Amazingly tender Almond Butter Buttermilk Pancakes!! Weekend mornings will never be the same again with this healthier almond pancake recipe that is delicious as well.
Disclosure: This post is part of the Barney Butter Brand Ambassador program. We received samples from Barney Butter in order to share our recipe using their products, but this isn’t a sponsored post.
Weekend breakfasts are never complete without a tall stack of pancakes, waffles or bread pudding at our home! Hot cakes off the griddle or waffle iron with a slab of salted butter and warm maple syrup….so good.
I love a good soft and fluffy pancake made with all purpose flour. Sometimes, we like to switch things up and take the healthier route with this almond butter almond flour pancakes. These are so hearty and delicious that my husband loves to eat them without any syrup.
Best Almond Pancakes Recipe
- Mostly healthy
- Flavorful
- Tender
- Mostly good for you ingredients
- Delicious
Guaranteed Tenderness
An amazing tenderness is achieved from 3 techniques :
- My Tried and true method when making pancakes is the pastry method of rubbing butter into the flour instead of the traditional melted butter. You can read more about it in the eggless pancakes recipe.
- A combination of almond flour and all purpose flour is used. All purpose gives stability and structure whereas the almond flour bumps up the nutrition, adds almond flavor and makes it tender due to the absence of gluten.
- Buttermilk makes the most tender and flavorful pancakes.
More recipes using almond flour: Chocolate Cake, Raw Vegan Brownie Bites, Almond Flour Banana Muffins, Almond Flour Dough, Almond Flour Lemon Shortbread Cookies, Almond Flour Cake, Fudgy Brownies, Almond Flour Cookies, Chocolate Chip Cookies, Coconut Almond Cookies, Cranberry Almond Croissant, Almond Butter Bars, Raw Almond Bites, Brownie Muffins and Nutella Brownies.
Main ingredients
Almond butter – Go for the creamy kind. And, yes peanut butter may be used instead.
Flours – A combination of almond flour and all purpose flour is used.
Leavening – Baking powder and baking soda
Sweetener – Just a tablespoon of sugar
Butter – Unsalted butter
Buttermilk – Store bought buttermilk, refer notes to make your own
Egg – One egg
Method
Step-1: Whisk both flours, sugar, baking powder, baking soda and salt together. Add butter and rub with your fingertips until it resembles coarse meal.
Step-2: Whisk egg and almond butter together, until well combined and smooth and then followed by buttermilk.
Step-3: Mix dry into wet and mix until well combined.
Step-4: Make pancakes as usual
Serve hot with maple syrup.
More recipes using almond butter – 3 Ingredient Almond Butter Cookies, Almond Butter Cups, Date and Almond Candy, Almond butter overnight oats, No Bake Almond Butter Bars, Baked Oatmeal Cups, Breakfast Cookies, Date Smoothie and Baked Oatmeal.
Expert tips
Low heat – These almond butter buttermilk pancakes tend to get darker in color if cooked over medium heat. So, we recommend cooking in low-medium heat.
Do not over mix – The same rule applies as with all pancake batters. It is better to see tiny pockets of dry flour rather than mixing to make it smooth.
Make medium size pancakes – Since these pancakes are very tender, use a 1/4 cup measure to make medium size pancakes.
If you are out of buttermilk, then here is a really good method to make your own in a pinch – Mix 1 cup milk and 3 tablespoons of white vinegar or lemon juice. Let it stand for about 10 minutes. Stir before using.
Serving suggestions
Serve these pancakes with maple syrup, fresh berries and some salted butter.
Got leftover buttermilk? More recipes to try – Blueberry Waffles, Baked Bang Bang Cauliflower, Strawberry cupcakes or Crispy Fried Cauliflower.
More Pancake recipes to try
- Eggless Pancakes <— Fluffy
- Almond Banana Pancakes
- Gluten Free Pumpkin Pancakes
- Sheet Pan Pancakes <— Marbled pancakes
- Dinner Pancakes
- Healthy Oat Pancakes
Almond Butter Buttermilk Pancakes
Amazingly tender Almond Butter Buttermilk Pancakes!! Weekend mornings will never be the same again with this healthier almond pancake recipe that is delicious as well.
Ingredients
Dry ingredients
- 1/2 cup almond flour (super fine)
- 1/2 cup all purpose flour
- 1 tablespoon sugar
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 and 1/2 tablespoons unsalted butter, room temperature
Wet ingredients
- 1 large egg
- 1/2 cup almond butter
- 1 cup buttermilk
Additional ingredients
- additional butter, for making pancakes
- Maple syrup, for serving
Instructions
Pancake batter:
1. Add all dry ingredients (except butter) into a medium bowl and whisk until incorporated.
2. Add butter and mix with your finger tips, until you no longer see any visible pieces of butter and the flour resembles coarse crumbs.
3. Add egg and almond butter into another larger bowl and whisk together until very smooth. Add buttermilk and whisk until smooth. Using a rubber spatula, stir in flour mixture, until thoroughly combined (do not over mix).
Make pancakes:
1. Place a non-stick pan over medium heat and add a dash of butter, when moderately hot.
2. Ladle about 1/4 cup batter into the skillet. Cook for 3 to 4 minutes, over low-medium heat until few bubbles appear on top and the bottom is golden brown. (This pancake recipe tends to darken sooner, so make sure not to increase heat).
4. Turn over and cook for an additional minute ( the centre should spring back when touched).
5. Repeat with remaining batter to make additional pancakes and serve hot with maple syrup.
Notes
Low heat - These almond butter buttermilk pancakes tend to get darker in color if cooked over medium heat. So, we recommend cooking in low-medium heat.
Do not over mix – The same rule applies as with all pancake batters. It is better to see tiny pockets of dry flour rather than mixing to make it smooth.
Make medium size pancakes - Since these pancakes are very tender, use a 1/4 cup measure to make medium size pancakes.
If you are out of buttermilk, then here is a really good method to make your own in a pinch – Mix 1 cup milk and 3 tablespoons of white vinegar or lemon juice. Let it stand for about 10 minutes. Stir before using.
Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 159Total Fat: 11gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 21mgSodium: 207mgCarbohydrates: 11gFiber: 2gSugar: 3gProtein: 6g
I am not a certified dietician or nutritionist. The information is a product of online calculator such as Nutrifox.com, although Kitchen at Hoskins attempts to provide accurate nutritional information, these figures should be considered estimates and not be construed as a guarantee. Varying factors such as product types or brands purchased, produce, and the way ingredients are processed change the nutritional information in any recipe. Furthermore, different online calculators provide different results depending on their fact algorithms. Under no circumstances will Kitchen at Hoskins be responsible for any loss or damage resulting for your reliance on the nutritional information. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for all decisions pertaining to your health and ensuring that any nutritional information provided is accurate.
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Barney Butter retailers:
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