Almond Flour Pancakes
by Sommer Collier — last updated on Oct 10, 2025 
How to Make Almond Flour Pancakes – This simple, tried-and-true recipe makes the most fluffy and delicious pancakes that happen to be gluten-free, dairy-free, and low carb!
Sommer’s Recipe Notes
Who doesn’t love a big stack of fluffy, flavorful, melt-in-your-mouth pancakes for breakfast?
This classic morning favorite has been tweaked time and time again to create a treasure trove of available recipes. We love different options like our favorite Diner Pancakes, or our Baked Pancake Recipe, Paleo Pancakes (Coconut Flour Pancakes), Toffee Nut Pancakes, and even Blintz Pancakes with Blackberry Sauce.
The Best Almond Flour Pancake Recipe
These Almond Flour Pancakes are a healthier option that doesn’t give up any of the comforting flavor and pancake fluffiness you know and love.
This pancake recipe is gluten-free and dairy-free, and is much lower in carbs than standard pancakes. But you will be amazed by how every bite of these pancakes tastes perfectly comforting and delicious!
Here’s What You Will Need
You only need 9 basic ingredients to make the best, fluffiest gluten-free pancakes with almond flour.
Ingredients
- Fine ground almond flour – either ground at home or store-bought
- Light brown sugar – lower on the glycemic index than refined white sugar, but with that deep rich flavor we know and love
- Baking powder – for just the right rise
- Salt – a pinch for taste
- Cinnamon – adds an earthy, nutty flavor
- Eggs – real eggs or flax eggs for a vegan version of these Almond Flour Pancakes
- Almond milk – rich and creamy, with no dairy!
- Vanilla extract – adds a delicious sweet depth of flavor
- Butter – your favorite plant-based variety for a dairy-free and vegan pancake recipe
Equipment
- Large Mixing Bowl
- Whisk
- Measuring Pitcher
- Non-Stick Skillet/Pan
- Thin Spatula
Plus lots of goodies for topping!
How to Make Almond Flour Pancakes
These nearly foolproof gluten-free pancakes are ready to enjoy in just 20 minutes. If you are feeding an army, you will want to make a double batch of these protein-filled pancakes.
Find the full Almond Flour Pancakes Recipe with ingredient proportions, detailed instructions, and a video tutorial in the printable form at the bottom of the post.
Serving Suggestions
Serve the pancakes warm with your favorite toppings. We love the classic combination of butter and a drizzle of pure maple syrup!
These Almond Flour Pancakes are also delicious with fresh fruit, like sliced strawberries or bananas, chocolate chips, and a dusting of powdered sugar. Or try it with our glorious Blueberry Sauce or Raspberry Maple Syrup!
Serve these pancakes alongside bacon, sausage, or scrambled eggs.
How to Store Leftovers
Once cooled, place leftover pancakes in an airtight container and keep them in the fridge for up to 3-4 days.
They also freeze quite well. Wrap individual pancakes in plastic wrap, and then stack them together in an airtight container. Keep in the freezer for up to 3 months.
Reheat pancakes by wrapping them in a paper towel and heating them in the microwave for a few seconds, or bake them in an oven at 350 degrees for about 10 minutes.
Almond Flour Pancakes Recipe
Video
Ingredients
- 2 ½ cups fine ground almond flour
- 3 tablespoons light brown sugar or palm sugar
- 2 ¼ teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon ground cinnamon optional
- 4 large eggs
- 1/3 cup almond milk
- 2 teaspoons vanilla extract
- Butter plant-based butter spread, or coconut oil for frying
Instructions
- Set out a large mixing bowl. Place the almond flour, brown sugar, baking powder, salt, and cinnamon in the bowl. Whisk well.
- In a measuring pitcher, whisk together the eggs, almond milk, and vanilla extract. Whisk the wet mixture thoroughly into the dry mixture. Set aside.
- Place a nonstick skillet over medium heat. Once hot, place a small dollop of butter or oil in the skillet. Using a ¼ cup scoop to portion the pancake batter into the hot skillet.
- Cook for 2-3 minutes per side. Use a thin spatula to flip the pancakes. Raise or lower the temperature as needed so the pancakes cook through, yet stay golden on the outside.
- Repeat with the remaining batter.
Notes
Nutrition
Looking for More Gluten-Free Breakfast Recipes?
- How To Make Banana Pancakes by Kitchn
- Vegan Coconut Pancakes with Coconut Sugar by Loving It Vegan
I did make it and loved it ty
Very good recipe thanks 😍
This is my second time making this recipe and this time I doubled the ingredients to store some in freezer. Second time I made and this time I added unsweetened coconut flakes. Amazing!!
Where did I go wrong? Clearly flax eggs do not work in this recipe :( I’m not wasting the batter, just adding actual eggs to the mixture. (fingers crossed)
Perfect texture and so delicious!
It was a huge hit for breakfast at my house!! My family really enjoyed it!
These turned out so fluffy and amazing!
These are some of the best pancakes that I have ever tried!