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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These are wonderful and nutty. I smeared strawberry preserve on top with some maple syrup drizzled on and it was perfect. They are a little bit of a different texture than regular pancakes but they taste great.
Fantastic! Made these truly because of the low-glycemic flour option. Better than wheat flour pancakes. They were a hit! I made a sugar alternative blueberry sauce instead of using syrup. A winning combo. Thank you for a great recipe.
The pancakes were delicious, I couldn’t believe they didn’t need oil or butter.
My new go to!
So good! I’m a total beginner and was so proud of myself for how they turned out. I pressed blueberries into the pancakes as they were cooking and they were amazing. I used sugar-free maple syrup instead of regular syrup to keep them as low sugar as possible. A bit delicate to flip over but once I got the hang of it they looked great. Thank you!
These pancakes are perfect as the recipe is written. I had no trouble with the batter being too thick/thin. I made 4 in total and added blueberries. I usually have to have some sort of butter on my pancakes but these were delicious with just maple syrup on top. My new go to pancake recipe!! Absolutely amazing
Turned out perfect! Had to add a bit more almond milk because I added protein powder to the batter. I also threw in some blueberries. Soooo good ?
These are perfect. Thank you!
I followed the recipe and the mixture was very thin and pancakes were very thin and edges crispy. What am I doing wrong?
Hi Jan, it sounds like a measurement might have went wrong, or maybe your eggs are larger? You can add a bit more almond flour if they’re too thin.
I normally am not a big fan of pancakes but our children love them, so eat them. =) These were outstanding! They were delicious to dip with maple syrup and plain yogurt. Thank you!!
It was super yummy and I used coconut oil to make the pancakes
Delicious, wholesome pancakes! I halved the recipe and it made the perfect Sunday breakfast for one 🙂 i added a bit extra oat milk to thin out the batter and served them with sliced banana, peanut butter & black currant jam – very yummy!
These are amazing!!! We added vegan chocolate chips, so good! Thank you 🙂
I’m so glad you loved them!
I have been following Paleo recipes for about five years now. During that time I have come across many pancake recipes. Now there’s nothing extraordinary in this recipe, no secret ingredient or anything, but the ratio of ingredients must be just right because these are absolutely delicious.
Just a note, while I followed the ingredients precisely, I did not follow the technique. I did use the spoon and measure for the almond flour, but since I am using Aldi almond flour I put it in my high powered blender to try to get it a little finer first. Then I just threw the rest of the ingredients in the blender and pulsed a few times. They came out just really yummy and also very fluffy.
If yours are not coming out fluffy you should probably check your baking powder. A lot of people don’t realize baking powder becomes inactive in about 6 months to a year.
Hi Donna, I’m so glad you loved the pancakes so much! Great tip about the baking powder.
Please could you publish the nutritional values. I’m diabetic and watch my carbs. Thank you
I agree with Teresa who wrote on 10-16-2020. I was going to make these for breakfast this morning but chose another recipe because nutritional information wasn’t included. I’ve never used almond flour before. After I make the other recipe, I’ll make this one and compare the ingredients and try to determine the nutritional value so I can note it in my tracker.
We are gluten free and almond pancakes are one of our favorites. Love these! Can’t taste the difference from regular pancakes!
I’m so glad you loved them!
These turned out so yummy, and my toddler LOVED them. He ate every bite. He doesnt like regular pancakes. I will definitely be adding these into my weekly menu. 5 stars. ?
Aww, I’m so happy to hear!
What is the nutritional value for these pancakes
These were delicious! I did add a little more milk because it was too thick. Thanks for sharing.
As I grew older, pancakes are still the best for me! Especially when adding some kind of twist and different flavors. Awesome post, thank you!
These tasted great, but they definitely didn’t turn out fluffy for me- more like…mealy and somewhat flat. I’m new to almond flour and using Aldi brand. It says it’s blanched and fine ground…but I’m guessing maybe not as finely ground as yours? Could that be why?
Hi Julia, I’d try whisking your eggs a bit more if they were too flat.
This happened the first time I made these. I made them again and put my almond flour in a blender to make it more fine and they were much better.
I blend my store bought almond flour to get it finer, beat my eggs until they double in volume and add a teaspoon of apple cider vinegar which makes my pancakes super fluffy.