I was actually very surprised at how much I liked this recipe. When it comes to pancakes, I tend to stick to the tried and true fluffy buttermilk recipe, but I wanted to try something a little different by substituting almond flour for regular flour. It’s a somewhat healthier way to make pancakes, and I’ve gotta say, the flavor and consistency were both fantastic!
I was worried that by forgoing all-purpose flour, these pancakes would end up dry and crumbly, but they were actually very moist and fluffy. I think it helped that I used real milk to make the batter (instead of water), and adding a touch of maple syrup to the batter gave the pancakes a subtle sweetness. I didn’t end up needing any on top!
here's how to batter up
This recipe is super easy, and you can easily whip them up in minutes on a weekend morning. Just make sure you have blanched almond flour on hand if it’s not part of your current pantry selection!
You’ll start by mixing together almond flour, baking powder, and salt. Then you’ll whisk together milk, eggs, almond extract, and maple syrup in a separate bowl, making sure it’s fully mixed and nice and smooth.
Combine the wet and dry ingredients, and whisk them together until smooth. Depending on the consistency of the batter, you may need to add more milk or more flour, until it’s a relatively thin batter that you can easily spoon onto a pan or griddle without it running.
tips for cooking almond flour pancakes
You’ll need a nice large frying pan or a griddle that gives you plenty of room for flipping your pancakes. You’ll melt some butter (or olive oil if you prefer) on the pan, and scoop the batter onto it in circular dollops. I often use a ladle when scooping my pancake batter, but a large spoon will work as well. Also, take care to space your scoops out, because the batter might run a little once it’s on the pan.
You’ll know your pancake is ready to flip when it starts forming little bubbles all over the uncooked side. You can also test it by turning over the edges before doing the full slip to check it out.
It’s always funny when I cook pancakes, the first few always end up looking way different than the last few! It’s usually because when the pan heats up, the later pancakes end up cooking way faster than the first batch. Anyway, it doesn’t really matter, but keep a close eye on the last few so you don’t overcook them. I also will sometimes turn the heat down after the first batch or two.
And that’s basically it! You can top these babies with all the works like fresh fruit, maple syrup, powdered sugar, almond slivers, etc. Enjoy!
⟶ the recipe
almond flour pancakes
ingredients
1 1/2 cup blanched almond flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4-1/2 cup milk or buttermilk
2 large eggs
1/2 teaspoon almond extract
1 tablespoon pure maple syrup (plus more for serving)
Butter for pan
Prep time
10 minutes
Cook time
10 minutes
Total time
20 minutes
Makes 8 pancakes
instructions
In a large bowl, mix together the almond flour, baking powder, and salt. In a smaller bowl, whisk together the milk, eggs, almond extract, and maple syrup.
Slowly, pour the wet mixture into the large bowl with the dry ingredients, whisking until well-combined and not lumpy.
Melt butter on a non-stick skillet or griddle over medium-low heat. Use a large spoon or ladle to scoop the batter onto the pan, cooking 2-3 pancakes at a time (depending on the size of your pan–you don’t want them to be too close together).
Once the pancakes start developing bubbles (about 2-3 minutes), flip them and cook on the opposite side for another 2 minutes until cooked through and golden brown.
Serve pancakes hot with fresh berries, maple syrup, and almond slivers if you’d like.
⟶ recipe notes
- It takes making pancakes a few times to determine the best consistency. You don’t want something too thick that will end up being difficult to cook and chewy at the end, but you also don’t want the batter to be too thin. You can always experiment by cooking a couple and then adding more flour or milk to adjust the batter consistency and try again
⟶ modifications
- You can substitute almond milk for the regular milk or buttermilk, to give the pancakes an extra almond boost (or if you prefer nut milk). Just know that this will change the consistency of the batter and the pancakes will turn out a bit less fluffy
- If you are a big buttermilk fan but you don’t have it on hand, just add about a tablespoon of white vinegar to a cup of milk. Let the mixture sit for at least 5 minutes or until you begin to see some curdling (separation of the milk and vinegar), and you’re good to go
