Almond Poppyseed Pancakes

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Almond Poppy Seed Pancakes are a twist on my favorite pancake recipe. Buttermilk pancakes with almond extract and poppy seeds are the ultimate breakfast. Add some scrambled eggs and bacon to the menu and you’ve got yourself a breakfast feast!

We love the flavor of almond poppy seeds, so we decided to take our usual pancake recipe and turn it into almond poppy seed pancakes. God! It hits the spot and quenches any cravings. These pancakes are buttermilk pancakes. They are nice and fluffy and make delicious pancakes.

Did you know you can easily make a buttermilk substitute for all your favorite buttermilk pancakes, waffles, or any recipe? Just add 1 tablespoon of vinegar or lemon juice for every 1 cup of milk and let sit for 5 minutes. Buttermilk is traditionally the liquid left over after making butter, so while this homemade recipe isn’t real buttermilk, it’s still a great substitute.

  • Can I Freeze Almond Poppy Seed Pancakes?

    Yes! Pancakes freeze well, including these. When all pancakes are done cooking, let them cool before placing in a zip-top bag with parchment or waxed paper between layers for easy removal and freezing for up to 2 months.

  • Can I make the batter ahead of time?

    You can easily make the batter the night before. Just cover the bowl with plastic wrap and place in the freezer to serve.

  • Reheat Instructions:

    To reheat pancakes, you have two options. You can reheat them in the microwave, but I find the pancakes get soggy in the microwave. For best results, if pancakes are too large to fit in the toaster, reheat in a toaster or toaster oven. This will make the outside slightly crispy.

If you liked this recipe, you might be interested in these other delicious breakfast recipes:

raw material

  • 1 1/2 cup cheese
  • 1/4 cup sugar
  • 2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon Salt
  • 2 Egg
  • 1/4 cup butter melted
  • 2 teaspoon almond extract
  • 1 tablespoon poppy seeds
  • 2 cup flour

instruct

  • In a medium mixing bowl combine buttermilk, sugar, baking powder, baking soda, salt, eggs, melted butter, almond extract, and poppy seeds. Stir until combined.

  • Add flour and mix well.

  • Heat a nonstick skillet to medium-high heat. Spoon 1/4 cup batter onto a baking sheet on which to cook pancakes. Turn the pancake over when bubbles appear. Pancakes are done when they are lightly browned and cooked through on both sides.