Fluffy Almond Flour Pancakes Recipe

There’s something undeniably magical about waking up to the aroma of freshly cooked pancakes. Imagine fluffy stacks of almond flour pancakes dancing on your plate, glistening with syrup and topped with berries. The anticipation builds as you envision that first bite—soft, nutty goodness melting in your mouth. Trust me; your taste buds will thank you!

These almond flour pancakes are more than just a breakfast option—they’re a hug in pancake form. Whether it’s a lazy Sunday morning or a rushed weekday brunch before school drop-off (because who doesn’t want to impress their kids?), this recipe is here to save the day. So grab your spatula and let’s whip up some deliciousness!

I still remember the first time I made these pancakes for my family. My kids’ eyes widened as they took their first bites; let’s just say there were no leftovers that day!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Almond Flour: This is the star of our show! Use finely ground almond flour for the best texture.
• Eggs: Two large eggs will give structure and richness to our pancakes.
• Milk (or milk alternative): Choose whole milk or an unsweetened plant-based milk for creaminess.
• Baking Powder: This leavening agent makes our pancakes fluffy; don’t skip it!
• Salt: Just a pinch enhances all the flavors and balances the sweetness.
• Maple Syrup (optional): For those who like a touch of natural sweetness in their batter.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Gather Your Ingredients: Start by measuring out all your ingredients. It saves time later when you’re too busy drooling over that pancake stack.

Mix Dry Ingredients: In a mixing bowl, combine almond flour, baking powder, and salt. Whisk them together until they are well combined—this is where the magic begins!

Combine Wet Ingredients: In another bowl, beat two eggs and add your milk of choice along with maple syrup if you’re feeling sweet. Mix until smooth and frothy.

Combine Wet and Dry Mixtures: Pour the wet mixture into the dry ingredients bowl. Gently fold everything together using a spatula until just combined—don’t overmix; we want fluffy pancakes!

Heat Your Pan: Preheat a non-stick skillet over medium heat. Once hot enough (test with a drop of water), lightly grease it with cooking spray or butter.

Cook Your Pancakes: Pour about 1/4 cup of batter onto the skillet for each pancake. Let them cook until bubbles form on top (about 2-3 minutes), then flip gently using a spatula.

Enjoy flipping these beauties while trying not to let any escape from your skillet—you know they can be sneaky!

Once cooked through on both sides (another 2-3 minutes), transfer them to a plate while you continue with the rest of the batter.

Serve warm with your favorite toppings like fresh fruit or additional syrup—a delicious finish!

Now go ahead and enjoy those fluffy almond flour pancakes bursting with nutty goodness!

Perfecting the Cooking Process

Start by mixing dry ingredients separately, then add wet ones gradually. Letting the batter rest while you heat your skillet ensures even cooking and fluffy pancakes.

Add Your Touch

Feel free to swap almond flour with coconut flour for a different flavor or add blueberries, chocolate chips, or nuts into the batter for extra fun! Customize it according to your taste!

Storing & Reheating

To store leftovers, place pancakes in an airtight container in the fridge for up to three days. Reheat in a toaster or microwave until warm without losing fluffiness.

My friend once told me that breakfast is not just a meal but a celebration of life! After serving these almond flour pancakes at our brunch gathering, everyone left with happy bellies and laughter—it was unforgettable.

FAQ

What can I substitute for almond flour in pancakes?

You can use coconut flour or oat flour as alternatives for almond flour.

How thick should my pancake batter be?

The batter should be pourable but thick enough to hold its shape on the skillet.

Can I freeze almond flour pancakes?

Yes, you can freeze them! Just stack with parchment paper and store in an airtight container.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

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Fluffy Almond Flour Pancakes

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• Author: Sophie
• Total Time: 20 minutes
• Yield: Serves approximately 2 people 1x

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Description

Fluffy, gluten-free almond flour pancakes are the perfect start to your day. Quick to make and deliciously nutty, they’re ideal for breakfast or brunch.

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Ingredients

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• 1 cup almond flour
• 2 large eggs
• 1/2 cup milk (or milk alternative)
• 1 tsp baking powder
• 1/4 tsp salt
• 1 tbsp maple syrup (optional)

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Instructions

1. In a mixing bowl, combine almond flour, baking powder, and salt.
2. In another bowl, whisk together eggs and milk until smooth. Add maple syrup if desired.
3. Pour the wet ingredients into the dry mixture and gently fold until combined.
4. Preheat a non-stick skillet over medium heat and lightly grease it.
5. Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on top (about 2-3 minutes), then flip and cook for an additional 2-3 minutes until golden brown.
6. Serve warm with your favorite toppings.

Notes

• Use room temperature eggs for fluffier pancakes.
•  Avoid overmixing; lumps are fine!
•  Let the batter rest for 10 minutes before cooking for lighter pancakes.

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Category: Breakfast
• Method: Frying
• Cuisine: American

Nutrition

• Serving Size: 2 pancakes (120g)
• Calories: 210
• Sugar: 2g
• Sodium: 210mg
• Fat: 14g
• Saturated Fat: 1g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 10g
• Fiber: 3g
• Protein: 8g
• Cholesterol: 100mg