Buttermilk Almond Pancakes

Introduction

The almond extract gives these buttermilk pancakes a distinct flavor without changing the basic method. You warm the buttermilk and milk for 20 to 30 seconds, whisk the batter until just mixed, and cook ¼-cup portions until the tops bubble and the bottoms turn golden. They fit a weekend breakfast, but they also reheat well for a few days.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Servings: 4

Ingredients

• 1 cup (150 g / 5.3 oz) bleached all-purpose flour
• 2 teaspoons granulated sugar
• ½ teaspoon salt
• ½ teaspoon baking powder
• ¼ teaspoon baking soda
• ¾ cup (180 ml / 6.1 oz) buttermilk
• ¼ cup (60 ml / 2 oz) milk
• 1 egg
• 2 tablespoons unsalted butter, melted
• 1 teaspoon almond extract
• Vegetable oil for brushing griddle

Instructions

1. Heat a large non-stick skillet or griddle over low heat while preparing ingredients.
2. Mix flour, sugar, salt, baking powder, and baking soda in medium bowl.
3. Microwave buttermilk and milk in a 2-cup Pyrex measuring cup to room temperature, 20 to 30 seconds.
4. Whisk in egg, butter, and almond extract.
5. Add wet ingredients to dry ingredients and whisk until just mixed.
6. Return batter to measuring cup, stirring in a teaspoon or two of water, if necessary, to make a thick, but pourable batter.
7. Increase heat to medium and generously brush skillet or griddle with oil.
8. When oil starts to spider, but before it starts to smoke, pour batter, about ¼ cup (60 ml) at a time.
9. Work in batches, if necessary, to avoid overcrowding.
10. When pancake bottoms are golden brown and tops start to bubble, 2 to 3 minutes, flip pancakes.
11. Cook until pancakes are golden brown on remaining side.
12. Repeat, brushing skillet or griddle with oil.
13. Serve hot.

Variations

• Replace the almond extract with vanilla extract if you want a milder flavor that reads more like standard buttermilk pancakes.
• Swap 2 to 3 tablespoons of the bleached all-purpose flour for almond flour to push the almond flavor further and make the crumb slightly more tender.
• Use browned butter instead of plain melted butter for a deeper, nuttier flavor; the pancakes will taste richer and a little more savory.
• Brush the skillet or griddle with melted butter instead of vegetable oil if you want more pronounced browning and crisp edges, but watch the heat more closely because butter burns faster.
• Add a small handful of sliced almonds after pouring the batter onto the griddle for extra texture and a more obvious almond finish.

Tips for Success

• Warm the buttermilk and milk only to room temperature. If they are cold, the melted butter can firm up when you whisk it in.
• Stop whisking when the wet and dry ingredients are just combined. Overmixing develops gluten and makes the pancakes less tender.
• Use the water adjustment only if the batter looks too stiff to pour. It should be thick, but it should still spread slowly on the griddle.
• Wait for the oil to start to spider before adding batter. That is the cue that the pan is hot enough to brown the pancakes properly.
• Flip when the tops start to bubble and the bottoms are golden brown, not just when bubbles appear. Early flipping leads to pale pancakes and a dense center.

Storage and Reheating

Store cooled pancakes in an airtight container in the refrigerator for up to 4 days. Separate layers with parchment or wax paper so they do not stick.

Freeze in a freezer-safe bag or container for up to 2 months, again with parchment between layers. Freeze them flat first if you want to remove single portions easily.

Reheat in a toaster or toaster oven for the best texture. You can also warm them in a 325°F oven in a single layer for 5 to 8 minutes, or microwave in short bursts of 15 to 20 seconds if speed matters more than texture.

FAQ

Why do you warm the buttermilk and milk before mixing?

It brings the liquid to room temperature so the melted butter stays fluid and the batter mixes evenly. Cold liquid can make the butter clump.

Can you make the batter ahead of time?

You can mix the dry ingredients ahead, but the full batter is better cooked soon after mixing. If it sits too long, the baking powder and baking soda lose strength and the pancakes cook up flatter.

Can you substitute regular milk for the buttermilk?

You can, but you need some acidity for the baking soda to work properly. Use regular milk mixed with a small amount of lemon juice or vinegar, and expect a slightly less tangy flavor.

Why are the pancakes pale instead of golden brown?

The skillet is usually not hot enough, or there is not enough oil on the surface. Wait for the oil to start to spider before pouring the batter.