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!
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Ingredients
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.
Variations
- 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.
Expert Tip
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.
Recipe FAQs
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.
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 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.
Or go all out and top them with keto whipped cream (or chocolate whipped cream) and scatter some dark chocolate chips on top!
Storing Leftovers
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.
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Recipe Card
Fluffy Almond Flour Pancakes
Ingredients
- 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
Instructions
- 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.
Video
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, 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.
Add Your Own Notes
Nutrition per Serving
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Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. 
Onyx
Best gluten-free pancakes I've ever had. I used 3/4 coconut milk, 1/4 Malk Almond milk, monk fruit, ghee butter. Texture and flavor was amazing with a little crispiness on outside, just how I like 'em cooked. My Ukrainian refugee live-in, whose iffy on PB and maple syrup, couldn't stop eating them. My new go-to now. Thx!
Vered DeLeeuw
You're very welcome! Thanks for sharing the changes you've made.
Judy M
Hi Vered, I am excited about this recipe. What can I sub for the milk to make it dairy-free?
Vered DeLeeuw
Hi Judy,
To make them dairy-free, use well-blended canned coconut milk or oat milk.
M
The only sub I did was 1 tablespoon of banana extract instead of vanilla and it was very metallic tasting. The baking soda was fresh. Was it the banana somehow?
Vered DeLeeuw
Probably. When using any flavor extract other than pure vanilla, it's best to use no more than one teaspoon.
Melanie
Didn't enjoy the texture or taste.
Elaine G.
I used 1 tablespoon of almond extract and heavy cream instead of milk. I also added a handful of chocolate chips. These were SO GOOD!
Bill Spector
Finally! A keto pancake recipe that actually works. These are just as good as "real" pancakes.
Jillian
These pancakes were amazing! So fluffy, and I loved the vanilla flavor. Thank you!