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:
4.86 from 277 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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Rate this recipe (after making it)

  1. Christina

    5 stars
    I’m keto and made these sans syrup. Very delicious, taste like almond cake (less sweet, of course). I made big pancakes, which is likely why they didn’t burn. Slow and low and when I flipped I pressed them down to even out the width. I’m looking for the nutritional info….

  2. pearlshifer

    trying to reduce sodium intake. can I leave ou or reduce the baking powder? thanks

    • Jeanine Donofrio

      No, I’m sorry, they won’t rise and cook properly without it.

  3. Marie

    1 star
    This was the first fail for me from Love and Lemons. The cakes burnt before you could flip them. I tried everything- turning down the heat, tiny cakes, more milk-

    • Daniel

      These make a little too few, but they are really good!

      It say add a 50% more for 2 people, double it for 3.

  4. Berry

    5 stars
    these turned out great! made six 3inch-ish pancakes — definitely agree on low and slow that made the difference in keeping them together. gluten/grain free baking is very new to me but due to allergies I’m having to learn and I’m so glad to find these delicious pancakes !!!

    • Jeanine Donofrio

      I’m glad you loved them!

  5. wendy

    4 stars
    they fell apart and were perfectly delicious. I ended up using a bit of butter in the non stick pan really watched the heat last few did not fall apart. just need to make a few times to get the feel of that

    • Jeanine Donofrio

      Hi Wendy, it sounds like they could cook a little bit more – low and slow is the right thing – maybe just a little longer.

  6. Ivana

    5 stars
    These were so delicious! My favourite almond flour pancake… actually my fav pancake recipe ever now!
    Do these freeze well? Thinking of making a big batch and freezing for easy morning pancakes for the kiddo.

    • Jeanine Donofrio

      Hi Ivana, they do freeze well! I’m so glad you loved them.

  7. Peaches

    4 stars
    These pancakes turned out great, there was a bit of an eggy taste but the dash of cinnamon and nutmeg helped. Thank you for this recipe I’ll definitely make it again I’ll use more spices next time around 🙂

  8. Vivian

    5 stars
    Wow perfect pancake recipe with almond flour you dont how long waiting for this others try flop had to wait like 10 mins to set not this

  9. Lynn

    Is there a reason for pure maple syrup. Can I use sugar free syrup?

    • Jeanine Donofrio

      Hi Lynn, sugar free syrup would probably be fine.

  10. Natalie

    Due to allergies, can the eggs be replaced with something else?

  11. E

    Has anyone tried this with vegan eggs? My son’s allergic.

  12. Ed Pitcher

    Dear L&L,
    We tried this recipe and loved it. Batter made six 3 1/2 inch pancakes with bit left over. my wife and I follow our calorie and carb intake and so I went to the trouble of approximating those parameters.

    My estimates were:
    103 kcal per pancake
    4.3 g carbohydrate per pancake

    We used Lakanto monk fruit maple syrup instead of real maple syrup. My wife has an elevated A1C and takes metformin with meals twice a day.

    You may want to provide the nutritional values to this recipe. again we were very impressed with this recipe. Thank You.

    • Leah

      2 stars
      I made these but they completely fell apart in the pan. Heat level didn’t help….tasted good though!

      • J

        I had the same issue until I turned the heat down and did a slow cook, they did not fall apart after that, low and slow worked for me

    • Jeanine Donofrio

      I’m so glad you both enjoyed the recipe!

    • Esther

      Hi Ed,
      Would you please let me know how much monk fruit maple syrup you used? Is it a 1 to 1 ratio with the real maple syrup? I know monk fruit can be very potent.
      Thank you!

  13. Molly

    Do you know how many calories are in one serving?

    • Jeanine Donofrio

      Hi Molly, I’m sorry, we don’t calculate nutrition info but you can plug the ingredients into a site like my fitness pal.

    • Josie

      5 stars
      I uploaded it into myfitness pal and it came up as 294 calories per serving. Hope this helps 🙂

  14. mari

    5 stars
    Can this dough be refrigerated to use the next day?

  15. Lauren

    These were really delicious. I also added coconut and flax seed and topped with cream cheese and strawberries. I might add some monk fruit sweetener next time.

    • Jeanine Donofrio

      I’m so glad you loved them!

  16. Elizabeth Vitale

    5 stars
    Great recipe. I added coconut and increased the almond milk a little.

    • Jeanine Donofrio

      I’m so glad you loved it!

  17. Zoe

    5 stars
    These are incredible! So much toasted nutty flavor. Not sure I’ll ever make traditional pancakes again. Thank you!

    • Jeanine Donofrio

      I’m so glad you loved them!

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.