Almond Poppy Seed Pancakes with Almond Syrup

Published March 22, 2012. Updated February 13, 2024

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Almond Poppy Seed Pancakes with Almond Syrup are an elegant upgrade to your everyday pancake stack. The smooth flavor of almonds combined with the bright sprinkles of poppy seeds takes boring pancakes to the foodie’s favorite level! Topped with an almond vanilla syrup—you’ll be licking your fingers and the plate!

I speak the utter truth when I say these are some of the best stacks of pancakes I have ever eaten!  They are undeniably incredible! If you like almond poppy seed muffins then you will love these pancakes. I hope they don’t ruin normal pancakes for you, because they’re just so much better. I could see these pancakes being perfect for a brunch, baby shower, Easter breakfast, or bridal shower!

Almond Poppy Seed Pancakes with Almond Syrup

I created this recipe because I 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 going to want to try these pancakes.  Once you try them you are likely going to want them every week. The syrup is delicate and delicious, and shaved almonds sprinkled on top add a nice crunch to the fluffy pancakes. I might try to make these with lemon (since so many yummy muffins combine lemon and poppy seed!).

Almond Poppy Seed Pancakes

Other Pancakes to Try

Pancakes are such a fan favorite—we even make them for dinner a few times a month. We never get sick of them! I love adding twists on pancakes, and I’ve created so many fun remixed pancake recipes. Give one of these a try!

16 Quick & Easy 30 Minute Recipes! (plus weekly recipe updates)

Almond Poppy Seed Pancakes with Almond Syrup

One of my all time favorite, go-to pancake recipes! They taste just like almond poppy seed muffins in pancake form! 
Makes about 15 Pancakes.
Servings: 7
Prep15 minutes
Cook15 minutes
Ready in: 30 minutes


Almond Syrup


  • Preheat a griddle to 350 degrees. In large mixing bowl, whisk together flour, poppy seeds, baking powder, baking soda and salt. In a separate mixing bowl whisk together buttermilk, milk, sugar, eggs, vegetable oil, applesauce, almond extract and vanilla extract for one minute. Pour buttermilk mixture into dry mixture and stir just until combine, batter should be slightly lumpy (just be careful not to over-mix so you'll have fluffy pancakes). Pour about 1/4 - 1/3 cup mixture at a time onto buttered preheated griddle and slightly spread outward (if you have a good non-stick griddle buttering isn't necessary). Flip pancake when golden on bottom (bubbles wont appear on the surface much with these pancakes so mostly you just need to check the bottom for color). Cook opposite side until golden. Serve warm drizzled with Almond Syrup and garnished with optional toasted, sliced almonds and a light sprinkling of optional poppy seeds.

Almond Syrup

  • 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