This post may contain affiliate links. See my disclosure policy.
These almond flour pancakes are thick, fluffy, and come together in under 5 minutes! Made with just 5 ingredients, they make a satisfying breakfast.
You might remember that I’ve shown a few pancake recipes that use different flours- like oat flour pancakes or coconut flour pancakes. My favorite, though, is almond flour pancakes.
This almond flour pancake recipe is something special; it’s perfect for those who want pancakes that taste like actual pancakes!
Table of Contents
Why I love this recipe
- Ready in 5 minutes. Like protein pancakes, from prep to plate, these take barely any time.
- Diet-friendly. Like healthy oatmeal pancakes, these are naturally gluten-free, low-carb, and dairy-free.
- Perfect taste and texture. Like almond flour banana pancakes or cottage cheese pancakes, these pancakes are thick, fluffy, and perfectly soft in the middle. They have a subtle almond flavor without being overpowering.
Ingredients needed
If you’ve made any of my almond flour recipes before, you’ve probably got everything on hand! If not, you can easily find them at your local supermarket. Here is what you’ll need:
- Almond flour. Blanched almond flour is preferred, as it yields a lighter and fluffier pancake, but almond meal will work too.
- Salt. Just a pinch to balance out the sweet ingredients.
- Baking powder. Optional, but I tested these pancakes with and without leavening agents and found no difference.
- Maple syrup. Adds sweetness and keeps the pancakes soft in the middle.
- Vanilla extract. A must for any good pancake.
- Eggs. Room temperature.
- Milk. I used unsweetened almond milk but any milk works.
- Coconut oil or butter. To grease the pan.
- Cinnamon. Optional, but highly recommended.
How to make almond flour pancakes
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Make the batter. Mix the dry ingredients together. Add the wet ingredients and mix until a thick batter remains. Let it rest for 5 minutes.
Step 2- Cook the pancakes. Add oil to a non-stick pan and place it over medium-low heat. Once hot, pour scant 1/4 cup portions of the pancake batter onto it and cover immediately. Cook the pancakes for 2-3 minutes before flipping and cooking for another minute or two. Repeat the process until all the pancakes are cooked up.
Recipe tips and variations
- Let the batter rest. Allow the batter to rest for 5 minutes before cooking. This resting time allows the almond flour to absorb the liquids and thicken, and results in a better texture and fluffiness.
- Cover when cooking. My #1 pancake tip. Covering the pan traps in the heat and in turn, puffs up the pancakes perfectly.
- Adjust consistency. If the batter is too thick, you can add a little more milk to thin it out. This won’t affect the overall texture.
- Cook on low-medium heat. Almond flour pancakes tend to cook faster than traditional pancakes, so it’s best to use low to medium heat. This allows the pancakes to cook through without burning the exterior.
- Flip carefully. When the edges of the pancakes start to look set and bubbles form on the surface, carefully flip them with a rubber spatula to prevent them from breaking.
- Add mix-ins. Chocolate chips, walnuts, pecans, fresh berries, almond butter, granola butter, or anything your heart desires.
How to store leftovers
To store: Leftovers can be stored in the fridge in an airtight container for up to five days.
To freeze: Place the cooked and cooled pancakes in a ziplock bag and store it in the freezer for up to 6 months.
Reheating: The quickest way to heat these pancakes up is in the microwave for 20-30 seconds, or until warm. You can also warm them up in the toaster oven.
Frequently Asked Questions
If you don’t add extra milk to an overly thick batter, you risk the pancakes falling apart when you try to flip them. To ensure this doesn’t happen, always allow 1-2 tablespoons of extra milk for the batter.
Nutritionally, almond flour has more protein and fiber than all-purpose flour. However, the higher fat content makes them a little higher in calories.
There are around 3 1/2 carbs in each pancake when made with traditional maple syrup. If you swap it out for sugar free syrup, the carbs are 2 grams per pancake. For low carb pancakes, try keto pancakes.
More recipes using almond flour
- Almond flour cookies– Soft, chewy, and ready in 12 minutes.
- Almond flour blueberry muffins– These taste like bakery-style muffins.
- Almond flour cake– 4 simple ingredients.
- Almond flour waffles– Super fluffy and light.
Fluffy Almond Flour Pancakes
Video
Ingredients
- 2 cups almond flour
- 1/4 teaspoon salt
- 2 tablespoons maple syrup
- 1/2 teaspoon vanilla extract
- 4 large eggs
- 1/2 cup unsweetened almond milk or any milk
Instructions
- In a large mixing bowl, whisk together the almond flour and salt. Add the maple syrup, followed by the vanilla extract, then the eggs and milk and mix until combined.
- Let the batter sit for 5 minutes to thicken. If the batter is too thick, add a little extra milk.
- Add oil to a non-stick pan and place it over medium heat. Once hot, add 1/4 cup portions of the pancake batter to the pan and cover it immediately. Cook the pancakes for 2-3 minutes, remove the lid, flip and cook for a further 2 minutes.
- Repeat the process until all the pancake batter is used up then serve immediately.
I made these pancakes and they turned out nice and fluffy at a great consistency. The added sweetness of the maple syrup was just right. I will definitely be making these again. Thanks for the great recipe!
Thank you, Ann!
Surprisingly good. Thanks for the good recipe
Easy and fast recipe to put together and taste great!
Thanks, Elaine!
Yummy
Just for this recipe will buy almond flour!
After reading this recipe definitely need to buy almomd flour.
Good
Could you please add measurements in grams (metric system?) in all of your recipes. Thanks
Hi Solanki, we use American cups and tablespoons for our recipes.
I tried these having them again today compared to some others these are my favorite im trying to cook healthy. Thank you
Love that, Vivian!
Very tasty and filling. I will make this more often since it is low carb. Can’t wait for more low carb recipes. Thanks for doing this.
Made these and threw in some blueberries- YUM! I believe I have found my new pancake recipe! Thank you!
If the instructions say to cover the pan while cooking, why does the video not show a cover?
Amazing!!! They fluffed up like soufflé pancakes and turned out perfectly golden. Also love how much more flavorful they are than traditional pancakes, and more filling because of the protein!
Love that, Zia!
This is the best recipe ever!
Absolutely divine! They rose like a dream, were so tasty and filling, absolutely faultless. I will be making these on a regular basis, and will also try your savoury suggestion. Thank you for sharing your fabulous ideas. (Next on my list is ‘marry me chicken’ ….an intriguing name! )
😀 Hahaha that chicken lives up to it’s name 🙂
When posting your recipes, please add substitutes for eggs or also make vegan versions/ eggless.
Much appreciated 🙏
Hi Ranjit, if we have tested it, we will. If not, you are welcome to experiment and see how it goes.
The only thing I can share about these pancakes is DELICIOUS!! Wow, my husband and I both really enjoyed.
Thank you
I’m giving this 5 stars as it seems to be a 5 star recipe but I mucked it up big time! Mine came out so thick and stodgy that when I put them in the pan they just sat there like weird muffins. What did I do wrong?! I did add some almond butter on a whim. Did that kill them?!