Almond Flour Pancakes Recipe

These almond flour pancakes are gluten-free, lower in carbs than regular pancakes, and packed with protein and healthy fats from almond flour. The result is a batch of pancakes that are tender, light, and filling in a satisfying way without the heavy, bloated feeling afterward.

I make these nearly every Sunday morning for my family. Even my kids, who are certified pancake snobs, devour them without question. They don’t taste “healthy” or “weird” ,  just fluffy, buttery, and delicious.

Why Use Almond Flour in Pancakes?

Almond flour is one of my absolute favorite pantry staples. Made from finely ground blanched almonds, it adds a sweet flavor that pairs well with maple syrup, fresh berries, or melted butter.

Unlike some gluten-free flours that make pancakes gummy or dry, almond flour keeps them moist and tender. It’s high in healthy fats and protein, which helps these pancakes keep you full for hours. Plus, if you’re avoiding gluten or just want to reduce refined carbs, almond flour is an ideal swap.

I’ve tested a lot of low-carb and grain-free pancake recipes over the years. Some were too dense. Others fell apart on the griddle. This recipe is the result of all that trial and error .

Making Them Low-Carb and Gluten-Free

These pancakes skip the refined flour and sugar entirely. Instead, they rely on almond flour for structure and richness, and eggs to bind it all together.

They’re perfect if you’re following a keto diet ,  or if you just want a more wholesome way to enjoy pancakes. I love knowing I can have a big stack without feeling like I need to go back to bed afterward.

My Favorite Ingredients for Almond Flour Pancakes

I use finely ground almond flour because it gives the batter a smooth consistency and makes the pancakes fluffy and light instead of gritty. Eggs add structure and help the pancakes rise, while a bit of melted butter makes them rich.

A splash of milk (dairy or non-dairy) thins the batter just enough for easy pouring and spreading on the griddle. Vanilla extract gives them that classic, warm flavor, and a pinch of baking powder helps them puff up beautifully as they cook.

I like to add a touch of sweetener to the batter so they’re delicious even without syrup, but you can leave it out if you prefer them totally unsweetened and just top them generously later.

Ingredients

• 2 cups finely ground almond flour
• 3 large eggs
• 1/4 cup milk (dairy or unsweetened almond milk)
• 2 tbsp melted butter (or coconut oil for dairy-free)
• 2 tbsp granulated erythritol or monk fruit sweetener (optional)
• 1 tsp vanilla extract
• 1 tsp baking powder
• 1/4 tsp salt

How to Make Almond Flour Pancakes

First, preheat your griddle or non-stick skillet over medium-low heat. I always do this first so the pan is nice and evenly heated when the batter is ready. Nothing ruins pancakes faster than a cold or hot pan!

Mix the Wet Ingredients

In a large mixing bowl, whisk together the eggs, milk, melted butter, vanilla extract, and sweetener if using. I love this step — the vanilla smells amazing, and you can tell already it’s going to taste like real pancakes.

Add the Dry Ingredients

Add the almond flour, baking powder, and salt. Stir gently until you have a smooth, thick batter. Almond flour batters are thicker than regular ones, but don’t worry — it spreads out as it cooks.

Scoop and Cook the Pancakes

Lightly grease your preheated pan with butter or coconut oil. Scoop about 1/4 cup of batter onto the skillet for each pancake, spreading it gently with the back of a spoon if needed.

Cook for about 2–3 minutes, watching for bubbles to form and the edges to look set. Carefully flip with a thin spatula and cook another 1–2 minutes on the other side until golden brown. Almond flour pancakes are a bit more delicate than wheat ones, so take your time and keep the heat moderate to prevent burning.

Keep Warm and Serve

Transfer the cooked pancakes to a warm plate and cover lightly while you cook the remaining batter. This keeps the whole stack warm and inviting.

Serve immediately with butter, sugar-free syrup, fresh berries, or any of your favorite pancake toppings.

Storing and Reheating

These pancakes keep well in the fridge for up to 3 days. I like to stack them in an airtight container with parchment between layers to keep them from sticking.

For longer storage, freeze them in a single layer on a baking sheet before transferring them to a freezer bag. When you’re ready to enjoy, pop them in the toaster, warm them in a skillet, or give them a quick zap in the microwave.

It’s the perfect meal-prep breakfast — homemade pancakes ready in minutes, any day of the week.

Final Thoughts

I truly believe that eating better shouldn’t mean giving up the foods you love. These almond flour pancakes prove it. They deliver that classic, comforting pancake experience without the heavy carbs or gluten.

Whether you’re eating low-carb, gluten-free, or just looking for a better way to start your day, this recipe deserves a spot in your rotation. It’s easy, delicious, and endlessly customizable.

There’s nothing better than sitting down to a big stack of warm pancakes on a slow morning. I hope you’ll try these and make them a tradition in your home, just like I have in mine. If you do, let me know how you like them!