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 202 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. Paulette Talley

    Marvelous. I ate one cold at breakfast next morning, 2 plain the second. I did add blueberries to oart and they are happy surprise, the blueberry burst juicey in my mouth.. 5 stars

    • Jeanine Donofrio

      I’m so glad you loved them!

  2. Dee Dee Neil

    1 star
    Nothing about this recipe worked for me and I am a good cook making most things from scratch, including pancakes! After 4/4 cup milk the batter was still thick –

  3. Pistu

    5 stars
    Hi! I just made this pancake recipe and it’s delicious. I was wondering about the calorie count in each serving. Thanks!

  4. Val

    5 stars
    Recently became gluten and dairy free and these almond flour pancakes are delicious! I added blueberries and a dash of cinnamon just as I would to my old pancakes.

    • Jeanine Donofrio

      I’m so glad you loved them!

  5. Kaylyn

    I made these exactly as she said. They were perfect! I have an induction oven, put my heat to a 1, and they were fabulous. The only thing I would add is take seriously her comment of cooking them on lower heat. Due to cooking them on lower heat it does take awhile to cook several batches of pancakes. So start early. Great recipe. Thanks.

  6. Amber

    I made this recipe, put it in my waffle iron…omg, absolutely delicious !!! Came out perfect!! Golden brown, cooked perfectly…meal prep, put 2 in freezer bags…in the freezer, grab and heat up in toaster….thanks for such a awesome recipe!!!

  7. Lauren

    5 stars
    Really nice recipe! I was looking for ways to use up the almond flour I have left in the freezer, and this pancake recipe seemed perfect. I followed instructions to a T and they turned out delicious! The consistency of my batter was perfect, the pancakes did not stick to my non-stick pan, and they browned really nicely. I initially had my heat on 4 (out of 10) when I put on the first couple of pancakes, but then turned it down to 2 after I flipped and kept the heat there for the rest of the pancakes. They are delicious!!

  8. Angel Murphy

    Where is the nutrition data? Calories, sodium etc

    • Jeanine Donofrio

      I’m sorry, I don’t post nutrition facts but you can plug the ingredients into a site like my fitness pal.

  9. Brittany Heinz

    1 star
    Tried to make these and they stuck to the pan and didn’t firm up. It was a disaster. 🙁 I wish I would’ve read the other reviews because it appears I wasn’t the only one this happened to.

    • Jeanine Donofrio

      Hi Brittany, is your nonstick pan very slick? Did you change anything about the recipe?

      • Brittany Heinz

        No, it’s not super slick so that might’ve been the problem. It’s non-stick but not super smooth. I’ll try that next time. I’m not giving up on this recipe just yet!

        • Jeanine Donofrio

          Ok, let me know how it goes! I try to keep one nonstick pan that I only use for eggs and pancakes so that it stays super slick (they all tend to lose their coating over time).

  10. CS

    Can you make these in the oven as sheet pan pancakes?

    • Jeanine Donofrio

      No, I don’t think that would work.

  11. RB

    I replaced almond milk with full fat milk as that’s what I had at that point. But my pancakes were flop. Turned brown from outside but stayed undercooked inside. What am I doing wrong? Could you please suggest?

    • Jeanine Donofrio

      Hi, it sounds like your pan got too hot – I would turn it down to low so that they cook slower. With a lower heat, the insides will have more time to cook before the outside burns.

      • RB

        Thank you. Also realized your recipe says non stick skillet while I was using cast iron skillet. So it turns hot quickly and so they were burnt outside . Can this recipe tube tweaked somehow to use it on cast iron pan?

        • Jeanine Donofrio

          I really recommend a nonstick skillet – without regular flour they’re kind of delicate. This way you can cook them gently and they’ll slide out of the pan easily.

  12. Connie

    How many calories are these?

  13. Diana

    5 stars
    I’m a newbie when it comes to cooking with almond flour, so I’m glad I started out with this recipe. It was DELICIOUS. I just needed to add a little more milk to make runnier, but overall it was a huge success at our house .

  14. chris

    how do I make this vegan?
    or without eggs?

  15. Ruby

    4 stars
    I had to add more milk as my batter was very thick. Used 1/4 measure to drop the pancake batter then spread the batter with a spatula a bit for more even cooking. Cooked on medium low heat, covered for 3 mins per side. Fluffed up nicely and not too dark. If you can get past the grainy texture of almond flour, then these are for you!

  16. Anne from

    5 stars
    Delicious! Great for a keto diet, or any diet. 🙂

  17. Peebeejays

    Looking very tasty. I have read your blog and got lots of information. Thanks for sharing this needy post

  18. seb

    1 star
    I used HALF of the salt recommended and they still came out more “salt-cakes” than pancakes…

    • Jeanine Donofrio

      Hi Seb, did you include the 1 tablespoon maple syrup in the batter?

  19. Emily

    5 stars
    1000/10 would recommend! I’m trying to follow eating for my blood type because it’s really the only thing that makes my sensitive digestive system happy and this recipe is great!! I added hemp protein powder so they’d be a little more substantial and they turned out really well. Thank you!

  20. Marina

    5 stars
    The best (and easiest) almond flour GF pancakes!

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.