Almond Pancakes Recipe: A Tender, Easy American Breakfast for Any Crowd

Almond pancakes are quick, vegetarian breakfast pancakes from American cuisine. This recipe makes 8 small pancakes, each about 4 inches (10 cm) wide. Prep takes about 10 minutes. Cook time is about 5 minutes per skillet batch. The batter uses buttermilk, butter, and almond extract for a gentle almond flavour.

Use a large non-stick skillet or a griddle for steady heat. Keep the pan on low while you mix the batter. Then cook on medium heat. Each pancake uses about ¼ cup (60 ml) batter. Cook until bubbles show on top and the bottom turns golden brown, then flip and finish.

• All-purpose flour (bleached): 150 g (1 cup)
• Granulated sugar: 8 g (2 tsp)
• Salt: 3 g (½ tsp)
• Baking powder: 2 g (½ tsp)
• Baking soda: 1 g (¼ tsp)
• Buttermilk: 180 ml (¾ cup)
• Milk: 60 ml (¼ cup)
• Egg: 1 large
• Unsalted butter, melted: 28 g (2 tbsp)
• Almond extract: 5 ml (1 tsp)
• Vegetable oil (for brushing): about 10–15 ml (2–3 tsp), as needed
• Water (to adjust batter): 5–10 ml (1–2 tsp), if needed

Equipment

• Large non-stick skillet or griddle
• Medium mixing bowl
• Whisk
• 2-cup (500 ml) heat-safe measuring jug
• Brush for oil
• Spatula

Procedure

Start by heating a large non-stick skillet or griddle on low heat. This keeps the pan ready without getting too hot. While it warms, measure all ingredients. Melt the butter and set it aside. Keeping steps in order helps you cook evenly and avoids dark edges with raw centres.

1. Mix flour, sugar, salt, baking powder, and baking soda in a medium bowl.
2. Warm the buttermilk and milk to room temperature in a microwave, 20–30 seconds.
3. Whisk egg, melted butter, and almond extract into the warm dairy mix.
4. Pour wet ingredients into dry ingredients. Whisk until just mixed.
5. If batter is too thick, stir in 1–2 tsp (5–10 ml) water. Keep it thick but pourable.
6. Increase heat to medium. Brush the skillet or griddle well with vegetable oil.
7. When the oil shimmers, pour about ¼ cup (60 ml) batter per pancake.
8. Cook until bottoms are golden and tops bubble, about 2–3 minutes.
9. Flip and cook the other side until golden brown.
10. Repeat in batches, brushing the pan with oil each time. Serve hot.

Texture and batter control

The batter should pour in a steady stream, not in heavy blobs. If it is runny, pancakes spread too much and can touch each other. In that case, whisk in a little more flour. If it feels too stiff, add water a teaspoon at a time. Stop once it pours easily.

Heat and pan timing

Pan temperature guides the final texture. If the pan is too hot, pancakes brown fast but stay raw inside. If it is too cool, they turn pale and can feel firm. Heat the pan on low while mixing, then switch to medium. Brush oil well and watch for a shimmer.

Notes and simple swaps

Use bleached all-purpose flour, since it is softer than unbleached flour and helps a tender pancake. If you use salted butter, reduce the salt to ¼ teaspoon. If you do not have buttermilk, mix 1 tbsp lemon juice or vinegar into 180 ml milk and use it in place.

Batch size and serving

This pancake recipe doubles easily if you are cooking for a group. To avoid crowding, cook in batches so flipping stays easy. Serve the almond pancakes hot from the pan. If you need to hold them for a short time, keep them warm in a low oven while you finish the next batch.

Nutritional values (approximate, per 1 pancake)

Recipe categories

These almond pancakes fit breakfast cooking and vegetarian cooking. They also suit simple camping cooking when you have a steady pan and basic tools. The ingredient list uses common baking items like flour, baking powder, baking soda, sugar, milk, egg, butter, and vegetable oil, plus almond extract for the main flavour.