5 stars
    Oh my gosh! These pancakes were delectable!! I made them breakfast and my daughter and I agree that these are our new favorite pancakes!! Thank you
    for all of your great recipes!

  20. Becky

    5 stars
    Super delicious! Only change I did was use store bought sugar free syrup.

A food blog with fresh, zesty recipes.
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.