Easy Almond Flour Pancakes

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.

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 3 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.

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