Almond Flour Pancakes
Published February 12, 2023 • Updated March 11, 2026
This post may contain affiliate links. See my disclosure policy.
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.
Explore 688+ keto recipe videos with step-by-step instructions, tips, and tricks to make keto easy.
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.
Your Macros. Your Recipes. Calculated in 60 Seconds.
Get personalized keto macros and instantly see which recipes fit your targets. No more guessing what to eat.
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.
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.
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.
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.
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.