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Almond Puff Pancakes

Rated as 3.67 out of 5 Stars

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20 m servings 334
Original recipe yields 2 servings


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  1. Beat egg whites in a bowl using an electric mixer until soft peaks form.
  2. Beat cream, egg yolks, almond meal, baking powder, and salt together in a separate bowl until smooth and creamy. Fold egg whites into cream mixture until batter is just mixed.
  3. Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.


  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 334 calories; 30 7.4 12.9 227 312 Full nutrition

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Read all reviews 3
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These need more flavor. Maybe some almond extract to pop the almond flour. Good start, but needs help

The pancakes turned out great. I read the reviews so I added Mexican vanilla, cinnamon and a little nutmeg and fried them in coconut oil. Absolutely the best almond flour pancakes I have made.

Delicious! Added a splash of vanilla extract, a 1/4 tsp. Cinnamon, a few grates of nutmeg, and 6 drops liquid stevia. Served with a mixed berry compote(syrup) for Easter breakfast. I will defini...