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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They just stuck to my ceramic skillet regardless of how much olive oil I used. After two tries I gave up.
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,
Hi can regular milk be used instead of almond ? And after they are made can I freeze them? Thank u!
yes, and yes!
Mine have a hard time cooking in the middle
I followed the recipe precisely and they were fluffy and delicious
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!
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!
Wow, great idea with the egg whites! I’ll have to try that.
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!
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.
Also, did you use a 1/4 cup measuring scoop to portion them? A larger amount would make them more difficult to flip.
Enjoyed these very much! I used unsweetened oat milk instead of almond milk. They turned out perfectly!
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.
I’m glad you both loved them! Ha, you could probably turn the heat up a little, it sounds like 🙂
Hi, how can I replace the maple syrup?
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.
Why are sugars added to recipes?? Why is maple syrup needed for the almond flour pancakes??
Hi Stella, they’re sweet pancakes. If you leave the maple out, they’ll be more like savory cakes.
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.
Dang it forgot I did not use the maple because of the sugar content.
Hi Russel, they definitely would taste more like savory cakes without the maple.
Very good and easy to make!
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.)
Loved the recipe! Very easy and super delicious!!
It would be VERY HELPFUL to include nutrition info with each recipe
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.
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!
Super delicious! Only change I did was use store bought sugar free syrup.