Almond Pancakes Recipe

Name: Almond Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE DRY PANCAKE MIX:; 6 cups Flour, All Purpose; 1-1/2 teaspoon Baking Soda; 3 teaspoons Baking Powder; 1 Tablespoon Kosher Salt; 2 Tablespoons Sugar; 2 Tablespoons Cinnamon; 1 teaspoon Nutmeg; _____; FOR THE ALMOND PANCAKES:; 2 whole Eggs, Separated; 2 cups Buttermilk; 4 Tablespoons Butter, Melted; 1/2 teaspoons Almond Extract; 2 cups Dry Pancake Mix; 1/2 cups Almonds, Coarsely Chopped; Butter, For The Pan

Servings: persons

FOR THE DRY PANCAKE MIX:
6 cups Flour, All Purpose
1-1/2 teaspoon Baking Soda
3 teaspoons Baking Powder
1 Tablespoon Kosher Salt
2 Tablespoons Sugar
2 Tablespoons Cinnamon
1 teaspoon Nutmeg
_____
FOR THE ALMOND PANCAKES:
2 whole Eggs, Separated
2 cups Buttermilk
4 Tablespoons Butter, Melted
1/2 teaspoons Almond Extract
2 cups Dry Pancake Mix
1/2 cups Almonds, Coarsely Chopped
Butter, For The Pan

1
For the dry pancake mix:
2
Combine all the ingredients together and store in a container with a secure lid. The mix will store for about 3 months.
3
For the almond pancakes:
4
In a small bowl, whisk the egg whites and then add the buttermilk. In another bowl, whisk the egg yolks with the melted butter. Combine the buttermilk mixture with the egg yolk mixture. Add the almond extract and whisk together until thoroughly combined.
5
In a separate, large mixing bowl, add the dry pancake mix. Pour the liquid ingredients over the dry mix. Using a whisk, mix the batter just enough to bring it together. Fold in the chopped almonds.
6
Prepare a frying pan or electric skillet. The griddle is ready when a few drops of water dance across the surface. Lightly butter the pan. Gently ladle the batter on the griddle. You can use whatever you like to measure them onto the pan. I use a gravy ladle.
7
When the bubbles begin to set around the edges of each pancake, and the pancake is golden, flip. Continue to cook until the pancake is set. Repeat with the remainder of the batter.

1799

kcal

Calories

119

Fat

158

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: FOR THE DRY PANCAKE MIX:, 6 cups Flour, All Purpose, 1-1/2 teaspoon Baking Soda, 3 teaspoons Baking Powder, and more.

Yes, Almond Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Almond Pancakes

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