Almond Flour Pancakes Recipe

As a best-selling cookbook author who specializes in gluten-free recipes, I’ve learned a thing or two about working with almond flour.

After testing multiple batches of these pancakes (yum!) I’ve learned:

• Not to add too much liquid. Adding extra liquid to the batter will make the batter look more traditional, but the pancakes will be too challenging to flip.
• To cook low and slow. If you cook almond flour at too high a heat, you’ll wind up with one side that’s burnt.

If you follow this recipe closely, you’ll be rewarded with the best almond flour pancakes you’ve ever tasted. Don’t give up on making pancakes with almond flour until you’ve tried this one!

⭐⭐⭐⭐⭐ Review

“This is the first almond pancake recipe I’ve made that I actually like. Great flavor and fluffy too!” – Jodee

Almond Flour Pancake Ingredients

Here’s what makes this recipe work:

• Blanched almond flour. Blanched means the skins have been removed from the almonds, so the flour is light colored and very finely ground. This makes fluffier pancakes! If you use almond meal (which has flecks of brown skin), the pancakes will be heavier and more cake-like.
• Eggs. Grain-free baking relies on eggs for both binding and structure. These ingredients make the pancakes hold together while also fluffing up at the same time. (Don’t use an egg substitute here.)
• Olive Oil. This works better than coconut oil, as it won’t solidify when it comes into contact with cold eggs from the fridge. You don’t need much, since almonds are already a source of healthy fats, but you could use avocado oil as an alternative.
• Baking Powder. Baking powder provides more lift than baking soda, and it doesn’t affect the taste. If you must use baking soda instead, use only half the amount and add a squeeze of lemon juice to help it activate. (This is why pancakes use buttermilk often!)
• Maple Syrup. This is purely for flavor, instead of using white sugar. For a lower-carb option, substitute it for sugar-free maple syrup.
• Salt. The best sweet treats always include salt to boost the flavor. I use fine sea salt (Real Salt brand), which tastes different than white table salt. If you plan to reduce the sweetener in this recipe, be sure to reduce the salt as well. (They work together!)

How to Make Almond Flour Pancakes

Step 1:

Add the almond flour, eggs, maple syrup, olive oil, baking powder, and salt to a mixing bowl and use a whisk to mix well. The batter may look thick, so add 1 to 2 tablespoons of almond milk or water to help thin it out. 

Note: Don’t add too much extra liquid, or the pancakes will become too challenging to flip later.

Step 2:

Heat a skillet over medium heat on the stove, and grease it with butter or cooking spray. You’ll know the pan is ready for cooking when a drop of water instantly sizzles when it touches the surface.

Add the pancake batter to the center of the skillet, using a 1/4 cup measure. Use a spatula or the back of a spoon to spread out the batter, so the pancake is 4 to 6 inches in diameter.

If the pancakes become any larger than that, they become much more difficult to flip.

Step 3:

Cook these for about 2 to 3 minutes on one side, until you see bubbles start to form on the top of the pancake. Then, flip them over and cook for an additional 2 to 3 minutes. You want both sides to be nice and golden, and they should puff up slightly in the center.

Repeat the cooking process with the remaining batter until all of the pancakes are done.

As the pancakes cook, you will probably want to reduce the heat to medium-low heat, or even low heat, because the pancakes will start to cook faster as you get through the batter with an already-hot pan.

Step 4:

You can keep the cooked pancakes warm in the oven set to 180ºF if you’d like to serve them all at once. Or, try the oven-baked pancake method below to cook them all at once without flipping.

Serve almond flour pancakes with your favorite toppings, such as fresh berries or extra syrup. You can even add extras, like blueberries or chocolate chips, to the pancake batter as it cooks for an extra flavorful option.

How to Bake Almond Flour Pancakes

Baked pancakes are life-changing if you prefer not to stand by the stove, flipping each pancake individually.

Step 1:

To bake pancakes, start by preheating the oven to 350ºF. 

Line a large baking sheet with parchment paper (prepare two pans to bake them all at once) and then pour the pancake batter, using a 1/4 cup per pancake, into puddles on the prepared pan. 

Step 2:

Leave 2 inches of space between each pancake to allow room for spreading. You may need to use the back of a spoon or your measuring cup to spread the pancake batter into a shape about 4 to 5 inches in diameter. Repeat with the remaining batter, adding roughly six pancakes to each half-sheet-sized baking pan.

Once you’ve filled the baking sheets, bake the pancakes at 350°F for 10 to 12 minutes, or until they’ve puffed up and are dry to the touch in the center.

There’s no need to flip baked pancakes, so they look different than a pan-fried version, but they still taste just as delicious. Plus, there’s no extra cooking oil required! 

More Recipes to Try

• Coconut Flour Pancakes
• Banana Oatmeal Pancakes
• Paleo Pancakes
• Chickpea Pancakes

If you try this Almond Flour Pancake recipe, please leave a comment and star rating below letting me know how you like them!