Whip up the best Almond Flour Gluten Free Pancakes in just 30 minutes! This easy pancake recipe makes fluffy, tender stacks perfect for breakfast or brunch.
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Try my Overnight Lemon Poppy Seed Pancakes and my Apple Pancakes with Cinnamon Maple Syrup for more pancake options.
Fluffy Almond Flour Gluten-Free Pancakes (Easy + Delicious!)
I love making these almond flour pancakes because they are gluten-free, thanks to the almond flour. They also come together fast with a few pantry staples. Plus, I’ll show you how to make pancakes with almond flour so they turn out deliciously fluffy every time—no mystery, no dry or crumbly disappointments here!
You’re going to love how light and fluffy these pancakes are. The slightly nutty flavor puts them over the top. They are easy to make and provide a filling breakfast, brinner, or brunch any day of the week. Almond Flour Pancakes will soon become your favorite type of pancake! This recipe works with add-ins like blueberries, chocolate chips, or even a sprinkle of cinnamon.
Ingredients and Estimated Cost:
Here’s everything you need to make these Almond Flour Gluten Free Pancakes, including simple substitutions.
WET INGREDIENTS
- 2 large eggs ($0.91) – These give structure and a little richness to the batter. Room-temperature eggs work best for an even mix.
- ½ teaspoon almond extract ($0.13) – A little goes a long way! Almond extract adds that lovely flavor that makes these almond meal pancakes shine. You can also use vanilla extract for a milder taste.
- 1 tablespoon pure maple syrup ($0.56) – This adds natural sweetness to the batter without making the pancakes overly sugary. Honey also works.
- ½ cup almond milk (or milk of choice, $0.15) – Unsweetened almond milk keeps these pancakes dairy-free if needed. You can swap in any other plant-based or regular milk you have on hand.
DRY INGREDIENTS
- 1 ½ cups blanched almond flour ($2.75) – Blanched almond flour (where the skins have been removed) is the magic behind these pancakes’ light, fluffy texture. If you’re wondering how to make pancakes with almond meal, know that almond meal (made with the skins) will make them a little denser but still delicious. You can use an almond meal if that’s what you have!
- 2 tablespoons cornstarch (or arrowroot flour for paleo, $0.14) – This helps mimic the lightness that gluten usually provides in traditional pancakes. It makes a big difference in tenderness and fluffiness!
- 1 teaspoon baking powder ($0.04)- Gives the batter lift and ensures those beautiful, airy centers.
- Pinch of salt ($0.01) – A little balances the flavors and brings out the sweetness.
- Enough coconut oil or grass-fed ghee for greasing the pan ($0.18) – Both add a rich, buttery flavor without dairy (if you’re using coconut oil).
NOTE: Recipe prices are estimated using grocery store websites based on the required ingredient amounts. The actual cost will vary depending on your existing pantry. Recipe prices updated April 2025.
Step-By-Step Instructions
Mix wet and dry separately, combine, rest the batter, then cook over a gentle heat for perfect almond meal pancakes every time. Let me show you how:
- Whisk the wet ingredients. Combine the eggs, almond extract, maple syrup, and almond milk in a large mixing bowl. Whisk until smooth and thoroughly blended.
- Mix the dry ingredients. Whisk together the almond flour, cornstarch, baking powder, and a pinch of salt in another bowl.
- Combine wet and dry. Gently fold the dry ingredients into the wet ingredients. Stir until you have a smooth, thick batter. No need to worry about over-mixing since there’s no gluten.
- Let the batter rest. Set the batter aside on the counter for 10 minutes. This step is key for making almond flour gluten free pancakes that are fluffy and tender.
- Heat the skillet and scoop the batter. Warm a large skillet over medium-low heat. Once hot, grease the pan with ghee or coconut oil. Scoop about ⅓ cup of batter for each pancake onto the skillet. Cook for around 2 minutes until the bottom is golden.
- Flip and cook pancakes. Flip and cook another minute on the other side.
- Repeat and serve. Continue with the remaining batter. Serve your pancakes with fresh blueberries and a drizzle of warm maple syrup.
Pancakes With Almond Flour Top Tips
- Make sure to separate your wet ingredients from the dry ingredients.
- Use a cast-iron pan to create those crispy edges.
- Grease your cast-iron pan well with butter, coconut oil, or grease of choice.
- Let the batter rest for 10 minutes. This will help soften the almond flour and thicken the batter.
- Make sure to cook these pancakes on medium-low heat. Wipe out the pan after each cooked pancake if cooking one by one or after each batch.
Almond Flour Gluten Free Pancakes
Recipe Cost 4.87 Serving Cost 1.62
Recipe Cost $ 4.87 Serving Cost $ 1.62Ingredients
Wet Ingredients
- 2 large eggs
- ½ tsp almond extract
- 1 tbsp pure maple syrup
- ½ cup almond milk or milk of choice
Dry Ingredients
- 1 ½ cup blanched almond flour
- 2 tbsp cornstarch or arrowroot flour for paleo
- 1 tsp baking powder
- Pinch of salt
- Enough coconut oil or grass-fed ghee for greasing the pan
Optional add-ins (either or)
- ⅓ cup dairy-free chocolate chips
- 1 tsp cinnamon
- ½ cup fresh blueberries
Instructions
- In a large mixing bowl, combine all of the wet ingredients and whisk until a homogenized liquid forms. Set the wet ingredients aside.
- When ready, in a separate mixing bowl, add the dry ingredients. Whisk to combine.
- Next, add the dry ingredients to the wet. Fold and mix to combine. Do not be afraid to over-mix, there is no gluten in here. Set the batter aside on the countertop for 10 minutes to rest. Resting the batter will ensure the pancakes are nice and fluffy.
- Finally, heat a large skillet over medium-low heat. Almond flour pancakes do not thrive on high heat. Once heated, dollop or spray grease of choice all over the pan. Next, add about ⅓ cups of batter (I like using my measuring cup for this part).
- Then, cook for about 2 minutes until the bottom is golden brown. Flip and continue to cook for an additional minute.
- Repeat the process until all pancakes have been made.
- Serve with fresh blueberries on top and warm maple syrup.
Notes
- The heat is too high if the pancakes are getting browner faster than the insides are cooked.
- If the pancakes are not fluffy and tender, the batter might not have rested long enough.
Storage Tips
SERVE: You can keep the pancakes out for about two hours before they need to be refrigerated. STORE: Place the pancakes in a covered dish or a Ziploc bag and refrigerate for 1-2 days. FREEZE: Place the almond flour pancakes in a freezer-safe Ziploc bag between pieces of parchment paper. Freeze for 2-3 months. DEFROST: Defrost overnight in the refrigerator or at room temperature for 2-3 hours.Equipment
Nutrition
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Almond Flour Pancakes Recipe FAQs
Yes, you can substitute almond flour for all-purpose flour with a 1:1 ratio. However, if you use a regular pancake recipe, you may need to adjust the eggs in the recipe to help bind the flour. In my recipe, I use two eggs.
There are about 23 carbs in these pancakes. Look at the bottom of the recipe card for the full nutritional value of the pancakes.
Almond flour is made from crushed almonds. Therefore, it is low in carbs and used frequently for low-carb diets.
Yes, honey or agave syrup are great substitutions.
Choosing Between Almond Flour and Almond Meal
If you’ve ever wondered whether you can use almond flour or almond meal in pancakes, the short answer is yes, but they behave a little differently. Let’s break it down:
Almond flour is made from blanched almonds (with the skins removed) that are finely ground into a soft, almost powdery texture. It’s lighter and softer, which makes it perfect for baking fluffy pancakes. If you want that traditional pancake look and a tender bite, almond flour is your best bet.
Almond meal, on the other hand, is ground from whole almonds with the skins on. It’s a bit coarser and gives your pancakes a slightly denser, more rustic texture. The flavor is still delicious, rich, nutty, and satisfying, but expect a little more chew and a heartier feel.
Comments & Reviews
Catherine says
I have to make these for my daughter. She loves pancakes but can’t tolerate gluten and we’ve tried so many different recipes but they always come out quite dense. These look nice and fluffy!
rebecca says
these are so fluffy! yum
Nikki says
I had no idea almond flour could make such light and fluffy pancakes. I’m definitely trying these ASAP!
Janessa says
These pancakes are one of my favorite breakfasts. I love that I can still enjoy a pancake breakfast but I’m getting more nutrition than just a bunch of white flour.
Colleen says
Delicious pancakes! Thanks for your tip about resting the batter, it made all the difference.
Paula says
This recipe was delicious! I used almond milk and added in some cinnamon. The texture was still light and fluffy, definitely will make it again!