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.
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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.
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.
My Favorite Equipment
- Non-Stick Griddle or Skillet - A good non-stick surface makes flipping pancakes effortless! A flat griddle gives you room to cook several at once, which is a lifesaver on busy mornings (trust me, it is a life changer!). This small electric griddle is also fantastic for super uniform pancakes.
- Large Mixing Bowls - You'll want one bowl for dry ingredients and one for wet. A sturdy, lightweight set keeps everything mess-free and organized.
- Silicone Spatula - To easily mix the batter.
- Measuring Cups & Spoons - Pancakes are all about balance. Accurate measurements help keep your batter light and fluffy every time.
- Ladle or Batter Dispenser - Using the same amount of batter for each pancake helps them cook evenly and look picture-perfect.
Here's a little comparison of almond flour pancakes made with buttermilk vs almond milk:
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.
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
These almond flour pancakes are quick, easy, and naturally gluten-free. Fluffy, healthy, and family-friendly.
Ingredients
Method
- 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.
Nutrition
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.
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Let us know how it was!Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
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