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stack of almond poppy seed pancakes
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5 from 1 vote

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!
Course Breakfast
Cuisine American
Keyword almond, fluffy pancakes, poppy seed
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 8
Calories 225kcal


  • 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


  • 2 1/4 cup powdered sugar
  • 1 Tbsp. butter softened
  • 1/2 teaspoon vanilla
  • pinch salt
  • 4 Tbsp. milk


  • 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.


  • 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.



Calories: 225kcal