Meet your new go-to brunch favorite: The Best Almond Flour Pancakes: Fluffy, and Gluten-Free. Tender, golden, and perfectly airy, these pancakes will convince even the biggest skeptics that gluten free can taste just as delicious as classic pancakes. They’re quick to whip up, naturally sweetened, and boast a heavenly almond aroma thanks to a touch of almond extract. Whether you’re keeping things gluten-free, dairy-free, or just craving something cozy and new, this recipe is about to become one of your most treasured kitchen secrets.

The Best Almond Flour Pancakes: Fluffy, and Gluten-Free Recipe - Recipe Image

Ingredients You’ll Need

These pancakes rely on just a handful of wholesome, everyday ingredients, each one playing a special role. From the essential almond flour to that secret splash of almond extract, you’ll find that simplifying your ingredient list actually brings out the best flavors and texture.

Blanched Almond Flour: The star! It creates a light, fluffy crumb with a subtle, nutty taste and keeps things gluten-free.
Baking Powder: Critical for lift and fluff—don’t skip it, as this is the secret behind those gorgeous tall pancakes.
Sea Salt: A pinch enhances all the flavors and balances the sweetness perfectly.
Ground Cinnamon (Optional): Adds that cozy, spiced undertone and pairs beautifully with maple syrup.
Almond Milk: Creamy, dairy-free, and key for achieving a smooth, pourable batter without heaviness.
Eggs: They bind the pancakes, give richness, and ensure that soft, springy texture you crave in pancakes.
Pure Maple Syrup: The natural touch of sweetness brings all the flavors together.
Almond Extract: Trust me, a little dash of this makes the almond notes sing and takes your pancakes to irresistible new heights.
Olive Oil: For greasing the pan—imparts a gentle savoriness and ensures golden, non-stick perfection every time.

How to Make The Best Almond Flour Pancakes: Fluffy, and Gluten-Free

Step 1: Whisk the Dry Ingredients

Start by grabbing a medium mixing bowl. Whisk together the almond flour, baking powder, sea salt, and the ground cinnamon (if you’re going for that extra hint of warmth). This step is where you lay the foundation for tall, evenly cooked pancakes, since blending the baking powder and almond flour thoroughly means every bite will be pillowy and light.

Step 2: Blend the Wet Ingredients

In a separate bowl, whisk up the almond milk, eggs, maple syrup, and almond extract until the mixture is smooth and slightly frothy. This is where the eggs work their magic, ensuring structure, while the maple syrup gives a hint of sweetness that’s not overpowering. Most importantly, the almond extract brings an irresistible aroma that will have everyone crowding around the kitchen.

Step 3: Combine and Adjust the Batter

Pour the wet mixture slowly into the bowl with your dry ingredients, stirring gently as you go. Mix until just combined—overmixing isn’t your friend here. The batter should be thick but pourable. If it feels a bit too dense, a splash more almond milk will loosen things up. If it’s too runny, simply fold in a teaspoon or two more almond flour.

Step 4: Prepare the Pan

Heat a non-stick skillet or griddle over medium-low heat. Almond flour browns faster than wheat flour, so gentle heat helps ensure your pancakes are cooked through without burning. Brush the skillet lightly with olive oil, which not only prevents sticking but also delivers those lovely crispy edges we all love.

Step 5: Cook The Best Almond Flour Pancakes: Fluffy, and Gluten-Free

Scoop about a 1/4 cup of batter onto your hot pan for each pancake. Almond flour batter doesn’t spread as much as traditional batter, so use the back of your spoon to gently shape each pancake (aim for circles about 4 inches wide). Let them cook undisturbed for 2 to 3 minutes, or until you see bubbles forming on the surface and the bottom is deep golden. Flip carefully with a thin spatula, then cook another 2 minutes until both sides are golden, and the pancakes feel springy to the touch.

How to Serve The Best Almond Flour Pancakes: Fluffy, and Gluten-Free

Garnishes

Topping these pancakes is half the fun! Try a drizzle of pure maple syrup, a generous sprinkle of toasted sliced almonds, fresh berries, or even a dollop of coconut yogurt. The warmth of the pancakes melts everything just enough for that ultimate comfort breakfast bite.

Side Dishes

Pair your stack with crisp bacon or turkey sausage for a savory contrast, or a fresh fruit salad for a bright, juicy finish. A steaming cup of coffee or almond milk latte also goes hand in hand with The Best Almond Flour Pancakes: Fluffy, and Gluten-Free.

Creative Ways to Present

Layer pancakes with almond butter and sliced bananas for a special brunch treat, or stack mini pancakes on skewers with cubes of fruit for a kid-friendly platter. You can also cut them into fun shapes with cookie cutters and sprinkle with cinnamon sugar for a breakfast party everyone will remember!

Make Ahead and Storage

Storing Leftovers

Store any leftover pancakes in an airtight container in the fridge for up to 3 days. Place parchment paper between each pancake to prevent sticking, making it easy to grab just one (or three) at a time for a quick breakfast or snack.

Freezing

The Best Almond Flour Pancakes: Fluffy, and Gluten-Free freeze beautifully! Lay them out in a single layer on a baking sheet, freeze until solid, then transfer to a freezer bag or container. They’ll keep for up to 2 months, always ready for those mornings when you need something warm and homey fast.

Reheating

To reheat, simply pop the pancakes in a toaster or warm gently in a skillet over medium-low heat until heated through. If you’re microwaving, cover them with a damp paper towel to keep them moist and fluffy.

FAQs

Can I make these pancakes vegan?

Absolutely! Try swapping the eggs for flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg), and ensure your baking powder is vegan-friendly. The texture will be a little different, but they’ll still be deliciously fluffy and satisfying.

What can I use instead of almond milk?

Any plant-based milk like oat, soy, or coconut milk works seamlessly in The Best Almond Flour Pancakes: Fluffy, and Gluten-Free. Even dairy milk is just fine if you don’t need these to be dairy-free.

How do I keep pancakes warm before serving?

Keep cooked pancakes warm by placing them in a single layer on a baking sheet in a 200°F oven while you finish cooking the rest. This way, your whole stack will be piping hot and ready to serve together!

Can I add chocolate chips or berries to the batter?

Yes, mix-ins like mini chocolate chips or fresh blueberries are fantastic additions. Sprinkle a few directly on top of each pancake while they’re on the pan, then finish cooking as usual for a pop of flavor in every bite!

Why are my pancakes sticking or breaking?

This usually happens if your pan isn’t hot enough or you’re flipping too soon. Make sure the pan is preheated and well-greased, and wait for those bubbles to appear before flipping. Almond flour pancakes are a little more delicate, so treat them gently for best results.

Final Thoughts

I hope you’re as excited as I am to whip up The Best Almond Flour Pancakes: Fluffy, and Gluten-Free in your kitchen! They’re simple, dreamy, and endlessly customizable, making them an instant classic for any breakfast or brunch table. Don’t be surprised if these become your most requested pancake recipe—enjoy every single fluffy, golden bite!

The Best Almond Flour Pancakes: Fluffy, and Gluten-Free Recipe

★★★★★

5.1 from 12 reviews

Author: Olivia
Total Time: 20 minutes
Yield: Makes about 8–10 pancakes 1x
Diet: Gluten Free

Print Recipe

Description

Learn how to make the best almond flour pancakes – fluffy, light, and gluten-free. These pancakes are easy to whip up and perfect for a delicious breakfast or brunch!

Ingredients

Scale

For the Pancakes:

2 cups Blanched Almond Flour
1 tbsp Baking Powder
Pinch of Sea Salt
1 tsp Ground Cinnamon (Optional)
1 cup Almond Milk
2 Eggs
2 tbsp Pure Maple Syrup
1 tsp Almond Extract
Olive Oil for greasing

Instructions

Mix the Dry Ingredients: Whisk almond flour, baking powder, salt, and cinnamon in a bowl.
Whisk the Wet Ingredients: In a separate bowl, combine almond milk, eggs, maple syrup, and almond extract until frothy.
Combine the Batter: Gently mix wet ingredients into the dry mix, adjusting consistency as needed.
Prep the Pan: Heat a skillet with olive oil over medium-low heat.
Cook the Pancakes: Pour ¼ cup batter per pancake, shaping gently and flipping when edges are set.

Notes

For extra flavor, top with fresh berries, sliced bananas, or a dollop of yogurt.
These pancakes freeze well for future quick breakfasts – just pop them in the toaster to reheat!

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Breakfast/Brunch
Method: Pan-Frying
Cuisine: American