Almond Flour Pancakes

Name: Almond Flour Pancakes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 cup almond flour; 2 large eggs; 1/4 cup unsweetened almond milk; 2 tablespoons honey or maple syrup; 1/2 teaspoon baking powder; 1/4 teaspoon salt; Cooking oil or butter for frying

Highlighted under: Classic Baking Ideas

I absolutely love making almond flour pancakes for breakfast; they're light, fluffy, and a gluten-free delight. Not only do they provide a wonderful nutty flavor, but they also require just a few ingredients, making them incredibly quick and easy to whip up. Whenever I need a healthy breakfast that satisfies my cravings, these pancakes are my go-to. They hold up beautifully and pair well with various toppings, from fresh fruits to maple syrup. You’ll find them to be a delightful addition to your morning routine.

Created by

Tabitha Collins

Last updated on 2026-02-08T04:20:38.038Z

Creating almond flour pancakes is always a fun experience in my kitchen. I started by experimenting with different flours, but almond flour quickly became my favorite. It has this fantastic texture that makes the pancakes so airy and tender. The secret to achieving the perfect flip is ensuring the batter isn’t too runny, as almond flour absorbs moisture differently than regular flour.

On my last attempt, I added a splash of vanilla extract and a sprinkle of cinnamon to the batter. The result was unbelievably fragrant! To get them extra fluffy, I whipped the egg whites separately and then folded them in gently. This little tip took the pancakes to a whole new level of lightness.

Why You Will Love This Recipe
Deliciously nutty flavor that pairs well with sweet and savory toppings
Gluten-free option that doesn't compromise on taste or fluffiness
Can be prepped in under 30 minutes for a quick breakfast

Mastering the Pancake Technique

To achieve perfect almond flour pancakes, it’s essential to ensure your skillet is at the right temperature. A medium heat setting works best, as too high a heat can lead to burnt pancakes on the outside while remaining raw on the inside. If at any point the pancakes seem to cook too quickly, reduce the temperature slightly. You can test the skillet by dropping a small amount of batter; it should sizzle gently, indicating it's ready for cooking.

Mixing the batter carefully is crucial; over-mixing can lead to dense pancakes. Stir just until incorporated, and small lumps are okay. You might notice the batter thickening as it sits; this is normal as almond flour absorbs liquid. If you find your batter too thick, feel free to add a splash more almond milk to loosen it up, ensuring a light and airy texture.

Ingredient Insights

The star of this recipe is the almond flour, which not only contributes its nutty flavor but also adds healthy fats, fiber, and protein, making your pancakes more satiating than those made with traditional flour. If you're looking to diversify the flavor, consider adding some ground cinnamon or nutmeg to the batter—this enhances the warmth of the dish and complements toppings beautifully.

Eggs play a significant role in binding the ingredients together, providing moisture and structure. For a vegan option, you can substitute each egg with 1/4 cup of unsweetened applesauce or a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water, let sit for 5 minutes). This ensures the pancakes hold up during cooking while still delivering a delicious result.

Serving Suggestions and Variations

These almond flour pancakes are incredibly versatile when it comes to serving. Pair them with a spoonful of Greek yogurt and a drizzle of honey for a protein-packed breakfast, or fresh berries for a refreshing contrast. For an extra treat, consider topping them with a dollop of almond butter, lending a rich creaminess and additional nutty flavor that elevates the whole dish.

If you're feeling adventurous, you can mix in other ingredients like blueberries or chopped nuts directly into the batter before cooking. Just be mindful of not overcrowding the pancake with mix-ins, as this can affect cooking time and texture. Alternatively, prepare a batch, let them cool, and freeze them in single layers between parchment paper to enjoy a quick breakfast on busy mornings—just reheat in a toaster or microwave while you're getting ready.

Ingredients

Gather these simple ingredients to create delightful almond flour pancakes.

Ingredients

1 cup almond flour
2 large eggs
1/4 cup unsweetened almond milk
2 tablespoons honey or maple syrup
1/2 teaspoon baking powder
1/4 teaspoon salt
Cooking oil or butter for frying

Now that you have all your ingredients ready, let's move on to cooking!

Instructions

Follow these steps to make the pancakes perfectly fluffy.

Prepare the Batter

In a mixing bowl, combine the almond flour, baking powder, and salt. In a separate bowl, beat the eggs and then mix in the almond milk and honey. Gradually add the wet ingredients to the dry ingredients, stirring until fully combined.

Cook the Pancakes

Heat a non-stick skillet over medium heat and add a small amount of oil or butter. Pour 1/4 cup of batter for each pancake into the skillet. Cook until bubbles form on the surface, then flip and cook for an additional 2-3 minutes until golden brown.

Serve and Enjoy

Remove from the skillet and keep warm while you continue cooking the remaining pancakes. Serve with your favorite toppings, such as fresh fruit, nut butter, or syrup.

Enjoy your delicious homemade almond flour pancakes!

Pro Tips

For extra flavor, consider adding mashed bananas or blueberries into the batter. You can also make a larger batch and freeze them for a quick breakfast option later on.

Storage and Reheating Tips

If you have leftovers (which is rare—they're that good!), store any uneaten pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a toaster or an oven preheated to 350°F (175°C) for about 5-7 minutes until warmed through. This method maintains their fluffy texture without making them soggy, which can occur if you microwave them.

For longer storage, freeze the pancakes in single layers separated by parchment paper to prevent sticking, then transfer them to a zip-lock bag. They should keep well for up to 3 months. To enjoy, simply toast straight from the freezer or warmed in the microwave, allowing for a quick breakfast any day of the week.

Troubleshooting Common Issues

If your almond flour pancakes turn out too dense or gummy, the issue is likely overmixing the batter. Remember, just mix until the ingredients are combined—it’s okay for the batter to be a little lumpy. Additionally, check the baking powder's freshness, as old leavening agents can result in pancakes that don’t rise properly.

Should you find that your pancakes stick to the skillet, ensure it's well-preheated, and use enough oil or butter. A non-stick skillet is ideal for this recipe, but if you’re using stainless steel cookware, make sure it’s properly greased. If you encounter any burnt edges, lower the heat slightly and allow it to adjust to the temperature as you cook the remaining batches.

Scaling the Recipe

This almond flour pancake recipe is easily scalable, whether you’re cooking for a single serving or a larger group. Multiply the ingredients based on how many servings you need, keeping in mind that the cooking time per pancake remains the same. However, if you're making more than one batch at once, be prepared to keep the cooked pancakes warm in an oven set to low (around 200°F or 93°C) to serve them all at once.

If you’re making a substantial batch, consider using a griddle instead of a skillet. A griddle allows for multiple pancakes to be cooked at the same time, significantly reducing your overall cooking time. Just remember to keep an eye on the heat to ensure even cooking across all pancakes.

Questions About Recipes

→ Can I use a different flour instead of almond flour?

While almond flour gives these pancakes their unique flavor and texture, you can substitute it with coconut flour or gluten-free all-purpose flour, but the amounts may differ.

→ What can I top my pancakes with?

These pancakes are versatile! You can top them with fresh fruits, yogurt, nut butter, maple syrup, or a dusting of powdered sugar.

→ Are these pancakes suitable for meal prep?

Absolutely! These pancakes freeze well, so you can make a large batch and reheat them in the toaster or microwave for a quick breakfast.

→ How can I make these pancakes dairy-free?

Simply use almond milk or any other plant-based milk in place of dairy milk, and choose a dairy-free butter or oil for cooking.