FLUFFY GLUTEN-FREE ALMOND FLOUR PANCAKES
on Jul 23, 2022, Updated Jun 23, 2025
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Who doesn’t love a fresh batch of fluffy pancakes?! Almond flour and nut milk make these gluten-free and dairy-free.
Let’s get stacking! Fluffy Gluten-Free Almond Flour Pancakes are my go-to weekend breakfast when I want to treat myself and my husband Kyle. They’re simple yet so delicious and always bring a smile to my face.
These gluten-free, dairy-free pancakes are so simple to make that you’ll completely forget about a store-bought mix.
Almond flour adds a nice nutty taste and results in a light, fluffy batter — ultimate perfection!
A bit of vanilla extract and a touch of maple syrup in the batter give it all the sweetness it needs. Top to your heart’s content and enjoy!
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Ingredients for Almond Flour Pancakes
A simple 7-ingredient breakfast that will delight just about everyone! Here’s what you’ll need.
- Almond Flour: This gluten-free flour leads to a tender pancake. The nutty flavor is also quite delicious!
- Baking Powder: The key to fluffy pancakes is baking powder. This leavening agent helps the cakes rise while they cook on the skillet.
- Nut Milk: Any type of dairy-free milk will do, but I prefer almond milk. If you aren’t dairy-free, regular milk will work too.
- Eggs: This is what binds the ingredients together, which is particularly important here because we’re using solely almond flour. Note, I haven’t tried this recipe with an egg replacer like flax eggs.
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Pin It- Maple Syrup: I like to add a bit of natural sweetener to the batter as opposed to regular white sugar. Of course, additional maple syrup is recommended as a topper too.
- Vanilla Extract: A touch of vanilla is always a nice touch.
- Coconut Oil: No matter what type of pan you’re using, you’ll likely want to spray the pan with a bit of coconut oil. This ensures the pancakes don’t stick, which is the last thing you want to ruin your Sunday morning!
- Toppings: This is where the fun happens! Fresh berries, some nut butter, a dollop of coconut yogurt, a bit of maple syrup, and a sprinkle of chocolate chips — do whatever sounds good to you!
How to Make Gluten-Free, Dairy-Free Almond Flour Pancakes
First, grab a medium-sized bowl and whisk together the almond flour, baking powder, and salt.
In a small bowl, whisk together the almond milk, eggs, maple syrup, and vanilla.
Add the wet ingredients to your dry ingredients and mix until well combined. Avoid over-mixing to prevent the pancakes from being too tough.
Heat a pan or griddle over medium-low heat and grease with coconut oil. The amount of oil will vary depending on the pan you use.
Add about a 1/4 cup of batter to the pan and cook for 2 minutes.
You’ll know the pancakes are ready to flip when a few bubbles appear on the surface.
Flip and cook for 1 minute. Repeat until all the batter is gone.
Depending on the size of your pancakes, you can expect to get around 6 to 8 out of this batter.
Serve with your favorite toppings such as berries, dairy-free chocolate chips, or additional maple syrup. Enjoy!
More Classic Breakfast Recipes Made Gluten-Free:
- Banana Chocolate Chip Muffins (Gluten-Free, Dairy-Free, Refined Sugar-Free)
- Cinnamon Rolls (Gluten-Free, Dairy-Free, Refined Sugar-Free)
- Gluten-Free Sheet Pan Pancakes
- Maple Peanut Butter Granola
FLUFFY GLUTEN-FREE ALMOND FLOUR PANCAKES
Ingredients
- 3 cups almond flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ⅔ cup almond milk (or your preferred type of milk)
- 4 eggs
- 2 tablespoons maple syrup (plus more for serving)
- 2 teaspoons vanilla extract
- Coconut oil for greasing the pan
- Toppings of choice (fruit, maple syrup, nut butter, chocolate chips etc.)
Instructions
- Gently whisk together the dry ingredients (almond flour, baking powder, and salt) in a medium-sized bowl and set aside.
- In a small bowl, whisk together the almond milk, eggs, maple syrup, and vanilla.
- Add the wet ingredients to your dry ingredients and mix until well combined. Avoid over-mixing to prevent the pancakes from being too tough.
- Heat a pan over medium-low heat and grease with coconut oil.
- Add about a 1/4 cup of batter to the pan and cook for 2 minutes. Flip and cook for 1 minute. Repeat until the batter is gone.
- Serve with your favorite toppings and enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Turned out really good. I sifted the dry ingredients before adding the wet ingredients. Folded the batter carefully so not to over work the batter. Spooned out the recommended 1/4 cup tapping the tops a little to flatten a bit. They cook pretty quick so keep checking the bottom so they don’t get too brown. Definitely making again!
Thank you so much, Laura!
Could you, please, state calories per serve and how many serves per recipe
Thank you
Lesley
Nutrition estimates have been added!
Hello Olivia;
I came across your recipes on instagram and I am hooked. I have a few food sensitivities and your recipes are perfect for my dietary needs, they are also delicious and on repeat. you are awesome…thank you friend
The best almond flour pancakes, EVER! Even my picky husband loved them! So grateful for your recipes!!
How thick is the batter supposed to be? Mine was so thick that I had to push the pancakes with my fingers in the pan. Any tips?