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!

Almond Flour Pancakes

rate this recipe:
4.93 from 79 votes
Prep Time: 10 mins
Cook Time: 10 mins
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.



  • 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.


*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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  1. Teresa

    It would be great if you can start including th nutritional info/calories along with the beautiful photos of your recipes!

    • Lina

      That’s what I was looking for aso….

  2. Jeanine Donofrio

    Hi Ali, yep, they’re more delicate than regular pancakes which is why we made them 1/4 cup size.

  3. Sam

    Tapioca starch in these does wonders!

    • Rebecca

      Tapioca starch is a grain so its not paleo or grain free once added.

      • Jeanette

        Tapioca is not a grain. It’s made from the cassava root and is in fact paleo. In Keto diets it’s a good binder but higher in carbs so you cannot use a lot of it.

  4. Danielle

    Is it only 1/4 cup milk? My batter is so thick.

    • Jeanine Donofrio

      Hi Danielle, yep, with the eggs too. You can add a little more if the batter is too thick. Did you use the spoon and level method to measure the flour?

      • Danielle

        I measured by weight

  5. Rk

    5 stars
    A hit with hubby and a 4 year old!

    • Rk

      5 stars
      Also I tweaked it a bit. Used 1 cup of almond flour, 1/4 cup of brown rice flour, 2/3 cup of milk, coconut sugar instead of maple syrup.

  6. Marilyn

    What are the net carbs?

  7. Julie

    My batter was like thick dough… I added 1 1/2 cup almond flour and it’s still very thick. Does this recipe as is work for others? Am I using the wrong kind of almond flour?

    • Jeanine Donofrio

      Hi Julie, the almond flour should be 1 1/3 cups not 1 1/2. Did you use 2 eggs and did you change anything else about the recipe? Did you use the spoon & level method to measure the almond flour? If not, it’s possible that too much flour got packed into the cup. Any regular almond flour that’s made with just ground up almonds should work fine.

  8. Liana

    I made these with same measurements as the recipe and used whole cows milk. I also added 1/2 tsp. of cinnamon and WOW! Best pancakes ever!

  9. CitygrlNY

    4 stars
    Can you freeze these pancakes? I had to add more liquid to my batter bc it ended up too thick( maybe bc of the almond flour I have), and I have extra pancakes.
    By the way, I didn’t have vanilla so I added cinnamon and yummm!!

    • Jeanine Donofrio

      yep, they freeze well!

  10. Terri

    5 stars
    Guilt free pleasure. Affordable. And very tasty.

    Thank you for the recipe,

  11. Rev

    5 stars
    Theses turned out awesome!! What are the nutritional facts for this recipe I’m not seeing them. Perhaps I overlooked them.

  12. Andrea

    5 stars
    Added pieces of banana. Loved it. Thanks for recipe.

  13. Nat

    DO NOT USE EGG REPLACER OR FLAX EGGS because these pancakes straight up will not work. The consistency is that of scrambled eggs. No cake forms. Very bad.

  14. Stacey

    Would it work to replace the baking powder with baking soda? Would love to make this scd compliant.

    • Jeanine Donofrio

      Hi Stacey, no the baking powder is necessary for them to get fluffy.

  15. Danielle Berman

    5 stars
    WOW! I am on a candida protocol so I used monkfruit syrup instead of mape and let me tell you these are the fluffiest pancakes I have ever made!!!!!! Super rich and indulgent.

  16. Erin

    Very tasty! I added cinnamon and a bit more milk. They are delicate and need to be small, but very delicious! Thanks!

    • Jeanine Donofrio

      Hi Erin, I’m glad you enjoyed them!

  17. Kat

    5 stars
    My first time making anything with almond flour and I really liked these. They were a bit fiddly to turn over in the pan but overall it was manageable.
    For anyone cooking on the gas stove – they do need to be on absolute lowest heat possible as they turn brown super quickly.
    All in all an excellent treat and I’ll be making them again.

  18. Jennifer

    5 stars
    This was the best pancake recipe I have ever made, no matter what flour. They were AMAZING!! This will be a saved recipe for sure. Thank you!! PS: I cooked in coconut oil and butter. Used the spoon method as instructed and Wowzers!

  19. Karen

    5 stars
    Really good,
    I topped them with cream cheese and warm blueberries.

  20. Sy

    5 stars
    I halved the recipe. Came out great. Thank you

  21. Julia

    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?

    • Jeanine Donofrio

      Hi Julia, I’d try whisking your eggs a bit more if they were too flat.

    • Erin

      5 stars
      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.

    • Roxan Bissember

      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.

  22. Hannah Jones

    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!

  23. Lola

    5 stars
    These were delicious! I did add a little more milk because it was too thick. Thanks for sharing.

  24. Carol

    What is the nutritional value for these pancakes

  25. Alina

    5 stars
    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. 😊

    • Jeanine Donofrio

      Aww, I’m so happy to hear!

  26. Lance

    We are gluten free and almond pancakes are one of our favorites. Love these! Can’t taste the difference from regular pancakes!

    • Jeanine Donofrio

      I’m so glad you loved them!

  27. Karen

    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.

  28. Lisa

    Please could you publish the nutritional values. I’m diabetic and watch my carbs. Thank you

  29. Donnathesinger

    5 stars
    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.

    • Jeanine Donofrio

      Hi Donna, I’m so glad you loved the pancakes so much! Great tip about the baking powder.

  30. christina

    5 stars
    These are amazing!!! We added vegan chocolate chips, so good! Thank you 🙂

    • Jeanine Donofrio

      I’m so glad you loved them!

  31. alissa

    5 stars
    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!

  32. Anonymous Jain

    5 stars
    It was super yummy and I used coconut oil to make the pancakes

  33. Donna

    5 stars
    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!!

  34. Taylene

    5 stars
    These are perfect. Thank you!

  35. Lindsey

    5 stars
    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 😋

  36. Anna

    5 stars
    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

  37. Erin S

    5 stars
    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!

  38. Judy H

    5 stars
    The pancakes were delicious, I couldn’t believe they didn’t need oil or butter.
    My new go to!

  39. Gretchen

    5 stars
    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.

  40. Danielle

    5 stars
    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.

  41. Becky

    5 stars
    Super delicious! Only change I did was use store bought sugar free syrup.

  42. Valerie Snyder

    5 stars
    Oh my gosh! These pancakes were delectable!! I made them breakfast and my daughter and I agree that these are our new favorite pancakes!! Thank you
    for all of your great recipes!

  43. Jeanine Donofrio

    Hi Shelli, the 1 tablespoon of maple goes into the recipe with the wet ingredients. If you didn’t add it to the wet ingredients, these would taste more savory with the salt being more apparent.

  44. S. Ziesmer

    It would be VERY HELPFUL to include nutrition info with each recipe

  45. Ester

    5 stars
    Loved the recipe! Very easy and super delicious!!

  46. M

    5 stars
    These turned out moist and fluffy. Since they are smaller, I was able to fit three into a big pan. The recipe was perfect for two people. (3 pancakes each plus fruit/nuts/toppings.)

  47. To Thick

    1 star
    Sorry but by far the worst GF Pancake recipe to date. Maybe tweaking it with the suggestion from others would help.

    • Jeanine Donofrio

      Hi, did you use the spoon & level method to measure your flour?:

      It sounds like your cups may have been packed too much, which results in a thicker batter. You can fix it by adding more almond milk to thin out the batter.

  48. Paulina

    5 stars
    Very good and easy to make!

  49. Russel M

    4 stars
    I liked these. I needed to add a bit more Almond milk and I think they would have turned out perfect. Kind of remind me of corn cakes,

    For those wanting the nutrition I did some rough math. Take this with a grain of salt 🙂
    Per Pancake: Carb 4.7, Cal 137, fat 10, proteins 7, Fiber 3, Net carb 1.4

    What I did was use the Nutrition info from the almond flour, Almond Milk, and eggs. Then I divided it by six. Please feel free to check my math because I am not the greatest at it. Also I dont know if the cooking process changes things at all (like the olive oil). But at least we have a base line.

    • Russel M

      Dang it forgot I did not use the maple because of the sugar content.

      • Jeanine Donofrio

        Hi Russel, they definitely would taste more like savory cakes without the maple.

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.