These 3-ingredient almond butter pancakes have become a staple in my weekday breakfast rotation. They’re quick to whip up, full of protein, and perfect for busy mornings. I came across the idea while browsing protein-packed breakfasts online and adapted it with my son to something that feels both wholesome and indulgent.
Why You’ll Love This Recipe
I like how simple and satisfying these pancakes are. With just eggs, almond butter, and baking powder, I can create a warm, fluffy breakfast that feels special without any fuss. The ingredients are pantry staples in my home, and cleanup is minimal—which is key when I’m juggling morning routines. These pancakes are naturally gluten-free, customizable with fun add-ins, and they even double as waffles.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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2 large eggs
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1/4 cup creamy almond butter, stirred well before measuring
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1/2 teaspoon baking powder
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1 pinch salt (if your almond butter is unsalted)
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Optional add-ins: 1/4 teaspoon ground cardamom, 1/4 teaspoon cinnamon, 1/2 teaspoon vanilla extract, 2 tablespoons mini chocolate chips (sprinkled on while cooking)
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Vegetable oil, for greasing the pan
Directions
I start by cracking the eggs into a bowl and whisking them until smooth. Then, I add almond butter, baking powder, and salt—along with any extras I feel like using that day, like cinnamon or cardamom—and whisk again until everything is fully blended and slightly thickened. My electric hand mixer makes this step even easier and helps the batter become fluffier.
While the batter rests for a moment, I heat a nonstick skillet over medium-low and lightly grease it with vegetable oil. Using about 1 to 2 tablespoons of batter per pancake, I spoon it into the pan to form silver-dollar-sized rounds. I cook the pancakes until the edges are set and the bottoms are golden—usually about 2 to 3 minutes. If I want to add chocolate chips, I sprinkle them in right before flipping.
Then, I gently flip each one and cook for another 1 to 2 minutes. I repeat the process with the remaining batter, re-greasing the pan between batches.
Servings and timing
This recipe yields about 4 to 6 small pancakes, serving 2 to 3 people. It takes around 10 minutes total—5 minutes to prepare and 5 minutes to cook.
Variations
I like how flexible this recipe is. Sometimes I add a dash of vanilla extract for warmth or sprinkle in some mini chocolate chips when I want something sweeter. For a little spice, ground cinnamon or cardamom does the trick. I’ve even turned the batter into waffles using my mini waffle maker—just a quick spritz of cooking spray and two minutes is all it takes.
Storage/Reheating
Leftover pancakes go into an airtight container and keep well in the fridge for up to 3 days. When I reheat them, I use either a toaster oven to bring back some crispness or the microwave for about 30 seconds. I also freeze them between parchment paper sheets and pull them out the night before to thaw in the fridge—ready for a quick reheat in the morning.
FAQs
What kind of almond butter works best?
I prefer creamy almond butter that’s been stirred well so it’s smooth and spreadable. If it’s too stiff or oily, the batter won’t mix evenly.
Can I use a different nut butter?
Yes, I’ve swapped almond butter for peanut butter and cashew butter, and both worked well. Just be sure they’re creamy and stirred to an even texture.
Are these pancakes gluten-free?
They are! Since the recipe doesn’t include any flour, it’s naturally gluten-free—great for anyone avoiding wheat.
Can I double the recipe?
Absolutely. I double it all the time when I want leftovers or when my family’s extra hungry. Just maintain the same cooking technique and size for the pancakes.
Why are my pancakes falling apart?
They might be too large. I’ve found that keeping them small (1 to 2 tablespoons of batter) helps them hold together better and cook more evenly.
Conclusion
These 3-ingredient almond butter pancakes have become a beloved part of my morning routine. They’re fast, nourishing, and endlessly adaptable. Whether I’m keeping things simple or adding toppings and extras, I know I can rely on this recipe to make breakfast feel special—even on the busiest days.
Print
3-Ingredient Almond Butter Pancakes
- Total Time: 10 minutes
- Yield: 4–6 small pancakes (serves 2–3)
Description
These 3-Ingredient Almond Butter Pancakes are quick, protein-packed, and perfect for busy mornings. Made with just eggs, almond butter, and baking powder, they turn out fluffy, naturally gluten-free, and endlessly customizable. Whether you’re making a small stack for yourself or doubling the batch for family breakfast, these pancakes are as easy as they are satisfying.
Ingredients
2 large eggs
1/4 cup creamy almond butter, stirred well
1/2 tsp baking powder
1 pinch salt (if almond butter is unsalted)
Optional add-ins: 1/4 tsp ground cinnamon or cardamom, 1/2 tsp vanilla extract, 2 tbsp mini chocolate chips
Vegetable oil or cooking spray, for greasing
Instructions
- Whisk the eggs in a bowl until smooth. Add almond butter, baking powder, salt, and any optional spices or vanilla. Whisk until fully blended and slightly thickened. (A hand mixer works great for a fluffier texture.)
- Heat a nonstick skillet over medium-low and lightly grease with oil.
- Spoon 1–2 tbsp of batter per pancake into the pan to form small rounds. Cook 2–3 minutes until edges are set and bottoms are golden. If using chocolate chips, sprinkle them on before flipping.
- Flip carefully and cook for another 1–2 minutes.
- Repeat with remaining batter, greasing the skillet between batches.
Notes
- Keep pancakes small (silver-dollar sized) to prevent breaking apart.
- Turn the batter into waffles using a mini waffle maker—just 2 minutes of cook time.
- Customize with spices, vanilla, or chocolate chips for variety.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Breakfast
- Method: Pan-Fried
- Cuisine: American
Nutrition
- Serving Size: 2 small pancakes
- Calories: 145
- Sugar: 1g
- Sodium: 95mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 90mg
