We Spell Love P-A-N-C-A-K-E-S
If the weekends are for anything in our household, it’s breakfast. Huge hashes, satisfying scrambles, and toppling towers of buttery hotcakes. With a subtle crunch from the poppy seeds, a smooth nuttiness from a squeeze of almond paste, and a rich cherry-maple syrup you’ll want to eat on its own, these pancakes offer a fun, tasty twist on a trusted breakfast classic.
What You’ll Need To Make Almond Pancakes
We’ve taken the usual pancake ingredients, and made things just a little bit more interesting. Here’s what you’ll need:
- AP flour. You could also include some whole wheat flour in the mix, but definitely keep at least 50% of the flour all-purpose.
- Baking powder + Sugar + Salt
- Poppy seeds.
- Milk + Eggs
- Butter
- Almond extract. Just to give the pancakes that extra boost of almond flavor.
How to Make Poppy Seed Pancakes
Gather the littles—this is totally a kid-friendly breakfast recipe.
- Make syrup. Don’t skip the cherry almond maple syrup here! It’s pretty simple to make and even cooks on its own while you get the pancake batter going. Cherries and almonds are a classic flavor combination, and a drizzle of cherry syrup over almond pancakes definitely proves it.
- Sift the dry ingredients. Here’s where the kiddos can get involved! Have them help measure, then sift.
- Mix milk and yolks, then butter, and almond extract.
- Add dry ingredients to the mixer.
- Whip the egg whites with an electric beater until medium peaks form, then fold into pancake batter. Mixing the egg whites in separate from the yolks creates a greater lift in your pancakes. And who doesn’t want the puffiest, fluffiest almond pancakes on the planet?
- Cook the almond-scented poppy seed pancakes in melted butter for about three minutes per side, then flip and DONE!
Cherry Syrup, AKA Our Favorite Pancake Topper, Ever
So, we’ve already convinced you our poppy seed pancakes with almond extract are pretty darn tasty. But, you know what really makes them next-level? A super-simple cherry and almond syrup that you can set to a simmer on the stove and practically forget about while you mix up our homemade poppy seed pancake batter. Here’s what you’ll need to make our cherry syrup for pancakes:
- Frozen cherries. Or fresh, if they’re in season!
- Sugar
- Pure maple syrup. Yes, it’s expensive, but we’ve found in using real maple syrup we use less of it because it’s sweeter than its artificial counterparts. We’ve shopped most of the ones out there, and the organic maple syrup from Costco seems to offer the biggest bang for your buck.
- Fresh lemon. All this sweetness needs a pop of acidity for balance!
- Almond extract. Almond + cherry is really one of the most complimentary flavor combos out there. Cherry pits supposedly have an almond-like flavor, so the flavor pairing is one of nature’s own making. We’re just mimicking it!
Tools to Make Homemade Pancakes
Though they taste pretty darn fancy, there’s nothing special you need to make our poppy seed pancakes:
- Medium saucepan. To simmer down the cherry almond syrup.
- Stand mixer. We’re huge proponents of making pancakes in the stand mixer because it keeps everything well-contained, which makes for easy clean-up.
- Electric griddle. Do you know how many pancakes you can make at once on one of these bad boys? It will seriously cut your cooking time in half.
Want More Breakfasty Goodness?
Of course, you do. Here are some more of our go-to breakfast recipes:
- Hash doesn’t always mean unhealthy. Case in point? Our Sweet Potato Carnitas Hash.
- A sprinkling of coconut really takes our Sour Cream Coffee Cake to another level of breakfast deliciousness.
- Need an easy, savory breakfast casserole? Meet our Spinach and Mushroom Strata.
Make Us Breakfast in Bed?
Show us how your poppy seed pancakes turned out and tag us @themodernproper and #themodernproper. We’ll take ours with extra syrup, please.
