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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4 stars because these required a lot more than 1/4 cup nut milk to reach the texture shown in the photo. Until about 1/2 cup, it was like sand castle sand consistency, could ball it up and it would crumble apart. Overall they were pretty tasty; although I think I’ll explore other recipes next that also include GF flour for a bit more classic pancake.
I used 3 tablespoons tapioca flour to the recipe and they were easier to handle and made larger pancakes. Great recipe!
I also increased the almond milk to thin after extra flour addition.
These pancakes are so wonderful! We are GF over here, so these fit the bill! My kids love them too! I cook them on an electric griddle at 350, they always turn out perfect. Also, mine look like your picture. 🙂
I’m so glad you loved them and they were as pictured, ha 🙂
The pancakes that are pictured are not the pancakes that you are going to get from this recipe. I am in my family known as a professional pancake maker.
Are they pancakes get very dark because you have to thoroughly cook them before flipping them. The best alternation that the family love so far is the banana chocolate chip ones but you need to update your photos for your pancakes because that’s not how the pancakes come out that’s false advertisement
Hi Peggy, ours turned out as pictured and we ate this stack right after taking the photo. It’s possible that our heat could have been lower so ours didn’t get as dark. Cooking equipment and cooktops can vary. I’m so glad you enjoyed them, nonetheless.
Turn the heat down like the author said in the article AND in the reply below. My pancakes always turn out as pictured when I use this recipe. Turn. The. Hest. Dowwwwn…..
These make a little too few, but they are really good!
It say add a 50% more for 2 people, double it for 3.
I’m keto and made these sans syrup. Very delicious, taste like almond cake (less sweet, of course). I made big pancakes, which is likely why they didn’t burn. Slow and low and when I flipped I pressed them down to even out the width. I’m looking for the nutritional info….
trying to reduce sodium intake. can I leave ou or reduce the baking powder? thanks
No, I’m sorry, they won’t rise and cook properly without it.
these turned out great! made six 3inch-ish pancakes — definitely agree on low and slow that made the difference in keeping them together. gluten/grain free baking is very new to me but due to allergies I’m having to learn and I’m so glad to find these delicious pancakes !!!
I’m glad you loved them!
they fell apart and were perfectly delicious. I ended up using a bit of butter in the non stick pan really watched the heat last few did not fall apart. just need to make a few times to get the feel of that
Hi Wendy, it sounds like they could cook a little bit more – low and slow is the right thing – maybe just a little longer.
These were so delicious! My favourite almond flour pancake… actually my fav pancake recipe ever now!
Do these freeze well? Thinking of making a big batch and freezing for easy morning pancakes for the kiddo.
Hi Ivana, they do freeze well! I’m so glad you loved them.
These pancakes turned out great, there was a bit of an eggy taste but the dash of cinnamon and nutmeg helped. Thank you for this recipe I’ll definitely make it again I’ll use more spices next time around 🙂
Wow perfect pancake recipe with almond flour you dont how long waiting for this others try flop had to wait like 10 mins to set not this
Is there a reason for pure maple syrup. Can I use sugar free syrup?
Hi Lynn, sugar free syrup would probably be fine.
Due to allergies, can the eggs be replaced with something else?
Hi Natalie, I don’t think these would work without eggs, they’re pretty delicate since they don’t use regular flour. Here are a few of my favorite vegan pancake recipes:
https://www.loveandlemons.com/vegan-banana-pancakes/
https://www.loveandlemons.com/pumpkin-pancakes/
Has anyone tried this with vegan eggs? My son’s allergic.
Dear L&L,
We tried this recipe and loved it. Batter made six 3 1/2 inch pancakes with bit left over. my wife and I follow our calorie and carb intake and so I went to the trouble of approximating those parameters.
My estimates were:
103 kcal per pancake
4.3 g carbohydrate per pancake
We used Lakanto monk fruit maple syrup instead of real maple syrup. My wife has an elevated A1C and takes metformin with meals twice a day.
You may want to provide the nutritional values to this recipe. again we were very impressed with this recipe. Thank You.
I made these but they completely fell apart in the pan. Heat level didn’t help….tasted good though!
I had the same issue until I turned the heat down and did a slow cook, they did not fall apart after that, low and slow worked for me
I’m so glad you both enjoyed the recipe!
Hi Ed,
Would you please let me know how much monk fruit maple syrup you used? Is it a 1 to 1 ratio with the real maple syrup? I know monk fruit can be very potent.
Thank you!
Do you know how many calories are in one serving?
Hi Molly, I’m sorry, we don’t calculate nutrition info but you can plug the ingredients into a site like my fitness pal.
I uploaded it into myfitness pal and it came up as 294 calories per serving. Hope this helps 🙂
Can this dough be refrigerated to use the next day?
These were really delicious. I also added coconut and flax seed and topped with cream cheese and strawberries. I might add some monk fruit sweetener next time.
I’m so glad you loved them!
Great recipe. I added coconut and increased the almond milk a little.
I’m so glad you loved it!
These are incredible! So much toasted nutty flavor. Not sure I’ll ever make traditional pancakes again. Thank you!
I’m so glad you loved them!