Almond Flour Pancakes

Looking for soft, fluffy, delicious pancakes that aren’t made with wheat flour? These Almond Flour Pancakes will satisfy your brunch cravings and are ridiculously easy to make! This post has been sponsored by Blue Diamond Almonds. All thoughts and opinions are my own.

First of all, let it be known that breakfast IS my favorite meal of the day. And breakfast for dinner is certainly a welcome sight. Also, no breakfast is complete without pancakes. Today, we’re talking about these Almond Pancakes made with finely sifted Blue Diamond Almond Flour — the secret to making these pancakes soft and fluffy!

You should be able to find Blue Diamond Almond Flour at your local Albertsons family of stores. While you’re at it, pick up the rest of the ingredients for this recipe and some fresh summer berries for toppings as well.

How to make Almond Flour Pancakes

What are the ingredients for almond pancakes?

• Blue Diamond Almond Flour is finely sifted, which makes it the best choice for this recipe. The fine flour texture helps these pancakes rise better, yielding a less grainy, fluffier pancake.
• Brown sugar is used to add sweetness to these pancakes. You can substitute a sweetener of your choice. If using liquid sweetener, you may need to reduce the amount of milk added to get the same consistency.
• Salt is used to balance out the flavor.
• Baking powder will help these pancakes rise and become fluffy.
• Milk – I’ve used almond milk and regular milk to make these almond pancakes and they both work. You can even use buttermilk or any other milk you prefer.
• Egg is a crucial ingredient in this recipe, it helps the pancakes bind together.
• Butter is used for added fat and flavor. You can even use brown butter or substitute a different fat like oil.
• Almond extract is a must if you love the flavor of almond. But if you don’t have it, vanilla extract will do.

Making the pancakes

Making almond flour pancakes (Photos 1 – 6)

1. Beat together milk, eggs, melted butter and almond extract in a medium mixing bowl until smooth.
2. Add almond flour, sugar, salt and baking powder to the bowl. Note that Blue Diamond Almond Flour is already finely sifted, so there is no need to sift it like you would regular flour. Simply measure and mix.
3. Whisk together until a smooth batter forms.
4. Melt just a little bit of butter in a skillet over medium low heat. Add a third cup of batter to the skillet. Even out the batter using a spatula if needed.
5. Cook for about 3 minutes just like a regular pancake until bubbles form on top and the edges start to dry up. Check to make sure the bottom doesn’t burn and adjust the heat level as needed.
6. Flip the pancake over and cook for another 3 minutes or so until the other side is also golden brown.

How to customize your almond pancakes

Feel free to add fresh blueberries or chocolate chips as filling to these pancakes. If you want to kick it up a notch you can add citrus zest or spices like cinnamon and cardamom to the batter.

Baker’s Tips

• This almond flour pancake batter is a little bit thicker than regular pancake batter but it spreads easily on the skillet to form a round pancake with a little shake of the pan or a little nudge from a spatula.
• If your pancake batter is too thin or too thick, check if you are using the correct amount of almond flour. I’ve given the exact gram measurement for what I used in the recipe card.
• Make sure to adjust the heat appropriately so your pancakes cook through and don’t burn. My gas burner was too powerful and kept burning my pancakes so I switched to using an electric burner with lower heat settings.

Storage

Refrigerate leftovers if you make a big batch and heat in the microwave or toast it up on a skillet or in the oven before serving.

Serving your pancakes

• For a classic pairing, dust it with powdered sugar, almond slices and a drizzle of pure maple syrup.
• Fresh berries and whipped cream is always a great combo.
• For a fruity kick, top it with a homemade peach sauce or an easy cherry compote.
• And of course, you need something savory on the side to complete your breakfast like a frittata or fried eggs and bacon.

So, are you making these almond pancakes for your next weekend brunch? Be sure to use Blue Diamond Almond Flour and stop by Albertsons for all your brunch needs! You can use the Albertsons app to check out your local store weekly ad, find coupons, and create your shopping list all in one place.

More recipes with almond flour

• Homemade Almond Paste
• Apple Tart with Almond Paste Filling
• Almond Paste Filled Rugelach
• Almond Shortbread Cookies
• Plum Tart with Almond Frangipane

If you make this recipe, please let me know! Leave a comment, send me a photo, rate it and don’t forget to tag me @wildwildwhisk on Instagram. I’d love to see what’s cooking up in your kitchen. Cheers!

📖 Recipe card

Almond Flour Pancakes

Looking for soft, fluffy, delicious pancakes that aren’t made with wheat flour? These Almond Flour Pancakes will satisfy your brunch cravings and are ridiculously easy to make!

5 from 3 votes

Print Pin Rate

Prep Time: 5 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 35 minutes minutes

Yield: 5 pancakes

Author: Trang

Ingredients

• ▢ 1 cup Blue Diamond Almond Flour (packed, 143 g)
• ▢ 2 tablespoon brown sugar (packed, 27 g)
• ▢ A pinch of kosher salt
• ▢ 1 teaspoon baking powder
• ▢ ¼ cup milk (any kind: regular milk, almond milk, etc., room temperature, 65 g)
• ▢ 2 large eggs (room temperature)
• ▢ 2 tablespoon unsalted butter (melted and slightly cooled, 27 g)
• ▢ 1 teaspoon pure almond extract
• ▢ Sliced almond (optional for garnish)
• ▢ Maple syrup for serving

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Instructions

• Microwave the butter for about 30 seconds and let cool slightly.
• Beat together the melted butter, milk, eggs, and almond extract in a medium mixing bowl until smooth.
• Add almond flour, sugar, salt and baking powder to the bowl and whisk together until a smooth batter forms.
• Melt a very small pat of butter in a skillet over medium low heat or simply brush some melted butter on it for a light coverage. Add a third cup of batter to the skillet. Even out the batter using a spatula if needed.
• Cook for about 3 minutes until bubbles form on the top and the edges start to dry up. Check to make sure the bottom doesn’t burn quickly and adjust the heat level as needed.
• Flip the pancake over and cook for another 3 minutes or so until the other side is also golden brown.
• Remove the cooked pancake and continue cooking until finished. You can keep the pancakes warm in the oven set at the lowest temperature or warming tray if desired while cooking the rest of the batter.

Notes

• This recipe makes 5 pancakes about 4” - 5” in size.
• To make these keto, substitute brown sugar for a keto friendly sweetener.

Nutrition

Serving: 64g | Calories: 209kcal

Course: Breakfast

Cuisine: American

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