Breakfast · American
Almond Buttermilk Pancakes
Almond buttermilk pancakes recipe with fluffy centres, golden edges, measured batter and pan-heat cues. Makes eight small breakfast pancakes.
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Serves
- 4 breakfast servings (8 pancakes, about 10 cm each)
Cook it
Method
Measure the ingredients. Melt the butter and let it cool slightly so it does not scramble the egg when the wet ingredients are mixed. Leave the empty non-stick skillet or griddle off the heat until the batter is ready.
Whisk the flour, sugar, salt, baking powder and baking soda together in a medium bowl until the raising agents are evenly distributed.
Combine the buttermilk and milk in a jug. Whisk in the egg, melted butter and almond extract until smooth.
Pour the wet mixture into the dry ingredients and whisk only until no dry pockets of flour remain. The batter should be thick but pourable; if it falls from the whisk in heavy clumps, add the optional water 5 ml at a time.
Set a large non-stick skillet or griddle over medium heat and brush it lightly with oil. Allow the pan to heat until the oil shimmers without smoking. Pour about 60 ml batter for each pancake, leaving room between them so they are easy to turn.
Cook for 2 to 3 minutes, until the underside is golden and bubbles appear across the top. Flip once and cook the second side until golden and the centre no longer looks wet. Transfer to a plate and repeat with the remaining batter, brushing the pan with a little more oil only when needed.
Serve the pancakes hot. For the stated yield, divide eight pancakes between four plates. Add fruit, yoghurt, syrup or other toppings separately so each person can choose their own serving.
Make it work
Useful substitutions
- If using salted butter, reduce the added salt to about 1.25 ml (¼ teaspoon) and taste the finished pancakes before adding salty toppings.
- For a quick buttermilk alternative, put 15 ml lemon juice or mild vinegar in a jug and add milk to 180 ml. Let it stand briefly before using; the flavour and thickness may differ from cultured buttermilk.
- Vanilla extract can replace almond extract at the same 5 ml volume for a nut-free flavour direction, but check all ingredient labels if allergies are a concern.
Keep it well
Storage and reheating
- Pancakes are best served straight from the pan. If holding a batch briefly, keep them loosely covered so steam does not make the surfaces soggy.
- Cool leftovers promptly and refrigerate them within 2 hours in a covered container. Under USDA FSIS leftovers guidance, use refrigerated leftovers within 3 to 4 days or freeze them for longer storage.
- Reheat only the portion you need until hot throughout. A toaster, dry skillet or short microwave bursts work; avoid reheating the same pancakes repeatedly.
Recipe notes
Sources and cooking notes
Adapted from the Wikibooks Almond Pancakes formula. This version keeps the source flour, dairy, egg, butter, raising agents and almond extract, while adding explicit oil and optional-water amounts, clearer pan cues, storage guidance and troubleshooting.
- Cookbook:Almond Pancakes — Source ingredient formula, eight-pancake yield, heat guidance and cooking sequence; adapted with the changes listed below.
- AI Love Food editorial methodology — Normalized measures and added preparation, serving, troubleshooting and storage details.
- FDA: Handling flour safely — Avoid tasting raw flour batter and clean hands, utensils and work surfaces after preparation.
- USDA FSIS: Leftovers and Food Safety — Refrigeration within 2 hours, shallow-container cooling, 3 to 4 days of refrigerated storage and reheating leftovers to 74°C (165°F).
Cooking tips and troubleshooting
Aim for thick but pourable batter
The batter should spread into a small round without running across the pan. If it is too stiff, add water a teaspoon at a time. If it is very thin, whisk in a small spoonful of flour and reassess before cooking the next pancake.
Use the pan, not the clock, as the final cue
Pan material and hob power vary. Begin heating the pan over medium only after the batter is ready. If the outside darkens before bubbles form, the pan is too hot; take it off the heat briefly and reduce the setting.
Do not overmix
Stop whisking once the dry flour disappears. A few small lumps are less of a problem than prolonged mixing, which can make pancakes firmer and less tender.
Scale by batches
The ingredient calculator can multiply the batter, but a larger quantity still needs enough pan space. Cook in repeated uncrowded batches rather than pouring larger pancakes unless you also adjust the cooking time.
Recipe source and licence
Adapted by AI Love Food from Cookbook:Almond Pancakes by Wikibooks contributors (contributor history). This adapted recipe text is available under CC BY-SA 4.0. The image is credited separately.
Adapted from Cookbook:Almond Pancakes. Keeps the source’s 150 g flour, 180 ml buttermilk, 60 ml milk, egg, butter, almond extract and 8-pancake yield. Converts small spoon measures to millilitres, gives measured oil and optional water allowances, clarifies batter consistency and heat cues, and adds substitutions, storage and troubleshooting. Adapted recipe text is licensed under CC BY-SA 4.0. The photograph is separately licensed under CC BY 2.0.