Almond Pancakes
Here is a straightforward way to make Almond Pancakes at home, with a clear ingredient list and step-by-step instructions you can follow without guesswork. Sweet without being heavy, it works just as well for an afternoon treat as for dessert. Read through the tips before you start — a couple of small details go a long way with this one.
- Level Hard
Ingredients
- 1 cup (150 g / 5.3 oz) bleached all-purpose flour
- 2 tsp Granulated sugar
- ½ tsp Salt
- ½ tsp Baking Powder
- ¼ tsp Baking soda
- ¾ cup (180 ml / 6.1 oz) buttermilk
- ¼ cup (60 ml / 2 oz) milk
- 1 Egg
- 2 tbsp Unsalted Butter, melted
- 1 tsp Almond extract
- Vegetable oil for brushing griddle
Method
- Heat a large non-stick skillet or griddle over low heat while preparing ingredients.
- Mix flour, sugar, salt, baking powder, and baking soda in medium bowl.
- Microwave buttermilk and milk in a 2-cup Pyrex measuring cup to room temperature, 20 to 30 seconds.
- Whisk in egg, butter, and almond extract.
- Add wet ingredients to dry ingredients and whisk until just mixed.
- Return batter to measuring cup, stirring in a teaspoon or two of water, if necessary, to make a thick, but pourable batter.
- Increase heat to medium and generously brush skillet or griddle with oil.
- When oil starts to spider, but before it starts to smoke, pour batter, about ¼ cup (60 ml) at a time.
- Work in batches, if necessary, to avoid overcrowding.
- When pancake bottoms are golden brown and tops start to bubble, 2 to 3 minutes, flip pancakes.
- Cook until pancakes are golden brown on remaining side.
- Repeat, brushing skillet or griddle with oil.
Tips for the best Almond Pancakes
- Let the egg come up to room temperature for 15 minutes before cooking so it cooks evenly.
- This is a 12-step recipe, so set up your workspace in the order the steps use it.
- Use a kitchen scale for the dry ingredients if you have one — baking is less forgiving than cooking.
Variations
- Spicier version: add a pinch of chilli flakes or a sliced fresh chilli with the aromatics.
- Slow cooker: brown everything first, then cook on low for 6–8 hours instead of simmering.
- Swap the egg for silken tofu — keep the cooking time similar and check for doneness.
Serving ideas
Serve slightly warm with a scoop of vanilla ice cream or a spoon of thick cream.
Storage
Keeps in an airtight container at room temperature for 2–3 days, or refrigerated for up to a week. Most versions freeze well for 2 months.
Frequently asked questions
What can I substitute for (150 g / 5.3 oz) bleached all-purpose flour?
Any ingredient with a similar texture and cooking time works; see the variations below for ideas. Keep quantities the same and adjust seasoning at the end.
Can I make Almond Pancakes ahead of time?
Yes. It actually improves after a few hours, so make it earlier in the day and reheat gently before serving.
Is this Almond Pancakes recipe hard to make?
It is rated hard: 11 ingredients and 12 steps. Follow the order and the tips above and it is very forgiving.
Is Almond Pancakes vegetarian?
Yes — this version is vegetarian as written. Always check packaged ingredients if you have strict requirements.
Adapted from Wikibooks Cookbook, CC BY-SA 4.0 — source
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