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Try these almond flour pancakes: light, fluffy and so full of flavor they’ll become your go-to recipe. Everyone will ask for seconds!

Almond flour pancakes

Here’s a recipe we made for guests that everyone couldn’t stop talking about: Almond Flour Pancakes. “They’re so light and fluffy! They taste like cake! You’d never know they’re made of almonds!” was the chorus echoed as we devoured this stack of flapjacks. We made these for a visit from my parents and they disappeared in no time. They’re fluffy and vanilla scented, so tasty that no one would guess there’s none of the standard all purpose flour. In fact, we might just switch to these as our everyday pancake!

Ingredients in this almond flour pancakes recipe

Almond flour pancakes sound like they might be super nutty or extra dense. Au contraire! These pancakes are light and fluffy, vanilla-scented and almost taste like crepes. You’d never know they were gluten-free. In fact, that’s our specialty: recipes where you don’t feel like you’re giving anything up (whether that’s gluten free, meatless, or even just healthy takes on comfort food). Here are the almond flour pancakes ingredients:

Make sure to buy almond flour, not almond meal

When you’re shopping for this recipe, make sure to grab a bag of almond flour, not almond meal. Though both are made of ground almonds, there’s a distinct difference between the two:

  • Almond flour is made from blanched almonds (almonds with their skins removed) and is ground very finely. 
  • Almond meal is made from almonds with the skins on, making it brown in color instead of off-white. It also has a coarser grind than almond flour. (Read more here: Almond Meal vs Almond Flour.)

To get the right texture for these almond flour pancakes, almond flour is required because it makes the fluffiest texture! It’s easy to find at your local grocery store these days, just make sure to check the package. Other recipes that use almond flour? Fluffy Gluten Free Waffles or this Chocolate Chip Skillet Cookie.

Almond flour

Tips for cooking: use low heat and flip gently

For this almond flour pancakes recipe, it’s important to take care during the cooking process. Almond flour pancakes are more delicate than a standard pancake, and they brown faster. This is because they don’t have gluten to hold them together. Here are a few tips for cooking them:

  • Low and slow is key! If the heat is too high, the pancakes come out burned on the outside and raw on the inside. Low and slow is the way to go: especially with almond flour pancakes.
  • Flip them when bubbles form on the surface and start to pop. It’s hard to wait for this signal, but trust us! This trick works every time and makes the perfectly cooked pancake.
  • Gently flip them: they’ll be more delicate than a standard pancake. That said, we were easily able to flip these: just keep that in mind when you go to flip.
Almond flour pancakes recipe

Skip mix-ins for almond flour pancakes and go for toppings!

Because almond flour pancakes are a bit more delicate, we don’t recommend adding mix-ins to the batter. This can break up the structure of the pancake and make it more difficult to flip. Instead, go big on toppings! Here are some of our favorite ideas to complete this healthy breakfast:

What would you serve for toppings? Let us know in the comments below!

Almond flour pancakes

This almond flour pancakes recipe is…

Vegetarian, dairy-free and gluten-free. (For vegan you could try with flax eggs, but we have not tested this substitute.)

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Almond flour pancakes

Fluffy Almond Flour Pancakes

  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 8 pancakes 1x


Try these almond flour pancakes: light, fluffy and so full of flavor they’ll become your go-to recipe. Everyone will ask for seconds!


  • 1 ½ cups almond flour
  • 2 ½ tablespoons sugar
  • ½ tablespoon baking powder
  • ¼ teaspoon kosher salt
  • 4 large eggs
  • 2 tablespoons neutral oil
  • ½ tablespoon vanilla extract


  1. In a medium bowl, mix the almond flour, sugar, baking powder, and salt. 
  2. In a separate bowl, whisk together the eggs, neutral oil, and vanilla extract. Add the dries and stir to combine. 
  3. Lightly grease a skillet with butter and wipe off extra grease with a paper towel. Heat the skillet over low heat. Pour ¼ cup of the batter into small circles. Cook the pancakes until the bubbles pop on the top and the bottoms are golden: low and slow is the key! Then gently flip them and cook until golden on the other side: take care as they are a bit more fragile than a standard pancake. 
  4. Cook the remaining batter, adjusting the heat as necessary (the skillet can get very hot on the second batch). Place the cooked pancakes under an inverted bowl to keep them warm. Serve immediately with maple syrup.
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: Breakfast
  • Diet: Vegetarian

Keywords: Almond flour pancakes, almond flour pancakes recipe

More great pancakes recipes

Love a big stack of flapjacks? Here are some of our favorite pancakes recipes:

About the authors

Sonja & Alex

Hi, we’re Alex and Sonja Overhiser, married cookbook authors, food bloggers, and recipe developers. We founded A Couple Cooks to share fresh, seasonal recipes for memorable kitchen moments! Our recipes are made by two real people and work every time.

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    1. I’m sorry but we are not nutrition professionals. You would need to check with your doctor!