Valentines Breakfast Vanilla Almond Pancakes

Name: Valentines Breakfast Vanilla Almond Pancakes
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Ingredients: 1 cup all-purpose flour; 2 tablespoons sugar; 2 teaspoons baking powder; 1/2 teaspoon salt; 1 cup milk; 1 large egg; 1 teaspoon vanilla extract; 1 teaspoon almond extract; 2 tablespoons melted butter; Fresh berries (strawberries, blueberries, raspberries); Maple syrup; Powdered sugar (optional)

Highlighted under: Fresh Meals

I love starting Valentine's Day with a special breakfast, and these Vanilla Almond Pancakes are my go-to. Fluffy and fragrant, they combine the sweetness of vanilla and the nutty notes of almond to create a delightful treat. Topped with fresh berries and a drizzle of maple syrup, they are a beautiful way to celebrate love. In just 20 minutes, you can impress your loved ones with this deliciously simple recipe that fills the kitchen with warmth and joy.

Created by

Odette Fairbanks

Last updated on 2026-01-14T03:54:36.987Z

One Valentine's Day morning, I decided to surprise my partner with a breakfast that would set the tone for a lovely day. After some experimentation, I discovered the perfect balance of almond and vanilla, making these pancakes light and fluffy. Adding almond extract instead of regular vanilla adds an unexpected twist that elevates them beyond the ordinary.

For the best results, I recommend letting the batter rest for a few minutes before cooking. This small step gives the baking powder time to work, ensuring each pancake rises perfectly. The result? A stack of pancakes that are as delicious as they are memorable!

Why You Will Love This Recipe
Delicious blend of vanilla and almond flavors
Fluffy texture with a hint of nuttiness
A sweet start to your Valentine's Day celebration

Perfecting Your Pancake Texture

Achieving the ideal fluffy texture in your pancakes hinges on a few key factors. First, it’s important not to overmix the batter; you want to stir just until the dry ingredients are incorporated. Overmixing can lead to tough pancakes, while a bit of lumps in the batter is perfectly acceptable. Allowing the batter to sit for a few minutes can also help produce a lighter texture, as it gives the gluten in the flour time to relax.

The temperature of your skillet plays a critical role as well. A well-heated non-stick skillet is essential; I usually heat mine to medium and perform a quick water droplet test—sprinkling a few drops of water onto the skillet. If they sizzle and evaporate almost immediately, you’re ready to pour in the batter. If the skillet is too hot, the pancakes may burn on the outside while remaining raw in the center.

Understanding Flavor Balance

The harmonious blend of vanilla and almond flavors in these pancakes is what sets them apart from traditional recipes. The vanilla extract adds rich sweetness, while almond extract contributes a subtle nuttiness that elevates the overall flavor profile. If you’re looking for a twist, consider using pure almond extract rather than imitation for a stronger, more natural flavor. Remember, a little goes a long way, so stick to the measurement stated in the recipe to avoid overwhelming your pancakes.

Additionally, incorporating a pinch of cinnamon into the dry mix can enhance the warmth of the flavors. However, it's essential to use it sparingly; too much cinnamon can overshadow the delicate almond and vanilla notes. I personally enjoy adding a touch of nutmeg as well for an extra layer of warmth that complements the sweetness of breakfast.

Serving and Storing Tips

Serving these Vanilla Almond Pancakes with fresh berries not only adds a pop of color but also provides a refreshing contrast to the sweetness. Strawberries, blueberries, and raspberries bring both flavor and nutrition, creating a well-rounded meal. For an elegant touch, you can layer the pancake stack with alternating layers of berries, making it visually appealing and inviting for a special occasion like Valentine's Day.

If you have leftover pancakes, they can be stored in an airtight container in the refrigerator for up to three days. For longer storage, freeze them by placing parchment paper between each pancake and then placing them in a freezer-safe bag. This way, you can easily reheat them in the toaster or microwave for a quick breakfast option any day of the week without sacrificing texture or flavor.

Ingredients

Pancake Batter

1 cup all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 large egg
1 teaspoon vanilla extract
1 teaspoon almond extract
2 tablespoons melted butter

For Serving

Fresh berries (strawberries, blueberries, raspberries)
Maple syrup
Powdered sugar (optional)

Instructions

Make the Batter

In a mixing bowl, whisk together the flour, sugar, baking powder, and salt. In another bowl, combine the milk, egg, vanilla extract, almond extract, and melted butter. Gradually pour the wet ingredients into the dry ingredients, stirring until just combined.

Cook the Pancakes

Heat a non-stick skillet over medium heat. Pour 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, about 2-3 minutes per side.

Serve and Enjoy

Stack the pancakes on a plate and top with fresh berries and a drizzle of maple syrup. Optionally dust with powdered sugar before serving.

Pro Tips

For a fluffier pancake, let the batter rest for 5-10 minutes before cooking. Feel free to mix in some chopped nuts or chocolate chips for an extra treat!

Ingredient Substitutions

If you're looking to make these pancakes gluten-free, you can substitute the all-purpose flour with a 1:1 gluten-free baking blend. Just ensure that the blend contains xanthan gum to help maintain the texture. Additionally, dairy-free alternatives like almond milk or coconut milk work well in place of regular milk, allowing this recipe to cater to a variety of dietary needs.

To reduce sugar intake, consider using a sugar alternative such as maple syrup or agave nectar in the batter. They not only provide sweetness but also enhance the pancake's flavor with their unique notes. If you're avoiding eggs, you can substitute one egg with a 'flax egg' (one tablespoon of ground flaxseed mixed with two and a half tablespoons of water) which will help bind the ingredients together.

Timing Your Cooking

When cooking pancakes, timing is crucial for achieving the perfect golden-brown exterior. After pouring the batter, watch for small bubbles to appear on the surface, which usually takes about two to three minutes. This is your cue to flip the pancake. If you're unsure, gently lift a pancake's edge with a spatula; if it's golden brown, it’s ready for a flip. Cooking them too long on one side can lead to burnt edges while the inside remains undercooked.

After flipping, the pancakes generally require an additional 1-2 minutes to cook fully. Keep an eye on the color; they should be slightly darker on the second side and feel springy to the touch. If you find that your pancakes are cooking too quickly, adjust the heat to medium-low to allow for even cooking without burning.

Customizing Your Pancakes

Feel free to customize these pancakes by adding mix-ins to the batter. Chopped nuts, like slivered almonds, can complement the almond extract nicely. Alternatively, folding in chocolate chips can create a delightful surprise for those with a sweeter tooth. However, be mindful of the balance between dry and wet ingredients if you add more solids; you may need to adjust the milk slightly to maintain the pancake batter's consistency.

For a more adventurous flair, consider making a layered pancake stack with different flavors or fillings. You could create a chocolate ganache spread or alternating layers of fruit preserves in between the pancakes. Not only does this enhance flavor, but it also adds an elegant touch to your breakfast spread, making it truly memorable.

Questions About Recipes

→ Can I make the pancake batter ahead of time?

Yes, you can prepare the batter and store it in the fridge for up to 24 hours. Just give it a good stir before cooking.

→ How do I store leftover pancakes?

Store leftover pancakes in an airtight container in the fridge for up to 3 days. You can reheat them in the toaster or microwave.

→ Can I use almond milk instead of regular milk?

Absolutely! Almond milk will enhance the almond flavor and work perfectly in this recipe.

→ What can I use instead of eggs?

You can substitute one egg with 1/4 cup unsweetened applesauce or a flaxseed egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water).