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Almond flour pancakes recipe is what you make when you’re craving a warm stack that tastes a little more special than the usual version. Almond flour gives these pancakes a naturally nutty flavor, a rich almost buttery texture, and the softest custardy center.
When cooked in butter, the edges turn lightly crisp and golden while the inside stays tender. That contrast, crisp edges and a soft center, is what makes these feel like a brunch upgrade without any extra effort. They’re cozy, satisfying, and ready in less than 30 minutes, making them just as doable on a weekday as they are for a slow weekend morning.
What Makes These Almond Flour Pancakes So Good
It comes down to flavor and texture:
- Naturally nutty flavor that makes them taste richer and more interesting than traditional pancakes.
- Rich, almost buttery texture that feels indulgent without being heavy.
- Soft, custardy center that stays tender instead of dry or bready.
- Lightly crisp, golden edges from cooking in butter, giving you that perfect contrast in every bite.
- Ready in under 30 minutes, so they feel special without requiring extra effort.
Ingredients You’ll Need
You only need a handful of pantry ingredients to make pancakes from almond flour.
- Almond flour: Use superfine, blanched almond flour for the best texture.
- Sea salt
- Baking powder: adds lift to the pancakes
- Powdered sweetener: sweetens smoothly. I tested this recipe with regular and sugar substitute.
- Almond milk: keeps the batter pourable. I use the unsweetened version.
- Eggs: helps create that soft, custardy interior and provide some structure
- Vanilla extract
- Butter: essential for rich, golden edges.
How to Make Almond Flour Pancakes
Making these pancakes is simple, but the technique is what gives you that signature texture contrast.
- Mix the dry ingredients: Stir together the almond flour, baking powder, salt, and powdered sweetener.
- Whisk the wet ingredients: Whisk almond milk, vanilla extract, eggs, and melted butter until smooth.
- Combine: Pour the dry ingredients into the wet ingredients and mix until fully combined.
- Heat your skillet: Place a large skillet over medium-low heat.
- Cook in butter: Melt butter in the pan and pour in the batter. When bubbles form and the edges look set, flip and cook until golden.
Cooking over steady medium-low heat helps develop lightly crisp edges while keeping the center soft and tender.
Tips for the Best Texture
- Don’t rush the flip: let the bottom turn golden first.
- Keep the heat medium-low so they brown evenly and crisp without burning
- Let the batter sit for a few minutes before cooking
- Use butter in the pan for the best flavor and color
Storage and Reheating Tips
These almond flour pancakes taste best fresh, when the edges are lightly crisp and the center is soft and tender.
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If you have leftovers:
- Store in the refrigerator: Let the pancakes cool completely, then place them in an airtight container or bag for up to 3 days.
For reheating:
- Freezer (if needed): Let the pancakes cool completely, then store in an airtight container with parchment between layers. The texture will be softer after thawing, so you won’t get the same crisp edges, but they still reheat well for a quick breakfast.
- Microwave (my favorite method): Place a damp paper towel over the pancakes and warm in short bursts (15–30 seconds) until heated through. The paper towel helps keep them moist.
- Skillet or toaster oven: Reheat over low heat to bring back a bit of that golden edge texture.
What to Serve With Almond Flour Pancakes
Turn these into a full breakfast spread with a few easy additions.
For protein:
For toppings that go with these pancakes’ nutty flavor:
- Sugar Free Whipped Cream
- Sugar Free Strawberry Topping
- Sugar Free Raspberry Topping
- Sugar Free Blueberry Topping
Pancakes using Almond Flour: Common Questions Answered
Yes, almond flour works great for pancakes. The texture is a little different from regular pancakes, but in a good way. They’re soft, slightly fluffy, and have a mild nutty flavor. When the ingredients are balanced right, almond flour pancakes turn golden on the outside and stay tender in the middle.
The secret is using enough eggs and keeping the heat moderate. Almond flour doesn’t act like regular flour, so the eggs help hold everything together. It also browns faster, so cooking your pancakes over medium to medium-low heat keeps them from getting too dark before the inside is done. Letting the batter sit for a few minutes before cooking can also help.
They usually fall apart if you try to flip them too soon. Almond flour pancakes need a little extra time to set. Wait until the edges look firm and the bottom is nicely golden before turning them. Flip gently and make sure your heat isn’t too high.
The 3-2-1 rule is a simple way to remember a basic pancake ratio: 3 parts flour, 2 parts liquid, and 1 part egg. It works well for regular flour pancakes. Almond flour is different, though, so the measurements need to be adjusted so the pancakes hold together and cook properly. I made and tested this almond flour pancakes recipe specifically to adjust for those differences, so you don’t have to guess at the ratios.
More Almond Flour Breakfast Ideas
If you love that naturally nutty flavor, try using almond flour in other breakfast favorites.
Almond Flour Bagels are perfect for savory mornings and breakfast sandwiches.
Almond Flour Waffles give you crisp edges with a soft inside.
For something brunch-worthy, try Chicken and Almond Flour Waffles for a sweet-and-savory combination.
If you try this recipe, please stop back and leave it a star rating and/or a review in the comments. Stay connected & share photos of your creations with me & others on Instagram, Facebook, and Pinterest!
Almond Flour Pancakes Recipe
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Recommended Equipment
Ingredients
- 1.25 cup Almond Flour, superfine, blanched
- 1/4 tsp Natural Ancient Sea Salt
- 1 tbsp Baking Powder
- 2 tbsp Powdered Sweetener
- 1/4 cup Unsweetened Vanilla Almond Milk
- 3 large Eggs
- 1 tsp Vanilla Extract
- 2 tbsp Butter, melted (plus extra for cooking)
Optional Toppings
- Strawberry Sauce, click for the recipe
- Keto Maple Pancake Syrup
- Sugar-free Whipped Cream
Instructions
- In a small bowl, mix together the almond flour, baking powder, powdered sweetener, and salt.
- In a larger bowl, whisk together the almond milk, eggs, melted butter, and vanilla extract.
- Pour the dry ingredients into the wet ingredients and use a baking spatula to mix until well combined.
- Heat a large skillet over medium-low heat.
- Melt 1 tablespoon of butter and add pancake batter (a little less than 1/4 cup per pancake).
- Cook for a few minutes, until you start to see bubbles, like with normal pancakes. Then flip the pancakes, and cook for a few more minutes, until cooked all the way through.
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Recipe Notes
- Don’t rush the flip: let the bottom turn golden first.
- Keep the heat medium-low so they brown evenly and crisp without burning
- Let the batter sit for a few minutes before cooking
- Use butter in the pan for the best flavor and color
- Store in the refrigerator: Let the pancakes cool completely, then place them in an airtight container or bag for up to 3 days.
- Freezer (if needed): Let the pancakes cool completely, then store in an airtight container with parchment between layers. The texture will be softer after thawing, so you won’t get the same crisp edges, but they still reheat well for a quick breakfast.
- Microwave (my favorite method): Place a damp paper towel over the pancakes and warm in short bursts (15–30 seconds) until heated through. The paper towel helps keep them moist.
- Skillet or toaster oven: Reheat over low heat to bring back a bit of that golden edge texture.
Nutrition Details
The nutrition facts come from entering the recipe ingredients into Spoonacular API, a database of food ingredients. They may vary for any recipe based on the exact product used.
