Almond Flour Pancakes

If you’re a long-time reader, you know I’ve been sharing almond flour recipes since 2014. Beyond the blog, I use it just as much in my daily life because I love the taste, the satisfaction it brings, and its versatility.

So, it’s no surprise that pancakes using almond flour have made their way to the blog. If this is your first time trying them, the secret isn’t about adding extra ingredients but about how you cook them. 

Making pancakes with almond flour requires patience. Using low heat and a slightly longer cooking time allows the pancakes to set properly, preventing them from browning too quickly.

For me, these pancakes are a weekend favorite. I love making a batch on Saturday morning, enjoying a few warm from the pan, and saving the rest for an easy, filling breakfast the next day.

Almond Flour Pancake Ingredients

If you’ve never baked with almond flour before, it might feel a little intimidating at first, but I promise it’s simpler than it sounds.

You can find the exact measurements (with ounces and grams) in the recipe card below, but here are some important notes from all my years baking with almond flour:

Almond flour: If you compare the weight of my almond flour to other people’s, you might think that there is a typo. There isn’t.

Throughout the years of cooking and baking with almond flour, I’ve found that packing the cup with almond flour is the most effective approach. If you use a lesser amount, your pancakes may not hold their shape and potentially fall apart.

If you are buying it from the store, my favorite brand is Blue Diamond, but you can also make your own almond flour at home.

Baking powder: This is one of the most important ingredients, as it gives pancakes the signature lift that fluffy pancakes are known for, so don’t skip it. I always use aluminum-free baking powder, such as double-acting baking powder like Rumford.

Spices: Use any warm spices you love here. I usually add ground cinnamon and nutmeg, but cardamom would also be a great addition. In the fall, I also love adding a pinch of pumpkin pie spice.

Milk: I am using homemade almond milk, but any plant-based milk, like unsweetened almond milk or regular cow’s milk, will work.

Sweetener: My go-to is maple syrup, as it effectively minimizes the eggy taste and allows the pancakes to brown beautifully. 

If you follow a keto diet, you can swap in your favorite keto-friendly sweetener.

Otherwise, honey, agave, or a couple of tablespoons of regular (or brown) sugar will also work.

Eggs: They are the binder in this recipe. I recommend using large eggs that are at room temperature (or as close to it as possible).

Butter (or Oil): You can use melted unsalted butter for that classic flavor, or swap in a neutral oil like avocado oil, olive oil, or coconut oil, for a dairy-free option.

Optional Mix-Ins

This is where you can have fun and make these gluten-free almond flour pancakes your own: 

Chocolate Chips: For almond flour chocolate chip pancakes, stir ¼ cup of mini chocolate chips into the batter. I prefer these over regular chips because they are naturally sweetened and don’t weigh the batter down as much.

Protein Powder: If you want to up the protein content, you can always stir in a scoop of your favorite protein powder into the pancake mix.

Fresh Fruit: You can fold in a small amount (no more than ¼ cup) of chopped blueberries or thinly sliced bananas into the batter just before cooking, so they retain their shape and don’t make the pancake batter watery.

How To Make Almond Flour Pancakes

You can still get a stack of fluffy pancakes with almond flour; you just need to mix, spread, and cook them a little differently. Here’s exactly how I make it step by step:

Step 1 – Make the Batter: Whisk the almond flour, baking powder, salt, and spices in a medium bowl until no lumps remain. In a separate large bowl, whisk the eggs, almond milk, maple syrup, and vanilla. 

Pour the dry ingredients into the wet ingredients and whisk until you have a smooth batter, ensuring that the large chunks of almond flour are fully incorporated into the mixture. The consistency should be pourable but thick enough to hold its shape. If it feels too thick, add a splash of milk.

Step 2 – Heat the Pan and Spread the Pancake Batter: Warm a small amount of butter or oil in a nonstick skillet or on a griddle over medium heat. 

The key here is to maintain a gentle heat so that the outside doesn’t burn before the inside cooks through. I usually start with medium heat and then turn it down to medium-low. 

Through testing, I found that ¼ cup of batter makes the perfect pancake. Scoop it into the skillet and gently spread it into a 3½ inch circle. 

This step is crucial because if your pancake is too thick in the middle, the outside will brown before the center is fully cooked.

Additionally, avoid overcrowding the skillet. Depending on the size of your skillet, it is best to give them enough room so they cook evenly. 

Step 3 – Cook Low and Slow: Let the pancakes cook over medium-low heat until small bubbles form on the surface and the edges look set, it should take about 4 minutes. Flip each one carefully with a thin spatula and cook for an additional 4 minutes on the second side, until golden brown. 

Unlike regular pancakes that cook in 2-3 minutes, almond flour pancakes take closer to 4 minutes per side. If you rush this step or use a higher heat, they will most likely fall apart. Therefore, keep the temperature low and allow them time to cook through.

Step 4 – Finish and Serve: Continue cooking the remaining batter, lightly greasing the pan between batches to prevent the almond pancakes from sticking. If you are making a larger batch, you can keep the finished pancakes warm in a 200°F (95°C) oven until ready to serve.

Optional Toppings – Ways To Dress Them Up

I kept my almond pancakes recipe simple with fresh fruit and a drizzle of maple syrup, but here are a few serving suggestions to dress them up: 

• For a truly special treat, try topping them with a spoonful of Blueberry Puree or a dollop of Maple Whipped Cream.
• Top them off with a spoonful of your favorite nut butter, such as almond butter or peanut butter, to make them extra filling. 
• Top with a dollop of homemade vanilla yogurt or coconut cream for more creaminess.
• Sprinkle with your favorite nuts or chunky granola to add a touch of crunch.

Helpful Tips for the Best Almond Flour Pancakes

Like with any pancakes, the first batch may not be perfect, but once you get the hang of it, you’ll see how easy it is to make almond flour pancakes. Below are some of my notes from my own recipe testing to guide you along the way:

• 2 teaspoons baking powder: Before you ask, I know it seems like a lot, but this amount is intentional. Compared to other flours (i.e., all-purpose, whole wheat, etc.), almond flour is naturally denser, so you need some leavening to help make it “fluffy”. Some recipes rely heavily on eggs, but I found that pancakes made without baking powder fell flat, and they were harder to flip.
• Use a nonstick skillet: Paleo almond flour pancakes are more delicate than traditional pancakes, and if you don’t use a nonstick skillet, they may stick to the pan and fall apart. A good nonstick pan makes flipping them much easier. For that reason, I don’t recommend using a cast-iron skillet for this recipe, as the pancakes are more likely to burn and stick to the pan. 
• Cook low and slow: Since almond flour browns faster than regular all purpose flour, keeping the heat on medium-low allows the centers to cook through without the outsides burning.
• Be patient: Each pancake needs about 4 minutes per side. The first batch may take a little longer since the pan isn’t yet fully hot. Patience is key here; this step is the most common reason pancakes fall apart.
• Don’t overcrowd the pan: Give each pancake enough room so you can flip them easily. In a 10-inch skillet, I usually make two at a time. With a 12-inch skillet, you can cook three.
• Residual heat: Keep in mind that the pancakes continue to cook after you remove them from the skillet. During my recipe testing, I’ve found that letting them rest for 5-10 minutes helps cook the insides further and makes them perfectly tender.

How To Make Ahead, Store & Reheat

One of the best aspects of this almond flour pancake recipe is that it keeps well, making it ideal for meal prep. Here is how I do it:

Make Ahead: You have two options. You can prepare the batter a few hours in advance, cover it, and refrigerate until ready to cook. Just give it a quick stir before scooping to ensure everything is well combined. Or, cook the whole batch a day ahead, and let the pancakes cool completely before refrigerating.

Storage: When the pancakes are ready and have cooled, store them in an airtight container in the refrigerator for up to 2 to 3 days.

Reheat: You can warm them in a toaster or in a low oven at 275°F (135°C) until heated through. Both of these methods will keep the edges crispy, rather than soggy. You can also microwave them in 15-20 second intervals.

Freezing: Once they are completely cool, layer them between sheets of parchment paper in an airtight container or freezer bag. When you’re ready to eat, no need to thaw overnight; just take them out of the freezer about 30 minutes before serving, then reheat in the toaster or oven.

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Other Almond Flour Breakfast Recipes You Might Like

If you enjoyed these easy almond flour pancakes, here are a few more breakfast recipes I think you might also like:

• If waffles are more your thing, my Almond Flour Waffles are crispy on the outside and super soft and fluffy on the inside. They are ready in under 30 minutes and are also perfect for meal prep.
• For something savory, my Almond Flour Biscuits are buttery, tender, and perfect to serve with breakfast or brunch.
• And if you’re looking for something sweeter, try my Almond Flour Banana Muffins. They are moist with a hint of cinnamon and make the perfect naturally sweet breakfast or snack.

This post may contain affiliate links. If you purchase through these links, I may earn a small commission, at no additional cost to you.

This recipe was published in April 2019 but has been updated with additional information, an updated recipe and new photos in September 2025.

Photos by Tanya Pilgrim.

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Almond Flour Pancakes Recipe

5 from 10 votes

By: Aysegul Sanford

Yields8 pancakes

Prep Time10 minutes mins

Cook Time20 minutes mins

Total Time30 minutes mins

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These almond flour pancakes are light, fluffy, and perfectly golden brown. Made with basic ingredients, they are low-carb and gluten-free. Serve with fresh fruit, maple syrup, or your favorite toppings. Great for weekends or meal prep.

Ingredients 

1x2x3x

Dry Ingredients:

• ▢ 2 cups almond flour, 8.4 oz
• ▢ 2 teaspoons baking powder, 0.3oz
• ▢ ½ teaspoon kosher salt, 0.07 oz
• ▢ 1 teaspoon ground cinnamon, 0.04 oz
• ▢ ¼ teaspoon ground nutmeg

Wet Ingredients:

• ▢ ¾ cup almond milk, unsweetened
• ▢ 2 tablespoons maple syrup, plus more for drizzling
• ▢ 3 large eggs at room temperature
• ▢ 1 tablespoon vanilla extract
• ▢ 2 tablespoons unsalted butter, or vegetable oil

Optional Toppings:

• ▢ 1/2 cup mixed berries
• ▢ 1/4 cup maple syrup

US Customary – Metric

Instructions 

• Place almond flour, baking powder, kosher salt, ground cinnamon, and ground nutmeg in a medium mixing bowl. Whisk until well combined, breaking the large chunks of almond flour.
  
• In a separate, large mixing bowl, whisk together the almond milk, eggs, and vanilla extract until well incorporated.
• Add the dry ingredients to the wet ones and whisk until just combined, and you have a homogeneous batter.
  
• Heat a tablespoon of butter or vegetable oil in a 10-inch nonstick skillet over medium-low heat until it is melted.
• Using a ¼ cup measuring cup (approximately 2.54 oz/72 g.), scoop the batter into the skillet. Using a spatula, gently spread it to form a 3 ½-inch circle. Continue with one more or as many as your pan will accommodate, but make sure not to crowd the skillet.
• Let it cook for 4 minutes, and once it is lightly browned, flip and cook for another 4 minutes. Low and slow heat is the key here, so do not rush the process.
• Transfer them to a plate and repeat the process with the remaining batter, using the remaining vegetable oil.
  
• When ready to serve, top it off with fresh berries and a drizzle of maple syrup.

Notes

• Yields: This recipe yields 8 pancakes, serving 4. I weighed the ingredients using a kitchen scale while preparing the recipe. The nutritional values listed below are per pancake and do not include optional toppings.
• Paleo: If you are following a strict paleo diet, I recommend using a paleo-friendly baking powder. 
• Storage: Bring leftover pancakes to room temperature and store in an airtight container for up to 3 days.
• Freezing: Once they are fully cooled, place them in a freezer-safe container with small sheets of parchment paper (to prevent sticking) and remove as much air as possible. No need to thaw overnight. Take it out of the freezer 30 minutes before you are ready to serve.

Nutrition

Calories: 230kcal | Carbohydrates: 10g | Protein: 8g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 69mg | Sodium: 328mg | Potassium: 39mg | Fiber: 3g | Sugar: 4g | Vitamin A: 177IU | Vitamin C: 0.01mg | Calcium: 164mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Breakfast

Cuisine: American

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