These almond flour pancakes are tender, hearty, and utterly delicious. They’re gluten-free and lower in carbohydrates, making them a wholesome alternative to traditional pancakes.

Why You’ll Love Them
Packed with flavor, these golden pancakes are so good, that I’d choose them over classic diner-style buttermilk pancakes any day. They’re tender, rich in taste, and satisfying enough to enjoy with just a smear of almond butter. Even our two-year-old is a fan!

Since they’re made entirely with almond flour, these pancakes are naturally gluten-free. Of all the pancake recipes I’ve created, this one boasts the lowest carbohydrate content, making it a great choice for keeping blood sugar levels steady.

If you haven’t cooked with almond flour before, this recipe is the perfect reason to give it a try. Almond flour adds a unique richness and allows other flavors to shine, unlike traditional flours that can mute them. It’s a game-changer in the kitchen!

Tips for Perfect Almond Flour Pancakes

These pancakes are a bit more delicate than traditional ones, so keep these tips in mind:

Check Your Batter Consistency: Depending on your milk choice (cow’s milk, almond milk, etc.), you may need to adjust the amount. The batter should be pourable but not runny. If it’s too thick, add a splash of milk; if too thin, a little more almond flour.
Prep the Pan: Lightly coat your skillet or griddle with butter or coconut oil. Wipe off excess to prevent burning between batches.
Know When to Flip: Flip the pancakes when the edges are matte, and the center is still slightly glossy. If unsure, waiting a bit longer is better than flipping too soon.
Adjust the Heat: Skillets tend to get hotter over time. Reduce the heat slightly after every few pancakes to avoid burning them before they cook through.

Ingredients to Note

Almond Flour: Use blanched, fine almond flour for the best texture and flavor. Brands like Bob’s Red Mill or Whole Foods 365 work wonderfully. Avoid unblanched almond flour or almond meal, as they can yield denser, less appealing pancakes.
Maple Syrup: Optional and adjustable based on your preference. It adds a gentle sweetness and helps prevent burning during cooking.
Vanilla Extract: Essential for enhancing the flavor. Don’t skip it!
Almond Extract: Optional but highly recommended for a delightful almond cookie-like flavor.

Serving Suggestions

These pancakes are versatile and pair well with both classic and creative toppings. Try them with:

Almond or peanut butter
Fresh bananas or berries
Butter or whipped cream
Greek yogurt
Maple syrup or berry chia jam
Scrambled eggs for a savory twist

With these almond flour pancakes, breakfast is no longer just a meal—it’s an indulgence. Give them a try, and you’ll see why they’re a favorite in our home!

Ingredients

Dry ingredients

2 cup (185 grams) fine blanched almond flour, spooned and leveled
2 teaspoon baking powder
½ teaspoon ground cinnamon (optional)
½ teaspoon fine salt

Wet ingredients

3 eggs, ideally at room temperature
½ cup milk (any milk will do), more as needed
2 tablespoons melted butter or melted coconut oil
2 tablespoons maple syrup (optional)
1 teaspoon vanilla extract
½ teaspoon almond extract (optional)
Avocado oil, butter, or coconut oil, for greasing the pan

Instructions

In a medium mixing bowl, combine the dry ingredients and gently whisk until combined.
In a separate smaller bowl, whisk together the eggs. Add the remaining wet ingredients and whisk until combined. If the butter solidifies upon contact with cold ingredients, let it warm for a few minutes at room temperature or microwave it in 10-second increments.
Pour the wet ingredients into the dry, and stir until combined. Warm a large skillet over medium-low heat (or heat an electric skillet to 325 degrees Fahrenheit). It’s warm enough when a few drops of water immediately sizzle upon contact and promptly evaporate.
Check the batter’s consistency; you may need to stir in more milk (2 tablespoons at a time) to achieve the desired consistency (see photos). The batter should not be runny or so thick that it’s difficult to stir. It’s just right when you can pour some batter into a pan to make a nice round shape without helping it spread out.
Lightly oil the skillet and wipe out any excess with a paper towel (or evenly distribute about ½ teaspoon oil with a silicone brush). Scoop a scant ¼ cup batter into the skillet. Wait until the perimeter is turning matte and you see bubbles forming all over, then gently flip the pancake and cook until the other side is lightly browned.
Repeat with the remaining batter, lightly oiling between each round. Reduce the heat as necessary if the pancakes are becoming too dark before cooking through (almond flour pancakes brown more quickly than regular pancakes, and I am constantly turning down the heat as I cook these pancakes in a skillet).
Transfer the cooked pancakes to a plate or keep them warm in a 200-degree oven. Serve warm. Leftovers will be kept in the refrigerator for up to 5 days or up to 4 months in the freezer.