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Almond & Buttermilk Pancakes

“Tastes like a dream”, my husband compliments, enamoured with the pancakes. He means this literally though and I am unsure as to whether he is complimenting the cook, moi, or himself, being the one inspired with this delicious recipe – in his sleep.

It really is a great tasting pancake, and although I’m pretty sure he didn’t invent it, neither of us have ever had it before, so we were inappropriately excited about developing this recipe.

The recipe itself has been adapted from a great traditional pancake recipe – the first time I made it I used a different base, but since then I’ve found a better tasting base. The “dream” contained 2 ingredients, almost slices and buttermilk, so although the entire thing was not dream-inspired, the dream did inspire the main taste, so you know… props to hubs! 😉

Almond Pancakes

Pancakes with buttermilk and almonds The original recipe, at Divas Can Cook, is very good. I’ve modified it a little… added some whole wheat flour, taken out the sugar, decreased the butter, but its still very good. It’s a very flexible recipe as well, I’ve had success with no eggs, with only 1 tsp of baking powder and no baking […]


  • 1 cup white flour
  • 2/3 cup whole wheat flour
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup buttermilk
  • 1 cup whole milk
  • 2 tablespoons melted salted butter
  • 1 tablespoon maple syrup
  • 1 egg
  • 1/2 cup peeled, sliced almonds


  1. Mix the dry ingredients together
  2. Add in the butter, maple syrup
  3. Add in the milks
  4. Whisk the mixture well, until everything is combined and there are no clumps, add more milk if necessary
  5. Add in the egg, continue to whisk, until the mixture has a very thick, but still runny consistency
  6. Put a non stick skillet on medium heat, using a 1/4 cup, fill halfway with the mix and pour onto the skillet
  7. Once the pancake is bubbling, flip to the other side and finish cooking