Almond Flour Pancakes
Published February 12, 2023 • Updated March 11, 2026
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These thick, buttery almond flour pancakes are one of my family's favorite weekend breakfasts. I've been making them for years, and they come out fluffy every time with only 1.7g net carbs per pancake.
I make these almond flour pancakes almost every weekend, and my kids still get excited about them. They’re soft, fluffy, and taste like real pancakes with less than 2g net carbs each. I’ve tested dozens of keto pancake recipes over the years, and this is the one that stuck. They’re gluten-free, and I’ve made them dairy-free plenty of times with a couple of easy swaps.
I rotate these with my keto souffle pancakes, chai pancakes, and chocolate chip waffles, usually with a side of bacon and a breakfast bowl. The batter comes together in about 5 minutes with pantry staples, and these pancakes freeze better than any keto breakfast I’ve made. I cook a double batch on Sunday morning, let them cool completely on a wire rack, then stack them into a freezer bag. That gives me breakfast for the whole week. Two minutes in the toaster and they taste fresh.
What I love about this recipe is how forgiving the batter is. I’ve had readers tell me they added blueberries, chocolate chips, even espresso powder, and the pancakes held together perfectly. For more low carb pancake variations, try my chocolate pancakes or pancake cereal if your kids want something fun.
I picked up a trick after years of making these: covering the pan with a lid for the last 30-45 seconds steams them from the top and makes them noticeably thicker. I did a side-by-side test, same batter, same heat. The covered ones puffed up about a quarter inch more. I don’t always bother, but for a proper Sunday stack, it’s worth the extra step.
One more thing I learned early on: let the batter sit for about 5 minutes before cooking. The almond flour absorbs the liquid and the pancakes come out thicker and fluffier. I used to skip this and wondered why they spread too thin on the griddle. Now I mix the batter, set a timer, and the difference is noticeable every single time.
How to make pancakes with almond flour
- Whisk dry ingredients – Mix blanched almond flour, baking powder, and salt in a large bowl.
- Combine the batter – Stir in the heavy cream, eggs, nut milk, melted butter, sweetener, and vanilla until the batter is smooth. Let it rest for 5 minutes (I promise this makes a difference in thickness).
- Cook the pancakes – Heat a non-stick skillet or griddle to medium heat, spray with cooking spray, and pour 2-3 heaping tablespoons of batter per pancake. I space mine about an inch apart.
- Flip when ready – After 2-3 minutes, slide a spatula under the pancake. If it holds together cleanly, flip and cook another 1-2 minutes.
- Serve or freeze – Top with sugar-free maple syrup, berries, nut butter, or whatever you’re in the mood for. I usually eat two and freeze the rest.
Pro Tip: For dairy-free almond flour pancakes, swap the heavy cream for unsweetened almond milk or coconut milk and replace the butter with coconut oil. You’ll only need about 1/4 cup of nut milk total. I’ve done this dozens of times and the texture stays the same.
Key ingredients & substitutions
- Almond flour: I always use superfine blanched almond flour. The blanched version has no skins, so you get a soft, fluffy pancake instead of a gritty one. Skip almond meal entirely.
- Heavy cream: This is what keeps the pancakes moist and rich. For dairy-free, swap it for unsweetened almond milk or coconut milk.
- Eggs: Whole eggs hold the batter together and add lift. I use large eggs straight from the fridge.
- Sugar-free sweetener: Any granulated sugar-free sweetener works here. I reach for Monkfruit sweetener or Swerve most often.
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Ingredients
1 ⅓ cup super fine blanched almond flour -
1 teaspoon baking powder
-
¼ teaspoon salt
-
¼ cup heavy whipping cream
-
2 eggs
-
2 tablespoons nut milk
-
1 tablespoon unsalted butter, melted
-
1 tablespoon sugar-free sweetener
-
1 teaspoon vanilla extract
Step by Step Instructions
Step by Step Instructions
Dry ingredients
In a large bowl, mix together almond flour, baking powder and salt.
- 1 ⅓ cup almond flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
Make pancake batter
Stir in remaining ingredients – heavy cream, eggs, nut milk, butter, sweetener and vanilla – to complete the pancake batter.
- ¼ cup heavy cream
- 2 eggs
- 2 tablespoons nut milk (ie coconut or almond milk)
- 1 tablespoon unsalted butter, melted
- 1 tablespoon sugar free sweetener
- 1 teaspoon vanilla extract
Pour & flip pancakes
Preheat a non-stick skillet or griddle to medium heat. Spray with cooking spray. Pour 2-3 heaping tablespoons of batter onto the surface. Let cook for 2-3 minutes or until the underside is golden brown.
Nutrition disclaimer
The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.
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Get My Macros + Recipes →Frequently Asked Questions
Can I use almond meal instead of almond flour?
I tried this once and the pancakes came out gritty and dense. Almond meal has the skins ground in, which completely changes the texture. You want superfine blanched almond flour for fluffy pancakes. I've had good results with both Bob's Red Mill and Anthony's brands.
How do I know when to flip these without bubbles forming?
I get this question a lot because these don't bubble like regular pancakes. What I watch for is the edges. When they look set and slightly dry (not shiny), I slide my spatula underneath. If it slides cleanly and the bottom is golden, it's ready. If the batter tears or sticks, I give it another 30-60 seconds. I've been making these almost every Sunday for years and the edge test has never failed me.
Can I make these ahead and freeze them?
This is literally why I make a double batch every Sunday. I cook them all, let them cool completely on a wire rack, then freeze them in a single layer on a sheet pan. Once they're solid, I toss them into a freezer bag. In the morning I pop one or two in the toaster and have breakfast in 2 minutes. They keep in the freezer for up to 6 months.
Do these pancakes taste eggy?
Not at all. I know some keto pancakes have that omelet flavor, but the almond flour and cream balance out the eggs here. My kids eat these without any complaints, and they would be the first to tell me if something tasted off.
How do I make these dairy-free?
I swap the heavy cream for unsweetened almond milk or coconut milk and use coconut oil instead of butter. The total nut milk ends up being about 1/4 cup. I've made them dairy-free dozens of times for friends and the texture and flavor hold up perfectly.
How many net carbs are in one pancake?
Each pancake has 1.7g net carbs. The full recipe makes 8, so even when I eat 3 for breakfast (which I do most weekends), I'm still under 6g net carbs total. That leaves plenty of room for toppings and bacon.
Can I make these into waffles with the same batter?
I've done this and it works well. I preheat my waffle maker to medium, spray it generously, and pour about 3 tablespoons of batter per waffle. They take about 3-4 minutes and come out with crispy edges that you don't get from the griddle. The inside stays soft. If you like waffles, try my keto red velvet waffles for a fun weekend variation.
Should I cover the pan while cooking for fluffier pancakes?
I tested this side by side and the covered pancakes came out noticeably thicker. I place a lid over the pan for the last 30-45 seconds of cooking on the first side, before flipping. The trapped steam puffs them up from the top. I don't do it every time, but when I want a tall stack for the family, it makes a visible difference.
Made these this morning, flavor was spot on, but mine came out way denser than I expected. Yours look so fluffy in the photos. Measured the almond flour carefully and didn't skip anything. Could overmixing be the problem, or should I let the batter rest a few minutes before pouring?
Overmixing can do it but I'd check the almond flour first. Superfine blanched only. Coarser grinds won't get you fluffy. Resting 2-3 minutes helps too.
Made these this weekend and couldn't figure out the right time to flip. No bubbles like regular pancakes so I guessed wrong and undercooked a few. Do you have a visual cue you watch for?
Watch the edges instead of waiting for bubbles. When they shift from shiny to matte and look set around the border, slide a spatula under. If it resists at all, another 30 seconds.
Two failed batches before this one. The heavy cream is doing something because these actually taste like pancakes.
The fat in the cream is what makes them taste like actual pancakes. I've tried it with almond milk and they come out flat and kind of eggy. Two batches to get there is pretty standard.
Made these on a snow day and my seven-year-old ate four before I could get to the table (she thinks they're regular pancakes, I've said nothing). Batter came together so fast I double-checked I hadn't missed a step.
Ha, four before you sat down. My kids do this every weekend. And yeah, the batter always feels like I skipped something.
First time making almond flour anything and I went in skeptical. Figured they'd be dense and grainy, nothing like real pancakes. The batter looked fine but I still wasn't sure until they actually puffed up in the pan. Fluffy, with this rich taste from the heavy cream, and I kept checking the net carbs because I didn't believe it.
The puffing up gets me every time. It's the baking powder doing real work with the eggs. And yeah, 1.7g net carbs per pancake is not a typo.
These were really good!! It’s a keeper
Same. I make a double batch every Sunday and they're gone by Monday.
Finally a thick fluffy pancake that lives up to its name! These were really good. I used almond milk and just a couple tablespoons of heavy cream.
Didn't expect that to still come out fluffy with so little cream. Good to know. Mine stay closer to the full quarter cup for richness but I'll try your version.
After watching your YouTube pancake battle video, of course we had to have pancakes for dinner. Lol. We decided on this recipe, the almond flour version. These turned out so soo good! The best keto pancake recipe I've ever tried. Even the picky children liked them. This will be staple in our meal rotations for sure! Thanks for all the amazing recipes we have loved every single one we've tried! ❤️
Ha, that video keeps sending people to the almond flour version. Picky kids going back for seconds, that's all I need to know.