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
- 1â…“ 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 this morning. Forgot to take pictures before we gobbled them up, lol. They were probably the best keto pancakes I’ve had! I made them very small and used coconut oil to cover the bottom of skillet. It gave them that crispy edge. My first one flopped, but I really concentrated on having enough oil, correct temperature and making them smaller. I WILL be making them again! Thank you!
I’m so glad you loved them!
Would kefir work in place of the almond milk? Thinking about giving it a try.
I’ve never had kefir so I’m not sure.
Yum!!! I added a bit of almond extract with the vanilla and it turned out just DIVINE!
Hi Ruth, I’m so glad you loved the pancakes!
We love them. Being diabetic it gives us food that we can eat and enjoy. Thank you
Hi Linda, I’m so glad you love the pancakes!
Fail proof recipe. I make sure not to overcook them so they stay moist. Followed the recipe exactly as stated.
Hi Bre, so glad you love the pancakes!
Reading prior comments—I had no issue with the salt. I had to use half almond half white flour and low carb 2% milk. Cook up tall but dense. A tad dry. I added about 2 more tablespoons of milk, not sure it made a difference. I was left wanting a bit more flavor. More of a pancake flavor. Not sure what would bring that to the table. Otherwise a beautiful pancake.
Great recipe. I made it as written, except for only used a pinch of salt. My kid loved them. Thank you!
I really liked it! It was easy to make and it didn’t feel too sweet. I added less than the suggested maple syrup for the mix because I was going to add more on top. And I used regular milk because I didn’t have almond milk, and it turned out just fine. Added some blueberries as a topping with some maple syrup.
YUM! So EASY with only 1 GF flour! Flavorful & nice little nutty “crunch/bite”. Love the nearly 25 grams of protein per serving! (36 from flour & 12 from eggs). Serve with a small meat/nut side & you’ve got plenty of protein.
Hi Nancy, so glad you enjoyed the pancakes!
Oh no. Mine came out really taste bad. A little salty and also, it did not taste like pancake to be honest. Taste coarse almond flower texture,,,,, I wonder why, I did used Soy milk instead of almond milk,,, but I do not think that was the reason though, almond flower did not come out like flour,
Hi May, I’m sorry you weren’t happy with the pancakes! Did you use blanched almond flour, or did you have a coarser almond meal? This recipe works best with fine blanched almond flour or homemade almond flour made with slivered blanched almonds.
Was your almond flour old by chance? The oil in it can go rancid.
I love this recipe. I added toasted pecans, cinnamon, splenda, vanilla extract. Served with strawberry compote made with splenda because that’s all I had. Really really good. I also added oil to the batter.
Nutritional Values?
I liked them I will try the finer almond flour next time. What is the nutritional value of these pancakes? Thx for your time
Hi Kathy, glad you enjoyed them! We don’t calculate nutrition facts for our recipes unfortunately. To get an estimate, you could use an online nutrition calculator like MyFitnessPal.
I made them and they were delicious! The best almond flour pancakes I have ever made, I have prepared them my way but they always came out very dry and tasteless! Instead of avocado oil I used coconut oil and it gave it an extra smooth, delicious flavor!!
I’m so glad you enjoyed them!
Absolutely delicious recipe! We love these even more than pancakes made with wheat flour.
I’m so glad you love them, Sarah!
1/4 tsp. Is too much salt. Nice large pinch is better
Looking forward to trying these! Any idea of the carb count?
Hi Cathy, we don’t calculate nutrition facts for our recipes unfortunately, but you could use an online nutrition calculator to get an estimate. If you try them, I hope you enjoy!
These were yummy! Do take it seriously to watch the heat on the pan and cook them for no longer than recommended!
Just for interest’s sake, I didn’t have any milk and it was too late at night when I made these to whip up any hemp milk (that’s what I planned on using), so believe it or not, I used . . .
powdered coffee creamer! 1:1 with water, whisked well, and it worked great!
As a matter of fact, I was out of vanilla extract, and used French Vanilla Coffeemate. Loved the flavor profile.
You know what else I didn’t have? Maple syrup. I used molasses.
And avocado oil in the pan, since it has a higher smoke point.
Anyhoo, they’re delicious!
Pancakes have recently become my favorite weekend breakfast. During the week when I’m working, I don’t have time to make them. However, the weekends are different. My daughter always convinces me to make pancakes. I used to make them from a different recipe, but I’ll try to make them using this one.
So glad you enjoyed it, Annie!
Can I substitute something in place of the syrup?
Honey
The flavor is fantastic ?! I did add some cinnamon and topped them with some fresh black berries from my garden. So good! I will make these again and again!….P.S. I love your recipes. I have been following you for a while now and have yet to be disappointed in anything else that I have made from your repertoire. Keep doing what you are doing ?
Hi Paula, I’m so glad you’ve been enjoying the recipes!
These were very good as “breakfast for dinner.” I used soy milk; batter was much too thick. I added extra soy milk and a little carbonated water to get the batter to a working consistency. Still a little thick, I was able to flatten them nicely in the skillet. They puffed up and cooked to a golden color. I used canola oil spray in a nonstick skillet, no need for oil. Be sure to measure 1/4 c batter as they expand quite a bit.
Hi Debbie, I’m glad you enjoyed the pancakes! Thanks for sharing your adjustments.