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 made this this morning. The batter came out a little thick and sticky. I added a little more milk not almond just used 2% milk and it still came out sticky I was afraid to put in too much milk. So do I just need to add even more milk?
Hi Debbie, you can add more milk until the batter is pourable. It’s possible your cup measure packed more flour than ours (did you use the spoon and level method to measure?) https://www.loveandlemons.com/how-to-measure-flour/
Hi. Can I substitute regular salt if I don’t have sea salt and if so would it be the measurement? 1/4″ teaspoon or can i use less of either type of salt? thank you
Hi Debbie, I like to use fine grain sea salt or kosher salt – iodized salt is the one I’d stay away from, it can have a bitter taste. Morton kosher salt should be the same measurement as the sea salt.
First time making almond flour pancakes and I’m smitten. Used half & half, as I had no prepared milk, and used McNess Wonder Flavor (an extract blend of vanilla, orange, & lemon) instead of lemon. A dusting of cinnamon rounded out the flavors quite nicely. Served with fresh cherries simmered briefly in maple syrup and a touch of orange juice. What a party in my mouth!
I’m so glad you enjoyed them!
I substituted a couple of ingredients…1/4 buttermilk and 1 tsp baking soda in place of almond milk and baking powder. Pancakes were super fluffy! I also used grape seed oil for frying.
I found dipping each bite in maple syrup more satisfying then drizzling!
Served with fruit & vanilla yogurt on the side
I’m so glad you loved them!
I actually PREFER these to traditional pancakes! I was low on vanilla extract so I added a quarter teaspoon of almond extract and these are truly incredible! Consistency is a little gritty like cornbread and the flavor is amazing!
I’m so glad you loved them!
Hi, Kate! I LOVE LOVE LOVE your blog!
Question re: this recipe: what do you recommend as the best way to make this vegan? Would flax eggs work as a substitute for the eggs or is there another substitution that would be better? Thanks in advance!
Do you have the nutritional information for this recipe? Thanks.
How many grams of almond flour?
Really easy and very tasty. I will make these next time I have guests! I used raw honey in place if maple syrup, and served with Greek yoghurt. Filling and lovely!
It did not work out for me they just kept getting sticky and was looking so forward to having for breakfast.
Hi Dolly, is your nonstick pan very slick? If they’re sticking, the heat might be too low at the beginning.
Thank you , Love the recipe. Added a bit more almond milk to make thinner and easier to cook.
I made these with my grandfather this morning, for breakfast. Big hit! Can’t wait to make this again!!!!!!!
Hi Tala, I’m so glad you both enjoyed them!
Thanks for rescuing Sunday morning pancakes! I realized too late that I had run out of flour, so I quickly searched for pancakes with almond flour, which I had on hand. Just used regular milk and followed your tips, and the kids were happy!
I’m so glad you loved them!
These were SO easy to make and delicious to boot! I added cinnamon for flavour and definitely had to add more almond milk to thin it out. And make sure to watch the browning when cooking! But really good.
I’m so glad you loved them!
Hi
How many pancakes does this make? Thanks
Hi Marita, it makes 6 pancakes (2 servings).
Love the recipe. I tweaked it a bit to meet my low carb/no sugar needs (used allulose instead of syrup). I also added more almond flour and almond milk to make it less “eggy”, and cooked in a mini waffle iron for quick grab and go breakfast. I added cinnamon to the last few waffles- yum!
ooh yum! I’m so glad you loved it!
Do you have nutritional info on these pancakes. They sound great but I need the carb count and could not find it.
Thanks for the recipe! Healthy and tasty 😋. I have tried this today and every one loved it.
Loved this recipe! I’ve only had a pre packaged keto almond flour pancakes before and this was much better! My daughter loved them too.
Hi
Can’t wait to try these. I have been making a small batch recipe with regular flour that called for no salt. Can I make this without salt? The other recipe had no salt and was fine. Or can I use just a pinch if I have to use salt, if so can it be regular salt? Thank you
Hi Debbie, you can use a pinch of salt if you’d like. It won’t affect the recipe, either way, just the taste.
I made them today for my 19 months old. I did half of everything and they came out amazing. They were soft but a bit dry but my little one ate them without any problem. Thankyou for the recipe.