I speak the utter truth when I say these are one of the best stack of pancakes I have ever eaten! They are undeniably incredible! If you like almond poppy seed muffins then you will love these pancakes. I created this recipe because I myself adore almond poppy seed muffins, but sometimes I’d just rather have pancakes so I wanted to combine the two delicious breakfast foods into one amazing dish. I adapted the syrup recipe for these pancakes from my Vanilla Cream Syrup recipe, so it is a creamy, perfectly sweet, almond syrup that is a must with these pancakes. If you are looking to switch up the ordinary buttermilk pancakes then you are definitely going to want to try these pancakes. Once you try them it’s likely you are going to want them every week.
I love adding twists on pancakes, you may also like to try my Cornbread Pancakes with Honey Butter Syrup. Everyone I’ve ever made them for loves them!
- 1/4 cup salted butter
- 1 cup granulated sugar
- 1/2 cup heavy cream
- 1/4 cup buttermilk
- 1/2 tsp baking soda
- 1 tsp almond extract
- Melt butter in a large saucepan over medium heat. Whisk in sugar, cream and buttermilk. Cook mixture, stirring frequently, until mixture begins to boil and sugar has dissolved. Remove from heat and stir in baking soda and almond extract, whisk for about 10 seconds until mixture becomes foamy and frothy. Serve warm. Note: Mixture can be stored in the refrigerator up to one week and reheated before serving.
- Recipe Source: Cooking Classy