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’ve been making these for months and love them. I add lots of cinnamon and recently added gingerbread spice and they are great.
I’m so glad you’ve loved them!
In the link for how to measure flour you recommend going by weight. However I don’t see weights listed for the ingredients in the recipe. Could you add weights for the ingredients? Thanks!
I would like to try this recipe. Do you by any chance have the nutrition breakdown? Thank you
Hi Linda, I’m sorry, we don’t post nutrition facts but you could plug the ingredients into a site like my fitness pal.
These are awesome. Remind me of a cornmeal pancake without the corny flavor. While I love the crispy texture making them like traditional pancakes, I am a bit lazy. I have used the single and double recipe in a greased 9×12 glass pan. For Double recipe bake at 350 degrees for about 25 minutes. Less time for the single recipe. Cut like a cake and serve as usual.
I was looking for a low-carb pancake recipe. These came out fluffy and crispy, as pictured. However, the pancakes were unpleasantly bitter due the use of so much baking powder. They would be fine covered with maple syrup, but that would defeat the point of a low-carb pancake. This did give me some ideas on how to adapt my favorite buttermilk pancake recipe for almond flour though; it seems that far less liquid is needed for almond flour than for wheat flour.
Hi J, I use aluminum-free baking powder and I don’t notice any bitterness.
Great! I never thought of
bake pd having chemical taste because of aluminum. I will have to test that. I was afraid to use high amounts called for in most almond flour recipes. I also was not using a recipe because I am used to throwing together my own bread, pancakes, etc.. Just read the comment that almond flour requires less hydration. It’s a nut, of course…what was I thinking? 😜.
Make your own keto maple syrup.. Google it..easy to make
Chose to make these because I had almond flour on hand. I was wondering where the nutrition facts are. I am concerned because we have a diabetic in our home. They are the best tasting Almond Flour Pancakes we have made ! 😋
Hi Chris, I’m so glad you enjoyed them! I’m sorry, we don’t post nutrition facts but you can plug the ingredients into a site like my fitness pal.
The almond flour pancakes turned out very well. Using a 1/4 cup to scoop out the batter made a difference. I could flip them very easily. The texture was very good too, but I think I will have to add something to the batter, because I thought the taste was a little bland.
can the batter store in refrigerator for next day use?
Hi Nathaniel, we haven’t tried this, so I can’t guarantee the results.
I just made this. They turned out perfect. Somewhat like the picture. Yummy with lovely texture. Added dark choc chips for extra.
So glad you loved them!
These were great. They flipped well cooking them on low at 2: mins per side. I only had one egg so I used a flax egg and a little over the amount of almond milk required. They’re delicious!
To manage expectations they won’t look like they do in the picture. Almond flour is a grainy rougher texture and has no gluten. However, they can hold well and they taste amazing. Sometimes you have to develop your own confidence when working with these flours. If you struggled with it the first time, I’d give it another try.
Hi Tracy, I’m so glad you enjoyed the recipe!
I tried the recipe and added blueberries but the inside of the pancake was gummy and I hate that texture. Is there a way to fix it?
Hi Alayna, I would recommend using fresh blueberries or this blueberry compote as a topping for the pancakes instead of mixing berries into the batter. I would also make sure you’re making small pancakes (1/4 cup batter each) and cooking them over low or medium-low heat for 1 to 2 minutes per side. Hope this helps!
I added mashed banana to my pancakes and used flax eggs. I also replaced the maple syrup with monk fruit sweetener. They were so yummy! I even cooked a pancake in the microwave for a minute and a half since I was impatient and didn’t want to deal with pancakes falling apart on the pan. Still turned out great! Thanks for the lovely recipe! <3
So glad you enjoyed the recipe!
Yes! I’m with you here. Just made these for the first time today and wish I would have read your comment before hand. The first pan I used was not non-stick enough, so used a newer pan, cooked low and slow, and voila, perfect.
I had the same problem added blueberries also. Tried adding extra almond milk still didn’t help. Will try with butter now had alot of leftovers
Wow, these were amazing. I feel like I’ve tried other almond flour (only)pancakes and they just didn’t turn out. I also added 1/4 tsp xanthan gum and blueberries. Seriously shocked how good they were given the low sugar and flour choice. Normally I mix flours. Thank you for a fantastic healthier breakfast recipe!
I’m so glad you enjoyed them!
Wonderful pancakes! I added frozen blueberries and they turned out amazing… My husband loved them.
I’m so glad you loved them!
There is a reason these pancakes are so highly rated! BEST recipe ever!
I’m so glad you loved them!
I made the recipe this morning, but used a mini waffle iron to test them on my grandkids who enjoy waffles. One enjoyed the younger one, not so much. My husband and I really liked the nutty flavor. Can you share what the nutrient value is… like total carbs. they are great, next I’ll make pancakes!
Hi Mary, I’m so happy to hear that they worked as waffles!
I’m sorry, we don’t calculate nutrition info but you can plug the ingredients into a site like my fitness pal.
I adore Jeannine and all she shares with us via Love and Lemons.
I’m gluten free and bake with almond flour and other GF flours regularly, and I’ve made these pancakes a few times. The key is determining if your almond flour has xanthum gum in the ingredients. Xanthum gum is a binding agent – I add 1/4 tsp to the dry ingredients. No more floppy, falling apart pancakes!
Hi Jess, I’m glad you’ve been enjoying the recipes!
This recipe was an absolute disaster for me they would not flip without getting everywhere and batter just folding into itself all over my griddle. My batter turned out way too thin so I added more almond flour and they cook so fast on the bottom that they are black at 300 on my griddle. I have yet to find an almond flour pancake recipe that works for me.