Almond Flour Pancakes

These almond flour pancakes are light, fluffy, and filled with delicious nutty flavor. They're an easy, satisfying gluten-free breakfast or brunch!

almond flour pancakes recipe

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

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.

Pouring wet ingredients into bowl of dry ingredients

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.

Hand mixing wet and dry ingredients in a mixing bowl with spatula

Then, pour the wet ingredients into the bowl of dry ingredients, and mix until just combined.

Almond flour pancake batter

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 with yogurt and blueberries

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.

almond flour pancakes

More Sweet Breakfast and Brunch Recipes

If you love this recipe, try one of these breakfast treats next:

For more healthy breakfast ideas, check out this post!

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Almond Flour Pancakes

rate this recipe:
4.80 from 442 votes
Prep Time: 10 minutes
Cook Time: 10 minutes
Serves 2
These fluffy almond flour pancakes are a hearty, delicious breakfast or brunch! This recipe makes 6 small pancakes. If you're serving more than two people, you may want to double it.

Ingredients

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

*Super-fine blanched almond flour or homemade almond flour (that uses slivered blanched almonds) is best for this recipe.
Use the spoon and level method when measuring flour so that the flour in your measuring cups doesn’t get too packed down. Too much flour will result in a thicker batter and denser pancakes.

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439 comments

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Rate this recipe (after making it)




  1. Gina Lee
    02.02.2024

    Wonderful flavor. They were a little thinner than I like so I added an extra tsp of Banking powder and 1 Tbsp flour. Warm the milk for 1 min in the microwave so the melted butter will mix in. Cook time should be very very short…don’t overcook…I am always surprised to take them off the heat thinking they r probably not cooked through but they are perfect.

    • Phoebe Moore (L&L Recipe Developer)
      02.02.2024

      Hi Gina, so glad you enjoyed the pancakes!

  2. Brevitywrites
    02.01.2024

    5 stars
    Tried almond pan cake, really loved it. I am very excited to know the nutritional breakdown of this recipe.

    • Phoebe Moore (L&L Recipe Developer)
      02.02.2024

      Hi, so glad you enjoyed the pancakes! Unfortunately, we don’t calculate nutrition facts for our recipes, so using an online nutrition calculator is the best way to get an estimate.

  3. Christine
    01.21.2024

    May I ask how much protein is in one pancake? These are some of my faves to make!

  4. Annie
    01.20.2024

    5 stars
    I tried this for the first time and added blueberries, which probably made them a little too thick. I noticed that if I didn’t use any blueberries, the smaller pancake would cook evenly over the lower than mid heat.

    I also used coconut oil which made them a bit coconut-y in flavor, but I thought they worked out quite well still!

  5. Jayde Downey
    01.18.2024

    Does anyone know the nutritional breakdown for these? I used sugar free, low calorie syrup. They were terrific, I’d like to add them into our rotation of keto friendly meals.

  6. Lizbeth
    01.13.2024

    This recipe made delicious pancakes. Agree with other comments smaller sized pancakes and lower heat worked well. I also used my well seasoned cast iron pan
    which worked well. I added slightly more milk to thin out the batter.
    I’ll definitely put these into weekend breakfast rotation.

    • Jeanine Donofrio
      01.15.2024

      Hi Lizbeth, I’m so glad you enjoyed them!

  7. Terry
    01.07.2024

    4 stars
    First time using almond flour, i was mildly surprised. They were good in my well seasoned cast iron pan. Yes, a bit delicate and I had to add more almond milk but letting it sit a bit while my pan was heating made some very nice pancakes. I will make them again!

  8. Andrew Fleischmann
    01.03.2024

    1 star
    Awful. I am an experienced baker, and these were practically in edible, hard to flip and grainy, I don’t know how Pamela does it, but her mix makes some of the best pancakes ever and they are gluten-free, what a waste of ingredients. The Internet failed me today.!

    • Anon
      01.07.2024

      5 stars
      These are great almond flour pancakes. You are likely not experienced with almond flour. Several recommendations she makes is great. Low heat and small pancakes really helps.

  9. O
    01.01.2024

    1 star
    Followed recipe to the T- Batter was too thick, added more Almond milk. 1-2 minutes on each side is not doing the trick as they are not cooking through. Your description/instructions are misleading. I am glad everyone else gave it 5 stars.

    • Andrew Fleischmann
      01.03.2024

      1 star
      Agreed, they were horrible and I am a experienced Baker/cook. Grainy AF.

  10. Dawn
    01.01.2024

    Where do I find the nutrition facts like carbs fiber, etc

    • Jennifer Cohen
      01.29.2024

      5 stars
      I made 3 bigger pancakes and they were awesome. 4 minutes on one side and 2 minutes after flipping. I loaded them up with butter, blueberries, and strawberries.
      Perfect pancake using almond flour.

  11. Deane Wilson
    12.28.2023

    5 stars
    Delicious and easy. My T1D son loves them too!

  12. Lara Binks
    12.21.2023

    5 stars
    We thought these were great gluten free pancakes

    • Jeanine Donofrio
      12.21.2023

      I’m so glad you enjoyed them!

      • Vikki
        01.28.2024

        I thought thes were great, mine were a little grainy but it didnt bother me. I used swerve brown sugar in place of syrup in the pancake but added a drizzle to FAGE plain yogurt and blueberries for topping. Wasn’t able to add a pic.

        • Jeanine Donofrio
          01.30.2024

          I’m so glad you enjoyed it!

  13. Karin S.
    12.18.2023

    5 stars
    Wonderful. They turned out perfectly! I served them with a fruit compote and maple syrup. Even my husband, who is not a pancake fan, loved these.

    • Jeanine Donofrio
      12.19.2023

      I’m so glad you enjoyed them!

  14. Stephanie Graziano
    12.17.2023

    5 stars
    Absolutely amazing! Came out perfect!! Trick is lower flame for sure to cook them evenly. Flavor is delicious, I added a tiny bit of cinnamon.

  15. Mike Astle
    12.09.2023

    I made these and what a disaster! They stuck to my non stick grill and took forever to cook! They didn’t rise despite using baking powder I have used for other things. We ate them, but they were gut bombs. I will not make these again.

    • Kay
      12.19.2023

      Almond flour is very tricky to work with, it’s got lots of moisture so have to be careful and burns at a high flame (unlike normal flour used in pancake batters) so you have to be quick at it. Next time use butter before putting on pan even if it’s non-stick 🙂

  16. Barb
    12.03.2023

    Delicious. Nutrition facts would be of interest. Include please.

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.