Almond Flour Pancakes

Prep: 5 min Cook: 10 min Total: 15 min Servings: 8
Annie Lampella @ Ketofocus

By Annie Lampella, Pharm.D.

Published February 12, 2023 • Updated January 31, 2026

Reader Rating
5 Stars (6 Reviews)

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These thick, buttery almond flour pancakes are one of my family's favorite weekend breakfasts. They're gluten-free with only 1.7 grams of carbs per pancake!

Pancakes on keto? You heard that right! These almond flour pancakes are thick, fluffy, buttery, and have less than 2 carbs per serving. Plus, they’re gluten-free and can easily be made dairy-free with just a few simple swaps. Syrup drizzling down a stack of pancakes on a plate. I put these in rotation with my coconut flour pancakes served with a side of air fryer bacon for a breakfast the whole family loves. The batter comes together in minutes with pantry staples, and they’re perfect for freezing. I make a big batch on Sunday and reheat them throughout the week. And while a big fluffy pancake is satisfying on its own, check out the mix-ins and toppings below to switch things up.

How to make pancakes with almond flour

  1. Whisk dry ingredients – Mix blanched almond flour, baking powder, and salt in a large bowl.
  2. Gently stir in the remaining ingredients until the batter resembles regular pancake mix consistency.
  3. Cook pancakes by pouring batter on a non-stick skillet and cook over medium heat.
  4. Flip your jacks. After 2-3 minutes, flip your pancake and cook the other side.
  5. Top with your favorite sugar free maple syrup or other pancake syrup, jam, jelly or even peanut butter!
Pro Tip: For dairy-free pancakes, swap the heavy cream for nut milk and replace the butter with coconut oil. You’ll only need about ¼ cup of nut milk total. A stack of plain pancakes on a plate with a cup of coffee to the side.

Key ingredients & substitutions

  • Almond flour – I always use superfine blanched almond flour here. The blanched version is free of skins and gives you a soft, fluffy texture. Skip almond meal – it’s too gritty for pancakes.
  • Heavy cream – This adds fat and moisture to the batter. You can swap it for nut milk like coconut milk, almond milk or macadamia nut milk if you want a dairy-free version.
  • Eggs – Use whole eggs to help hold the batter together and keep things fluffy.
  • Sugar-free sweetener – Any granulated sugar-free sweetener works. I like Monkfruit sweetener or Swerve.
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Almond Flour Pancakes

5 (6) Prep 5m Cook 10m Total 15m 8 servings

Ingredients

Step by Step Instructions

Step by Step Instructions

1
Dry ingredients

In a large bowl, mix together almond flour, baking powder and salt.

Almond flour in a glass bowl.
Ingredients for this step
  • 1 ⅓ cup almond flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
2
Make pancake batter

Stir in remaining ingredients – heavy cream, eggs, nut milk, butter, sweetener and vanilla – to complete the pancake batter.

Thick pancake batter in a bowl with a hand grabbing the bowl.
Tip Batter will resemble pancake batter consistency.
Ingredients for this step
  • 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
3
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.

Six pancakes cooking on a non-stick griddle.
Tip Space pancakes about an inch apart.
4
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.

Golden brown pancakes on a griddle.
Tip If pancakes look like they are starting to burn before they can be flipped, then lower the heat.
Nutrition Per Serving 1 pancake
181 Calories
15.6g Fat
5.7g Protein
1.7g Net Carbs
3.7g Total Carbs
8 Servings
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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Fluffy pancakes on a plate with syrup drizzling down.

Pancake toppings

Butter and syrup are classic, but I love switching up these pancakes with different low-carb toppings.
Pouring maple syrup on a stack of pancakes on a plate. Berries are in the background.

Optional pancake mix-ins

These pancakes are great on their own, but my kids love when I add mix-ins. Here are some favorites:
  • Sugar-free chocolate chips
  • Blueberries or raspberries
  • Pecans or walnuts
  • Sugar-free candies
  • Cinnamon
  • Espresso powder
  • Cocoa powder
  • Poppy seeds, lemon zest, and a squeeze of lemon juice

Storage information

Store these pancakes in the refrigerator for up to 5 days in an airtight container.

For longer storage, freeze them for up to 6 months. Lay them in a single layer on a sheet pan and freeze for 2-4 hours. Remove from the pan and place in an airtight freezer bag. To reheat from frozen, either microwave 20 seconds at a time until warmed through, or pop them in the toaster!

Tip: If you’re making a batch to freeze, undercook them just slightly so the outside is golden but not dark. They’ll toast up perfectly in the toaster!

Almond Flour Pancakes

Frequently Asked Questions

Can you substitute almond flour for regular all-purpose flour?

You can substitute all-purpose wheat flour for almond flour, but not in a one-to-one ratio. Use 1 ¼ cup of almond flour for every 1 cup of all-purpose flour, as almond flour is lighter and less dense.

What are keto pancakes made of?

Keto pancakes are usually made with coconut flour or almond flour instead of wheat flour to keep carbs low.

Why do keto pancakes fall apart?

Keto pancakes fall apart when the ratio of ingredients is off or they haven't cooked long enough before flipping. Measure all ingredients carefully, and don't flip until you can easily slide a spatula under the pancake. If they're still breaking, lower the heat and cook a bit longer.

About the Author
Annie Lampella, Pharm.D.

Annie Lampella, Pharm.D.

Annie is a Doctor of Pharmacy, mom, and the recipe creator behind KetoFocus. With a B.S. in Genetics from UC Davis, she has over 14 years of experience developing family-friendly keto recipes based on the science of human metabolism.

Learn more about Annie View My Cookbook

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  1. M
    Maria Mar 19, 2025

    These came out so fluffy! I added a little vanilla and it made them taste like a real treat. Hard to believe they're low carb.

    Reply
  2. P
    Patricia King Mar 16, 2025

    Made these this morning and the batter was so easy to work with. They came out fluffy and golden. Definitely better than other keto pancake recipes I've tried.

    Reply
  3. E
    Erin M. Mar 10, 2025

    I added cinnamon to the batter and these were so good with sugar free syrup. Nice to have a low carb breakfast the whole family actually eats.

    Reply
  4. V
    Vanessa Jan 3, 2025

    These were really good!! It’s a keeper

    Reply
  5. S
    Susie Jan 17, 2024

    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.

    Reply
  6. L
    Laura Jones Mar 11, 2023

    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! ❤️

    Reply

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