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Almond Flour Pancakes Recipe

Easy delicious Almond Flour Pancakes with fresh berries and Maple Syrup. Paleo, grain-free, Gluten-Free.

4.8 from 152 votes
25 mins
Total Time
6
pancakes
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Almond Flour Pancakes

How to Make the Best Almond Flour Pancakes

These fluffy almond flour pancakes are a delicious way to enjoy a classic breakfast while keeping things gluten-free and grain-free. Made with simple ingredients you probably already have on hand, these pancakes come together quickly and deliver a satisfying, slightly nutty flavor that pairs perfectly with fresh berries and maple syrup.

The secret to perfect almond flour pancakes is keeping them on the smaller side—almond flour doesn’t have the same binding properties as regular flour, so smaller pancakes are easier to flip and hold together beautifully. A low-and-slow cooking approach ensures golden edges without burning, while finishing them in the oven guarantees they’re cooked all the way through.

Whether you’re following a paleo lifestyle, avoiding gluten, or simply looking for a nutritious breakfast option, these pancakes deliver on both taste and texture. Top them with your favorite fresh berries, a pat of butter, and a generous drizzle of warm maple syrup for the ultimate morning treat.

Almond Flour Pancakes

Almond Flour Pancakes

Easy delicious Almond Flour Pancakes with fresh berries and Maple Syrup. Paleo, grain-free, Gluten-Free.

4.8 from 152 votes
CourseBreakfast
CuisineAmerican
Keywordalmond flour pancakes, almond flour pancake recipe, almond pancakes, paleo pancakes, gluten-free pancakes
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Servings6 pancakes
Calories199kcal
AuthorChristina Hill
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Ingredients

Pancake Batter

Optional Add-ins

Toppings

Instructions

Prepare Batter

  1. Preheat the oven to 350°F to keep pancakes warm and cook through.
  2. In a medium bowl, whisk eggs, milk, maple syrup, and vanilla.
  3. Whisk in baking powder, salt, and almond flour. Adjust the thickness of the batter—if you want it thicker add another 1-2 tablespoons of almond flour, or for a thinner batter add a tablespoon of milk.
  4. Optional: fold in ½ cup of berries and the zest.

Cook Pancakes

  1. Heat a large skillet or non-stick pan and coat with olive oil over medium-low heat.
  2. Using a ¼ cup measuring cup, scoop the batter onto the hot skillet, 2-3 pancakes at a time. Making smaller pancakes is much easier as bigger pancakes tend to break with almond flour.
  3. Cook until edges become golden brown or bubbles form on top. Flip with a spatula and cook until perfectly golden on the other side.
  4. Place pancakes in the oven to finish cooking through as you continue making the rest of the pancakes.

Serve

  1. Stack the pancakes, top with butter and fresh berries, and pour warm maple syrup over top.

Notes

  • Use blanched almond flour for the best texture—it's more finely ground than regular almond meal.
  • Almond flour darkens quickly, so keep the heat at medium-low and use the oven method to cook through without burning.
  • For a nut-free version, this recipe won't work as-is—almond flour is essential to the texture.
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