Almond Flour Pancakes

Name: Almond Flour Pancakes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Ingredients: 1 cup almond flour; 2 large eggs; 1 teaspoon baking powder; 1/4 teaspoon salt; 1 tablespoon honey or maple syrup; 1/4 cup almond milk (or any milk of choice); Butter or oil for cooking

Highlighted under: Homemade Baking Ideas

I love starting my morning with these fluffy almond flour pancakes. They are not only gluten-free but also rich in flavor and texture. Made with simple ingredients, these pancakes whip up quickly and make for a delightful breakfast option. The nutty taste of almond flour combined with perfectly balanced sweetness creates a breakfast that feels indulgent yet healthy. Whether topped with fresh fruit or a drizzle of maple syrup, these pancakes are always a hit in my household and are perfect for any occasion.

Created by

Isolde Bennett

Last updated on 2026-02-08T07:45:37.184Z

When I first tried making almond flour pancakes, I was amazed by how fluffy and delicious they turned out. The secret lies in using a combination of almond flour and eggs, which gives them a light texture without losing that satisfying fluffiness. I tried varying the ingredients by adding a splash of vanilla extract, and it elevated the flavor profile significantly, making breakfast feel even more special.

I learned that letting the batter sit for a few minutes before cooking ensures that the pancakes are perfectly cooked through. This small tip made all the difference, allowing them to rise beautifully and giving them that golden-brown finish I always crave in pancakes. Trust me, you'll want to keep this recipe on hand!

Why You'll Love These Pancakes
Fluffy and light texture that feels indulgent
Nutty flavor from almond flour that pairs well with various toppings
Healthy alternative to traditional pancakes, perfect for gluten-free diets

Perfecting Your Pancake Batter

The key to achieving the fluffy texture of these almond flour pancakes lies in the balance of wet and dry ingredients. While almond flour is naturally more absorbent than regular flour, ensuring the batter isn't too thick is crucial. If you find that your batter seems overly thick after resting for five minutes, simply add a splash of almond milk to achieve a pourable consistency. This adjustment can help promote a lighter pancake that cooks evenly.

When mixing the wet and dry ingredients, avoid overmixing. Stir until just combined; small lumps are perfectly acceptable. Overmixing can lead to dense pancakes instead of the fluffy texture we desire. Allowing the batter to rest also gives the almond flour time to hydrate, enhancing the overall fluffiness and texture.

Cooking Techniques for Golden Brown Pancakes

For the best cooking results, preheat your non-stick skillet over medium heat for a few minutes before adding butter or oil. If the pan is too cold, the pancakes will absorb the fat and become greasy instead of crispy on the outside. A good test is to sprinkle a few drops of water into the skillet; if they sizzle and evaporate immediately, the pan is ready for cooking.

When you pour the batter into the skillet, don’t rush the cooking process. Allow the pancakes to cook undisturbed for 2-3 minutes on one side. You’ll know it’s time to flip them when bubbles form on the surface, indicating they’re set. Flipping too soon can result in pancakes that are undercooked inside, so wait for that visual cue!

Ingredients

Gather these easy ingredients before you start cooking:

Ingredients

1 cup almond flour
2 large eggs
1 teaspoon baking powder
1/4 teaspoon salt
1 tablespoon honey or maple syrup
1/4 cup almond milk (or any milk of choice)
Butter or oil for cooking

Make sure to measure the ingredients accurately for the best results.

Instructions

Follow these steps to create delicious almond flour pancakes:

Mix Dry Ingredients

In a bowl, combine the almond flour, baking powder, and salt. Whisk the dry ingredients until fully blended.

Combine Wet Ingredients

In another bowl, whisk together the eggs, honey or maple syrup, and almond milk until smooth.

Combine Mixtures

Pour the wet mixture into the dry ingredients and stir until just combined. Let the batter sit for 5 minutes.

Cook the Pancakes

Heat a non-stick skillet over medium heat and add a little butter or oil. Pour 1/4 cup of batter for each pancake, cooking for about 2-3 minutes on each side, or until golden brown.

Serve warm with your favorite toppings!

Pro Tips

For extra flavor, consider adding a pinch of cinnamon or vanilla extract to the batter. You can also experiment with different toppings, such as berries or yogurt, for added texture and taste.

Storage and Freezing

These almond flour pancakes can be stored in the refrigerator for up to three days. Make sure they are cooled completely, then layer them between pieces of parchment paper to prevent sticking before placing them in an airtight container. When you're ready to enjoy them again, simply reheat them in a toaster or skillet over low heat for a few minutes until warmed through.

If you want to prepare a batch in advance, freezing is a great option! Let the pancakes cool completely, then place them in a single layer on a baking sheet. Once frozen, transfer them to a freezer-safe bag or container, which allows for portion control. They can be stored frozen for up to two months. Just reheat in the toaster or microwave straight from the freezer, and they’ll taste freshly made.

Variations and Toppings

Feel free to customize these pancakes by adding mix-ins to the batter. Chopped nuts, dark chocolate chips, or even berries can elevate the flavor and add a delicious twist. I often enjoy adding blueberries, which provide a juicy burst that contrasts beautifully with the nutty almond flavor. Just fold them gently into the batter just before cooking.

For toppings, the options are endless! While maple syrup is a classic choice, consider drizzling them with almond butter, yogurt, or a fruit compote for a gourmet touch. You can also top them with sliced bananas or a sprinkle of cinnamon for added depth. Try experimenting with different toppings to find your favorite combination!

Questions About Recipes

→ Can I store leftover pancakes?

Yes, you can store them in an airtight container in the refrigerator for up to 3 days. Reheat them on a skillet or in the microwave.

→ Can I freeze almond flour pancakes?

Definitely! Place them in a single layer on a baking sheet and freeze until solid, then transfer to a freezer bag. They can last for up to 2 months.

→ What can I use instead of almond flour?

If you need a substitute, you can use coconut flour, but keep in mind that coconut flour absorbs more moisture and will require additional liquid.

→ Are these pancakes suitable for a low-carb diet?

Yes, almond flour is lower in carbs compared to regular flour, making these pancakes a good option for low-carb diets.