Best Almond Poppy Seed Pancakes Recipes

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GLUTEN-FREE ALMOND POPPY SEED PANCAKES



Gluten-Free Almond Poppy Seed Pancakes image

We love hiking in all seasons, but in the fall and winter especially, we need a big, hearty breakfast first. Normal white-flour pancakes won't do-these have added almond flour for protein, but still come out light, spongy and soft (just like your childhood pancakes!) and ready to take on any of the flavors you want to give them. The poppy seeds add iron and flavor, and a delicate little pop in every bite. We like to start our days gluten-free, so we use an all-purpose gluten-free flour or brown rice flour as our base, with almond flour (which is gluten free) mixed in, but you can also make these with all-purpose flour. The beauty of these pancakes is that they will morph to your liking. Add in thin slices of banana while baking, or top them with a saucy spoonful of bursting berries tossed with maple syrup. One of my favorite simple ways to top them is with salted butter, maple syrup and a squeeze of fresh lemon juice-or simply powdered sugar and lemon juice.

Provided by Sarah Copeland

Categories     main-dish

Time 35m

Yield 10 to 12 pancakes

Number Of Ingredients 16

1 3/4 cups gluten-free flour, brown rice flour or all-purpose flour
1/2 cup almond flour
2 tablespoons unbleached sugar
1 1/4 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon fine sea salt
1 tablespoon poppy seeds
1 cup Greek yogurt
3/4 cup whole milk or buttermilk
2 tablespoons melted unsalted butter, plus more for the griddle
2 large eggs, lightly beaten
1 to 2 ripe bananas, thinly sliced, optional
Salted butter, for serving
Pure maple syrup, for serving
1 lemon, halved, for serving
Berries, optional, for serving

Steps:

  • Preheat a griddle to 375 degrees F. Whisk together the flours, sugar, baking powder, baking soda and salt in a medium bowl. Stir in the poppy seeds. In a separate bowl, whisk together the yogurt, milk, melted butter and eggs. Whisk into the dry ingredients and stir to make loose batter with some lumps.
  • Test the griddle by sprinkling water on the top-if it sizzles and bounces, the griddle is ready. Brush or spray the griddle with butter (I like to use a little less butter in the batter, and a little more butter on the griddle, for that beautiful golden pancake finish on top). Pour the batter in 1/2-cupfuls onto the griddle. If using the bananas, lay a few slices over top of the batter. Cook until the tops start to bubble and the edges feel dry, 2 to 3 minutes on the first side. Flip and continue cooking until lightly golden, about 1 minute more.
  • Serve warm with salted butter, maple syrup and a squeeze of fresh lemon juice or berries if desired.

BANANA POPPY SEED PANCAKES



Banana Poppy Seed Pancakes image

So good you don't need syrup!

Provided by catlady

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes     Banana Pancake Recipes

Time 20m

Yield 6

Number Of Ingredients 12

1 cup whole wheat flour
1 cup all-purpose flour
4 teaspoons baking powder
2 teaspoons poppy seeds
1 teaspoon salt
2 eggs
2 cups milk
2 ripe bananas, mashed
¼ cup coconut oil, melted
2 tablespoons honey
1 teaspoon vanilla extract
½ cup fresh blueberries

Steps:

  • Whisk whole wheat flour, all-purpose flour, baking powder, poppy seeds, and salt together in a bowl.
  • Beat eggs in a large bowl. Add milk, bananas, coconut oil, honey, and vanilla extract; whisk together. Pour in flour mixture and stir until just combined.
  • Preheat a lightly oiled griddle on medium-low heat. Ladle batter 1/4 cup at a time onto the prepared griddle, sprinkling a few blueberries over each pancake. Cook until bubbles start to appear and edges are dry, about 3 minutes. Flip and cook until other side is browned, about 2 minutes.

Nutrition Facts : Calories 358.3 calories, Carbohydrate 52 g, Cholesterol 68.5 mg, Fat 13.5 g, Fiber 4.4 g, Protein 10.4 g, SaturatedFat 9.6 g, Sodium 771.8 mg, Sugar 16.1 g

ALMOND POPPY SEED PANCAKES



Almond Poppy Seed Pancakes image

The almond in these pancakes have such a rich flavor. They are so decadent they are almost dessert. Great for surprising someone you love with breakfast in bed!

Provided by GingerlyJ

Categories     Breakfast

Time 25m

Yield 16 pancakes, 8 serving(s)

Number Of Ingredients 15

3 1/2 ounces almond paste
2 cups whole milk
1 cup sour cream
1 tablespoon almond extract
4 large eggs
3 cups all-purpose flour
1/4 cup granulated sugar
1 tablespoon baking powder
1 1/2 teaspoons kosher salt
1/2 cup poppy seed
1/2 tablespoon unsalted butter, melted
vegetable oil or clarified butter, for brushing the griddle
1 cup sliced almonds, toasted
whipped butter, for serving
maple syrup, for serving

Steps:

  • Heat the oven to 200°F Place the almond paste in the bowl of an electric mixer fitted with the whisk attachment. Whisk on low speed while adding the milk, a little at a time, to loosen up the paste until it's smooth and not lumpy. Alternatively, you can process the almond paste with a little of the milk in a food processor until smooth (add just enough milk to help the almond paste thin out).
  • Add the sour cream, almond extract, and eggs. Whisk or process until well-blended and smooth.
  • In a large mixing bowl, add the flour, sugar, baking powder, salt, and poppy seeds. Whisk well to thoroughly combine.
  • Slowly pour the liquid ingredients into the dry ingredients while gently stirring, and mix just until combined. (Don't overmix or you will activate the gluten in the flour and the pancakes will be chewy, like bread, instead of fluffy.) The mixture will be a little lumpy (and that's OK; if you have pockets of flour bigger than a dime, smash them against the side of the bowl to break them apart without having to stir the batter more). Pour in the melted butter and gently mix just until incorporated. (Sometimes melted butter solidifies when added to cold ingredients. Adding it now helps disperse it evenly in the batter and smooth out some of the lumps.).
  • Place a griddle or wide (preferably 14-inch) sauté pan over medium heat for several minutes. If using an electric griddle, set the heat to 350°F.
  • Sprinkle the griddle with a few drops of water; they should bounce around before evaporating. If they sizzle away quickly, the heat is too high. If they just sit there and slowly steam, the heat is too low. When the griddle is properly heated, brush with oil or clarified butter, and then wipe with a paper towel so it's evenly greased. (Big spots of oil or butter will promote uneven browning and your pancakes will have dark and light spots.).
  • Ladle 1/2 cup of batter per pancake onto the griddle, an inch or two apart. Sprinkle evenly with 1 Tbs. toasted almonds.
  • Cook until bubbles begin to pop on the surface of the pancakes, the edges look a little dry, and the underside is golden, about 2 minutes. Flip them over and continue cooking until the pancakes are cooked through, about 1 minute more. (If the undersides of the pancakes are browning or burning before the tops get a chance to form bubbles and dry out, the heat is too high. If it's taking much longer than 2 or 3 minutes for the bubbles to form, the heat is too low.).
  • Repeat with the remaining batter. Keep the pancakes warm on a heatproof platter or baking sheet in the oven.
  • Serve with whipped butter and maple syrup.

Nutrition Facts : Calories 515.2, Fat 25.1, SaturatedFat 7.4, Cholesterol 126.4, Sodium 542.1, Carbohydrate 57.5, Fiber 4.1, Sugar 16.6, Protein 16.1

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Almond poppy seed pancakes are a delicious breakfast option that is perfect for those who love the nutty flavor of almonds and the texture of poppy seeds. These pancakes are fluffy and tender, with a satisfying crunch from poppy seeds and the nuttiness of almond pieces. The recipe for this breakfast favorite involves mixing together a basic pancake batter with added almond extract and poppy seeds, creating a pancake that is light and flavorful.

Ingredients

To make almond poppy seed pancakes, you will need the following ingredients:
Dry ingredients:
  • 2 cups all-purpose flour
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 tablespoons poppy seeds
  • 1/2 cup almond pieces
Wet ingredients:
  • 2 cups buttermilk
  • 2 large eggs
  • 1/2 teaspoon almond extract
  • 3 tablespoons melted unsalted butter

Instructions

To make almond poppy seed pancakes, follow the steps below:
Step 1: Mix the dry ingredients
In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, salt, poppy seeds, and almond pieces.
Step 2: Mix the wet ingredients
In a separate bowl or measuring cup, whisk together the buttermilk, eggs, almond extract, and melted butter.
Step 3: Combine the wet and dry ingredients
Pour the wet ingredients into the bowl with the dry ingredients and stir until just combined. The batter may still have some lumps, but be careful not to overmix.
Step 4: Cook the pancakes
Preheat a non-stick skillet or griddle over medium-high heat. Drop 1/4 cup of batter onto the skillet for each pancake, leaving at least an inch or two of space between each pancake. Cook for about 2-3 minutes on each side, or until golden brown and fluffy.
Step 5: Serve and enjoy!
Serve the almond poppy seed pancakes warm with your favorite pancake toppings, such as maple syrup, whipped cream, or fresh fruit.

Variations

There are many variations of almond poppy seed pancakes recipes that you can try to customize your breakfast. Here are a few ideas:
Blueberry almond poppy seed pancakes:
Add fresh or frozen blueberries to the batter to create a fruity twist on the classic recipe.
Lemon almond poppy seed pancakes:
Add the zest of one lemon and a tablespoon of lemon juice to the batter for a zingy and refreshing flavor.
Chocolate almond poppy seed pancakes:
Add a handful of chocolate chips to the batter for a decadent and indulgent breakfast option.

Conclusion

Almond poppy seed pancakes are the perfect breakfast food for those who love a nutty and crunchy twist on a classic breakfast staple. This recipe is easy to make and requires minimal ingredients, making it a great choice for a quick and satisfying breakfast. Whether you enjoy these pancakes with classic toppings like maple syrup or try a new twist on the recipe with added blueberries or chocolate chips, almond poppy seed pancakes are sure to become a favorite among your breakfast repertoire.
Pancakes are a breakfast favorite for most people. The normal pancakes are great, but adding some variation can make breakfast more interesting. Almond and poppy seed pancakes, for example, are a great way to spice things up. They have a unique nutty and crunchy taste that is irresistible. Here are some valuable tips when making almond poppy seed pancakes:

1. Use Quality Ingredients

Quality ingredients are the foundation of a great meal. When making almond poppy seed pancakes, choose high-quality ingredients. Start with fresh and organic almond flour, poppy seeds, coconut milk, and eggs. Using high-quality ingredients will give the pancakes a deeper flavor, and the texture will be better.

2. Measure Ingredients Precisely

Making pancakes is all about using the right measurements consistently. Be precise when measuring ingredients. You can't eyeball some ingredients and expect the pancakes to turn out perfect. For instance, using too much baking powder or too little flour can ruin the texture of the pancakes. Use measuring spoons and cups for accuracy.

3. Don't Overmix the Batter

When making pancake batter, it's important not to overmix it. Overmixing can lead to a dense and tough pancake. Mix the batter until all the ingredients are incorporated, but don't worry about a few lumps. Pancake batter should be slightly thick but still pourable.

4. Let the Batter Rest

Allowing the batter to rest for a few minutes before cooking is essential for lighter pancakes. Resting the batter helps to activate the baking powder and allows the flour to absorb the liquid. This leads to a fluffier texture in the pancake.

5. Use the Right Cooking Temperature

The cooking temperature of the pancake batter is important. Too high a temperature can lead to burned pancakes, while low heat can result in undercooked or uneven pancakes. Heat the skillet using medium-low heat and add a little bit of coconut oil.

6. Cook Pancakes Until Bubbles Form

When cooking pancakes, wait for the pancakes to form bubbles on the surface before flipping them. The bubbles indicate that the pancake is cooked on one side and ready to be flipped. Don't be tempted to flip the pancakes before bubbles form. The pancakes will likely break apart and not cook evenly.

7. Keep Pancakes Warm in the Oven

If you're cooking pancakes for several people, keeping them warm is crucial. Preheat the oven to 200°F and place the cooked pancakes in it while cooking the rest. This will keep the pancakes warm and prevent them from getting cold before serving.

8. Serve Pancakes With Almond Butter and Syrup

Finally, make your pancake meal perfect by serving with almond butter and syrup. The almond butter complements the nutty flavor of the pancakes perfectly. Top the pancakes with honey, maple syrup or agave nectar depending on your preference.
Conclusion
Almond Poppy Seed Pancakes are a delightful alternative to traditional pancakes. Use high-quality ingredients, measure ingredients precisely, mix the batter correctly, let it rest, and cook at the right temperature. By following these valuable tips, your almond poppy seed pancakes will turn out fluffy, flavorful, and delicious.

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