These almond flour pancakes are my go-to when I want a quick breakfast that feels cozy but still on the healthy side. They cook up fast, use simple pantry ingredients, and my family loves stacking them high with fruit or a drizzle of maple syrup.
The best part? They’re light, fluffy, and naturally gluten-free, which makes them a win for everyone at the table.
Ingredients
- Almond flour – Go for blanched almond flour (not almond meal) for the best texture.
- Eggs – They hold everything together and give the pancakes lift. Make sure they’re at room temp so the batter mixes smoothly.
- Milk – You can make this with regular milk, almond milk (I only use this brand or make it myself) or buttermilk. Read more in recipe card notes!
- Honey – A touch of sweetness that balances the nuttiness. Maple syrup works here too.
- Vanilla extract – Don’t skip it! It makes the pancakes taste like a treat.
- Butter - Swap ghee for coconut oil if you want these dairy-free. I like to brush the pancakes with butter or ghee right before serving too, so good!
- If you like more healthy breakfast recipes, try baked oatmeal, porridge oatmeal, or zucchini muffins next.
📋 You can find the full ingredient list in the Recipe Card below the article.
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How To Make Almond Flour Pancakes
- Mix the dry: Whisk almond flour, baking powder, cinnamon, and salt in a bowl.
- Mix the wet: Beat the eggs, then stir in milk, honey, melted ghee, and vanilla.
- Combine: Pour the wet mix into the dry and stir just until smooth. Add a splash more milk if the batter is too thick.
- Heat the pan: Warm a skillet (or set a griddle to 325°F) over medium-low heat. Lightly oil it.
- Cook: Scoop about ¼ cup batter per pancake. Flip once bubbles form and the edges look set. Cook until both sides are golden.
- Serve: Keep them warm in a low oven or eat right off the pan with your favorite toppings.
Julia's Tip
I’ve tested these pancakes with almond milk, regular milk, and buttermilk. They all work, but the buttermilk version turns out a bit thicker. Flavor is more or less the same too.
The real trick is managing the heat - turn it down slightly with each batch or lift the pan off the burner for a few seconds to keep it from getting too hot.
Here's a little comparison of almond flour pancakes made with buttermilk vs almond milk:
Tips
- If the batter feels too thick, add a splash of milk until it’s pourable. You want it thick but still easy to pour! Too thick and the pancakes will turn out dry and dense.
- Always use blanched almond flour for light and fluffy results.
- Don’t rush flipping, wait until bubbles form and edges look dry.
- A nonstick skillet or well-oiled cast-iron pan works best here.
- Kid-friendly: Add blueberries or chocolate chips to the batter for fun twists. My son is a picky eater, but he absolutely loves these!
What to Serve With
- A side of scrambled eggs for more protein
- Fresh berries and whipped cream
- Maple syrup and butter
- Greek yogurt and a drizzle of honey
Storing Leftover Pancakes
- To Store. Keep pancakes in an airtight container in the fridge for up to 5 days.
- To Freeze. Freeze in a single layer first, then store in a freezer bag for up to 4 months.
- To Reheat. Warm gently in the toaster or oven. The microwave works too but makes them softer.
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Recipe Card
Almond Flour Pancakes
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INGREDIENTS
- 2 cups blanched almond flour, (185 grams)
- 2 teaspoon baking powder
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- 3 eggs, at room temperature
- ½ cup almond milk, see notes
- 1 tablespoon honey
- 2 tablespoon ghee, butter or olive oil, melted
- 1 teaspoon vanilla extract
INSTRUCTIONS
- Mix the dry: Whisk almond flour, baking powder, cinnamon, and salt in a bowl.2 cups blanched almond flour, 2 teaspoon baking powder, ½ teaspoon ground cinnamon, ½ teaspoon salt
- Mix the wet: Beat the eggs, then stir in milk, honey, melted ghee, and vanilla.3 eggs, ½ cup almond milk, 1 tablespoon honey, 2 tablespoon ghee, butter or olive oil, 1 teaspoon vanilla extract
- Combine: Pour the wet mix into the dry and stir just until smooth. Add a splash more milk if the batter is too thick.
- Heat the pan: Warm a skillet (or set a griddle to 325°F) over medium-low heat. Lightly oil it. I like to use ghee as it doesn't turn brown like regular butter. It’s ready when a few drops of water sizzle and vanish right away.
- Cook: Scoop about ¼ cup batter per pancake. Flip once bubbles form and the edges look set. Cook until both sides are golden.
- Serve: Keep them warm in a low oven or eat right off the pan with your favorite toppings.
NOTES
- I’ve tested these pancakes with almond milk, regular milk, and buttermilk. They all work, but the buttermilk version turns out a bit thicker. Flavor is more or less same too. The real trick is managing the heat - turn it down slightly with each batch or lift the pan off the burner for a few seconds to keep it from getting too hot.
- To make buttermilk from regular 2–4% milk, stir ½ cup milk with 1 ½ teaspoons fresh lemon juice or white vinegar. Let it rest for 5–10 minutes until it thickens and curdles slightly.
ADD YOUR OWN PRIVATE NOTES
NUTRITION
Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
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