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Home » Breakfast Recipes » Almond Flour Pancakes

Almond Flour Pancakes

A photo of Vered DeLeeuw.
by Vered DeLeeuwUpdated May 29, 2025
27 Comments
4.99 from 50 votes

Jump to Recipe Review Recipe

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 half the amount listed (just one tablespoon).
  • Whole Milk: For extra-rich pancakes, use half-and-half or heavy cream instead of milk. 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.
  • Avocado oil spray: I use it for the griddle. Sometimes, I cook the pancakes in butter instead of oil. If opting for butter, spread a thin layer on the warm griddle and add more between batches.

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 of them, and 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.

    Adding the dry ingredients to the bowl.

    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.

    5 stars rating. 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
    Read more comments

    Recipe Tips

    The Batter Should be Thick

    Even if the batter seems thicker than you're used to, don't be tempted to add more liquid. It's supposed to be thick. Look at the photo below - the batter is thick and easy to work with. It won't spread too thin, and the pancakes will keep their shape. They also don't burn quickly, as sometimes happens with coconut flour pancakes.

    Almond flour pancakes' batter is thick.

    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.

    Almond flour pancakes were cut to show their fluffy texture.

    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.

    Pouring maple syrup on the pancakes.

    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 50 votes
    Save this RecipeSaved! Rate this Recipe Print Recipe

    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 minutes mins
    Cook Time15 minutes mins
    Total Time30 minutes mins
    Course: Breakfast
    Cuisine: American
    Diet: Gluten Free
    Servings: 10 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.
      Mixing the wet ingredients in a bowl.
    • Gradually whisk in the almond flour. Whisk patiently until the mixture is very smooth and free of lumps. Whisk in the baking soda.
      Adding the dry ingredients to the bowl.
    • Heat a nonstick double burner griddle over medium heat for 4-5 minutes. 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.
      Adding the pancake batter to the griddle.
    • Cook the pancakes for about 3 minutes on each side, until they are puffed, golden brown, and cooked through.
      Cooking the pancakes on the griddle.
    • Serve immediately.
      The pancakes are served.

    Notes

    • Occasionally, baking soda can cause a reaction in baked goods, resulting in an ammonia smell. If you're concerned about it happening, use a tablespoon of fresh baking powder instead (gluten-free if needed). 
    • It's best to measure almond flour by weight and not by volume. Two cups of Bob's Red Mill super-fine almond flour weigh 8 ounces. 
    • Sometimes, I cook the pancakes in butter instead of oil. If opting for butter, spread a thin layer on the warm griddle and add more between batches.
    • Even if the batter seems thicker than you're used to, don't be tempted to add more liquid. It's supposed to be thick. 
    • 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

    Serving: 2 pancakes | Calories: 355 kcal | Carbohydrates: 11 g | Protein: 14 g | Fat: 29 g | Saturated Fat: 3 g | Sodium: 360 mg | Fiber: 3 g | Sugar: 5 g

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

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    Comments

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      Recipe Rating




    1. Ale says

      May 01, 2025 at 6:29 am

      5 stars
      Delicious

      Reply
    2. Linda J Cohee says

      February 21, 2025 at 8:29 am

      5 stars
      Very good! We had these for breakfast this morning. Thank you for your recipes!

      Reply
      • Vered DeLeeuw says

        February 21, 2025 at 9:13 am

        You're very welcome, Linda! Thanks for the review.

    3. Lila says

      November 17, 2024 at 10:18 am

      5 stars
      Very very tasty. Quick & easy.

      Reply
      • Vered DeLeeuw says

        November 17, 2024 at 11:14 am

        Yay! Glad you liked them, Lila!

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    Healthy Recipes Blog was founded in 2011 by Vered DeLeeuw. It features real food recipes with a focus on low-carb and gluten-free ingredients. All recipes are nutritionally reviewed by a Registered Dietitian. Contact us at HealthyRecipesBlog@gmail.com.

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