Almond Flour Pancakes

published Jul 17, 2021
Almond Flour Pancakes

These almond flour pancakes are nutty, tender, and oh-so-plush

Serves2 to 3

Makes8 (4-inch) pancakes

Prep10 minutes

Cook15 minutes

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almond flour pancakes on a white plate, on a table next to a white mug of coffee
Credit: Meleyna Nomura
Almond Flour Pancakes

Almond flour pancakes are an excellent gluten-free alternative to the weekend morning favorite — just don’t think of them as a compromise! The almond flavor pairs beautifully with vanilla extract, and butter and sugar add plenty of richness. It’s a fun way to mix up the standard buttermilk stack.

The Benefits of Baking with Almond Flour

Almond flour isn’t a milled grain, but finely ground almonds. This makes it gluten-free, as well as higher in both protein and fat than wheat flour. It’s perfectly suited for pancakes, which can sometimes come out rubbery or tough if overmixed; the lack of gluten in these gives the cook a bit more room for error, making it harder to overmix the batter. Add to that the higher fat content and it’s a guarantee that these almond flour pancakes will come out tender and plush.

What Is the Difference Between Almond Flour and Almond Meal?

While almond flour and almond meal are both made from ground nuts and are naturally gluten-free, the products are slightly different.

  • Almond flour is made from blanched, skinless almonds.
  • Almond meal is made from whole almonds, including the skin.
  • Almond flour can be more finely ground than almond meal.

This recipe was tested with both whole and blanched almond flour. Both worked well, with the whole almond flour producing slightly nuttier results, both in texture and pronounced almond flavor. Think of it like the difference between all-purpose flour and whole-wheat flour — both are good for different reasons!

Credit: Perry Santanachote
Almond Flour Pancakes

How to Make Almond Flour Pancakes Ahead of Time

These extra-moist pancakes are particularly well-suited to reheating. Store covered in the refrigerator for up to three days, or freeze for up to two months. Reheat in the microwave, or in a covered nonstick or cast iron skillet.

Almond Flour Pancakes

These almond flour pancakes are nutty, tender, and oh-so-plush

Prep time 10 minutes

Cook time 15 minutes

Makes 8 (4-inch) pancakes

Serves 2 to 3

Nutritional Info

Ingredients

  • 2 cups

    almond flour

  • 1/4 cup

    cornstarch

  • 2 tablespoons

    granulated sugar

  • 1 1/2 teaspoons

    baking powder

  • 1/2 teaspoon

    kosher salt

  • 4 tablespoons

    unsalted butter, divided

  • 2

    large eggs

  • 1/2 cup

    milk

  • 1 teaspoon

    vanilla extract

Instructions

  1. Place 2 cups almond flour, 1/4 cup cornstarch, 2 tablespoons granulated sugar, 1 1/2 teaspoons baking powder, and 1/2 teaspoon kosher salt in a medium bowl and whisk to combine, breaking up any clumps of almond flour.

  2. Melt 2 tablespoons of the unsalted butter in the microwave in a medium bowl, or melt on the stovetop and transfer to a medium bowl. Add 2 large eggs, 1/2 cup milk, and 1 teaspoon vanilla extract, and whisk to combine. Pour into the flour mixture and stir until mostly smooth.

  3. Heat a large nonstick or cast iron pan over medium heat. Add 1 tablespoon of the unsalted butter. When melted, swirl the pan to coat in butter.

  4. Drop the batter in 1/4-cup portions into the pan (they won’t spread very much). Cook until the sides look dry and the bottoms are evenly browned, 3 to 4 minutes. (Pay attention with the first batch and reduce the heat if needed—almond flour browns more quickly than traditional pancakes.) Flip the pancakes and cook until golden brown, 2 to 3 minutes more. Transfer to a plate. Repeat cooking the remaining batter in the remaining 1 tablespoon unsalted butter.

Recipe Notes

Ingredient Variations: Using almond milk and vegan butter/oil makes this recipe both gluten and dairy free. For a fun flavor twist, swap in extra-virgin olive oil for the melted butter in the batter, and stir in 1 1/2 teaspoons orange zest from one orange and 1/2 teaspoon lemon zest from half a lemon. Proceed as written.

Storage: The higher fat content from the nut flours makes these pancakes particularly suited to reheating. Refrigerate for up to 3 days, or freeze for up to 2 months. Reheat in a buttered nonstick or cast iron pan over medium heat.