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.
Benefits of 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 this recipe 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.
Almond Flour Versus 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, while 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!
Almond Flour Pancakes
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.
Makes 8 (4-inch) pancakes, to serve 2 to 3
- 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
Place the almond flour, cornstarch, granulated sugar, baking powder, and kosher salt in a medium bowl, and whisk to combine, breaking up any clumps of almond flour.
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 the eggs, milk, and vanilla extract, and whisk to combine. Pour into the flour mixture and stir until mostly smooth.
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.
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—the almond flour makes these brown 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 tablespoon unsalted butter.
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.
The higher fat content from the nut flours makes these pancakes particularly suited to reheating. Refrigerate for up to three days, or freeze for up to two months. Reheat in a buttered nonstick or cast-iron pan over medium heat.