Almond Flour Pancakes
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These almond flour pancakes are thick, fluffy, and come together in under 5 minutes! Made with just six 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.
I created this recipe for my niece, who has a gluten intolerance, but wanted pancakes the whole family could enjoy, celiac or not. They’re thick, fluffy, and subtly nutty, so good you’ll need a dash of syrup and a pat of butter. Thanks to the higher protein and healthy fats in the almond flour, they’ll keep you full for hours- unlike standard pancakes that leave you reaching for a snack soon after!
Why I love this almond flour pancake recipe
- Cooks in 5 minutes. Once they hit the pan, these take barely any time.
- Diet-friendly. These are naturally gluten-free, low-carb, and dairy-free.
- Perfect taste and texture. Thick, fluffy, and perfectly soft in the middle. They have a subtle almond flavor without being overpowering.
Key Ingredients
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.
- 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.
How to make almond flour pancakes
Find the printable recipe with measurements below.
Step 1- Mix the dry ingredients.
Step 2- Make batter. Add the wet ingredients and mix until a thick batter remains. Let it rest for 5 minutes.
Step 3- 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 on each side.
Step 4- Repeat the process until all the pancakes are cooked.
Recipe tips and variations
- Cover when cooking. My #1 pancake tip. Covering the pan traps in the heat puffs up the pancakes perfectly.
- 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, resulting in a better texture and fluffiness.
- 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.
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.
My pancakes have around 3 1/2 carbs in each one 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 my keto pancakes.
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 them 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.
More recipes using almond flour
More healthy pancakes
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 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.
Notes
- Baking powder: I tested this recipe with and without baking powder and found it made no difference.
Really good recipe. Thank you!!!!
So glad you liked these Ana!
This is literally my favorite pancakes recipe on the whole internet 💗after trying dozens, with yours I could finally enjoy pancakes with a gluten allergy. Thank you so much🌟🌟
Such kind words Brenda, thanks so much for sharing!
Oops, I forgot to click on the stars on my previous comment. I’m a 75 yo and quite forgetful. But, as I previously, mentioned, your entire website deserves a billion stars. Thee best cooking website I have ever seen and I have seen/used plenty. It will be my first time trying your almond pancakes tomorrow morning. I’m so tickled and impressed with your website and anxious to try your almond pancakes. Thnx so much for sharing your valuable talent with us. Happy Cooking, Baking!!!
Irene
Perfection. Just what I was looking for without baking powder. And, that you mentioned with or without baking powder, the results were the same, was an added plus. This entire website is so concise.
This entire website deserves 1 billion stars. It’s a shame that 5 is the limit. Thnx for all your hard work.
You are too kind, Irene- glad you enjoyed these!
Why does it say 4 eggs in the recipe but it shows 2 eggs in the video?
Hi Patricia- sorry, our videographer did a half batch for the video 🙂
Very nice to find low carb pancakes
thanks so much for the lovely feedback, Pamela- they are lower carb than traditional pancakes (especially when you use sugar free syrup) and still taste great.
Healthy easy recipe with a wonderful taste! Highly recommended
Thank you so much for your lovely comment, Seliz- I’m so glad you enjoyed the pancakes. Thanks for making my recipe!
These turned out perfect! I’ve tried other recipes and they don’t turn out with the flavor of this one. My wife and I enjoyed them so much that we made a few more batches to freeze
Fluffy, great consistency, taste good!
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!
Just followed your almond flour pancake recipe and these turned out amazing!
Added a cup of fresh blueberries to the batter mix and these were delicious with a dollop of Greek yoghurt (10% fat), fresh strawberries and a sprinkle of Ceylon cinnamon on top.
Thank you for sharing this great recipe – will be making these again for breakfast! 🥞
Alex- I misread ceylon cinnamon as cayenne and was momentarily impressed and shocked hah! Thanks for your lovely feedback! I love adding berries to the batter. We’re on the same wavelength, as my preferred pancake topping is full-fat vanilla greek yogurt 🙂 Glad you enjoyed the recipe!
These are the best almond flour pancakes, and I’ve made over ten recipes. They don’t taste like they have almond flour in them, which is so good to serve family who expect white flour pancakes.
Thanks for the feedback, Ella- I’m so glad these received your seal of approval. Yes- when developing this recipe, I wanted the pancakes to turn out like any wheat flour-based pancake would!
Surprisingly good. Thanks for the good recipe
Easy and fast recipe to put together and taste great!
Thanks, Elaine!
This is my go-to pancake recipe, gluten or no gluten. I can’t put my finger on it, but almond flour does something to them that makes them extra delicious!
Thanks so much for your lovely comment, Hollie- I love that this is a go-to pancake recipe for you. I find almond flour yields a lighter texture compared to wheat flour (especially in almond flour cake or almond flour cookies).
Could I use honey instead of maple syrup in the mix?
Yes, you can Sasha! 🙂 I tested that, but found it was a little overpowering but didn’t affect the texture of the pancakes.
This recipe was nice and simple. I actually poured it all into a flat, greased pan and baked it. Cut it into pieces and froze them so I can nuke them when I feel like it. Thanks!
Love that, Tray- When I used to meticulously meal prep for my partner and I, I’d freeze batches and we’d thaw them whenever the pancake cravings strike! Glad you enjoyed. the recipe 🙂
Yummy
Absolutely loved this pancake recipe. I added blueberries and it didn’t need any sauce at all. We don’t like added sugars but a little sprinkle of vanilla powder is a really nice touch the end for serving.
The approach of covering the pancakes really works – I’ve never done this before, but it makes a real fluffiness to the cake and cooks it properly.
Thanks Natalie- I’m so glad you enjoyed the recipe and also tried my fluffy pancake trick- it really does work. I’m like you- I don’t really like adding extra sugar unless it’s needed (my partner on the other hand could use up half a jar of maple syrup). I love the addition of sprinkling vanilla powder on top- yum!!
Enjoyed the simplicity of this recipe. I did add 1 t of baking powder and the recommended (but optional) 1 t of cinnamon plus a 1/4 t of almond extract. Arman’s recommendation to cook at a lower heat and to cover the pan was highly appreciated. I used oat milk in the batter and it worked just fine. I did use olive oil/butter mixture to cook the pancakes, which gave nice results, but would like to try his coconut oil suggestion. Thank you for sharing your almond flour pancake recipe.
You are so welcome, Elizabeth. I know i sound like a broken record in all my pancake recipes, but covering the pan really does yield thicker and fluffier pancakes 🙂 Thanks for sharing your feedback and tweaks, too.
These were great. I used regular milk. Have you tried making them in the oven? Maybe in a baking dish?
Hi Tray- I haven’t for these (I have tested sheet pan pancakes for my cookbook, but it used wheat flour). If I do try this out in there, I’ll send you an email to let you know 🙂
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 hope this helps.
4 ¾ dl almond flour
1/4 teaspoon salt or 1.25 ml
2 tablespoons maple syrup or 30 ml
1/2 teaspoon vanilla extract or 2.5 ml
4 medium eggs
1 ⅛ dl unsweetened almond milk
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?!
I love the recipe, very easy, In the Nutrition chart I don’t see the contain of sugar do you mine adding it?, I have to what my sugar , than you very much
Your recipes never fail me! Loved this one, however I think it turned out a little better when I added a pinch of baking powder to the second serving. Added chia seeds and cinnamon to the batter then topped it with crunchy peanut butter and a little more syrup. Took only 15-20 minutes at most and it was so good!!!
For those who avoid dairy milk, this is an excellent alternative. I had to add additional almond milk to make it the right consistency, but otherwise the recipe is spot on.
I absolutely enjoyed this. Easy to make and delicious. Thank you
Great tasting! I added blueberries and shredded coconut😊
Best low carb pancakes!
I made this. Everyone loved them..
I made these for Me and my Diabetic Father. I used half buttermilk and half Almond/Coconut milk. I added blueberries. These were so easy to make and absolutely delicious.
These are amazing. Had two with one tbsp on regular syrup. 235 calories of deliciousness. Highly recommend.
I LOVE this recipe. I come back to it many times at least once a week and especially now in Maple Syrup season!. Thank you Arman, can’t wait to get into your other recipes 😀
My first time cooking with almond flour and I was very pleasantly surprised!
I found these almost as flavorful and light as my “regular” pancakes (I halved the recipe and added 1/8 tsp fresh ground nutmeg, 1/2-3/4 tsp cinnamon, and 1/2 tsp baking powder).
Will definitely be trying more of your recipes – thanks!
Delicious and so quick to make! I make a keto blueberry syrup using frozen blueberries. Yummy with these pancakes! I also think these pancakes taste far superior to the pancakes served in average restaurants which are bland in flavor and not worth eating!
I did add one other ingredient to this batter…1/4 tsp of baking powder. I wanted just a bit of rise in the pancakes. Maybe I did not need it? I will try it next time without the bp.
Thank you! I enjoy trying out different recipes from your site. :0) You offer so many wonderful recipes.
Amen to that! Your recipes are the best!
I made these for my son this morning and they were great. The only things I did differently was added cinnamon and chia seeds to the batter. They were great. So many almond flour/egg recipes taste very eggy and are a bit mushy. Not these. I think putting the lid on the pan makes a big difference. Thank you for such a healthy high protein breakfast recipe!!
My new favorite recipe site! I love how you break things down even the option to make the most basic ingredient. Even then, the recipes aren’t overly complicated. I’m so happy I found you!
Thank you for your kind words 🙂