Almond Flour Pancakes
Published February 12, 2023 • Updated June 7, 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.
Finish
Flip each pancake and cook the other side for 1-2 additional minutes. Remove from the griddle and repeat with remaining batter. Top with your favorite toppings like maple syrup.
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 made these once with almond meal and they came out gritty and dense. The skins just ruin the texture. You need blanched almond flour, superfine. I've had good luck with Bob's Red Mill or Anthony's.
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, let them cool on a wire rack, freeze them in a single layer on a sheet pan, then toss them in a freezer bag. Pop one or two in the toaster in the morning, breakfast in two minutes. They keep for six months.
Do these pancakes taste eggy?
Not at all. Some keto pancakes have that omelet flavor, but the almond flour and cream balance it out. My kids eat these without complaints, and they'd 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. I use about 1/4 cup of nut milk. I've made them dairy-free for friends dozens of times and they always come out great.
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 preheat my waffle maker to medium, spray it, and pour about 3 tablespoons of batter per waffle. They take about 3-4 minutes and come out with crispy edges you don't get from the griddle. Inside stays soft. Try my keto red velvet waffles for something different.
Should I cover the pan while cooking for fluffier pancakes?
I tested this and the covered pancakes come out thicker. I place a lid over the pan for the last 30-45 seconds 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 real difference.
Are these just regular almond flour pancakes, or only for keto?
They're regular pancakes that happen to be low carb. Plenty of my readers make these because they're gluten-free or want a little more protein at breakfast, not because they follow keto. Nothing about the recipe changes. You get the same fluffy, buttery stack whether or not you count carbs. My sister makes them for her kids on ordinary weekends and they have no clue there's no wheat in the batter.
Confession: nobody at brunch believed I made these.
Brunch is the hardest crowd. Everyone has opinions about pancakes. These pass every time. What gets people is the thickness, they look like something from a short-order kitchen. I do the lid trick right before I flip, trap the steam for 30-45 seconds, and they puff up almost a quarter inch. Nobody ever expects that from an almond flour batter.
Never thought to use the lid. That probably explains the flat ones.
Good enough that I'm already planning a second batch. One thing to flag for other beginners: the batter is a lot thicker than regular pancake batter and won't spread on its own, so press it down gently with the back of a spoon right after you pour it. Skipped that step the first time and ended up with some pretty stubby rounds.
The spoon press is the thing nobody tells you. I flatten mine right after pouring, otherwise you get little hockey pucks instead of pancakes.
First time baking with almond flour and I was fully expecting a disaster. The batter came together so quickly it almost felt like I was forgetting something, and then the edges started getting that golden color and I just stood there watching like some kind of pancake weirdo. Making a double batch this weekend.
My seven-year-old walked into the kitchen Sunday morning, took one sniff, and said 'those smell like the diner ones.' She has no idea what almond flour is or that we're even doing keto, and I stood there holding the spatula trying to figure out if I heard her right. Made them again the following weekend just to test. Same reaction. I've been trying to crack weekend pancakes for two years and a kid who had zero clue just confirmed I got there.
Blind test from a seven-year-old who has no idea what's in the batter. That's the one that counts.
My son asked if these were 'regular' pancakes the second the plate hit the table. He wants nothing to do with keto, so that stopped me. The batter puffs up nicely, fluffy inside with slightly crisp edges. Didn't expect it to be that close. Double batch next weekend.
That question is the one that matters. Double batch and freeze them flat on a sheet pan - they reheat in under a minute.
I've tried probably three or four other keto pancake recipes and every single one had this gritty, sand-in-your-teeth texture that just kept reminding me these weren't real pancakes. Was not expecting anything different here. But these came out actually fluffy (I checked the net carbs twice because I didn't believe it) and there's something about the heavy cream in the batter that makes them feel like actual Sunday morning pancakes, not a compromise. Docking one star only because I'm still figuring out the flip timing, mine keep going a little dark on the second side, but this is the one I'm keeping.
Second side cooks way faster than you expect. I drop the heat to medium-low right before I flip, and usually only give it 45-60 seconds on that side. If yours are still going dark, the pan is probably running too hot to start.
I make a double batch every Sunday and they hold up in the fridge all week. The almond flour base stays fluffy when you reheat them in a dry pan for about a minute, no soggy texture like you get with a lot of keto pancake recipes. Was surprised the first time I tried it but now it's just part of my Sunday routine. 1.7g net carbs per pancake means I can grab two on a busy weekday morning without thinking twice.
Most keto pancake recipes go gummy after one night. The cream is what keeps the texture from doing that.
My daughter spent half of Sunday breakfast trying to figure out why these tasted different from regular pancakes. She landed on 'too buttery maybe?' Yes, that's the almond flour and cream. Not a complaint.
Ha. She nailed it. A quarter cup of cream and a tablespoon of butter in the batter will do that to you.
I really thought I gave up pancake mornings when I went keto. Made these on a lazy Saturday and when they came off the skillet all puffy with that buttery edge, I just stood there for a second. That's it, that's the whole reaction. The 1.7g net carbs felt almost unfair. I've already bought a second bag of almond flour.
Cover the pan for the last 30 seconds before you flip them. Traps the steam, they get noticeably thicker. Tested it both ways.
My mom used to make pancakes every Sunday morning and I hadn't thought about that in years until I made these. The batter comes together almost exactly like I remember, thick and a little heavy in the bowl before it puffs up on the griddle. I'm not usually sentimental about food but these got me.
Sunday pancake memories are serious. The batter does look wrong at first, too heavy, like it's not going to do anything. And then it does.
Made a double batch Sunday and stacked them between parchment in the fridge. Reheated in a dry pan on low and they came back almost exactly as fresh (edges got a little more golden, fine by me). I usually skip prepping breakfast since most things are sad by Wednesday, but these were still good Friday.
Dry pan on low, yes. Microwave makes them rubbery. Good through Friday is better than I expected from the fridge.
I've tried probably four or five almond flour pancake recipes over the past year and they all had the same problem: dense in the middle, kind of gummy. These came out actually fluffy, which I did not expect. I think the heavy cream is what does it. Going back to those other ones is going to be hard.
Fat ratio. That's what those other recipes get wrong, they all try to lighten it up with almond milk.
Pulled the heat way down on mine (medium-low on an electric burner) because the edges were browning before the center set. Fixed everything. Also swapped the nut milk for coconut cream and the insides came out almost custardy. Worth trying if your first batch goes sideways.
Coconut cream has way more fat than nut milk so that texture makes sense. I run mine on medium-low too, electric burners run hotter than the dial suggests.
Stirred in a spoonful of cream cheese with the wet ingredients and the texture shifted noticeably. They got thicker in the middle, less prone to falling apart at the flip, and there's a mild tang now that cuts through the sweetness. Not going back to the original ratio.
Haven't tried cream cheese in the batter but the flip stability is exactly where these are most fragile. Adding it to my list for this weekend.
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.