Almondesp pancakes crisp edges pillowy centers coffeekissed batter almond crumble simple pan method brunchready in 20 min gourmet flavor
Ingredients
Scale
1 cup all-purpose flour (or 1:1 gluten-free flour to go gluten-free)
3/4 cup almond flour (finely ground; blanched almond flour for a pale color)
2 tablespoons sugar (or honey/maple syrup to taste)
1 tablespoon instant espresso powder or 1 shot cooled espresso
1 tablespoon baking powder
1/4 teaspoon salt
1 large egg (or flax “egg”: 1 tbsp ground flax + 3 tbsp water for vegan)
1 1/4 cups almond milk (or other milk)
2 tablespoons melted butter or neutral oil (browned butter optional)
1/2 teaspoon almond extract (optional)
1/4 cup sliced almonds, lightly toasted (reserve some for garnish)
Butter or oil for the pan
Instructions
Mix the dry: In a large bowl whisk together the all-purpose flour, almond flour, sugar, instant espresso powder, baking powder, and salt until evenly combined.
Whisk the wet: In a separate bowl beat the egg, then whisk in almond milk, melted butter (or oil), and almond extract if using until glossy and smooth.
Combine gently: Pour the wet ingredients into the dry and stir with a spatula just until no large dry streaks remain. Fold in the sliced almonds. Do not overmix.
Rest briefly: Let the batter sit for 5 minutes to hydrate the almond flour, which helps make the pancakes tender.
Heat the pan: Warm a nonstick skillet or griddle over medium-low heat and brush with a little butter or oil. The surface should be hot but not smoking.
Scoop and cook: Spoon 1/4 cup portions of batter onto the griddle. Cook until bubbles form across the surface and edges look set, about 2–3 minutes; check underside for golden brown.
Flip and finish: Flip carefully and cook the second side for 1–2 minutes until puffed and cooked through. Centers should spring back and a toothpick come out cleanish.
Keep warm: Transfer cooked pancakes to a baking sheet in a 200°F (95°C) oven while you cook the rest to keep them warm and slightly crisp at the edges.
Serve: Stack and top with butter, a drizzle of maple syrup or honey, extra toasted almonds, and a dusting of espresso powder or powdered sugar if desired.
