Why You’ll Love This Almond Butter Pancakes
- They’re secretly nutritious. By swapping out some of the traditional butter or oil for almond butter, you’re adding a lovely dose of healthy fats and a bit of protein, which means these pancakes are surprisingly satisfying and will keep you full for longer.
- The flavour is complex and nutty. Forget bland, one-note pancakes. The almond butter brings a warm, toasty flavour that pairs beautifully with both sweet and tart toppings. It’s a subtle sophistication that really elevates the whole experience.
- They have an unbeatable texture. This is the real winner for me. The result is a pancake that’s incredibly tender and moist on the inside, with a perfectly golden, slightly crisp exterior. No more dry, cakey pancakes—promise.
- They’re incredibly versatile. Feel like adding chocolate chips? Go for it. A mashed banana? Absolutely. These pancakes are a fantastic base recipe that you can easily customise to your heart’s content, making them a new weekend favourite for everyone.
Ingredients & Tools
- 1 cup all-purpose flour
- 2 tbsp sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1 cup milk (any kind you like)
- 1/3 cup smooth, unsweetened almond butter
- 1 large egg
- 2 tbsp melted butter or neutral oil, plus more for cooking
- 1 tsp vanilla extract
Tools: A large mixing bowl, a medium mixing bowl, a whisk, a ladle or measuring cup, and a good non-stick skillet or griddle.
The star here is, of course, the almond butter. Using a smooth, natural variety (the kind where the oil might separate—just give it a good stir!) gives you the best flavour and a beautifully smooth batter. And don’t skip the vanilla—it might seem like a small thing, but it really rounds out the nutty flavour perfectly.
Serves: 2-3 (makes about 8-10 medium pancakes) | Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes
Before You Start: Tips & Ingredient Notes
- Get your almond butter ready. If it’s been sitting in the cupboard, it’s likely the oil has risen to the top. Give it a really vigorous stir until it’s completely homogenous. This makes it much easier to incorporate into the wet ingredients.
- Don’t overmix the batter. This is the golden rule of pancake making. A few lumps in your batter are totally fine—in fact, they’re desirable! Overmixing develops the gluten in the flour and leads to tough, chewy pancakes. We want tender and light.
- Test your baking powder. Baking powder is what gives these pancakes their lift. If yours has been sitting in the pantry for a long time, it might have lost its potency. To test it, stir a half teaspoon into a cup of hot water. If it doesn’t bubble vigorously, it’s time for a new tin.
- Think about your toppings now. While the pancakes cook quickly, having your toppings ready to go means you can serve them hot off the griddle. Slice some bananas, wash your berries, and have the maple syrup warmed and ready.
How to Make Almond Butter Pancakes
Step 1: First, we’ll whisk together all the dry ingredients. In your large mixing bowl, add the flour, sugar, baking powder, and salt. Give this a good whisk—you’re not just combining them, you’re also aerating the flour a little, which helps create a lighter pancake. Set this bowl aside for a moment.
Step 2: Now, for the wet ingredients. In the medium bowl, combine the milk, almond butter, egg, melted butter (or oil), and vanilla extract. Now, the almond butter might be a bit stubborn at first. The trick is to whisk it vigorously into the milk. It might look a bit separated initially, but keep whisking until you have a relatively smooth, creamy-looking mixture. Don’t worry about it being perfectly silky; a few tiny specks of almond butter are just fine.
Step 3: This is the most important step: combining wet and dry. Pour the wet ingredients into the bowl with the dry ingredients. Using your whisk or a spatula, gently fold everything together. You’ll notice streaks of flour—that’s what you want. Stop mixing the very second the flour is incorporated. I mean it! A lumpy batter is a happy batter. Let it rest for 2-3 minutes while you heat your pan.
Step 4: Time to heat the griddle. Place your skillet or griddle over medium heat. You want it properly hot but not smoking. A good test is to flick a few drops of water onto the surface—if they sizzle and dance, you’re ready. Add a small pat of butter or a drizzle of oil and swirl it around.
Step 5: Now for the fun part: cooking! Using a ladle or a 1/4 cup measure, pour the batter onto the hot skillet. You’ll see bubbles start to form on the surface of the pancake after a minute or two. Wait until the bubbles pop and the edges of the pancake look set and slightly dry. This is your cue to flip! Slide your spatula underneath and confidently flip it over. The second side cooks much faster—usually just another minute or so, until it’s golden brown. You’ll get a feel for it after the first one.
Step 6: Keep them warm! As you cook the remaining pancakes, place the finished ones on a wire rack set over a baking sheet in a low oven (about 200°F/95°C). This prevents them from getting soggy on the bottom, which happens if you stack them on a plate. This little trick makes a world of difference for serving a perfect stack.
Serving Suggestions
Complementary Dishes
- Crispy Smoked Bacon or Turkey Bacon — The salty, smoky crunch is a fantastic contrast to the sweet, nutty pancakes. It creates that classic sweet-and-savory breakfast balance we all love.
- Simple Sautéed Cinnamon Apples — Thinly slice an apple and sauté it in a little butter and cinnamon until soft. Spooning this warm, spiced fruit over the pancakes feels incredibly decadent.
- Whipped Greek Yogurt — Instead of whipped cream, try a dollop of lightly sweetened Greek yogurt. It adds a lovely tang and extra protein, making the meal feel even more substantial.
Drinks
- Strong Black Coffee — The bitterness of a good, strong brew cuts through the richness of the pancakes beautifully, cleansing the palate between each delicious bite.
- Cold Glass of Milk or Almond Milk — A classic for a reason! It’s refreshing and complements the nutty flavour profile perfectly, especially if you’re serving these to kids.
- Sparkling Water with Lemon — The effervescence and citrus zing are surprisingly great for cutting through the sweetness of maple syrup, leaving you feeling refreshed.
Something Sweet
- Fresh Mixed Berries — The bright, tart pop of blueberries, raspberries, and sliced strawberries provides a fresh contrast and a beautiful burst of colour on the plate.
- Warm Maple Syrup and Toasted Sliced Almonds — This is a no-brainer. Gently toasting the almonds in a dry pan enhances their flavour and adds a wonderful crunch that echoes the almond butter in the batter.
- Dark Chocolate Chips or Shavings — Almond and chocolate are a match made in heaven. Sprinkle a few chips onto the pancakes as they cook or grate some dark chocolate over the top at the end for a sophisticated touch.
Top Mistakes to Avoid
- Mistake: Using a skillet that’s too hot or too cold. If the pan is too hot, the outside will burn before the inside is cooked. Too cold, and you’ll end up with pale, greasy pancakes. That water droplet test is your best friend here.
- Mistake: Pressing down on the pancakes with the spatula after flipping. I know it’s tempting, but this squeezes out all the lovely air bubbles we worked so hard to create, resulting in dense pancakes. Just let them be!
- Mistake: Overcrowding the pan. Give each pancake enough room to spread and for you to get your spatula in there easily. Cooking in batches is always better than a messy, merged pancake situation.
- Mistake: Using cold ingredients. Using milk and an egg straight from the fridge can cause the melted butter to solidify a bit. Using room temperature ingredients helps everything emulsify into a smoother batter for more even cooking.
Expert Tips
- Tip: Make a “test” pancake first. Use a small amount of batter for your first pancake to test the heat of your pan and the seasoning of your batter. You can adjust the heat or add a pinch more sugar/salt before committing to the whole batch.
- Tip: For ultra-fluffy pancakes, separate the egg. Whisk the egg white until it holds soft peaks, then fold it into the finished batter at the very end. This adds a ton of extra air and makes them incredibly light.
- Tip: Add a pinch of spice. A quarter teaspoon of cinnamon or even a pinch of nutmeg added to the dry ingredients can add a wonderful, warm background note that complements the almond butter beautifully.
- Tip: Make a big batch and freeze them. These pancakes freeze exceptionally well. Let them cool completely, then layer them between sheets of parchment paper in a freezer bag. Reheat in the toaster for a quick and delicious weekday breakfast.
FAQs
Can I make the batter the night before?
Honestly, I wouldn’t recommend it for the fluffiest results. The baking powder will start to react as soon as it hits the liquid, and leaving it to sit overnight will cause it to lose its leavening power. The batter might also thicken too much. For a make-ahead option, mix the dry ingredients and wet ingredients in separate containers the night before, then quickly combine them in the morning.
Can I use a different nut butter?
Absolutely! Peanut butter would be a delicious and obvious substitute, giving you a great peanut butter pancake. Cashew butter would be milder and creamier, and even sunflower seed butter would work well for a nut-free version. Just make sure it’s a smooth variety for the best texture.
My batter is really thick. Is that normal?
It should be relatively thick and pourable, but not dough-like. Different flours and almond butters can absorb liquid differently. If it’s too thick to pour easily, just add a tablespoon more milk at a time until it reaches the right consistency. You want it to spread slowly on the griddle, not run everywhere.
How can I tell when to flip the pancake?
Look for the bubbles! After a couple of minutes, you’ll see bubbles forming on the surface. Wait until most of the bubbles have popped and the edges of the pancake look matte and set, rather than wet and glossy. That’s the perfect time to flip. The first one is always a test.
Can I make these vegan?
You can certainly try! For a vegan version, use a plant-based milk, a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water, let sit for 5 mins), and vegan butter or oil. The texture might be a little denser without the egg, but the flavour will still be fantastic. Just ensure your baking powder is vegan-friendly.
Almond Butter Pancakes
Whip up incredibly tender Almond Butter Pancakes! This easy recipe from a Chicago home cook delivers nutty flavor & perfect texture. Your new weekend breakfast favorite awaits!
Ingredients
Ingredients
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1 cup all-purpose flour
-
2 tbsp sugar
-
2 tsp baking powder
-
1/2 tsp salt
-
1 cup milk (any kind you like)
-
1/3 cup smooth, unsweetened almond butter
-
1 large egg
-
2 tbsp melted butter or neutral oil (plus more for cooking)
-
1 tsp vanilla extract
Instructions
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First, we'll whisk together all the dry ingredients. In your large mixing bowl, add the flour, sugar, baking powder, and salt. Give this a good whisk—you're not just combining them, you're also aerating the flour a little, which helps create a lighter pancake. Set this bowl aside for a moment.01
-
Now, for the wet ingredients. In the medium bowl, combine the milk, almond butter, egg, melted butter (or oil), and vanilla extract. Now, the almond butter might be a bit stubborn at first. The trick is to whisk it vigorously into the milk. It might look a bit separated initially, but keep whisking until you have a relatively smooth, creamy-looking mixture. Don't worry about it being perfectly silky; a few tiny specks of almond butter are just fine.02
-
This is the most important step: combining wet and dry. Pour the wet ingredients into the bowl with the dry ingredients. Using your whisk or a spatula, gently fold everything together. You'll notice streaks of flour—that's what you want. Stop mixing the very second the flour is incorporated. I mean it! A lumpy batter is a happy batter. Let it rest for 2-3 minutes while you heat your pan.03
-
Time to heat the griddle. Place your skillet or griddle over medium heat. You want it properly hot but not smoking. A good test is to flick a few drops of water onto the surface—if they sizzle and dance, you're ready. Add a small pat of butter or a drizzle of oil and swirl it around.04
-
Now for the fun part: cooking! Using a ladle or a 1/4 cup measure, pour the batter onto the hot skillet. You'll see bubbles start to form on the surface of the pancake after a minute or two. Wait until the bubbles pop and the edges of the pancake look set and slightly dry. This is your cue to flip! Slide your spatula underneath and confidently flip it over. The second side cooks much faster—usually just another minute or so, until it's golden brown. You'll get a feel for it after the first one.05
-
Keep them warm! As you cook the remaining pancakes, place the finished ones on a wire rack set over a baking sheet in a low oven (about 200°F/95°C). This prevents them from getting soggy on the bottom, which happens if you stack them on a plate. This little trick makes a world of difference for serving a perfect stack.06
