Almond Poppyseed Pancakes with Cherry Syrup Recipe

If you are on the lookout for a breakfast treat that feels both classic and delightfully unique, the Almond Poppyseed Pancakes with Cherry Syrup Recipe is a must-try. These pancakes boast a subtle crunch from the poppy seeds, a warm nuttiness from the almond extract, and are crowned with a luscious cherry syrup that’s so good you might want to sip it solo. Every bite offers a perfect harmony of textures and flavors that make waking up to this stack an absolute joy.

Ingredients You’ll Need

Ingredients You’ll Need

The beauty of this recipe lies in its simplicity and how each ingredient plays an essential role. From the nutty poppy seeds adding crunch to the fresh cherries bursting with sweetness in the syrup, these elements come together effortlessly to create something truly special.

• 2 cups frozen cherries: The star of the cherry syrup, they offer a vibrant color and natural sweetness.
• ¼ cup sugar: Balances the tartness of cherries for a perfectly sweet syrup.
• ½ cup maple syrup: Adds depth and richness to the cherry syrup.
• 1 tablespoon fresh lemon juice: Brightens the syrup with a fresh zing.
• 1 teaspoon almond extract (for syrup): Brings a smooth nuttiness that ties the syrup to the pancakes.
• 2 cups all-purpose flour: Forms the base of the pancakes, light and fluffy.
• 2 teaspoons baking powder: Helps the pancakes rise to fluffy perfection.
• ⅓ cup sugar: Sweetens the batter just right.
• ½ teaspoon sea salt: Enhances all the flavors without being overpowering.
• ¼ cup poppy seeds: Adds delightful texture and a subtle crunch to the pancakes.
• 1½ cups whole milk: Creates a smooth, tender batter.
• 3 large eggs, yolks and whites separated: Whipping the whites gives the pancakes a light, airy quality.
• ½ cup salted butter (6 tablespoons melted + 2 tablespoons for skillet): Adds rich flavor and beautiful browning.
• 1 teaspoon almond extract (for batter): Infuses a lovely almond aroma into the pancakes.
• Whipped cream, for serving (optional): Adds creamy richness as a topping.
• Fresh berries, for serving (optional): Provides extra freshness and color on the plate.

How to Make Almond Poppyseed Pancakes with Cherry Syrup Recipe

Step 1: Prepare the Cherry Syrup

Start by adding the frozen cherries to a medium saucepan over medium heat. Stir in the sugar and let them simmer gently, stirring occasionally, until the cherries are tender and breaking apart—this usually takes about 15 to 20 minutes. Next, remove the pan from heat and press the cherries through a fine mesh sieve to separate the syrup from the chunks. Return the strained cherries and juices back to the pan, then mix in the maple syrup, fresh lemon juice, and almond extract. Bring the mixture back to a simmer on medium-high heat, then reduce to medium-low and let it thicken by about a third. The result is a rich, fragrant cherry syrup bursting with flavor.

Step 2: Make the Pancake Batter

In a large bowl, sift together the all-purpose flour, baking powder, sugar, and sea salt to ensure an even mixture. Stir in the poppy seeds, which will give your pancakes that signature crunch. In a separate bowl, whisk the whole milk, egg yolks, melted butter, and almond extract together. Gradually combine the wet and dry ingredients, mixing until just incorporated; a few lumps are perfectly fine as overmixing can toughen the pancakes. The batter should be thick yet pourable.

Step 3: Whip Egg Whites and Fold Gently

Place the egg whites in a clean bowl and whisk them with an electric mixer until medium peaks form. This step is crucial for tender, airy pancakes. Carefully fold half of the whipped egg whites into the batter using a rubber spatula, then fold in the remaining half until fully combined while keeping the batter light and fluffy.

Step 4: Cook the Pancakes

Heat a griddle or large skillet over medium-high heat (aim for around 350°F). Add a tablespoon of the remaining butter and let it melt, coating the pan. Pour the batter in ½ cup portions and cook without moving until bubbles form on the surface and the edges look set—then carefully flip and cook the other side until golden brown. Repeat with the remaining batter, adding more butter as needed. Serve immediately for best results.

How to Serve Almond Poppyseed Pancakes with Cherry Syrup Recipe

Garnishes

Top your stack with a dollop of freshly whipped cream and scatter some fresh berries to add pops of color and a fresh burst against the sweet cherry syrup. A sprinkle of poppy seeds on top can also enhance the visual appeal and texture as you dig in.

Side Dishes

These pancakes pair beautifully with crisp bacon or sausages providing a savory counterpoint. If you’re after something lighter, a simple green salad with a citrus vinaigrette complements the sweetness perfectly, balancing the meal.

Creative Ways to Present

Try layering the pancakes with syrup and cream between each stack layer for a gorgeous presentation that feels almost like a breakfast cake. You can also drizzle the cherry syrup in artful swirls around the plate or serve it warm in a small side dish so everyone can add just the amount they like.

Make Ahead and Storage

Storing Leftovers

Leftover cherry syrup can be stored in an airtight container in the refrigerator for up to one week. Store any leftover pancakes in a single layer separated by parchment paper in the fridge wrapped tightly to keep them fresh.

Freezing

Both pancakes and cherry syrup freeze wonderfully. Lay pancakes flat on a baking sheet to freeze individually before transferring to a freezer-safe bag, so they don’t stick together. Freeze syrup in small containers or ice cube trays for easy portioning.

Reheating

To reheat pancakes, warm them gently in a skillet over medium-low heat or pop them in the toaster for a minute or two to restore their crisp edges. For the syrup, warm it lightly in a saucepan or microwave until just heated through.

FAQs

Can I use fresh cherries instead of frozen for the cherry syrup?

Absolutely! Fresh cherries work wonderfully and add a bright, fresh flavor. Just be sure to pit them before cooking, and you might need to adjust cooking time slightly to soften them fully.

Is there a substitute for almond extract?

If almond extract isn’t available, vanilla extract is a fine substitute, though it will change the flavor profile slightly. The almond extract really gives these pancakes their special touch, so it’s worth sourcing if you can.

Can I make the cherry syrup ahead of time?

Yes, making the cherry syrup ahead is a big time-saver. Keep it refrigerated in a sealed container for up to one week and reheat gently before serving.

How do I keep my pancakes fluffy without overmixing?

Mix the batter just until ingredients come together, and be sure to carefully fold in the whipped egg whites without deflating them. This keeps the batter light and airy for fluffy pancakes.

What can I use instead of poppy seeds?

If poppy seeds aren’t your thing, toasted sesame seeds or finely chopped nuts like almonds can provide a similar crunch and complement the flavors nicely.

Final Thoughts

There’s something so comforting about a stack of Almond Poppyseed Pancakes with Cherry Syrup Recipe fresh off the skillet. The combination of nutty, crunchy pancakes and a bright, luscious cherry syrup is a breakfast experience that feels both special and utterly satisfying. I can’t wait for you to try making these and sharing them with the people you love—you might just find this recipe becoming a treasured morning tradition!

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