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 cups blanched almond flour*, spooned and leveled (see note)
- 1 teaspoon baking powder
- ¼ teaspoon sea salt
- ¼ cup almond milk, plus more if needed
- 2 large eggs
- 1 tablespoon pure maple syrup, plus more for serving
- 1 teaspoon vanilla extract
- 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 these for the second time this morning for my family, and they are officially our favorite pancakes! My husband is diabetic, so these are a great option when it comes to not spiking his blood sugar. My 11-month old also loves them!
Some tips:
Stick to the 1/4 batter recommendation. In my hubris, I tried to use more, and they are significantly more likely to break in half.
If you’re using an electric griddle or a heat gun, try to get as close to 325° as possible for the perfect cooking temp. But I’ve found that 300°-350° is acceptable.
If your oven has a “keep warm” setting, use that to keep your pancakes warm while you finish making them. You could also set it to 175°. I like to keep a glass pie plate in the oven and throw the pancakes into it as I cook so that they’re all nice and warm when we sit down to eat.
I can’t wait for my baby’s first birthday, because I’ll be adding chocolate chips to make it even more special! Thanks for the great recipe!
I’m so glad your family loves this recipe, Emily! Thank you for sharing your tips!
I don’t usually leave reviews but these were fire! Like I would eat these over regular pancakes any day!
I’m so glad you loved them, Kaelyn!
Made these as written this morning and they were very good. I had to add about two T. more of milk to thin out the batter but then they turned perfectly, browned nicely and were done.in the middle. Will definitely make the again.
So glad you enjoyed them, Pat!
Definitely cook low and slow. I had mine at medium and they burned. Not the recipe’s fault. Only docked one star bc of the mouth feel. It bites like a pancake but turns into nut mush. Take small bites and have a beverage with it.
I love these cakes, they do require some patience but have come out great every time. I always add berries and I like to add spices like cinnamon and cardamom. I have even put the batter in the oven to bake as a whole (pan)cake, it worked out great as well, just slice and add maple syrup. Yum!
Oh fun! So glad you love the recipe, Em.
These pancakes were not it. They taste good but they didn’t hold their shape. It turned into a pancake scramble. I advise you change the name to this recipe to pancake scramble because there is no way anyone can classify this as a pancake. I suggest you rewrite this recipe because the combination of almond flour and eggs doesn’t hold it shape at all. It always comes out being super runny. And it cooks VERY weird. Overall pretty disappointed
Hi A, so sorry you had disappointing results! Just so I can help troubleshoot, did you change anything about the recipe? Making these small – just 1/4 cup batter per pancake – and cooking them low and slow help them hold together.
These turned out great! I measured as directed but did add an extra tsp of baking powder. I used a cast iron skillet. They are delicate and I only dropped 1/4 cup of batter per pancake (as indicated in recipe). I did use a cover for a minute or 2 to help the center cook through. Thank you 😊
Hi Laurie, I’m glad you loved them!
I’m vegan so substituted eggs for aqua faba, and threw in a bit of ground flax seed. (I may have also added just a little spelt flour, can’t remember.) I absolutely loved this recipe and the pancakes were delicious. Only problem was I didn’t make enough. I’m going to do another batch this morning and up the ingredients.
Hi Andrew, I’m glad you enjoyed them!
I was excited to try this recipe but sadly they did not come out yummy at all. Similar to other comments, they are hard to cook even low and slow mine still burnt on the outside while being raw on the inside. After I got it to cook enough to try them the flavor was very bitter and, probably due to the type of almond flour I used, very grainy and extremely dry. I tried adding syrups and butter and was still unable to make them edible.
These pancakes were a joke. They were such a mess – crumbled and didn;t stick together. They crumbled… even with adding a little more milk because they were chunky like cookies in this recipe. DO NOT RECOMMEND.
Hi Sara, I’m so sorry to hear you had disappointing results! Just so I can help troubleshoot, did you use fine blanched almond flour and not almond meal? Did you change anything else about the recipe? I wonder if you might have had a little too much flour in the batter. It’s easy to do this accidentally by scooping up the flour with your measuring cup or packing it down. Using the spoon and level method could help in the future.
Unfortunately these don’t come together no matter how many times I’ve tried..it’s like flipping mashed potatoes.
Hi Denisa, I’m so sorry to hear you’ve been having trouble with the recipe! I recommend cooking them low and slow and making sure to keep them small (1/4 cup batter per pancake) to make them easier to flip.
This recipe is very easy and the results are delicious!!
So glad you loved the pancakes, Hazel!
Just made these for dinner. They were delicious. Used regular milk instead. Very delicate to turn with spatula. But work out on electric griddle.
Hi Terri, I’m glad you loved them!
Great!
I make a lot of different pancakes, and I am not sure where I went astray with this recipe. Used the suggested ingredients, had the proper batter consistency, etc. Mine ended up very burnt on the outside and raw on the inside, a result which I have never had happen before. So, my suggestion is to cook on a lower temp than with normal pancakes. Maybe lower and slower would work better? And yes, they are fragile, so perhaps not the best for cooking them with sensitive children who are traumatized by broken pancakes…or picky husbands, for that matter. 🙂
Hi Heidi, yes, low and slow is the way to go for these, I tried to write that clearly in the recipe. They are quite a bit more delicate than regular pancakes with flour.
Absolutely 💯 % delicious ! I’m a celiac on a gluten free diet and I made these for dinner tonight for my husband and me. I added a few blueberries 🫐 in the batter just for me, and I went wild with the flavor! My husband couldn’t even tell that they were gluten free. He just loved 🥰 the idea that I made pancakes 🥞 from scratch! That was a real treat for him. I altered the recipe just a bit, by beating the egg whites and making them fluffy and folding them into the final mixture very gently and then very delicately pouring a small amount onto the griddle and letting them rise slightly and watching them bake and gently flipping them over and baking the other side until it was completely cooked. OMG! They were amazing 🤩 and simply melted in my mouth with a little butter 🧈 on top and warm maple syrup. How I love ❤️ my pancakes! One other note: I also added a few rubs of freshly scratched nutmeg on my microplane.
So glad you enjoyed!
These weren’t terrible. I had to add more almond milk as the batter was a little dry. They were hard to turn over in the pan. There was one in the batch that I had to microwave because it was raw inside. I will probably try it again with a few more adjustments.