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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How many grams is 1 cup of almond flour and 1/4 cup of almond milk? It would be really helpful, i would love to make these but don’t have cups!thank you so much?
I followed this recipe exactly but omitted the maple syrup (low sugar diet) and added cinnamon. They turned out perfectly!!! Low heat, small spread out pancakes is key. Don’t flip to early because they will fall apart. I topped mine with heavy cream and blue berries. Delicious!! Thank-you!
I’m so glad you loved them!
I made the recipe but the batter was very thick; perhaps because I packed the almond flour too much. I stopped at about one cup of almond milk.
The pancakes were tasty, however. I served them with chopped strawberries and maple syrup and my wife really enjoyed them. So I will make them again.
One pancake hack I forgot: separate the egg yolks and whites and beat the whites until frothy, then combine the wet ingredients. Helps make the pancakes fluffier!
Hi Mark, I’m glad you enjoyed them. Yes, be sure to spoon and level your flour to get the correct measurement: https://www.loveandlemons.com/how-to-measure-flour/
We love these! My husband and I discovered this recipe a few months ago, and we make them every Sunday now. We’ve added blueberries; bananas; chocolate chips; cinnamon; and ginger + molasses. All amazing
I’m so glad you’ve loved it!
Curious as to what the carb count is? I was thinking of using sugar free maple syrup to make it more keto friendly.
Best pancake recipe for 6300 ft! With most almond flour recipes the pancake crumbles. Almond flour has a lot of moisture, so I toasted the the almond flour to dry it out. Making them thin and cooking slower is also best at this altitude. These pancakes held together, were not as grainy and tasted great. Thank you!
I’m so glad you enjoyed them!
The batter was thick and didn’t cook. Had to throw all those expensive ingredients away.
Hi Sandra, I’m sorry these didn’t turn out. Did you use the spoon and level method to measure the flour? https://www.loveandlemons.com/how-to-measure-flour/
We mention if the batter is thick, to add more almond milk.
I used at least a half cup of almond cashew milk. Mine turned out great.
I have Candida so when I found this recipe I thought great I can leave out the maple syrup.
I had to use a lot more almond milk than the recipe stated. Tried the first couple with olive oil and they stuck, nothing usually sticks in my pan, so I switched to coconut oil which worked great.
I think next time I will add some ground cinnamon and a touch of cardamom for taste as they are a bit bland without the maple syrup.
I also found quarter cup too much for each pancake as they were raw in the middle so I put a couple of tablespoons for each one and great little pancakes.
They take quite a while to cook so start early.
My husband had maple syrup on his and asked for a third one. Great recipe thank you.
The flavor improved considerably when I added an over-ripened banana. I also tried this recipe with 60:40 almond flour to whole wheat pastry flour and found that the pancakes were less pasty ( but then it’s not gluten-free)
Forced into. the gluten-free, dairy free lifestyle–these are perfect!!! My go-to pancakes now!
I’m so glad you loved them!
I made 3 servings and had to add a bit more almond milk. My husband and I both enjoyed it very much! Fluffy and delicious 🙂 I would say the almond flavor is very strong (obviously) but this was probably the best almond pancake recipe I’ve tried!
I’m so glad you both enjoyed them!
It is also too salty for my liking, but next time you try a recipe online, make sure you taste your first try and then adjust the recipe to your liking. Everyone have different preferences 🙂
I made these pancakes tonight for Shrove Tuesday and thought they were delicious. We topped with strawberries and maple syrup. Will definitely make again 🙂
I’m so glad you enjoyed them!
Getting ready to make these for a crowd. Any thoughts on how to convert this to bake on a sheet pan instead of griddle?
Hi Abby, I haven’t tried but I’m not really sure that would work, they’re kind of delicate.
I made these for my kids today, and they said they were the best pancakes they ever had!
I’m so glad they loved them!
I added blueberries for sweetness. They are good!
Subbed eggs with vegan egg replacer, added a couple tbsp of swerve and baked these at 350 degrees for about 15 mins (flipped after 10 mins). So good!
I’m so glad you enjoyed them!
Second time making these. They are delicious once again. I made the batter a little thick. Better thinner , but still delicious. I was also unsure if I should grind the sea salt and then measure. I used as is so the finished product had a few crunchy bites. Still not a deal breaker as the were, once again, delicious. Even my husband really liked them. This will be our go to pancake recipe.
Hi Bre, are you using fine grain sea salt? (it should be the texture of regular salt), not flaky salt.
Do you have the nutrition facts for this recipe
311 calories for 2 mini pancakes (3” pancakes)
I love this recipe! It is by far my favorite gluten free pancake recipe. Thank you so much!
I’m so glad you loved it!
Can the pancakes be frozen?
Hi Sue, yep, the freeze great.