We grew up on pancakes as a kid - my mom made them every single weekend, standing over the stove flipping them while we set the table for breakfast. I wanted a healthier version of that same weekend memory, and after a lot of testing (and a lot of eating), this is the recipe I finally landed on. These are hands down my favorite paleo breakfast, with my Paleo Lemon Blueberry Muffins coming in as a close second.

stack of paleo pancakes with strawberries on top and on the side

A Quick Look

Recipe Name: The Best Fluffy Paleo Pancakes
Ready In: 15 minutes
Serves: 8 pancakes
Main Ingredients: ½ cups almond flour, tapioca flour, baking powder, cinnamon, salt, egg, coconut milk, vanilla
Why You'll Love It: These best fluffy paleo pancakes are the best homemade pancakes ever! Made with almond flour and tapioca flour, they turn out perfectly light, fluffy, golden, and can be made with coconut or almond milk!

Jump to:

The Secret Behind the Fluff
Why You’ll Love This Recipe
Ingredient Notes for Paleo Pancakes (extra fluffy)
How to Make Fluffy Paleo Pancakes
Erin's Expert Tips
Frequently Asked Questions
Storing leftovers
The Best Fluffy Paleo Pancakes

The Secret Behind the Fluff

A lot of paleo pancake recipes turn out dense, wet, or gritty, at least every version I tried before landing on this one. The trick here is using two flours instead of one. Almond flour gives you that hearty, classic pancake base, while tapioca flour is what actually creates the light, fluffy texture. Don't skip either one, they're doing two different jobs. If you love baking with almond flour, you'll also want to try my Perfect Paleo Banana Bread, it uses the same trick to keep things soft.

Why You’ll Love This Recipe

They're made with only six simple ingredients, no long grocery list required.
No banana in the batter, which almost every other paleo pancake recipe seems to rely on.
They freeze beautifully, so you can save some for a morning you don't feel like cooking.
They're completely kid-friendly, and in my house, that's the real test.
They come together in just 15 minutes, start to finish.

Ingredient Notes for Paleo Pancakes (extra fluffy)

Most of what's here is straightforward, but a couple of things are worth knowing before you start.

overhead shot of stack of paleo pancakes

Tapioca flour: This is what makes the difference between a dense paleo pancake and a truly fluffy one. It's a small amount, but don't leave it out.
Canned coconut milk: Give the can a good shake before measuring so the liquid and the thick cream on top mix together. That extra fat is what gives these pancakes their rich flavor. If it's still separated when you open it, just stir it with a spoon until it's a thick, uniform liquid.
Almond milk swap: If you're using almond milk instead of canned coconut milk, use slightly less than the recipe calls for, it's thinner than coconut milk so you don't need as much.

How to Make Fluffy Paleo Pancakes

This one has just two quick steps: mix your dry ingredients, then whisk in the wet ones and cook low and slow. It's a simple batter, the main thing to watch is your heat!

side shot stack of fluffy paleo pancakes with syrup

Step 1: Combine the almond flour, tapioca flour, baking powder, cinnamon, and salt in a large bowl.

Step 2: In a small bowl, whisk the egg, then add the vanilla and milk of choice.

Step 3: Add the wet ingredients to the dry and stir until combined. The batter will be thick, that's exactly right.

Step 4: Heat a pan with butter or coconut oil over medium-low heat. Scoop the batter into the pan and spread slightly with the back of a spoon.

Step 5: Once you see bubbles or a golden brown bottom, flip and cook the other side.

Step 6: Top with butter, maple syrup, and fresh fruit.

erin antoniak in the kitchen giving expert tips on how to make her recipes

Erin's Expert Tips

Add mix-ins like blueberries or chocolate chips directly onto the pancake once it's in the pan, rather than stirring them into the whole bowl of batter.

Keep the heat between medium and low the entire time. Higher heat will burn the outside before the inside has a chance to cook through.

Wait until you see bubbles forming, or peek underneath and spot a golden brown bottom, before you flip. Rushing this step is the most common way these turn out unevenly cooked.

The batter is thick, thicker than a traditional pancake batter, so use the back of a spoon to help spread it out in the pan.

Frequently Asked Questions

Below are some common questions about these fluffy paleo pancakes. Don’t see the answer you’re looking for? Leave a comment at the bottom of this post!

Yes, just use slightly less than the recipe calls for since almond milk is thinner than canned coconut milk.

This usually comes down to skipping the tapioca flour or swapping it out. Almond flour alone tends to make a denser, heavier pancake, the tapioca flour is what gives you that light texture, so it's worth tracking down if you can.

It's best made fresh since the batter thickens as it sits and can get harder to spread in the pan. If you want to prep ahead, measure out your dry ingredients the night before and mix in the wet ingredients right before cooking.

Definitely. Blueberries, sliced banana, and chocolate chips all work well, just add them directly to the pancake in the pan rather than mixing them into the batter.

Storing leftovers

Store leftovers in an airtight container in the fridge for up to 3 days, or freeze them for longer storage. To reheat, pop them in the toaster or a warm oven until heated through.

If you tried this recipe or any other recipes on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Follow @erinliveswhole on Instagram and tag me in any of the recipes you make so I can repost them!

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If you need a quick, easy, healthy breakfast, I go you!

Erin Antoniak