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

4.90 from 188 votes
Prep: 10 minutes
Cook: 5 minutes
Total: 20 minutes
Servings: 8 pancakes
Author: Lisa Bryan


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



Dry Ingredients

Wet Ingredients


  • 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.


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


  1. Lisa, thank you so much for what you do. Your recipes have inspired me to cook healthier for my family. I made these pancakes hesitant that my 15-year-old was going to like them because, of course, teenager picky eater. She looked at them and was not very sure of eating them, but when she got the first bite, her eyes were wide open with a “Wow, they’re good!” Phew!5 stars

    1. I’m thrilled to hear you’ve started a healthy cooking journey and that your family is enjoying the recipes :)

    1. I think for this recipe, it should be okay. But do let me know how it turns out if you do make it with arrowroot!

  2. Love these pancakes and when we are feeling extra indulgent these are dessert with a few dark choc chips, served with some butter. 
    I wonder if we could prep wet and fry ingredients at home a day or two before use separately, and blend together when camping? Thanks for sharing a great recipes.5 stars

    1. I would say you could blend the dry ingredients ahead of time, but not the wet ingredients.

  3. It turned out good but I had to add more water/milk to my batter. I enjoyed eating them and I will be making them again. It looks like it will freeze good too. Thank you for sharing. 5 stars

  4. Was having a hankering for pancakes and came across this recipe. They were tasty and very fluffy. Trying to eat paleo-style means adjusting to less stomach bloat and that is a good thing.5 stars

  5. One of the best pancake recipes around!! We cooked these up on our Blackstone griddle one morning with some bacon and eggs. Amazing. 5 stars

  6. I have been using this recipe for over 2 years and it is still a fan favourite. It is by far the best pancake recipe I have tried (and I’ve tried LOTS). They always come out perfectly fluffy and taste to good to be healthy. I’ve even gotten away with making them for non paleo friends and family at sleepovers and everyone is surprised to hear it’s paleo. The best part about this recipe is that it’s super kid friendly, which is great when you have mini chef’s always wanting to cook and bake. They also freeze really well so I always make large batches and freeze them for when we are in a hurry or going to be travelling.5 stars

  7. I reduced the number of eggs to only 3 and these pancakes still tasted “eggy” almost as if I was eating eggs instead of pancakes. Not sure I would use the recipe again. Great pancake texture and fluffiness though. I will try again with two eggs next time instead.3 stars

    1. Hi Ryan – I’m glad you enjoyed the texture and fluffiness of the pancakes. That’s actually thanks to the eggs. ;) Because there’s no gluten in this recipe, more eggs are needed to produce that fluffy texture. But of course, give it a try with two eggs and see how you go. Everyone has different taste preferences.

  8. Mine always end up flat despite followed the recipe exactly. What am I doing wrong?!

    1. Hi Beth – it sounds like your batter may be a bit too thin. Next time you could always reduce the liquid a little bit and give that a try.

  9. I’ve made this at least once a week for over 4 months, I love it!! To meal prep it, I mix the dry ingredients together and store in mason jars. Makes lazy Sundays a go to day for these yummy pancakes!

    I found adding blueberries or Enjoy Life chocolate chips to be beyond delicious, but if the blueberries are frozen take out some of the almond milk, since it tends to make it runny.

    All in all this is delicious, and a must try if you haven’t yet!!5 stars

  10. Worked great despite no coconut flour, I subbed Botanica protein powder! Even my husband liked these. Texture is more like a crepe than a fluffy pancake, but yummy. We served with fresh strawberries, a dollop of plain almond yogurt and maple syrup. Thanks for this recipe, will make again.5 stars

  11. This is my go to base recipe… I double the record and have made this into a pancake cake. I’ve replaced 2 eggs with half a mashed banana and dairy/sugar free chocolate chips, I have made a blueberry one, and my all time favourite was replacing 2 eggs with half a banana, a cup of frozen blueberries, topped with thin slices of banana and sprinkled over with coconut sugar before baking at 170 degrees C for approx 20min (keeping an eye on it from 15min until cooked). 
    Everyone I’ve made these cakes for have loved it5 stars

  12. These were nice, but I do agree with other comments about them being a little too egg-y. At least per my preference. I might try replacing half of the eggs with a ripe banana :)4 stars

  13. Serious fan favourite – our whole family loves these and there’s nothing but goodness in them!
    Thank you for this winner.5 stars

  14. Hi Lisa,
    Easy prep and excellent tasting! As I finally have gotten off my COVID ‘pitty pot’ weight gain and in to my healthy eating again, these pancakes start my day off feeling very satisfied. Living alone at 69, it sometimes has been a challenge to prep and cook for one but Downshiftology has helped me so much! Thank you so much! Keep up the great accomplishments!5 stars

  15. I’ve tried multiple paleo pancake recipes; this is definitely the best of the lot. I use a ceramic non-stick Presto griddle, and on this surface you don’t have to use grease at all. I give them 4 minutes on each side at 275 Deg F, they come out a beautiful golden brown and are tasty enough to eat without anything on them, though I do prefer a little syrup. The flavor of the pancake reminds me a little of fortune cookies. I have had good success making them a little thicker by using a silicone egg ring. Now I have to try and see if I can find a way to them with an egg substiute….5 stars

    1. So glad to hear you’ve found a paleo pancake recipe you love! If you do find a way to make them without eggs, do let me know!

      1. Got it! I’ll send the recipe version in the “contact” section below.

  16. Hi. 
    How much is “ a cup”?
    I want to try to make these, but here( in the Netherlands”  we work with 
    pounds,ounces  or kilos. 


  17. This recipe worked so well! If I could give 6 stars, I would!
    I have tried other recipes and had miserable, inedible creations of goopy coconut… so I mustered my courage for one last shot at pancakes with this recipe and BOOM. Fantastic pancakes.
    For my taste, I added just a little bit more salt. I also noticed that the batter gets thicker the longer it sits, which initially helps, but sitting too long might cause problems, so batch cooking the pancakes might be the best option. Just as a helpful tip for anybody else, I made the single recipe, about 5-6 inches across, and it yielded 5 pancakes. One pancake was enough to fill me up, too :)5 stars

  18. I love this recipe. I have recently had to change my diet and have been so worried about breakfast. I make these in a massive batch and it lasts me 10 days. Serve with frozen fruit microwaved for 2mins and it tastes so decadent! Just pull out of the freezer and off I go5 stars

  19. These pancakes are our go-to recipe! I’ve tried many paleo pancake recipes, but stopped searching once I found this one. My 3 year old is constantly asking for them, and this recipe is perfect when you have a toddler who wants to make something “by herself.” Delish!5 stars

  20. Sorry, not a fan. I should have known when I saw 4 eggs, but it was just to eggy. I have it 4 stars because with enough toppings you can mask the egg taste, but won’t be mashing this again.4 stars

    1. I used 2 eggs and the rest liquid egg whites because I felt the same. 100%% try it. Not eggy at all

  21. Holy smokes those were so good! I have been strict paleo for 3 months and this feels like I’m cheating. :-) I made just as directed and they came out perfect.5 stars

    1. Hi Lillie – unfortunately, I haven’t tried this with flaxseed flour so I’m not sure how it would turn out.

  22. I am so happy I found your recipe!  I have been buying the packaged dry Paleo pancake mix and they are hard to find and can be expensive. I have everything to make these pancakes and they are delicious!  I just add a few tablespoons of water because I like them a little thinner. Thank you so much!!5 stars

  23. My batter was much thicker and it only made three nice sized pancakes. That being said, they are very good.. They have the crispy edge that is just perfect. I may add a little more almond milk next time.4 stars

  24. These taste better than my old gluten filled recipe.. My daughter who is my toughest critic when it comes to replacing my old recipes with new ones, she ate three of these telling me how good they were the whole time. Thank you so much for sharing this recipe, it’s a keeper.5 stars

  25. AMAZING! I have tried so many alternative pancakes and these are the very very best! When you have a family who has special dietary needs ingredients can get very expensive. For this reason, I do not like the trial and error process but with Lisa it is always safe and always delicious! All of her recipes are special that way. She is super talented! I have shared her website with all of my family and friends. 5 stars

  26. We loved this recipe! It was delicious 😋 we cooked it for our dad and he loved it as well. It works with waffles 2 just cook them for 3-5 minutes (cook time may very because of what kind of waffle cooker you have) well anyways we would definitely recommend this for a quick easy and delicious breakfast 🧇 🥞5 stars

  27. I accidentally used a little to much baking soda but they still came out good. Added carob chips to a few, all in all easy to make fluffy will definitely make again!5 stars

  28. Another delicious recipe. I just made a batch to have throughout the week. My only struggle is not eating most of them right now. Thanks Lisa :)5 stars

  29. My mixture was way too thick and no where near as runny as it needed to be to pour into the pan. I had to scoop small portions into the pan with a tablespoon and flatten it out. They were very dry and I’m quite disappointed…

    1. Hi Rebecca – the mixture definitely shouldn’t be that thick. Did you alter or substitute any of the flours? Sometimes even the brand of flours you use can make a difference. But all you have to do is add a little more liquid to thin it out. Super easy fix. Hope your next batch turns out better!

    2. I had the same problem, it’s just an extremely thick batter. I added quite a bit extra cashew milk and they were perfect! Really really good. Hope you give it another go!

  30. Definitely my favorite paleo pancake recipe. I do add a tablespoon of coconut oil to give it a bit more moisture. I also add a whole chopped up banana! 

    Thank you so much!5 stars

  31. An amazing pancake recipe! I am not on the paleo diet, but I still prefer these to most normal pancakes, and make them pretty regularly. They are light, fluffy, and delicious!5 stars

  32. Can I substitute Cassava for the other flours? My son has Crohn’s and is on a very limited diet. He can only have rice and Cassava flour.

    1. Hi Melissa – all GF flours bake differently, and cassava flour is much more dense than my blend. So you might need to alter some other ratios.

  33. Hi, 
    Thank you very much for this recipe and especially the flour ratio! Can you please tell if it’s possible to substitute eggs with something else? Thank you!

    1. Hi Gabriela – I haven’t tried this with egg substitutes yet! But I hope to make a video about that sometime next year :)

  34. I make these on the regular. These take better to me than regular pancakes! I would recommend this recipe to anyone trying to stay on the palo track.5 stars

    1. Hi Louisa – I’d make sure you’re using large eggs, and not extra large eggs. But yes, you could always try it with one less egg and see how it goes, though they’d likely be a bit thicker, unless you add more milk.

  35. I’ve recently gone gluten-free and I was excited to try this recipe. Very delicious! I was a little nervous about how the pancake would taste after adding apple cider vinegar–its the only vinegar I had–but it was really tasty. I also only had blanched almond flour on hand so I can imagine how it would taste with super fine almond flour. I added some bananas to the recipe too :) This recipe is a keeper.5 stars

    1. Our son also has a tree nut allergy and we made these pancakes yesterday. We substituted the almond flour for tiger nut flour and the almond milk with coconut milk.  They came out great, looked beautiful, tasted great, easy to flip (we made them small). 

  36. I was a little skeptical when I saw the batter but these pancakes are AMAZING!!!! I will definitely be adding these to our weekend breakfast pancake tradition!5 stars

  37. By far the best paleo pancakes I have ever made, and even higher praise is that my kids and super picky husband enjoyed them too! They taste and feel like pancakes made with wheat flour. I am thrilled to have found a recipe that everyone will enjoy. Thank you!5 stars

  38. Wow. These are spectacular pancakes. I don’t like the texture of almond flour or coconut flour pancakes because they taste too soft and they never get the texture that you would expect from something that was cooked through. However, these pancakes taste like regular pancakes and the texture was perfect. I ended up using arrowroot instead of tapioca because it’s what I had in my pantry and it worked perfectly. I did have to add a smidge more coconut flour to make the batter a little thicker but that might have had to do with the fact that I used arrowroot instead of tapioca. 5 stars