Valentines Breakfast Vanilla Almond Pancakes

Name: Valentines Breakfast Vanilla Almond Pancakes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 cup all-purpose flour; 1 tablespoon sugar; 1 tablespoon baking powder; 1/2 teaspoon salt; 1 cup buttermilk; 1 large egg; 1/4 cup melted butter; 1 teaspoon vanilla extract; 1 teaspoon almond extract; Sliced almonds (for topping); Fresh berries (for serving); Maple syrup (for serving)

Highlighted under: Joyful Cooking

I absolutely adore making these Vanilla Almond Pancakes for Valentine's breakfast! The fluffy pancakes are infused with a delightful blend of vanilla and almond flavors that make each bite feel like a special occasion. Topped with fresh berries and a drizzle of maple syrup, they bring a touch of romance and sweetness to the morning. Whether it's for a loved one or simply to indulge myself, these pancakes are my go-to recipe for celebrating love in the most delicious way.

Created by

Isla Weatherford

Last updated on 2026-01-14T05:01:35.422Z

Every time I whip up these pancakes, I am flooded with nostalgic memories of special mornings shared with friends and family. The harmony of almond extract and vanilla creates a warm and inviting aroma that fills the kitchen, enticing everyone to gather around the table. I love adding a sprinkle of sliced almonds on top for that extra crunch and flavor!

What sets these pancakes apart is the combination of buttermilk and the gentle fold of the egg whites that gives them a light, airy texture. I’ve experimented with various toppings, but fresh berries and a hint of whipped cream have always been my favorites. They truly elevate this breakfast to a celebratory feast.

        Why You'll Love These Pancakes
        Deliciously fluffy and light texture that makes breakfast feel indulgent
Unique almond flavor perfectly pairs with sweet maple syrup and fruit
Quick and easy to make, perfect for any romantic occasion

      

Perfecting the Pancake Batter

To achieve the ideal fluffy texture in your Vanilla Almond Pancakes, it’s crucial to handle the batter gently after combining the wet and dry ingredients. Overmixing can lead to tough pancakes, so stir just until no dry flour is visible. A few lumps are perfectly fine! This gentle mixing allows the gluten to develop minimally, resulting in tender pancakes that rise beautifully when cooked.

For an added depth of flavor, consider letting the batter rest for about 10-15 minutes after mixing. This resting period allows the flour to hydrate fully and can help enhance the overall texture of the pancakes. You’ll notice a light and airy quality that can make your breakfast feel even more special.

Cooking Techniques for Golden Brown Pancakes

When it comes to cooking your pancakes, heating your non-stick skillet properly is key. Preheat it over medium heat for about 3-5 minutes before adding any batter. You can test if it’s ready by sprinkling a few drops of water on the surface; if they sizzle and evaporate quickly, you’re good to go. Don't rush this step, as improper heat can lead to pancakes that are either burnt on the outside or undercooked inside.

Another tip is to keep an eye on the bubbles forming on the surface of the pancakes. As the batter cooks, bubbles will appear, which indicates it’s time to flip. A good rule of thumb is to wait until the bubbles have popped and are starting to look a bit dry around the edges, typically around 2-3 minutes on each side. This ensures a perfectly golden-brown result with a fluffy interior.

Ingredients

Gather these simple ingredients for a delightful pancake experience:

Pancake Ingredients

1 cup all-purpose flour
1 tablespoon sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup buttermilk
1 large egg
1/4 cup melted butter
1 teaspoon vanilla extract
1 teaspoon almond extract
Sliced almonds (for topping)
Fresh berries (for serving)
Maple syrup (for serving)

Be sure to use fresh ingredients for the best flavor!

Instructions

Follow these simple steps to create your delicious pancakes:

Mix Dry Ingredients

In a large bowl, whisk together the flour, sugar, baking powder, and salt.

Combine Wet Ingredients

In another bowl, mix the buttermilk, egg, melted butter, vanilla extract, and almond extract.

Combine Mixtures

Pour the wet ingredients into the dry ingredients and gently mix until just combined. Be careful not to overmix.

Heat the Pan

Heat a non-stick skillet over medium heat and lightly grease with butter or oil.

Cook Pancakes

Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown.

Serve

Serve the pancakes warm, topped with sliced almonds, fresh berries, and a drizzle of maple syrup.

Enjoy your delightful morning treat!

Pro Tips

For an even fluffier pancake, separate the egg whites and beat them until soft peaks form, then fold them into the batter at the end.

Ingredient Substitutions

If you’re in need of a dairy-free version, you can substitute buttermilk with a non-dairy milk mixed with a tablespoon of lemon juice or vinegar. This creates a similar acidic environment that helps tenderize the pancake batter. For those with nut allergies, you can simply omit the almond extract and replace it with an additional teaspoon of vanilla extract, maintaining the delicious flavor profile.

In terms of flour, whole wheat flour can be used in place of all-purpose flour for a heartier pancake. However, consider using a little less than the full cup, as whole wheat flour can absorb more liquid. Starting with 3/4 cup and adjusting as needed will help you achieve the right consistency.

Make-Ahead Tips and Storage

You can easily prepare the batter the night before to save time in the morning. Store it in a sealed container in the refrigerator for up to 24 hours. Just be sure to give it a gentle stir before cooking, as some separation may occur. On the day of serving, it’s best to allow the batter to come to room temperature for about 10 minutes for even cooking.

If you find yourself with leftover pancakes, they can be stored in the refrigerator for up to three days. Simply layer them between sheets of parchment paper to prevent sticking. To reheat, place them in a toaster or microwave briefly until warmed through. For longer storage, pancakes can be frozen for up to two months. Just remember to separate them with parchment paper and freeze in an airtight container.

Questions About Recipes

→ Can I make these pancakes gluten-free?

Yes, feel free to substitute the all-purpose flour with a gluten-free flour blend!

→ What can I use instead of buttermilk?

You can make a substitute by combining 1 cup of milk with 1 tablespoon of vinegar or lemon juice and letting it sit for 5-10 minutes.

→ Can I store leftover pancakes?

Absolutely! Store them in an airtight container in the refrigerator for up to 2 days, or freeze them for longer storage.

→ How can I make these pancakes vegan?

To make them vegan, you can use plant-based milk, a flax egg, and coconut oil in place of butter.