Almond Flour Pancakes Recipe

I’m sharing my Almond Flour Pancakes recipe that yields six small pancakes and features a pantry swap you won’t expect.

I never thought a pancake could surprise me until I started messing with blanched almond flour and a splash of vanilla extract. These Almond Flour Pancakes look humble but they puff in a kinda weird way, golden edges, tender inside, and they taste richer than you’d expect.

I like how simple they feel but there’s always a trick or two that makes them stand out, small fixes I learned from burning a few batches. If you’re curious about swapping texture for more flavor, this one’s worth a try, even if it takes a couple attempts to get just right.

Ingredients

• Almond flour: nutty, low carb, high in healthy fats and vitamin E, adds moist texture.
• Eggs: pack a protein punch, build structure, and give pancakes a tender crumb.
• Milk: adds moisture and slight richness, gives calcium, can be dairy or plant.
• Maple syrup or honey: natural sweetness, tiny minerals, helps browning and flavor balance.
• Baking powder: leavens gently, makes pancakes fluffy, use fresh for best lift.
• Vanilla: little aromatic punch, rounds flavors, tricks people into thinking they’re fancy.
• Butter or oil: adds golden browning, keeps edges crisp, and richer mouthfeel.

Ingredient Quantities

• 1 cup almond flour (about 100 g), blanched
• 2 large eggs, room temperature
• 2 tablespoons milk (dairy or any plant milk)
• 1 tablespoon maple syrup or honey
• 1 teaspoon baking powder
• 1/8 teaspoon fine sea salt
• 1 teaspoon vanilla extract
• 1 tablespoon melted butter or neutral oil, plus butter or oil for the pan

How to Make this

1. Preheat a nonstick skillet or griddle over medium low heat and have some butter or neutral oil ready to grease the pan.

2. In a bowl whisk together 1 cup almond flour (about 100 g), 1 teaspoon baking powder and 1/8 teaspoon fine sea salt.

3. In a separate bowl whisk 2 large room temperature eggs, 2 tablespoons milk, 1 tablespoon maple syrup or honey, 1 teaspoon vanilla extract and 1 tablespoon melted butter or neutral oil until combined.

4. Pour the wet mix into the dry and stir until just combined. Don’t over mix, it’s ok if the batter is a little lumpy.

5. Let the batter rest 4 to 5 minutes so the almond flour absorbs the liquid and thickens; if it gets too thick to pour, add milk 1 teaspoon at a time until it drops slowly from a spoon.

6. Lightly grease the skillet and spoon about 1/4 cup of batter per pancake (this should make roughly 6 small pancakes). Use a small ladle or two tablespoons if you want smaller rounds.

7. Cook on low to medium low until the edges look set and bubbles form on the surface, about 2 to 3 minutes, then flip gently and cook another 1 to 2 minutes until golden and cooked through. Don’t press them down while cooking.

8. Wipe the pan and re-grease between batches as needed so they don’t stick. Keep finished pancakes warm in a low oven if making more than one batch.

9. Serve warm with extra butter, maple syrup or fruit. If you’re feeding more than two people, double the recipe.

Equipment Needed

1. Nonstick skillet or griddle (10 inch works great)
2. Two mixing bowls, one for dry and one for wet ingredients
3. Whisk for each bowl or one whisk and a spoon to scrape, whatever you got
4. Measuring cups and spoons plus a kitchen scale if you like accuracy (100 g almond flour)
5. Small ladle or 2 tablespoon scoop to portion batter
6. Thin heatproof spatula for gentle flipping
7. Silicone brush or paper towel and tongs to grease the pan between batches
8. Baking sheet or ovenproof plate to keep pancakes warm in a low oven, plus a kitchen towel to cover them

FAQ

Almond Flour Pancakes Recipe Substitutions and Variations

• Almond flour → Oat flour: Use 1 cup oat flour for 1 cup almond flour. Batter will be a bit looser and pancakes slightly chewier, so add 1 extra egg or 1–2 tbsp more flour if it’s too runny.
• Eggs → Flax “eggs”: Per egg, mix 1 tbsp ground flaxseed with 3 tbsp water, let sit 5 minutes until gelled. Good binder but a touch denser, you can add 1 tsp more baking powder if you want more lift.
• Milk → Plain yogurt or buttermilk: Swap 2 tbsp milk for 2 tbsp plain yogurt thinned with 2 tbsp water, or use buttermilk for extra tang and fluffiness. Adjust liquid if batter looks too thick.
• Melted butter / neutral oil → Coconut oil or avocado oil: Use 1 tbsp melted coconut or avocado oil 1 for 1 in the recipe. For lower fat try 1 tbsp applesauce but expect less browning and a softer crumb.

Pro Tips

1) Cook lower than you think. Almond flour browns way faster than wheat, so keep the pan at medium low and try one small test pancake first. If the outside is getting dark before the center is done, drop the heat and be patient, they finish cooking slowly.

2) Let the batter rest a few minutes so the almond flour can absorb the liquids, then check texture. If it feels too thick, thin it a teaspoon at a time of milk until it drops slowly from a spoon. Don’t over stir, a few lumps are fine, over mixing makes them dense.

3) Grease and wipe the pan between batches. Even with a nonstick skillet bits can build up and cause sticking, so a light smear of butter or oil and a quick paper towel wipe keeps the next batch flipping clean. Use a flexible spatula and slide it under gently when you flip.

4) Small tweaks for better texture and hold: whisk the eggs a bit more than you think to add air, or stir in a spoon of Greek yogurt for extra moisture and lift. Keep finished pancakes on a wire rack in a low oven so they stay warm and crisp instead of getting soggy stacked.