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Almond Poppyseed Pancakes with Cherry Syrup

  • Serves: 4
  • Prep Time: 20 min
  • Cook Time: 20 min
  • Total Time: 40 min
stack of almond poppy seed pancakes topped with whipped cream and fresh berries

If this stack of pancakes doesn't say "I love you," then we're not really sure what does. This valentine's day we are loving on our people the best way we know how, with food.

At this point you probably are aware that we love feeding people. Some folks like to encourage a friend with a gift or kind words, and while we enjoy these things too, we were made to cook. Our kitchens may be small and unimpressive, but we’ve got working ovens alongside hearts and hands that are willing to put in the effort of rinsing, chopping and sautéing. With these things, we are capable of grand gestures of love—a kind of love that feeds not only the belly, but also the souls of those closest to our hearts.

ingredients for almond poppy seed pancakes in a mixing bowl

Some people have asked us where our love of food and cooking came from. It’s hard to be certain when, but at some point, our joy and wonder in the kitchen overpowered our fear of failure and we began to declare to ourselves and those around us, “I love to cook!” There is one thing we know for sure, our passion for food and our desire to create beautiful things with it is deeply rooted in love. Perhaps it started with a love to help our parents in the kitchen or wandering through vegetable gardens with our grandparents. That love then continued to grow as we began cooking for our families, housemates, and now our husbands and children.

almond poppy seed pancakes on a pancake griddle

There is nothing sweeter than watching our own kids enjoy the food we set before them. Our hearts swell with pride when they stand on stools beside us and we gaze down at their chubby little hands adding ingredients to the bowl. We watch them watch in wonder through the oven window, waiting for the fruit of their labor to finish cooking. All the while we’re hoping they grasp the same sense of curiosity and awe of the power of food that we discovered at a young age. We love to meticulously craft toddler-style charcuterie plates for them before they wake from their afternoon naps. And sometimes we like to throw them parties. Just because.

almond poppy seed pancakes topped with whipped cream and fresh berries on a pink cake plate
almond poppy seed pancakes with fresh berries

This week we made them some fancy pancakes and berry smoothies. We surprised them with pancakes for lunch, let them color on the paper wrapped table and as they batted at the hearts dangling from strings we told them how much we love them.

almond poppy seed pancakes on a pink cake plate next to a grapefruit salad

Almond Poppyseed Pancakes with Cherry Syrup

  • Serves: 4
  • Prep Time: 20 min
  • Cook Time: 20 min
  • Total Time: 40 min


Cherry Syrup

  • 2 cups Frozen cherries
  • 1/4 cup Sugar
  • 1/2 cup Pure maple syrup
  • 1 tbsp Fresh squeezed lemon juice
  • 1 tsp Almond extract


  • 2 cups All-purpose flour
  • 2 tsp Baking powder
  • 1/3 cup Sugar
  • 1/2 tsp Salt
  • 1/4 cup Poppy seeds
  • 2 oz Almond paste
  • 1 1/2 cups Whole milk
  • 3 Large eggs, yolks and whites separated
  • 8 tbsp Butter, divided
  • 1 tsp Almond extract


  1. Place frozen cherries and sugar in a medium sauce pan set over medium heat. Stew cherries until tender and falling apart, 15-20 minutes. Using a slotted spoon, remove the cherries from the pan. Press the hot cherries through a fine mesh sieve, as to macerate them.
  2. Place the macerated cherry product back into the pan, with the juices. Add the maple syrup, lemon juice and almond extract into cherry juice. Bring to a boil and simmer until reduced by a third and slightly thicker.
  3. Sift flour, baking powder, sugar and salt into a large bowl. Add poppy seeds to dry ingredients. Toss to distribute evenly.
  4. Using an stand mixer fitted with a whisk attachment, whisk the almond paste with a small amount of milk. Slowly add the remaining milk.
  5. Separate the eggs into 2 separate bowls. Yolks in one bowl, whites in the other. Add the egg yolks, melted butter and almond extract to the mixer, whip until combined with the milk and almond paste.
  6. Add the dry ingredients to the bowl and mix until just combined; batter will be slightly lumpy. Do not over mix.
  7. Place egg whites in a separate mixing bowl. Using an electric hand mixer, whisk until medium peaks form. Gently fold half of the egg whites into the batter with a rubber spatula. Gently fold in remaining whites.
  8. Heat a griddle until hot, at 350° F. Add a little of the remaining unmelted butter to hot griddle. Add a scant ½ cup pancake batter and let set. When bubbles begin to form, lift pancake once golden brown, flip over. Cook until golden brown on both sides. Serve immediately.

    *Store leftover cherry syrup in an airtight container in the refrigerator for 1 week.
    **This recipe was adapted from Clinton Street Baking Company in NYC.