How do you make an already perfect pancake recipe even better? Turn them into almond poppy seed pancakes. Light, fluffy, drizzled in vanilla glaze. Perfection!Â
You might also like our French toast with caramel syrup recipe or almond poppy seed muffins!
Watch our step by step video!
Every family has a staple pancake recipe. This one is ours. They come out light and fluffy every time and is a perfect recipe to customize. In the fall we add pumpkin spice and a scoop of pumpkin puree. Sometimes we add blueberries and drizzle them in lemon glaze. Â Here is our latest adaptation!
Almond Poppy Seed Pancakes
The result? Pancakes so perfect and delicious that the kids were literally licking their plates. The vanilla glaze was probably to blame there. Our basic recipe for pancakes comes from the Betty Crocker Red Cookbook. Here is how we adapted it to make this delicious dessert breakfast.
Almond Poppy Seed Pancakes With Vanilla Glaze
The batter comes together quickly and makes the fluffiest little pancakes! Brush butter or oil (or a combination of both) on your griddle and pour 1/4 c. of batter for each pancake. Let cook until top of each pancake looks bubbly.
Flip over and cook under bottom is brown.
Vanilla Glaze
You can skip the glaze if you want to, but it really is delicious. Our caramel syrup is also diving drizzled over these pancakes!
Combine butter, vanilla, milk and powdered sugar together. Drizzle over warm pancakes.
Almond Poppy Seed Pancakes With Vanilla Glaze
Almond Poppy Seed Pancakes With Vanilla Glaze
How do you make an already perfect pancake recipe even better? Turn them into almond poppy seed pancakes. Light, fluffy, drizzled in vanilla glaze. Perfection!
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Servings: 8
Calories: 225kcal
Ingredients
- 2 large eggs
- 1/4 c. vegetable oil
- 1 2/3 cups milk
- 1 tsp. almond extract
- 2 cups all purpose or whole wheat flour
- 2 Tbsp. sugar
- 2 Tbsp. baking powder
- 1/2 tsp. teaspoon salt
- 1 tsp. poppy seeds
Icing
- 2 1/4 cup powdered sugar
- 1 Tbsp. butter softened
- 1/2 teaspoon vanilla
- pinch salt
- 4 Tbsp. milk
Instructions
- Beat eggs in medium bowl with hand beater or whisk until fluffy.
- Add wet ingredients, mixing well, and then the dry ingredients just until smooth.
- Heat griddle or skillet over medium heat or to 375 degrees. Grease griddle with butter/margarine or shortening.
- For each pancake, pour slightly less than 1/4 cup batter from cup or pitcher onto hot griddle. Cook pancake until bubbly on top, puffed and dry around edges.
- Turn and cook other side until golden brown.
Glaze
- Stir all ingredients together until creamy. Start with 2 T. milk. For a thinner consistency, add more milk 1 tsp. at a time until smooth enough to drizzle across pancakes.
Nutrition
Calories: 225kcal
Welcome! I'm Brandy, mother to 5 darling kiddos and a cute black lab named Toby. My husband is in the Coast Guard so we've lived all over the place, turning each house into a home. I love baking, sewing, making cute things with my kids, and sharing what I've learned with all of you!
These look delicious! I’m part of the Summer Series as well and just wanted to stop by and say hi. And thanks for sharing this post! 🙂
oh my goodness….these look so good! Must try!
Linda
mysewwhatblog.blogspot.com
These look fabulous! I’m a huge almond fan. Another great recipe to try with my girls on the weekend. Thanks for sharing. 🙂
Yummy! Who doesn’t need poppyseed pancakes? I would love it if you would come and link this up at my link party
Dandelion Wishes Wednesday. I’m also pinning this 🙂