Big and Fluffy Almond Flour Pancakes

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These almond flour pancakes are big and fluffy. You can make them once a week, freeze them for easy weekday breakfasts, and defrost them in the microwave.

Almond flour pancakes are stacked on a plate and served with fresh blueberries.

I am amazed at how fluffy and tender these pancakes are. Of all my pancake recipes (including protein pancakes, cream cheese pancakes, and ricotta pancakes), these are the closest to traditional pancakes. The thick batter is easy to work with. They don't spread out too much in the pan, and they are easy to flip. Most importantly, they are delicious!

Ingredients and Substitutions

The ingredients needed to make almond flour pancakes.

See the recipe card for exact measurements. Here are my comments on some of the ingredients.

Vanilla extract: I sometimes use different flavor extracts, such as coconut extract, instead of vanilla. Since these extracts are more potent than vanilla, I use just a teaspoon.
Whole Milk: For extra-rich pancakes, use half-and-half or heavy cream instead. To make these pancakes dairy-free, use well-blended canned coconut milk, unsweetened soymilk, or plant-based heavy cream.
Sweetener: I use stevia. You can use a granulated sweetener instead.
Almond flour: Use superfine almond flour for the best texture.

Flavor Variations

You can turn these into blueberry or chocolate chip pancakes. After adding the batter to the griddle, sprinkle each pancake with 3-4 blueberries or 5-6 chocolate chips, as shown in the photo below.

Three pancakes in a skillet, topped with blueberries.

Sometimes, I make all three variations at the same time. I leave a third of the pancakes plain, add blueberries to a third, and add chocolate chips to another third. The photo below shows these three options.

Three types of almond flour pancakes: plain, with blueberries, and with chocolate chips.

Instructions

The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.

Combine the ingredients in a large bowl until very smooth. I start with the liquids and gradually add the dry ingredients.

Cook the pancakes in a greased nonstick griddle over medium heat for about 3 minutes per side.

Cooking almond flour pancakes on the griddle.

The pancakes will be big and thick. Serve them immediately.

A hand holding a pancakes to show how thick it is.

I have never reviewed a recipe, but having made countless grain-free pancakes I thought this deserved one. The pancakes were fluffy and tender. The crumb is softer than most almond meal baked goods, more like a typical pancake. My two pre-teen boys told me these are the BEST pancakes. They are filling and delicious. I highly recommend this recipe. It's quick and easy.
Kath
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Recipe Tips

The Batter Should be Thick

The photo below should give you an idea of what the batter should look like - it's quite thick. However, it should be smooth and easy to work with. If it's very dry, add whole milk until it looks like the photo below, starting with one tablespoon.

Sift the Almond Flour

Almond flour tends to be lumpy, especially if stored in the fridge or freezer. It's a good idea to sift it into the batter. I place mounds of it in a strainer and use the back of a spoon to push it through, as shown in the photos below. You can see how clumpy it is before sifting and how smooth it is after.

Sifting the almond flour. — Before sifting, the flour is clumpy.

The almond flour was sifted and is now free of lumps. — After sifting, the flour is smooth.

No Griddle? Use Two Skillets.

If you don't own a griddle, you can cook the pancakes in two 12-inch nonstick skillets, as shown in the photo below. You can add 3-4 pancakes to each skillet, depending on how big you make them.

Cooking the pancakes in two skillets simultaneously.

Recipe FAQs

Should I mix the dry and wet ingredients separately?

That's unnecessary. One of the best things about gluten-free flours is that you don't need to worry about over-mixing the gluten. So you can mix everything in one bowl until the batter is smooth and lump-free.

Can I use low-fat or nonfat milk?

Please don't. For the best result, use a thick, rich liquid such as whole milk or half-and-half. If you need this recipe to be dairy-free, choose well-blended canned coconut milk, unsweetened soymilk, or plant-based heavy cream over almond milk, which is thin and watery.

Two tablespoons of vanilla? Is that a typo?

It's not. I use a large amount of vanilla extract in this recipe, and I like the flavor, but it's okay to use less. You can use one tablespoon if you think two would be too much.

Are almond flour pancakes dense and heavy?

Not at all. Look at the photo below - you can see how fluffy and tender they are.

Can I keep the leftovers?

Yes. You can keep them in an airtight container in the fridge for up to four days. Reheat them in the microwave at 50% power. You can also freeze the cooled pancakes for up to three months. Freeze them in freezer bags, separated with squares of wax paper to prevent them from sticking together. You can defrost them in the microwave.

Serving Suggestions

I add stevia to the batter - just enough for light sweetness. Two tablespoons of any granulated sweetener also work. Then, all the pancakes need is a pat of unsalted butter, as shown in the photo below. They don't even need syrup.

Almond flour pancakes stacked on a plate and topped with butter.

However, you can certainly serve them with your favorite syrup, as shown in the photo below.

Other tasty options include a drizzle of melted dark chocolate (shown below), melted peanut butter, keto hazelnut spread, blueberry compote, strawberry compote, or fried bananas. Or go all out and top them with keto whipped cream (or chocolate whipped cream) and scatter some dark chocolate chips on top!

Almond flour pancakes are topped with melted chocolate.

Recipe Card

A stack of five almond flour pancakes on a plate, with a garnish of fresh blueberries.

4.99 from 51 votes

Big and Fluffy Almond Flour Pancakes

These almond flour pancakes are big, fluffy, and delicious. Making them is effortless - the batter is thick and easy to work with.

Prep Time15

Cook Time15

Total Time30

Course: Breakfast

Cuisine: American

Diet: Gluten Free

Servings: pancakes

Calories: 355kcal

Author: Vered DeLeeuw

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Video

Ingredients

▢ 3 large eggs
▢ 2 tablespoons vanilla extract
▢ ½ cup whole milk
▢ ½ teaspoon stevia glycerite - equals about 2.5 tablespoons of sugar
▢ Pinch salt
▢ 2 cups superfine almond flour - 8 ounces; please measure by weight
▢ 1 teaspoon baking soda
▢ Avocado oil spray - for the griddle

Instructions

In a medium bowl, whisk the eggs, vanilla, milk, stevia, and salt.
3 large eggs, 2 tablespoons vanilla extract, ½ cup whole milk, ½ teaspoon stevia glycerite, Pinch salt
Gradually whisk in the almond flour. Whisk patiently until the mixture is very smooth and free of lumps. Whisk in the baking soda.
2 cups superfine almond flour, 1 teaspoon baking soda
Heat a nonstick double burner griddle over medium heat. Spray it with oil. Use a 4-tablespoon scoop to scoop the pancakes onto the griddle. My griddle fits 6 pancakes, so I work in two batches.
Avocado oil spray
Cook the pancakes for about 3 minutes on each side, until they are puffed, golden brown, and cooked through.
Serve immediately.

Notes

Sweetness is a personal preference. Use this recipe as a guide and adjust to taste.
Occasionally, baking soda can cause a reaction in baked goods, resulting in an ammonia smell. You can use a tablespoon of fresh baking powder instead (gluten-free if needed).
It's best to measure almond flour by weight. Two cups of Bob's Red Mill super-fine almond flour weigh 8 ounces.
If you don't have a kitchen scale, use the spoon-and-level method to measure the flour. Gently stir it in its container to loosen it. Then, using a spoon, lightly scoop the flour into your measuring cup without pressing it down. Once the cup is slightly overflowing, use the flat edge of a knife to level it off. Avoid dipping the measuring cup directly into the bag, as this can pack the flour and lead to using more than the recipe calls for.
The batter is quite thick. However, it should be smooth and easy to work with. If it's very dry, add whole milk until it looks like the photo below, starting with one tablespoon.
I use a large amount of vanilla extract and like the flavor, but it's okay to use less. You can use one tablespoon if you think two would be too much.
Almond flour tends to be lumpy, especially if stored in the fridge or freezer. It's a good idea to sift it into the batter. I place mounds of it in a fine-mesh strainer and use the back of a spoon to push it through.
If you don't own a griddle, you can cook the pancakes in two 12-inch nonstick skillets. Depending on how big you make them, cook 3-4 pancakes in each skillet.
Blueberry or chocolate chip pancakes variation: After adding the batter to the griddle, sprinkle each pancake with 3-4 blueberries or 5-6 chocolate chips.
You can keep the leftovers in an airtight container in the fridge for up to four days. Reheat them in the microwave at 50% power. You can also freeze the cooled pancakes for up to three months. Freeze them in freezer bags, separated with squares of wax paper to prevent them from sticking together. Defrost them in the microwave.

Nutrition per Serving

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Disclaimers

Most recipes are low-carb and gluten-free, but some are not. Recommended products are not guaranteed to be gluten-free. Nutrition info is approximate - please verify it. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.

Almond Flour Pancakes

Ingredients and Substitutions

Flavor Variations

Instructions