American

Almond Pancakes

Fluffy American-style pancakes elevated with ground almonds and a touch of almond extract, giving every bite a subtly nutty, aromatic richness. The batter comes together in minutes from everyday pantry staples and cooks up golden and tender in under 20 minutes. Perfect for a weekend breakfast or leisurely brunch, these pancakes pair beautifully with maple syrup, fresh berries, or a scatter of toasted sliced almonds. A crowd-pleasing twist on a classic that the whole family will love.

⏱️ 25 min🍽️ 4 servings

Ingredients

4 servings

all-purpose flour — 1 cup
ground almonds — 0.50 cup (finely ground; almond flour works equally well)
granulated sugar — 2 tbsp
baking powder — 1 tbsp
Salt — 0.25 tsp
milk — 1 cup (whole or 2%; substitute almond milk for dairy-free)
eggs — 1 whole (lightly beaten)
Vegetable oil — 2 tbsp (or melted butter)
almond extract — 0.50 tsp
sliced almonds — 2 tbsp (pressed lightly onto each pancake before flipping)
maple syrup — 2 tbsp (to serve)

Instructions

In a large bowl, whisk together the all-purpose flour, ground almonds, granulated sugar, baking powder, and salt until evenly combined.(2 min)
In a separate bowl or large measuring jug, whisk together the milk, egg, vegetable oil, and almond extract until smooth.(2 min)
Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined. The batter will be slightly lumpy — this is perfectly fine. Do not overmix, as this develops gluten and makes the pancakes tough.(1 min)
Let the batter rest for 5 minutes while you heat your pan. This allows the baking powder to activate and gives the ground almonds time to hydrate, resulting in fluffier pancakes.(5 min)
Heat a non-stick skillet or griddle over medium heat and lightly grease with a small amount of vegetable oil or butter. The pan is ready when a few drops of water sprinkled on the surface dance and evaporate immediately.(2 min)
Pour approximately 1/4 cup of batter per pancake onto the hot griddle. If using, scatter a few sliced almonds over the top of each pancake immediately after pouring. Cook until bubbles form across the surface and the edges look set, about 2–3 minutes.(3 min)
Flip each pancake once using a spatula and cook the second side for a further 1–2 minutes until golden brown. Avoid pressing down on the pancakes after flipping — this deflates them.(2 min)
Transfer cooked pancakes to a warm plate. Repeat with the remaining batter, greasing the pan lightly between batches as needed.(8 min)
Serve immediately, stacked and drizzled with maple syrup, or topped with fresh berries, whipped cream, or extra sliced almonds.(1 min)

Notes & Tips

(1) For extra fluffy pancakes, separate the egg — whisk the yolk into the wet mix and fold the stiffly beaten egg white into the final batter just before cooking. (2) For a gluten-free version, replace the all-purpose flour entirely with almond flour or a certified gluten-free flour blend. (3) Do not overmix the batter — lumps are your friend; overmixing leads to flat, rubbery pancakes. (4) Keep finished pancakes warm in a 200°F (93°C) oven on a baking sheet while you cook the remaining batches. (5) Meal Type: Breakfast / Brunch. (6) For a dairy-free version, substitute the milk with unsweetened almond milk or oat milk. (7) Flavor boost: add 1/2 tsp vanilla extract alongside the almond extract for a more complex flavor. (8) Leftover batter can be refrigerated overnight and used the next morning — give it a gentle stir before using. (9) Serving ideas: maple syrup, honey, fresh strawberries, blueberries, banana slices, whipped cream, or a dusting of powdered sugar.

Comments

Almond Pancakes

⏱️ 25 min🍽️ 4 servings

Instructions

In a large bowl, whisk together the all-purpose flour, ground almonds, granulated sugar, baking powder, and salt until evenly combined.(2 min)

In a separate bowl or large measuring jug, whisk together the milk, egg, vegetable oil, and almond extract until smooth.(2 min)

Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined. The batter will be slightly lumpy — this is perfectly fine. Do not overmix, as this develops gluten and makes the pancakes tough.(1 min)

Let the batter rest for 5 minutes while you heat your pan. This allows the baking powder to activate and gives the ground almonds time to hydrate, resulting in fluffier pancakes.(5 min)

Heat a non-stick skillet or griddle over medium heat and lightly grease with a small amount of vegetable oil or butter. The pan is ready when a few drops of water sprinkled on the surface dance and evaporate immediately.(2 min)

Pour approximately 1/4 cup of batter per pancake onto the hot griddle. If using, scatter a few sliced almonds over the top of each pancake immediately after pouring. Cook until bubbles form across the surface and the edges look set, about 2–3 minutes.(3 min)

Flip each pancake once using a spatula and cook the second side for a further 1–2 minutes until golden brown. Avoid pressing down on the pancakes after flipping — this deflates them.(2 min)

Transfer cooked pancakes to a warm plate. Repeat with the remaining batter, greasing the pan lightly between batches as needed.(8 min)

Serve immediately, stacked and drizzled with maple syrup, or topped with fresh berries, whipped cream, or extra sliced almonds.(1 min)

Notes & Tips

(1) For extra fluffy pancakes, separate the egg — whisk the yolk into the wet mix and fold the stiffly beaten egg white into the final batter just before cooking. (2) For a gluten-free version, replace the all-purpose flour entirely with almond flour or a certified gluten-free flour blend. (3) Do not overmix the batter — lumps are your friend; overmixing leads to flat, rubbery pancakes. (4) Keep finished pancakes warm in a 200°F (93°C) oven on a baking sheet while you cook the remaining batches. (5) Meal Type: Breakfast / Brunch. (6) For a dairy-free version, substitute the milk with unsweetened almond milk or oat milk. (7) Flavor boost: add 1/2 tsp vanilla extract alongside the almond extract for a more complex flavor. (8) Leftover batter can be refrigerated overnight and used the next morning — give it a gentle stir before using. (9) Serving ideas: maple syrup, honey, fresh strawberries, blueberries, banana slices, whipped cream, or a dusting of powdered sugar.