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. These are amazing! It was my first time making them and I cannot say enough great things about them! Highly recommend and very easy to pull together.5 stars

  2. Super delicious and fluffy! Best gluten free pancake recipe I’ve found in 8 years. I only put 2 eggs in (still some egg sensitivity issues), then used 3 T. almond butter in place of extra eggs. I added extra coconut milk as needed and little extra ACV (kind of vinegar I use) for more of buttermilk taste. I added little avocado oil and blueberries (because I had them). I know it’s not exactly your recipe, but you get the kudos for initially kitchen testing this recipe which requires time and work. After I ate one, I wanted another. Recipe is a keeper! Thank you!5 stars

  3. Jackpot!!! For paleo pancakes..
    I’ve tried lots of recipes and this is as close to standard pancakes as I’ve come across. I’m so happy I’ve come across this recipe. Light,fluffy, no over powering flavours or after tastes . Highly recommend trying these for paleo ,you won’t be disappointed . Thanks for the recipe!!! I never write reviews but this deserves it .5 stars

  4. This recipe is definitely a keeper! The flapjacks/pancakes were perfect and fluffy- delicious! Thank you so much!5 stars

  5. Haven’t tried the recipe yet, but will tonight for dinner. I was wondering if this could done by pre-mixing 3 or 4 times the dry ingredients (in an airtight container) and adding the wet later. My kiddos like to have pancakes for small meals sometimes, and I would like for them to not have to drag out ALL the ingredients just when they feel like a small snack!

    1. Yes, you can definitely do that! Though what I think is easier is to make a double or triple batch, and then freeze the leftovers. They’ll store for months in the freezer! And reheating is a breeze, just pop them in a toaster or microwave oven. Freeze them in a single layer until frozen, then pop them in a storage container with parchment paper in between to prevent sticking.

  6. Excellent easy recipe. I admit, I wasn’t too sure when whisking up the batter, but these pancakes turned out great. Very tasty topped with our homemade fig syrup (from our tree). They do not sit like a lump of ugh in your stomach. Thank you for another stellar recipe!5 stars

  7. Would these Paleo Pancakes be classified as Gluten Free ?? I don’t see it mentioned.
    Thanks in advance for your reply.
    M. Weaver

  8. These pancakes taste the same as my mom used to make from scratch, love love love them, so easy to make too (I use duck eggs instead of chicken eggs, which makes the pancakes even fluffier + I also substitute almond milk with coconut milk), thanks 😋5 stars

  9. These are absolutely the best pancake.
    I make the full batch of dry ingredients
    And split it. 1/2 recipe makes 4 medium pancakes. I add fresh blueberries to the batter. So good!5 stars

  10. Are these freezable at all? Like once cooled off, could I throw them in a freezer bag and keep until postpartum?

    1. Yes, you can freeze these pancakes! I suggest to add parchment paper in between so they don’t stick to each other.

  11. I’ve been making paleo pancakes for 10 years and this is the best recipe I’ve found yet! I threw all the wet ingredients in my blender first, blended it, then added in the dry. Super quick and zero clean up!5 stars

  12. I made these this morning for Sunday breakfast in bed for the hubby… They did not turn out well!
    Very thick, starchy, doughy…2 stars

    1. Sorry to hear that, Charlene. You can always add a bit more liquid next time to thin them out. :)

    2. Ours, too! Made with the kids, recipe exactly as written except we used regular milk instead of almond milk, trying to figure out if that was enough to mess up this recipe? Sad, was so hopeful, I love when coconut, tapioca and almond flours are combined usually.

  13. These are easily the best paleo pancakes! Great texture and flavor. I used macadamia milk and added cinnamon. Coconut oil for cooking. Delish!5 stars

  14. We often use a premixed paleo pancake mix but when we are out of it or want some good homemade pancakes, we always use this recipe! We love it :) even my husband who is hard to please with “healthier” recipes sometimes. We made it into waffles this morning & it was a hit with my toddler :)5 stars

      1. These are my favourite pancakes to make! Light and fluffy every time. I often meal prep them for the week and they last so well.5 stars

  15. Wow! I’ve just started my low-inflammatory diet a month ago. I am the queen of pastries! So, this has been a real challenge. How thrilled I am to have this recipe for pancakes which I’ve made twice this week. I used ACV and coconut milk (canned), and they were delish! Thank you, Downshiftology!5 stars

  16. This morning I was craving pancakes but I’ve started a health journey. I found this recipe. OH MY GOODNESS!  They are just as delicious as my home made pancakes that I’ve been making for many years. Thank you for another amazing recipe!5 stars

  17. These were AMAZING! My picky eater son had zero clue these were grain free. The look on his face when I told him was priceless! Thank you for creating this recipe as I am recently grain free and was craving some breakfast goodness today. 5 stars

  18. Awesome pancakes (& waffles!). I made these as is last week with pancakes when we had guests over & it was a hit!

    Made them this morning into waffles & my son loved them! I modified the recipe to only 3 eggs, 1/2 cup nut milk, 2 tbsp monk fruit, 2 tbsp honey, & ~1/4 cup of a blended blueberry/coconut milk smoothie that I had left over from last night. & the waffles were very yummy!5 stars

  19. Hi there, I love your recipes and have experimented with some. It’s so hard to find recipes that cover multiple allergies. For instance here, what can we replace the almond flour with? Thank you so much for taking the time to respond.

    1. If you’re looking for a nut-free pancake recipe, I actually have one on my site! I would follow that recipe instead.

  20. Hi Lisa, I love this recipe! I noticed a lot of people asking for an egg free recipe and I read somewhere that you can replace 1 egg with 1/4 cup of mashed banana, so this recipe would need 1 cup of mashed bananas. I tried this and they turned out great :-)

    1. Oh wow! Thanks for testing that out and reporting back Danielle :) I will be sure to keep that in mind for anyone else that asks about an egg-free pancake.

  21. Hi Lisa, 

    I’m watching my cholesterol intake.  Can I use egg whites in this recipe? 

    Thanks so much. 5 stars

  22. I am avoiding sweeteners of every kind so I left the honey off the recipe and topped them with cooked apples with no sweetener. I will say for that they were too eggy. Just an overwhelming taste of egg. Next time I will add some monk fruit sweetener and perhaps some cinnamon or more vanilla. The texture, however, is spot-on. Will be a winner with some tweaking. And super filling!4 stars

  23. Wow, what a treat for pancakes. Totally delicious. I added a little flax seed meal to mine and blueberries. The coconut flour adds such a nice touch. This will be my go to pancake from now on.5 stars

  24. What if I already have the Paleo Flour Mix premade without the baking soda and baking powder? What are the measurements for that in this recipe?

    1. Unfortunately this recipe calls for these specific flours as each serves a purpose when it comes to the texture.

  25. I made these pancakes and just about cried! I haven’t been able to make pancakes in over a year that tasted this good and fluffy. Newly diagnosed celiac and baking has been quite challenging. Thanks for all your recipes.5 stars

  26. I was SO excited to see your pancake recipe on your meal prep video… it started off SO promising, gluten free and dairy free, which I don’t need either, but love you are taking food allergies into account. Until I see the recipe calls for eggs! One of the 6 most common foods people are allergic to! Do you have any variations that don’t include eggs?

    1. Unfortunately I don’t have an egg-free pancake yet, but I will definitely do some experimenting in the future :)

    2. I have had some success replacing eggs with flax or chia seed eggs. In this case given that it is 4 eggs I would try the flax eggs first as a substitute and see if that maintains the texture desired. I find chia seed can be a little too dense. I’m not allergic to eggs, but I bake a lot for friends who are vegan.5 stars

  27. Solid recipe – Really can’t believe how fluffy they were! We subbed ACV instead of white wine vinegar and worked a treat :) Sunday pancakes sorted Thanks Lisa!5 stars

  28. Such an excellent and easy recipe. I didn’t have tapioca, so I used arrowroot instead. Worked just fine. The pancakes are so fluffy and just the right amount of sweet. For some reason, I think they vaguely taste like marshmallows, which I’m loving. I’ve tried so many paleo pancake recipes over the years, but I think this will be my go-to from now on.5 stars

  29. I use this recipe regularly now but had to modify it over 3-4 tries. I now use only 1 egg and 1/8 tsp salt, and double the amount of milk. I also add a tbs of oil. My kids love it and I’m glad to be able to give them a healthier version of waffles and pancakes.4 stars

  30. Just curious, and apologies if you’ve answered this in another comment – but why is this video not on your YouTube channel?

    Originally missed it as I have an ad-blocker that stripped the video off this page.

    Recently found your channel, and I have already made a couple of the energy ball recipes. Looking forward to trying out this recipe next. Thanks!

    1. Great question! At the time, I had the pumpkin pancakes up instead on my Youtube. But, looking back, I should have added it.

  31. Guilt free delicious pancakes. I love this recipe. Easy and quick to make, the texture is great and cooks well. I’m off bread at the moment but missing a fix of jam and honey. I thought of pancakes and went to Downshiftology to find a healthy version. Sweet tooth satisfied for a while without the guilts. Thank you.

  32. I was craving pancakes today and this recipe did not disappoint. So delicious and super easy. Had a bottle of Ontario 🇨🇦 maple syrup on hand too!  Have a few leftovers so threw those in the freezer to enjoy when the next craving hits. 5 stars

  33. good recipe! I don’t care for coconut flour, so I used a 1.25 cups of almond flour. a half cup of tapioca and only 3 eggs, instead of 4. it came out great!5 stars

  34. Perfect! I whipped the egg whites to soft peaks before folding through the rest of the mixture at the end- makes beautiful fluffy pancakes!5 stars

  35. This is a phenomenal recipe. The whole family loves them. I usually add either frozen blueberries or vegan dark chocolate chips. I always triple the recipe for a nice number of leftovers. 5 stars

  36. Thank you for the amazing recipe Lisa. I am on low carb diet, replaced tapioca flour with milled flaxseed. Pancake turned out to be yummy and fluffy. My 4 year old, who is a troublesome eater enjoyed it with homemade chocolate sauce. Big WIN WIN5 stars

  37. Hi Lisa!

    Thank you for your amazing recipes!

    I just have a question if you don’t mind.

    I’m curious as to the purpose of adding white wine vinegar to your paleo pancake recipe? I would rather omit the vinegar…. is this added for flavor, texture, etc?

    Thank you in advance for taking the time to respond. I love your recipes!



    1. Hi Scarlett – the vinegar works with the baking soda (in a chemical reaction) to help make the pancakes fluffy. You can always sub both with baking powder, if you prefer. :)