Paleo Pancakes

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These paleo pancakes are a perennial breakfast winner. Made from a combination of coconut flour, tapioca flour and almond flour, they’re light, fluffy and delicious. They’re the best paleo pancakes and could easily be mistaken for traditional pancakes.

Stack of paleo pancakes on a plate with sliced bananas and syrup.

The Best Paleo Pancakes

This paleo pancake recipe was one of the first recipes ever posted to Downshiftology. Can you believe it? And while I’ve since updated it with new photos and a video, the recipe itself remains the same. Why? Because it’s the best paleo pancakes recipe and needs no tweaking. None.

Several years ago I tried every possible gluten-free, grain-free, dairy-free pancake recipe I could find. But most came out too dense, too gritty, too almond-y or too coconut-y. So after many failed attempts, I was ecstatic to finally crown this paleo pancake recipe the winner.

These paleo pancakes are light and fluffy and made from a combination of coconut flour, tapioca flour and almond flour. They're a reader favorite and the best paleo pancakes out there!

Paleo Pancakes Ingredients

So what’s in these delicious pancakes? Just some pantry and fridge staples, including:

  • Dry Ingredients: My favorite 3-flour blend of almond flour, tapioca flour and coconut flour, plus baking soda and salt.
  • Wet Ingredients: Eggs, almond milk, honey, vinegar and vanilla extract.
These paleo pancakes are light and fluffy and made from a combination of coconut flour, tapioca flour and almond flour. They're a reader favorite and the best paleo pancakes out there!

How to Make Paleo Pancakes

The recipe uses three different flours to get that perfect, light, fluffy consistency, most similar to regular pancakes – almond flour, tapioca flour and coconut flour. And while it may seem like more effort to use three different flours, trust me, the end result is worth it.

So you’ll whisk those flours together in a bowl along with baking soda and salt. Then, in a separate bowl you’ll mix the wet ingredients together which includes eggs, almond milk (or any dairy-free milk), honey, white wine vinegar and vanilla extract.

Pour the wet ingredients into the dry ingredients and whisk everything together until you’ve got a pancake batter. Now, at this stage I pour the pancake batter into my pancake pen as I find it makes the most perfect, consistently sized pancakes. And, it’s kind of fun.

But you could of course just use a ladle or large spoon to pour the the pancakes onto a hot and greased pan or griddle. Then, all that’s left to do is to cook the pancakes a few minutes each side and serve them up!

These paleo pancakes are light and fluffy and made from a combination of coconut flour, tapioca flour and almond flour. They're a reader favorite and the best paleo pancakes out there!
These paleo pancakes are light and fluffy and made from a combination of coconut flour, tapioca flour and almond flour. They're a reader favorite and the best paleo pancakes out there!

Paleo Pancakes Everyone Will Love

I believe the ultimate test of a recipe is whether those who don’t have dietary restrictions love the recipe just as much as those that do have dietary restrictions. Meaning, would my non gluten-free, dairy-free and paleo friends find this recipe to be just as delicious as I find it to be?

Well, after making this paleo pancake recipe dozens and dozens of times for large gatherings of folks with no dietary restrictions, I’m happy to report that all of these pancakes were devoured and loved. Hence, it’s “classic” status.

Tasty Variations

Feel free to add in your favorite bonus ingredients like blueberries, chocolate chips or chopped bananas. Today, I decided to go simple with chopped bananas on top and a little maple syrup.

These paleo pancakes are light and fluffy and made from a combination of coconut flour, tapioca flour and almond flour. They're a reader favorite and the best paleo pancakes out there!

For More Pancake and Waffle Recipes

Did you know you can easily make waffles with this pancake recipe? Yes, you can! No changes are needed. But here are a few more flavors and variations you’ll love.

Stack of paleo pancakes on a plate with bananas and syrup.

Best Paleo Pancakes

4.91 from 192 votes
Prep: 10 minutes
Cook: 5 minutes
Total: 20 minutes
Servings: 8 pancakes
Author: Lisa Bryan

Description

These paleo pancakes are light and fluffy and the perfect weekend breakfast. Watch the video below to see how I make them!

Video

Ingredients 
 

Dry Ingredients

Wet Ingredients

Instructions 

  • Whisk all of the dry ingredients together in a bowl.
  • In a separate bowl, whisk all of the wet ingredients. Then, add the wet ingredients to the dry and whisk until well combined.
  • Heat a skillet or griddle on medium-high heat and coat with ghee, butter or coconut oil.
  • Spoon the batter onto the skillet, keeping your pancakes approximately 3-4 inches in diameter. They’re much easier to flip smaller. Let them cook for 2-3 minutes on one side, then flip and cook for an additional 1-2 minutes.
  • Serve immediately with maple syrup, bananas and other toppings.

Lisa’s Tips

  • I’m obsessed with my pancake pen for making perfectly round pancakes every time.
  • I always recommend using super fine almond flour from blanched almonds for any paleo baking.
  • The vinegar is important to this recipe as it helps to make the pancakes fluffy, but you can use any type of vinegar.
  • You can easily double this recipe and freeze the leftover pancakes. It makes for great meal prep! Then, just pop them in the toaster or warm them up in the microwave when desired.

Nutrition

Serving: 2pancakes | Calories: 242kcal | Carbohydrates: 20.3g | Protein: 10.3g | Fat: 13.5g | Saturated Fat: 3.2g | Cholesterol: 186.5mg | Sodium: 551.5mg | Fiber: 4g | Sugar: 6.2g
Course: Breakfast
Cuisine: American
Keyword: paleo pancake recipe, paleo pancakes
Did you make this recipe?Mention @downshiftology or tag #downshiftology!

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About the author

Lisa Bryan

Lisa is a bestselling cookbook author, recipe developer, and YouTuber (with over 2.5 million subscribers) living in sunny Southern California. She started Downshiftology in 2014, and is passionate about making healthy food with fresh, simple and seasonal ingredients.

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Recipe Rating




520 Comments

  1. I made these for breakfast this morning, and they were delicious and filling. I used lactose free milk instead of almond milk and made no other changes. My husband loved them too, and he is not easy to please. Thank you Lisa!5 stars

  2. I was so surprised about how great these turned out! I honestly didn’t have high hopes, but they were really fluffy and light & I didn’t feel like I was missing out having pancakes with my family. I’m on a gluten & dairy free journey at the mo due to health issues so it’s great to find a substitute for pancakes that doesn’t feel like a compromise!5 stars

  3. Thank you for posting this recipe. Paleo pancakes and waffles are one of my favorite breakfasts. I always used to purhcase a Red Mills paleo flour blend just for these treats, but it is no longer available so I am glad to have some trustworthy ratios. Would you use the same recipe for waffles?

    I cannot wait to try this.

    1. Hi Nicole – Now you can enjoy the perfect set of fluffy pancakes! Let us know how you like it. And yes, you can use this same recipe to make waffles!

  4. This was as close as you could get to a fluffy pancake. After trying the first pancake the taste seemed like something was kissing or off balance. My flour pancakes recipe I used to use had melted butter added. So I added 2 tablespoons, melted unsalted butter and that did the trick. The butter seemed to balance everything out. These are nice, light and fluffy. Worth trying.5 stars

  5. Tastes like cornbread and doesn’t cook in the middle even though I spread them out and cooked longer than the recipe called for. Not sure why it’s got such great reviews.2 stars

    1. Hi Cheryl – that’s strange, they shouldn’t taste like cornbread when there’s no cornmeal in this recipe. Did you double check that you used all of the correct flours?

    2. We have tried over a dozen paleo style pancake recipes for my now 1.5 year old. Though he is fairly easy to please, my husband is not and would rather stick with traditional style pancakes. I made these this morning and it appears we finally have a winner! The first half of the batch I didn’t place coconut oil on the skillet which made a vast difference when compared to the second half in which coconut oil was used. The fat content of the oil reacts with the baking soda and the pancakes were able to cook thoroughly and expand giving you fluffy pancakes. Long story short, DON’T SKIP THE COCONUT OIL ON THE PAN! So thrilled to finally have a crowd pleaser that is not riddled with processed wheat flour so thank you for that! Only change I made was to use cows milk and distilled white vinegar as that’s all we had on hand.5 stars