Valentines Breakfast Vanilla Almond Pancakes

Name: Valentines Breakfast Vanilla Almond Pancakes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Ingredients: 1 cup all-purpose flour; 2 tablespoons sugar; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1 cup buttermilk; 1 large egg; 1 teaspoon vanilla extract; 1 teaspoon almond extract; 2 tablespoons melted butter; 1/4 cup sliced almonds (optional)

Highlighted under: Cozy Comfort Meals Ideas

I love starting my Valentine's Day with something extra special, and these Vanilla Almond Pancakes never disappoint. Fluffy, aromatic, and delicately flavored with vanilla and almond, this recipe feels like a warm hug on a chilly morning. The best part is how easy they are to whip up! With just a few ingredients, I can create this delightful breakfast that sets the tone for a day filled with love and joy. Trust me, your loved ones will cherish every bite of these sweet pancakes.

Created by

Maribel Sutton

Last updated on 2026-01-14T05:33:34.912Z

These Vanilla Almond Pancakes have become a personal tradition for my Valentine's Day breakfast. I discovered the combination of vanilla and almond while experimenting with flavors, and now it feels incomplete without it. The aroma that fills the kitchen as they cook truly captures the heart of the holiday.

One of my favorite tips is to let the batter rest for a few minutes before cooking. This helps create even fluffier pancakes, and adding a sprinkle of sliced almonds on top while they cook ramps up the flavor and adds a delightful crunch. It's a little detail that makes a big difference!

        Why You'll Love These Pancakes
        Fluffy and light, perfect for a romantic breakfast.
Delicate vanilla and almond flavors that dance on your taste buds.
Quick and easy to prepare—ideal for Valentine's Day morning.

      

Perfecting the Pancake Batter

The key to achieving fluffy pancakes lies in not overmixing the batter. When you combine the wet and dry ingredients, only stir until the mixture is just combined. Some small lumps are perfectly acceptable—overmixing can activate the gluten in the flour and result in dense pancakes. I like to use a whisk to gently incorporate the ingredients; this helps avoid overworking the batter while ensuring everything comes together smoothly.

Another tip is to let the batter rest for about 5 minutes before cooking. This short resting period allows the flour to fully hydrate and the baking soda to activate, resulting in a lusher texture. During this time, you can prepare your skillet or griddle, ensuring it is well-heated—medium heat usually does the trick. You’ll know it’s ready when a drop of water sizzles upon contact.

Serving Suggestions

While these Vanilla Almond Pancakes are delightful with just maple syrup, consider getting creative! Top them with fresh berries or banana slices for added sweetness and texture. A dollop of whipped cream or a sprinkle of powdered sugar can elevate the presentation and taste, making breakfast feel even more special. For an extra touch of elegance, drizzle some chocolate sauce over the pancakes—after all, it’s Valentine’s Day!

If you're looking to amp up the flavor, a flavored syrup like almond or vanilla can complement the essence of the pancakes beautifully. You can also serve them alongside a side of bacon or sausage for a sweet and savory balance. The combination of flavors creates an unforgettable breakfast that your loved ones will surely appreciate.

Ingredients

Pancake Batter

1 cup all-purpose flour
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
1 large egg
1 teaspoon vanilla extract
1 teaspoon almond extract
2 tablespoons melted butter
1/4 cup sliced almonds (optional)

Feel free to adjust the sweetness or add a dusting of powdered sugar for a finishing touch!

Instructions

Prepare the Batter

In a mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In another bowl, combine the buttermilk, egg, vanilla, almond extract, and melted butter. Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Be careful not to overmix.

Cook the Pancakes

Heat a non-stick skillet or griddle over medium heat. Grease lightly with butter or oil. Pour about 1/4 cup of batter onto the skillet for each pancake. If desired, sprinkle sliced almonds on top of the batter. Cook until bubbles form on the surface, then flip and cook until golden brown, about 2-3 minutes per side.

Serve and Enjoy

Serve warm with your favorite maple syrup, fresh fruit, or a dusting of powdered sugar. Enjoy the love and flavors with your special someone!

Pair with orange juice or coffee for a complete breakfast experience.

Pro Tips

For an extra flavor boost, consider adding a pinch of cinnamon or nutmeg to the batter. This adds warmth and depth to the pancakes.

Ingredient Tips

For the flour, a cup of all-purpose flour is ideal for this pancake recipe, but if you’re looking for a gluten-free option, almond flour can be substituted. Keep in mind, though, that the texture may vary slightly, so you might need to adjust the liquid content or add a binding agent like an extra egg to maintain fluffiness.

Buttermilk is an essential ingredient in this recipe, as its acidity helps activate the baking soda, creating lift in the pancakes. If you don’t have buttermilk on hand, you can create a substitute by mixing one cup of milk with one tablespoon of vinegar or lemon juice. Let this mixture sit for about 5-10 minutes before using.

Make-Ahead and Storing Tips

If you want to prepare your pancake batter in advance, you can store it in the refrigerator for up to 24 hours. Just be sure to give it a gentle stir before cooking, as the ingredients may settle. However, I recommend cooking the pancakes fresh for the best texture and flavor. Leftover pancakes can be stored in an airtight container in the fridge for about 2-3 days.

To reheat, simply place them in a toaster or a toaster oven for a few minutes. If you have a larger batch, you can also warm them in the oven at 350°F (175°C) for about 10 minutes. This method helps keep them fluffy while ensuring they are thoroughly heated.

Questions About Recipes

→ Can I make the batter ahead of time?

Yes! You can prepare the batter the night before and store it in the refrigerator. Just give it a good stir before using.

→ Can I freeze the pancakes?

Absolutely! Let them cool completely, then stack them with parchment paper in between and store in a freezer-safe bag for up to 2 months.

→ What can I substitute for buttermilk?

You can make a quick substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for 5 minutes before using.

→ How can I make these pancakes gluten-free?

You can use a gluten-free all-purpose flour blend in place of regular flour. Ensure that other ingredients are also gluten-free.