These honey almond crunch pancakes are tall, fluffy, and a whole wheat blend. Full of almond pieces for crunch and flax for a sneaky, nutritious add in!
I really wanted to call these pancakes ‘Copycat Doc’s Kitchen Pancakes’, but three things stopped me. 1) From a technical standpoint, these pancakes are whole wheat and Doc’s were multigrain. 2) What are the odds that you would know of a now closed and reopened (under a new name) cafe in a small town in NJ? Minuscule I’m thinking. And 3) …try as I might, these pancakes aren’t dupes of the Doc’s pancakes I obsessed over. But they’re fab in their own right!
Doc’s Kitchen was a little cafe near where I grew up in NJ that served the best multigrain pancakes. THE best. You could customize your nut and fruit add ins with rotating choices based on the season, and it was pretty much heaven on earth in pancake form. Of all the times we went there, I can’t recall ordering anything other than these special pancakes.
After a few batches of testing, I have enough pancakes tucked away in my freezer to last me for weeks. All edible, thankfully, but none quite like Doc’s. I think I have their flavor committed to memory, but considering the last time I ate them was about four years ago, I’ll accept defeat on this round of copycatting. How-evvv-er, a new star was born in the form of these honey almond crunch pancakes. Tall and fluffy, two-thirds whole wheat pancakes loaded up with almonds and flax.
They totally stopped me in my Doc’s-duping tracks. Hello new weekday breakfast! Topped with maple syrup, piled high with fruit, or slathered with (peanut, almond, cashew) butter, these are a winner. They’re chock full of healthier additions like whole wheat flour, almonds, and flax, giving a little heft to a dish that in the traditional sense is empty carb-heavy.
I know I’ve mentioned before that I sometimes get myself into breakfast ruts, but currently I’m so far OUT of a rut it’s a little much. Heaven forbid I eat the same thing for breakfast two days in a row. Switching up my breakfast eats keeps things interesting, but
some days most days I don’t have a ton of time before work to get creative with my breakfast prep. Making a big batch of these honey almond crunch pancakes and freezing them in individual portions means I can defrost them in the microwave and crisp them up in the toaster in a few minutes time.
Homemade A.M. goodness you can enjoy now and later? That’s the best form of having your (pan)cake and eating it too I’ve heard in awhile. 🙂
Honey Almond Crunch Pancakes
- 1 cup white whole wheat flour
- 1/2 cup all-purpose flour
- 1/4 cup ground flaxseed
- 1 tbsp baking powder
- 3/4 tsp ground cinnamon
- 1/4 tsp salt
- 1 cup milk (any variety will do)
- 2 tbsp honey
- 2 eggs
- 3 tbsp unsalted butter, melted
- 1/2 tsp almond extract or more to taste
- 1/4 tsp vanilla extract
- 1/3 cup sliced almonds, chopped
- Butter for cooking pancakes
- In a large bowl, add flours, flaxseed, baking powder, cinnamon, and salt and whisk to combine. In a separate bowl, add milk, honey, eggs, melted butter, and almond and vanilla extracts and mix until just combined.
- Add wet ingredients to dry ingredients and stir until just combined (it's okay if there are a few lumps). Fold in chopped almonds. Let batter sit for 5-10 minutes to allow the baking powder to better work its magic.
- Heat a skillet over medium heat and add a small pat of butter to melt in the skillet. Pour approximately 1/4 cup of batter per pancake (about 5" across) onto heated skillet, spreading batter evenly on the skillet to your desired thickness. Let pancakes cook until bubbles form on the top side and the bottom is a deep golden brown. Flip, and let bottom cook to same doneness. Repeat for remaining batter.
Nutritional information is provided as an estimate. As it can vary due to many factors (brands used, quantities, etc.), we cannot guarantee its accuracy.