Why You’ll Love This Blueberry Almond Flour Pancakes

• Incredibly tender and satisfying. Almond flour creates a texture that’s dense in the best way possible—moist, soft, and far more substantial than a traditional pancake. You’ll feel properly nourished and satisfied long after breakfast is over.
• Bursting with juicy blueberry goodness. We’re not shy with the berries here. Each bite delivers a little explosion of sweet, tart juice that cuts through the richness of the almond flour beautifully. It’s a classic combination, but it feels brand new.
• Naturally gluten-free and packed with protein. This recipe is a fantastic option if you’re avoiding gluten, and the almond flour gives it a nice protein boost to help keep you energized throughout the morning. It’s a win-win.
• Surprisingly simple to make. You might think a gluten-free pancake requires a long list of special ingredients, but this one comes together with pantry staples. The batter is mixed in one bowl and cooks up just like any other pancake—only it tastes infinitely better.

Ingredients & Tools

• 2 cups blanched almond flour
• 2 tsp baking powder
• 1/4 tsp fine sea salt
• 3 large eggs
• 1/3 cup milk of choice (dairy, almond, or oat work great)
• 2 tbsp maple syrup, plus more for serving
• 2 tbsp melted coconut oil or unsalted butter, plus more for the pan
• 1 tsp pure vanilla extract
• 1 cup fresh blueberries (frozen work too, don’t thaw!)

Tools: A large mixing bowl, a whisk, a measuring cup, a ladle or 1/4 cup measure, a large non-stick skillet or griddle, and a spatula.

The quality of your almond flour really makes a difference here—look for a finely ground, blanched variety for the smoothest texture. And don’t skip the baking powder; it’s the key to getting that lovely, light rise since almond flour is naturally denser than all-purpose.

Serves: 3-4 (makes about 8-10 pancakes) | Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes

Before You Start: Tips & Ingredient Notes

• Why blanched almond flour? Blanched almond flour is made from almonds with the skins removed, resulting in a finer texture and lighter color. This gives your pancakes a smoother, more uniform crumb compared to almond meal, which can be a bit gritty.
• Can I use frozen blueberries? Absolutely! In fact, frozen berries are a fantastic option. Just toss them straight from the freezer into the batter—do not thaw them. This prevents them from bleeding too much color into the batter and turning everything a murky purple.
• Getting the batter consistency right. Almond flour batter is naturally thicker than traditional pancake batter. Don’t be tempted to thin it out too much; this thickness is what gives the pancakes their lovely, substantial texture. It should be scoopable, not pourable.
• The importance of medium-low heat. Because these pancakes are a bit denser, they need a little more time to cook through in the center. A medium-low heat is your best friend here, allowing the inside to cook perfectly without burning the outside.

How to Make Blueberry Almond Flour Pancakes

Serving Suggestions

Complementary Dishes

• Crispy turkey bacon or sausage — The salty, savory crunch is a perfect counterpoint to the sweet, soft pancakes. It creates a truly balanced breakfast plate that feels like a special occasion.
• Scrambled eggs with herbs — Lightly scrambled eggs with a sprinkle of chives or dill add a protein-packed element and a fresh, savory note that complements the nutty pancakes beautifully.
• A simple fruit salad — A mix of oranges, grapes, and melon adds a refreshing, juicy component that cleanses the palate between bites of the rich pancakes.

Drinks

• A strong cup of coffee — The bitterness of a dark roast coffee cuts through the sweetness of the maple syrup and blueberries, making each sip and bite feel perfectly balanced.
• Cold glass of milk or almond milk — A classic for a reason! The cool, creamy drink is wonderfully comforting alongside the warm, fluffy stack of pancakes.
• Sparkling water with lemon — For a lighter option, the bubbles and citrus help to refresh your palate, making the whole meal feel less heavy and more vibrant.

Something Sweet

• A drizzle of almond butter — This takes the almond flavor to the next level and adds a rich, creamy texture that pairs incredibly well with the blueberries. A little goes a long way!
• A dollop of Greek yogurt — Instead of whipped cream, try some thick, tangy Greek yogurt. The contrast between the tart yogurt and the sweet pancakes is absolutely divine.
• A sprinkle of toasted sliced almonds — This adds a wonderful crunch and intensifies the nutty flavor, giving the pancakes a more sophisticated, finished look and feel.

Top Mistakes to Avoid

• Mistake: Cooking on too high heat. Almond flour contains more natural oils and sugars than regular flour, which means it can go from golden to burnt surprisingly quickly. A patient, medium-low heat is non-negotiable for a perfectly cooked interior and a beautifully browned exterior.
• Mistake: Overmixing the batter. Unlike traditional pancake batter, which can sometimes handle a bit of vigorous mixing, this almond flour version becomes dense and tough if overworked. Fold gently until just combined—lumps are your friend here.
• Mistake: Flipping too early. Because the batter is thicker, these pancakes need a bit more time to set on the first side. If you flip too soon, they might break apart. Wait for those bubbles to form and the edges to look matte and cooked.
• Mistake: Pressing down on the pancakes with the spatula. I know it’s tempting, but resist the urge! Pressing them down squeezes out the air pockets that make them light and fluffy, resulting in a denser pancake. Just let them be.

Expert Tips

• Tip: Keep finished pancakes warm in a single layer. Place cooked pancakes in a single layer on a baking sheet in a 200°F (95°C) oven. Stacking them while warm will make them steam and become soggy. The low oven keeps them perfectly warm and crisp until you’re ready to serve the whole batch.
• Tip: Add blueberries to the pancakes in the pan. For picture-perfect pancakes with evenly distributed berries, try this: pour the plain batter onto the skillet, then immediately press a few blueberries onto the surface of each pancake. This guarantees every pancake gets its share and prevents the batter from turning blue.
• Tip: Make a “test” pancake first. Always cook one small pancake first to test your skillet’s temperature and the batter’s consistency. This is your chance to adjust the heat or add a tiny splash more milk if needed, ensuring the rest of the batch is perfect.
• Tip: Use a cookie scoop for mini-pancakes. For a fun twist (especially if you have kids), use a small cookie scoop to make silver-dollar sized pancakes. They cook faster and are great for snacking or for a brunch buffet where people want to try a little of everything.

FAQs

Can I make the batter the night before?
Honestly, I don’t recommend it. Because the batter relies on baking powder for leavening, which starts working as soon as it gets wet, letting it sit overnight will result in pancakes that don’t rise well. The batter can also become too thick as the almond flour continues to absorb liquid. For the best results, mix it fresh in the morning. If you’re really pressed for time, you can mix the dry ingredients and wet ingredients in separate containers the night before and simply combine them when you’re ready to cook.

My pancakes are falling apart when I flip them. What did I do wrong?
This usually happens for one of two reasons. First, the skillet might not be hot enough. A properly heated skillet creates a instant crust on the bottom, making flipping easier. Second, you might be flipping too early. Wait until the edges are fully set and you see plenty of bubbles on the surface. Almond flour pancakes are a bit more delicate, so use a thin, flexible spatula and flip with a confident, swift motion. If they’re still tricky, try making them a bit smaller so they’re more manageable.

Can I make these dairy-free?
Absolutely, and it’s super easy! Just use a plant-based milk like almond, oat, or coconut milk. For the fat, use melted coconut oil instead of butter. The recipe works beautifully with these swaps, and you’ll still end up with incredibly flavorful and tender pancakes. In fact, that’s how I make them most of the time!

How should I store and reheat leftovers?
Let the pancakes cool completely, then store them in an airtight container in the refrigerator for up to 3 days. To reheat, the best method is in a toaster or a toaster oven. This will bring back their crisp edges and warm, fluffy interior. You can also warm them in a 350°F (175°C) oven for about 5-10 minutes. Avoid the microwave if you can, as it tends to make them soft and steamy.

Can I use a different type of fruit?
Of course! This recipe is a fantastic base for other fruits. Diced strawberries, raspberries, or chopped peaches would all be delicious. Just keep the quantity about the same (1 cup). If using very juicy fruit like peaches, you might pat them dry with a paper towel first to prevent the batter from getting too wet. Chocolate chips are also a classic and always welcome addition.