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
This post contains affiliate links.
These are very easy to make and tasty
However for many on keto diet, or other, please provide the quantity of carbs, proteins and fats.
If you posted the Nutritional Value per serving it would be most helpful, particularly for those who have health concerns
use myfitnesspal and copy recipe into aop it wil break down your macros and micros for you. ✌️
Amazing healthy alternative. Wife is gluten free so thought I would try these for the whole family and glad I did. Amazing taste and everyone gets to enjoy. Thank you so much for the recipe.
I’m so glad you loved them!
Have you made these using flax meal rather than eggs so that they are vegan?
i made mine too thick (4 pancakes instead of 6) and i feel like i’ve eaten a brick. will make them thinner next time. def serve with something wet like yoghurt as they’re quite dry.
Soooooooo good!!! I just wish the recipe included calories?
Approximately 1112 in the whole recipe, I get 7 pancakes out of the batter so that’s 159 cal per pancake
Just making these but I’m confused with the 1/4 of milk to all the almond flour?? I have added more so I am curious to see if it works..
I want to make them ahead time and freeze them and just heat up in the oven when I want?
Hi Michelle, I freeze mine – I thaw them in the microwave but the oven should work fine too.
It’s super rich and has a nutty flavor. It’s hard to flip over but maybe because I only have forks. I like my flour muffins but these are good if you want a healthy pancake
Carbs count ? – asking for Type 1 Diabetics
Made this for the first time today for breakfast and my entire family loved them! I added in a bit of salted caramel protein powder and it was delicious. Thanks!
Hi Sara, I’m so glad you loved them!
Omgshhh, SO yummy!!! I read some of the comments saying they were gritty-did not get that at all! I ended up adding a tad bit more milk, additionally I added cinnamon, nutmeg, and swapped out the maple syrup for raw honey. Amazballs! I topped mine with chunky peanut butter and drizzled a little honey on top-delish with my coffee ☺️. Hubby had a few plain with his egg scramble, big hit and way healthier option. Saved this recipe and sent it to friends as well! ???☕️
Hi Diana, I’m so glad you enjoyed them!
Meh. Not a fan, though I really wanted love them. Followed the recipe exactly, but the pancakes were gritty and unsatisfying. Will switch back to my son’s pancake recipe with just 50% almond flour which are absolutely delicious.
can you please post the 50% almond flour recipe? I was going to do that with this one since we’re not GF, but would love to try one that’s been tested that way!
Delicious & easy to make ??????
So gritty and bland.. not sure what went wrong I even added half a banana and blueberries
Made them for Good Friday brunch, used cinnamon infused maple syrup from Hogan’s Homestead and made a side of warmed PC organic dark red cherries and a cranberry stuffed baked cinnamon apple. So yummy? This is my new favourite almond flour pancake recipe.
Hi Patricia, that sounds like an amazing brunch! I’m so glad you enjoyed the pancakes.
Would love to try this recipe but I’m allergic to eggs. What can I use instead ?
Apple Sauce
Love this recipe! Turned it into sheet pan pancakes by putting the batter onto parchment lined baking sheet in the oven for 15-20 minutes at 375. I usually have to make a double batch so this saves me loads of time
Hi Alysia, great tip to make sheet pan pancakes with this recipe! I’ll have to try it 🙂
I’m midway through a second round of Whole30 and NEEDED some sort of “bread” for breakfast. These pancakes satisfied completely! I Followed the recipe exactly, and will continue to make them after Whole30. Thank you!!
Hi Michelle, I’m so glad you enjoyed them!
My husband is eating more keto friendly meals, so I tried your pancake recipe. We both loved it and will use this again!
Hi Stephanie, I’m so glad you both loved it!
I have been using Noom as part of my plan to be healthier.
I have searched through your entire article/recipe for Almond Flour Panckes for nutritional info.
Am I missing it? Where can I find nutritional info?
Hi Carla, I’m sorry, but we don’t calculate nutrition facts for our recipes. An online nutrition calculator is the best way to get an estimate.
Thank you J&J for this delicious recipe.
My family and I have been vegetarians for many years. I decided to make this recipe today for my children and they absolutely loved the pancakes.
This recipe creates light and fluffy pancakes, which are perfect for breakfast, or even brunch. I will be trying this again (God willing), however, I think I’ll add a little less salt next time.
Thanks for creating and sharing this recipe with us.
Hi Lydia, thank you so much for your comment! I’m so glad everyone loved the pancakes.