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Nothing beats a pancake that’s soft, fluffy, and light, right? Well, that’s exactly what you'll get when you make these vegan almond flour pancakes! They’re made with a blend of flour (regular or gluten-free) and almond flour to give them a tender, pillowy texture that almost melts in your mouth.
As always, they’re completely dairy-free and egg-free, but no one will ever guess!
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These vegan almond flour pancakes have everything you want in a pancake: they're soft, fluffy, and SO tender!
The blend of flours is what gives them their airy, light texture. And the flavour? The almond flour gives them a very subtle nutty almond taste, but it doesn't overpower. So, the flavour is mild with a hint of vanilla. If you've never made vegan pancakes with almond flour, you're in for a real treat!
To make them, all you need is a handful of simple, everyday ingredients (no bananas required!). And they're great for breakfast, brunch, or weekend meal prep, so you can reheat them on busy mornings.
I hope you give them a try and that you love them as much as I do.
Here's What You'll Need
A Few Ingredient Notes
(NOTE: Only ingredients with special notes are listed below. The full ingredient list can be found in the recipe card.)
Flour - You'll need regular all-purpose flour. This recipe works as well as it does because it's made with a blend of flour and almond flour. It cannot be made with just almond flour and have good texture and taste without eggs and major modifications to the recipe.
For vegan gluten-free almond flour pancakes: There are a few changes you'll need to make to the recipe, see the recipe notes for the details.
Almond Flour - You'll need blanched almond flour, NOT almond meal. Almond flour is made from peeled almonds, while almond meal contains the almond skins, so look for a finely ground almond flour rather than a coarse meal.
If you don't have or can't have almond flour, rather than changing this recipe, have a look through my other vegan pancake recipes for more options. If you're looking for one that's strictly vegan gluten-free, try my fluffy vegan gluten-free pancakes made with just gluten-free flour.
Dairy-Free Milk - This is used to make a quick 2-ingredient vegan buttermilk, which helps create soft, fluffy pancakes. Soy milk works best, but any unsweetened, unflavoured dairy-free milk will work.
Vinegar - This is the second ingredient needed to make the vegan buttermilk. While vinegar and lemon juice are often interchangeable for this, I don't recommend using lemon juice in this recipe. During testing, I found that using lemon juice left a noticeable flavour in the pancakes because they're so lightly flavoured. Vinegar does not affect the taste.
Baking Powder and Baking Soda - Make sure both are fresh and active, they're both important for making these pancakes soft, fluffy, and light. Neither can be left out or substituted because each one plays a different role in creating the perfect texture.
Here's How to Make Them
(Note: I’ve outlined the step-by-step here, but find the full recipe, ingredients, and directions in the recipe card at the end of this post.)
Start by making the buttermilk and setting it aside to curdle.
Next, mix the dry ingredients, add the rest of the wet ingredients to the rested buttermilk, combine, and mix. Take care not to overmix.
This pancake batter will be a little thicker than what you're used to, but don't worry, that's how it's supposed to be.
Keep Them Warm
Use the warm setting on your oven, or heat it to 200°F (93°C). As each pancake finishes cooking, place it in a single layer on a parchment-lined baking sheet and transfer it to the oven while you cook the remaining pancakes. Don't leave them in the oven too long, or they will dry out and become crisp.
Add the batter to the preheated pan and spread it out a little using the back of a spoon. Since this batter is thicker than traditional pancake batter, it won't develop many bubbles on the surface as it cooks, just a few.
Flip the pancakes once the edges look set and a little dry and the bottoms are golden brown. Continue cooking until done, then repeat with the rest of the batter.
Don't Rush to Flip
These pancakes are more delicate than regular flour pancakes, so cook them gently over medium to medium-low heat in a well-greased pan. Too much heat can brown them before they're ready, while too little can cause sticking. Gently slide the spatula around the edges to loosen the pancake, then work the spatula underneath the center before flipping. It's okay if the center needs a little extra help releasing.
Pick Your Favourite Toppings
I can't imagine these pancakes without maple syrup, so that's my top suggestion. Of course, there are many other topping choices, like vegan butter, sliced fruit, fresh berries, or even dairy-free whipped cream.
You can also try a fruit sauce or compote or homemade vegan lemon curd.
A Few More Tips Before You Make Them...
- Measure and have all your ingredients ready to go before starting. This will make the process run smoothly, quickly, and easily.
- Measure your ingredients carefully. I highly recommend using a scale and my weight measurements (see the "suggested equipment" section in the recipe card). Please read my article about how to measure flour correctly.
- Read this post from top to bottom before you start. I’ve included many tips and tricks to get things right. Also, read through the actual recipe before getting started.
- For the best results, follow the recipe exactly as it’s written. I tested these pancakes over several rounds to get everything just right, so there’s a lot of fine-tuning behind this recipe. Making it as written will give you the best almond flour pancakes possible.
After You Make Them...
Please come back and let me know how everything went and how you topped them. I'd love to hear how they turned out for you!
Tell me everything by leaving a comment and rating below, and/or post a photo of your pancakes on Instagram and tag me so I can see them. (I'm @delightfuladventures on Instagram).
Soft & Fluffy Vegan Almond Flour Pancakes
Suggested Equipment:
Ingredients:
For Vegan Buttermilk:
- 1 cup + 2 tablespoons (270ml) unsweetened dairy-free milk (see note below)
- 4 teaspoons vinegar (white or apple cider)
For Pancake Batter:
- 1 ¼ cups (156g) all-purpose flour (see note below for the gluten-free option)
- ¾ cup (84g) almond flour (not almond meal)
- 3 tablespoons (38g) granulated sugar
- 1 tablespoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 2 tablespoons oil
- 2 teaspoons vanilla extract
Instructions:
Make Vegan Buttermilk:
- Pour the dairy-free milk into a measuring cup or bowl.
- Add the vinegar to the milk and stir. Set aside for 10 minutes so it can curdle.
Make Pancake Batter:
- Whisk flour, almond flour, sugar, baking powder, baking soda, and salt together in a large bowl.
- Add the oil and vanilla extract to the buttermilk and stir.
- Slowly add the buttermilk mixture to the dry ingredients and mix until just combined. Don't overmix. Rest for 5 minutes. The batter will be thick but pourable.
Cook the Pancakes:
- Heat the pan over medium heat for at least 2 minutes. (The heat may need to be adjusted a few times while cooking the batch.)
- Lightly coat the surface of the pan with a small amount of oil.
- Ladle ⅓ cup of the pancake batter into the center of the pan. Using the back of the ladle or a spoon, gently spread the batter into a round shape.
- Flip after roughly 1 ½ minutes, when the edges look set and dry, and the surface of the pancake looks mostly set. After flipping, cook for another 1 ½ minutes, or until cooked through.
- Repeat until the batter is done. Re-oil the cooking surface in between pancakes to avoid sticking. If the pancakes are browning too much or too fast, turn the heat down to medium-low.
- Serve with maple syrup or other toppings of your choice. (Suggestions above!)
Recipe Notes:
- Please read all of the information above, as well as the notes below, before making this recipe.
- This recipe makes 6 large pancakes or 8 smaller pancakes, depending on how much batter you use for each pancake.
- Modifications to make a vegan gluten-free version: Use 1 cup + 2 tablespoons (167g) of Bob's Red Mill Gluten-Free 1-to-1 Baking Flour (in the blue bag, not the red bag), and 1 and ⅓ cups of dairy-free milk with 5 teaspoons of vinegar for the vegan buttermilk. This recipe will NOT work with coconut flour or any other single gluten-free flour.
- Be sure to use a very good non-stick skillet, a well-seasoned cast iron pan, or a non-stick griddle.
- Store leftovers for up to four days in an airtight container in the refrigerator. To freeze, cool them completely, separate them with parchment squares so they don't stick together, and freeze them for up to two months. Reheat in your oven, microwave, air fryer, or toaster oven.
- Nutrition information is based on one of eight pancakes, without toppings or add-ins, and prepared as written. The calorie count for 1 vegan gluten-free almond flour pancake is roughly 188. Nutrition info is only to be used as a rough guide. Click to learn how nutrition info is calculated on this website.
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