These almond flour pancakes are big, fluffy, and delicious. They are very easy to make - the batter is thick and easy to work with.
You can make them once a week, freeze them for easy weekday breakfasts, and defrost them in the microwave.
I am amazed at how tasty, fluffy, and tender these almond flour pancakes are. Of all my pancake recipes (such as protein pancakes, cream cheese pancakes, and ricotta pancakes), they 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!
Here's an overview of the ingredients needed to make these pancakes. The exact measurements are listed in the recipe card below.
- Eggs: I use large eggs in most of my recipes, this one included.
- Vanilla extract: It's best to use the real thing - pure vanilla extract - and not the artificially flavored stuff.
- Whole milk: You can use half-and-half or heavy cream instead.
- Sweetener: I use stevia. You can use a granulated sweetener instead.
- Kosher salt: If using fine salt, use just a pinch.
- Almond flour: Use blanched, finely ground almond flour for the best texture.
- Baking soda: You can replace it with a tablespoon of baking powder (gluten-free if needed).
- Avocado oil spray: I use it for the griddle. You can also use a thin layer of unsalted butter.
- 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.
- 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).
- 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.
Almond Flour Pancakes Instructions
The detailed instructions for making these pancakes are listed in the recipe card below. Here are the basic steps:
Simply mix the ingredients together in a large bowl until very smooth. I like starting with the liquids and gradually adding the dry ingredients.
Once the batter is ready, cook the pancakes in a greased nonstick griddle over medium heat, about 3 minutes per side. Measure about ¼ cup of batter per pancake.
The pancakes will be big and thick:
Serve them immediately, topped with butter.
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.
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.
Both are made from finely ground almonds, but almond meal is made from raw, unpeeled almonds, while almond flour is made from blanched almonds. I recommend using almond flour when making this recipe.
Not exactly. While in some recipes, you can use a ratio of 1:1 when substituting almond flour for all-purpose flour, in others, you'll need to go as high as double the amount of almond flour.
You might also need to add eggs and/or liquids to the recipe. So I recommend going with a recipe written explicitly for - and tested with - almond flour.
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 sweet butter. They don't even need syrup.
However, you can serve these pancakes with your favorite syrup. Other tasty options include a drizzle of melted dark chocolate, peanut butter, or keto hazelnut spread; blueberry compote or strawberry compote; or (if you can handle the carbs) fried bananas.
You can keep the leftovers in storage bags in the fridge for up to three days. Place paper towels between them to absorb extra moisture. Reheat them in the microwave at 50% power.
You can also freeze these pancakes for up to three months. Freeze them in freezer bags, separated with squares of wax paper so they don't stick together. You can microwave them frozen at 50% power.
More Pancake Recipes
👩🏻🍳 I publish a new or updated recipe every month. Want these recipes in your inbox? Subscribe today! You can unsubscribe at any time.
Fluffy Almond Flour Pancakes
- 3 large eggs
- 2 tablespoons vanilla extract
- ½ cup whole milk
- ½ teaspoon stevia glycerite (equals about 2.5 tablespoons of sugar)
- ¼ teaspoon Diamond Crystal kosher salt or a pinch of any other salt
- 2 cups almond flour blanched, finely ground (8 ounces)
- 1 teaspoon baking soda
- Avocado oil spray for the griddle
- In a medium bowl, whisk the eggs, vanilla, milk, stevia, and salt.
- Gradually whisk in the almond flour. Whisk patiently until very smooth and free of lumps. Whisk in the baking soda.
- Heat a nonstick double burner griddle over medium heat for 4-5 minutes. Spray it with oil. Use a 4-tablespoon scoop to scoop out the pancakes into the griddle. My griddle fits 6 pancakes, so I work in two batches.
- Cook the pancakes for about 3 minutes on each side until puffed, golden brown, and cooked through.
- Serve immediately.
- 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, gluten-free baking powder instead.
- It's best to measure almond flour by weight and not by volume. Two cups of super-fine almond flour weigh 8 ounces.
- You can use butter to grease the griddle instead of oil.
- Keep the leftovers in the fridge, in an airtight container, for up to four days. Cool them completely before refrigerating them. You can also freeze them in freezer bags. Separate them with wax paper if you stack them.
- I use a significant amount of vanilla extract in this recipe. It's OK to use less; you can use one tablespoon if you think two would be too much.