5 Fluffy almond flour pancakes you crave

Honestly, finding a truly great breakfast when you’re avoiding wheat used to feel impossible. Everything was either gummy, dense, or just totally flat. I remember trying batch after batch of grain-free recipes trying to get that satisfying morning stack just right. That’s why I spent so much time working on these almond flour pancakes. Trust me, when I say I’ve tested every trick in the book to avoid that sad, gritty texture. We’re not aiming for healthy-tasting cardboard here; we’re aiming for pancakes that rival the diner versions, only naturally gluten-free! After wrestling with ingredient ratios until my flour-dusted apron was perfectly stained, I landed on this simple method that delivers impossibly light and fluffy results every single time. It’s one of my go-to recipes now for easy breakfast.

SAVE IT

Why These Are the Best Almond Flour Pancakes Recipe

I know, I know, everyone promises the *best* recipe. But seriously, these almond flour pancakes have earned their spot on my permanent rotation for a few key reasons. They are built for real life—meaning they’re quick, naturally free of grains, and they actually taste decadent. I wouldn’t serve you anything less than what I make for my own family after years spent trying to make the jump from wheat flour!

• They are surprisingly sturdy. No tearing when you try to flip!
• The nutty flavor from the almond meal is incredible—so much better than bland white flour.
• They meet some serious dietary needs without tasting like a compromise.

Achieving Light and Airy Pancakes

The secret weapon for that light and airy texture isn’t some fancy additive; it’s patience! You absolutely must let the batter rest for about five minutes after you mix everything up. This gives the almond flour time to fully hydrate. When the flour soaks up the liquid correctly, you get those beautiful air bubbles locked in, resulting in those gorgeous, light pancakes everyone wants. It means avoiding dense hockey pucks, which is always my goal!

Naturally Gluten Free Breakfast Ideas

If you are trying to cut back on gluten, you know the struggle. Most grain-free breakfast options are fussy or just disappear when you look at them sideways. These pancakes are naturally wonderful because the almond flour provides plenty of structure without any wheat involved. They fit right into my everyday rotation of great breakfast foods. This recipe proves that delicious, filling, and naturally gluten-free breakfast ideas exist and they are super easy to make.

Ingredients for Fluffy Almond Flour Pancakes

Okay, let’s get down to brass tacks. The ingredients list for these almond flour pancakes is short, which is exactly how I like it—simple, straightforward, and relying on quality. We are using just seven core items before we even talk about optional sweeteners. If you want to skip straight to the keto version, just toss in a little sweetener replacement, but these core elements are what give us that amazing light texture when we make pancakes without wheat flour.

Ingredient Notes and Substitutions for Almond Flour Pancakes

Choosing the right almond flour matters a ton here, so listen up! I always use blanched almond flour, which is super finely ground and has the skins removed. That fine grind is what helps these pancakes feel almost light and airy, rather than heavy or crumbly. If you accidentally grab almond meal (which is coarser and has skins), your pancakes will definitely be denser, so check your bag!

For the milk, the recipe calls for unsweetened almond milk because it’s naturally thin. If you’re using regular dairy milk or a thicker non-dairy option like oat milk, you might need to add just a tiny splash more—maybe an extra teaspoon or two—because that almond flour soaks up liquid like a sponge. We want the batter pourable, not spoonable!

And about that sweetener: if you’re aiming for easy keto almond flour pancakes, this is where you customize! The recipe includes an optional spot for a granulated sweetener like erythritol or Monk Fruit blend, which keeps the carbs super low. If you aren’t keto, feel free to sub in a tablespoon or two of maple syrup or coconut sugar for a richer flavor, though it will change the texture just a smidge.

We also need eggs, baking powder (that’s our fluff-maker!), a pinch of salt to balance the nuttiness, and a little melted coconut oil for moisture. These five things, plus the almond flour and milk, truly make this the best almond flour pancake recipe around!

If you’re interested in exploring other keto-friendly treats after you crush breakfast, I’ve got an amazing keto cheesecake recipe that uses almond flour as its crust base!

How to Prepare Easy Keto Almond Flour Pancakes

Getting these almond flour pancakes off the griddle and onto your plate is super fast—I can usually get this done in under 15 minutes flat, making it perfect for a quick weekday morning or when you need a low carb breakfast in a hurry! The key here, remember, is separating your wet and dry ingredients first. It’s just classic baking science, but it prevents those dreaded dry pockets of flour later on.

Mixing the Batter for Perfect Almond Flour Pancakes

First thing’s first: whisk all your dry stuff—that almond flour, baking powder, and salt—together really well in one bowl. Then, beat your eggs, milk, oil, vanilla, and any sweetener you’re using (especially if you’re making these easy keto almond flour pancakes!) in the separate bowl. Now, pour the wet mix right into the dry. Mix it with a spatula or whisk just until everything comes together. Stop mixing the second you don’t see any major white streaks of flour left! I cannot stress this enough: do not go crazy whisking! Over-mixing is what kills the fluff factor. After that quick mix, cover the bowl and let it sit on the counter for about five minutes. This resting period is essential for getting those fluffy almond flour pancakes that everyone loves; it lets the flour do its job and trap air.

Griddle Technique for Golden Brown Almond Flour Pancakes

Get your non-stick griddle or pan heated up over medium heat. I learned this the hard way: if the heat is too high, the outside burns before the middle cooks, leaving you with a raw center. Medium heat is your happy place! Lightly grease the pan; I just use a tiny smear but make sure the whole surface is covered so they don’t stick. Once the batter is rested, scoop about a quarter cup onto the hot surface for each pancake. You’ll know they are ready to flip when little bubbles start popping up across the surface and the edges look dry and set—this usually takes about three to four minutes. I remember the first few times I made these, I flipped them too early and they looked like sad, messy puddles! Wait for those bubbles! Flip carefully and watch the second side brown up beautifully, usually in just another two minutes. If you’re looking for more tips specifically geared toward keto pancakes, check out this great guide on keto almond flour pancakes!

SAVE IT

Tips for Success with Your Almond Flour Pancakes

I’ve made enough batches of these almond flour pancakes to wear a groove in my griddle, and I’ve learned a few things the hard way so you don’t have to! My goal here is to make sure you get that fluffy, satisfying stack without any guesswork. Since almond flour lacks gluten’s stretchiness, technique is everything, but it’s still so incredibly simple.

Here are my must-follow tips for the absolute best results when you’re making these because I want you to have a great experience making this healthy pancake swap!

• Don’t Use Cookie-Cutter Sizes: When you scoop the batter, stick to about 1/4 cup. Almond flour pancakes are a bit softer than traditional ones, and making them too big means they are harder to flip without collapsing or breaking right in the middle.
• Pan Temperature is Crucial: Seriously, medium heat only! If you crank it up to guarantee speed, you’ll end up with beautiful brown edges and raw, wet insides. It’s not worth the shortcut. Patience here pays off in texture.
• The Batter Should Look Thick: Remember how I mentioned letting the batter rest? After that rest period, if your batter looks too thin or runny—like crepe batter—it means your almond flour might be extra fine, or maybe you used a thinner milk. If it looks like regular, thick pancake batter, you’re golden. If it’s too thin, just stir in one extra tablespoon of almond flour until it stiffens up a little. Nobody wants runoff on their griddle!
• Use a Thin Spatula: Since these are naturally delicate, you need a good, thin metal spatula for flipping. Try to slide it cleanly underneath the pancake before you lift. Going too slow or using a bulky wooden spoon can tear the edges. Lift and flip quickly!

Follow these little tricks, and you’ll be serving up picture-perfect, light, and nutty stacks every single time. It really is the best gluten free breakfast you can make at home!

Serving Suggestions for Almond Flour Pancakes

Okay, we nailed the fluff factor, which means it’s time for the really important part: what are we putting on top? Since these almond flour pancakes are already rich from the nuts, you might actually want to go a little lighter on the sticky syrups, especially if you’re keeping this a healthy breakfast treat.

This recipe is so versatile, it easily transforms into a show-stopping almond flour brunch recipe without a ton of extra work. Forget those heavy, overly sweet toppings. We want things that complement that beautiful, natural nutty flavor!

Here are a few of my family favorites:

• Classic Healthy Stack: Just a small drizzle of real maple syrup (use sparingly if hitting those low-carb goals!) and a handful of fresh raspberries or blueberries. The tartness of the berries cuts through the richness perfectly.
• Cinnamon Whip Cream: This is my secret weapon for making any Saturday morning feel special. Whip heavy cream with a touch of vanilla and a dash of cinnamon until soft peaks form. It feels indulgent but stays relatively light.
• Nut Butter Boost: If you’re feeling savory-adjacent, a thin smear of warmed almond or peanut butter adds healthy fats and more nutty depth. A sprinkle of sea salt on top of the butter? Yes, please!
• Zesty Citrus Flair: Don’t underestimate a little brightness! A small squeeze of fresh lemon or orange juice mixed with powdered sugar (or erythritol for keto) creates a thin glaze that makes the whole pancake sing. It tastes like sunshine!

Whatever you choose, remember these pancakes hold their own flavor beautifully. You don’t need mountains of toppings to make them delicious!

SAVE IT

Variations on Simple Almond Flour Pancakes

One of the things I love most about this almond flour pancakes recipe is how easily it adapts. They are already fantastic out of the gate, giving you that satisfying, wholesome, and nutty flavor that you just don’t get with traditional flour, but sometimes you want a little something extra, right? I keep my adaptations really simple—no crazy steps or obscure ingredients. I want this to fit seamlessly into your busy week. If you’re looking for something new to try after you’ve mastered the basic nutty pancakes recipe, here are my go-to twists.

These simple modifications let you change things up without making the process complicated. Sometimes I feel like a little warm spice, and other mornings I really need the burst of fruit. It’s all about what the morning calls for!

• The Warm Spice Treatment: If you didn’t get enough spice in your life yesterday, add it here! Just whisk in 1/2 teaspoon of ground cinnamon and a tiny pinch of nutmeg right along with the baking powder when you mix the dry ingredients. It gives the pancakes an amazing cozy aroma when they hit the griddle—perfect for a chilly morning. If you love cozy spice, you absolutely have to try my cinnamon swirl apple bread recipe sometime!
• Blueberries or Chocolate Chips: These are my kids’ favorites for weekend brunch. If you decide to add fresh or frozen blueberries, toss them gently into the batter *after* you have mixed everything. Don’t stir them vigorously; you just want them folded in lightly so they don’t break apart and bleed color everywhere. If you use frozen berries, don’t thaw them first! For chocolate chips, I prefer mini chips; they melt nicely without sinking to the bottom.
• Extra Creamy Texture: This is a small adjustment, but if you find your batter needing a little more body, sometimes adding 1/4 teaspoon of xanthan gum right in with the dry ingredients helps a *lot* with the structure, especially if you like your pancakes paper-thin. This is a common trick when you are making other gluten-free baked goods or you are trying to perfect your gluten free breakfast ideas.
• Vanilla Swap: Sometimes I skip the teaspoon of vanilla extract and instead use 1/2 teaspoon of almond extract. It really doubles down on the nutty flavor profile, making them taste even richer, though you need to be careful not to use too much, as almond extract is strong!

See? No complicated steps changing the fundamental ease of this recipe. Just simple ways to keep breakfast exciting!

Storage and Reheating Almond Flour Pancakes

Now, here’s a thing I learned from being married to a man who loves eating cold pancakes (weird, I know, but we’ll allow it!). While these almond flour pancakes are heavenly right off the griddle, they are fantastic for meal prepping. Who has time to mix and measure every morning? Not me!

The key to making these ahead is making sure they are completely cooled before you store them. Stacking warm pancakes creates steam, and steam equals soggy breakfast, and we are striving for fluffy, not damp! I often use this method when I’m prepping for my busy week, much like I do when I make my make ahead breakfast burritos.

When it comes to storing, you have two great options depending on how soon you plan to eat them:

• For the Fridge (Up to 3 Days): Stack the completely cooled pancakes, but place a small square of parchment paper or wax paper between each one. This stops them from fusing together into one giant, delicious, but ultimately unusable pancake loaf. Seal that stack tightly in an airtight container or zip-top bag.
• For the Freezer (Up to 2 Months): This is the best option for true meal preppers! Follow the same parchment paper layering technique as above, then place the whole stack into a heavy-duty freezer bag. Squeeze out as much air as you can before sealing and tossing it in the deep freeze.

How to Reheat Almond Flour Pancakes Without Drying Them Out

This is the make-or-break moment for day-old pancakes! Since almond flour doesn’t have the elasticity of wheat flour, reheating them incorrectly can make them brittle. My rule of thumb is to use gentle heat combined with a little bit of added moisture.

Here’s my favorite way to revive frozen or refrigerated almond flour pancakes:

1. Microwave Quick-Soften: If you’re in a major rush, place a single pancake on a plate. Add just one tiny drop of water or milk right on top of the pancake—literally just one drop! Cover the plate with a damp paper towel before microwaving for about 20 to 30 seconds on 50% power. The steam from the damp towel warms it through gently while keeping it moist.
2. Oven/Toaster Oven Resurrection (Best Texture!): If you have an extra five minutes, this is the way to go. Preheat your oven or toaster oven to 350°F (175°C). Lay the pancakes out in a single layer on a baking sheet (no need to cover them). Bake for about 5 to 7 minutes until they are warm all the way through. This method brings back a surprising bit of their fresh-off-the-griddle texture!

Never reheat these in a dry toaster, though! We want them soft and light; dry heat just pulls all the remaining moisture out, and you’ll be left with crumbs.

SAVE IT

Frequently Asked Questions About Almond Flour Pancakes

I get so many good questions about these almond flour pancakes once people start making them for the first time! It’s a new way of baking for many folks, especially if you are used to relying on wheat flour for everything. I want to make sure everyone can feel confident grabbing these ingredients and whipping up a batch of these quick healthy pancakes!

Since these pancakes are so good for managing carb intake—especially if you’re using low-carb sweeteners—they fit perfectly into broader health goals. People often ask how these fit into their overall nutrition strategy, and if you’re looking to organize your week, a solid keto meal plan delivery service can definitely help complement a recipe like this!

Can I make these almond flour pancakes dairy-free?

Oh, absolutely! That’s one of the beautiful things about this particular low carb pancake recipe—it’s already very close to being dairy-free right out of the gate. We specifically call for unsweetened almond milk, which takes care of that ingredient. For the fat, the recipe gives you the option of using melted coconut oil instead of butter. If you use coconut oil, then congratulations, you effectively have dairy-free almond flour pancakes!

How do I ensure my almond flour pancakes are keto compliant?

Keeping these keto is seriously easy; it just means we have to watch our sweeteners. The recipe calls for two cups of eggs and almond flour, which are totally fine for keto macros. The regular version calls for maple syrup, but since you are looking for a low carb pancake recipe, you just skip that syrup addition! Instead, use a keto-approved granulated sweetener—I like erythritol or Swerve—measuring it to your taste in place of any sugar. When you serve them, top them with fresh berries or cream instead of sugary jams or syrup, and boom, you’ve got perfect easy keto almond flour pancakes!

Can I substitute almond flour for regular flour in other recipes?

This is a big one, and I have to tell you honestly: please don’t try to swap almond flour 1:1 into your favorite traditional pancake recipe that calls for all-purpose flour. It just doesn’t work! Regular flour has gluten, which gives baked goods structure and stretchiness. Almond flour has none of that; it brings richness and moisture but needs things like eggs or xanthan gum to help hold it together as a baked item. If you see a recipe specifically written for paleo pancakes almond flour, then go for it! But trying to force almond flour into an old standard usually ends in a crumbly mess. Stick to recipes written specifically for it, like this one!

Estimated Nutrition for Almond Flour Pancakes

Look, I’m a home cook, not a nutritionist, so take these numbers as a *very* helpful guide! When I put this recipe through a standard calculator, I get a good baseline for you to work with, especially if you are keeping track of macros. This is purely based on the core ingredients listed—almond flour, eggs, milk, oil, baking powder, and salt—and it does not count any optional sweeteners you add, or any of the delicious toppings we talked about earlier!

If you’re trying to follow a specific eating plan, like a strict keto meal plan, remember that adding maple syrup or even certain granular sweeteners will absolutely change these totals!

• Serving Size: 2 pancakes
• Calories: 220
• Total Fat: 18g
• Carbohydrates: 7g
• Fiber: 3g
• Protein: 10g
• Sugar: 1g

Nutritional Disclaimer

Again, just a quick note here so you know exactly what you’re looking at! This nutrition information is just an estimate for two of the plain almond flour pancakes made with the base recipe ingredients. The numbers can definitely shift based on the exact brand of almond flour you use, the type of milk, or if you toss in coconut oil versus butter. Most importantly, if you add keto-friendly erythritol or use maple syrup, the carb and sugar content will change!

Fluffy Gluten-Free Almond Flour Pancakes

Print Recipe

Save Recipe Recipe Saved

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make light, airy almond flour pancakes that are naturally gluten-free and keto-friendly. This simple recipe delivers a satisfying nutty flavor perfect for any breakfast.

• Author: Carla Davis
• Prep Time: 5 min
• Cook Time: 10 min
• Total Time: 15 min
• Yield: 6 medium pancakes 1x
• Category: Breakfast
• Method: Griddle Cooking
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

• 1 1/2 cups almond flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 2 large eggs
• 1/2 cup unsweetened almond milk (or dairy-free milk)
• 1 tablespoon melted coconut oil or butter
• 1 teaspoon vanilla extract
• Optional: 1-2 tablespoons sweetener (like erythritol for keto)

Cook Mode Prevent your screen from going dark

Instructions

1. In a medium bowl, whisk together the almond flour, baking powder, and salt.
2. In a separate bowl, whisk the eggs, almond milk, melted oil or butter, vanilla extract, and optional sweetener until combined.
3. Pour the wet ingredients into the dry ingredients. Mix until just combined. Do not overmix; a few small lumps are fine.
4. Heat a lightly oiled griddle or non-stick pan over medium heat.
5. Pour about 1/4 cup of batter onto the hot griddle for each pancake.
6. Cook for 3 to 4 minutes per side, until bubbles appear on the surface and the edges look set. Flip carefully and cook the second side until golden brown.
7. Serve immediately with your favorite toppings.

Notes

• For extra fluffy pancakes, let the batter rest for 5 minutes before cooking.
• If you are following a keto meal plan, use a keto-approved sweetener and serve with low-carb berries.
• These pancakes are a great alternative to traditional flour recipes if you are avoiding wheat.

Nutrition

• Serving Size: 2 pancakes
• Calories: 220
• Sugar: 1
• Sodium: 150
• Fat: 18
• Saturated Fat: 3
• Unsaturated Fat: 15
• Trans Fat: 0
• Carbohydrates: 7
• Fiber: 3
• Protein: 10
• Cholesterol: 75