Recipe

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A simple recipe with the tips you need to get the right batter texture and cook almond flour pancakes that don't fall apart.

These almond flour pancakes are delicious, and with 18g of protein per serving, you know they’re going to keep you full for longer.

Front view of a fluffy stack of almond flour pancakes on a plate topped with blueberries and some almond slivers with a little maple syrup drizzled on top.

Fluffiest Almond Flour Pancakes

My daughter was the first to request a fluffy stack of almond flour pancakes without bananas in 2015, after these banana almond flour pancakes became a hit with my readers and were published in my Grain-Free Cookbook. We’ve been making these for a long time now, so I know they’ll become a staple at your house, too!

Ingredients

Before you omit or make swaps, here is why each ingredient works to make these almond flour pancakes and what I’ve already tested:

Almond flour: Look for “blanched” on the label; this means the skin has been removed and the flour is finer. Otherwise, it’s almond meal, which is great for cookies, not pancakes.
Milk: I’ve successfully made this recipe with dairy milk, non-dairy alternatives, and canned coconut milk.
Eggs: Essential to bind the batter. This recipe will not work without them.
Maple syrup: or honey, a little to sweeten the batter. It can be omitted.
Butter or oil: a little, for moisture. A neutral oil works best. If using coconut oil, make sure the other ingredients are at room temperature so it mixes smoothly and doesn’t solidify.
Baking powder: they give these pancakes their fluffy texture. If you can’t have it, use this grain-free baking powder, or check the recipe card for how to use baking soda.

How to Make Almond Flour Pancakes

Make the pancake batter.
Mix the wet ingredients in a bowl, then add the dry ingredients, and combine.
Let the batter sit for 5 to 10 minutes.
This allows the almond flour time to absorb the liquid and the batter texture to settle. You want it thick, don’t add liquid.
Cook the pancakes on low heat for longer.
Make these small, so they flip in one piece, and cook them longer on low heat because almond flour burns easily.
Serve them or save a few for later.
Top them with Greek yogurt for more protein, a drizzle of almond butter, or fresh fruit and pancake syrup. Store leftovers in the fridge for up to 3 days.

3 image collage for making almond flour pancake batter. top left is mixing the liquids only. Then top right you add the dry ingredients, and at the bottom is the finished batter.

How to Keep Them From Falling Apart

This almond flour batter is thick, which helps the pancakes hold their shape. It won't spread on its own, so use about 2 tablespoons per pancake and use the back of a spoon to shape them.

side by side of cooking almond flour pancakes on a pan. on left is first side and on right is after flipping the pancakes over.

How to Get The Texture Right

Letting the batter sit before cooking gives the almond flour time to absorb the liquid and thicken, which is what helps these pancakes stay fluffy. Then cook them over low heat for a little longer than usual, since almond flour browns quickly and can burn before the inside is done.

Front view of a stack of almond flour pancakes that's been sliced to show their soft and fluffy texture on a plate topped with blueberries and some almond slivers with a little maple syrup drizzled on top.

More Almond Flour Recipes

If almond flour is a staple in your pantry, you’ll want to make these blueberry scones, these cottage cheese almond flour pancakes, these almond flour tortillas, or these drop biscuits. They’ve all passed the test of time and are delicious!

Easy Almond Flour Pancakes

Servings: 2 8 pancakes

Prep Time: 10

Cook Time: 15

A simple recipe with the tips you need to get the right batter texture and cook almond flour pancakes that don't fall apart.

5 from 2 votes

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Ingredients

2 large eggs
2 tablespoons butter, or coconut oil melted and cooled
2 tablespoons milk, any
2 tablespoons maple syrup, or honey
1 cup almond flour
1 ½ teaspoons baking powder

Instructions

Make the pancake batter:

In a bowl, whisk the eggs. Then add the melted room-temperature butter (or oil) and milk, maple syrup (or honey), and mix. Add the almond flour and baking powder and mix to form a thick batter.
Let the batter sit on the counter for 5 to 10 minutes for the almond flour to absorb some of the moisture and for the batter to set.

Cook the pancakes:

Heat a large non-stick pan over low heat. Grease the pan, then immediately pour or scoop 2 to 3 tablespoons of batter and gently use the back of the scoop (or a spoon) to spread and shape it into round circles. Almond flour burns easily, so cooking these on a lower heat for longer is the only way to get the batter to cook through without burning the first side.
Cook the pancakes for 3 minutes, flip them over, and cook the second side for another 2 minutes. Remove them from the pan onto a plate and repeat with the rest of the batter. Smaller pancakes (no more than 3 tablespoons) work best, so they don't fall apart when you flip them with a thin, flexible spatula that can easily slide under the pancakes.

Serve & store:

Build your stack and top with your favorite toppings and pancake syrup.
Refrigerate leftover pancakes in an airtight container for up to 3 days. The texture changes after freezing, so I don't recommend it. Warm them up in the microwave for 30 seconds to 1 minute, in a toaster oven, or in a pan over low heat.

Notes

If you need a grain-free (corn-free) baking powder, you can make your own using this recipe.

If substituting baking soda instead, add 2 teaspoons of lemon juice to the wet ingredients and use ¾ teaspoon of baking soda with the dry ingredients. Baking soda needs an acid to work, which is why the lemon juice is important. You can also use buttermilk as the liquid instead.