Weekend breakfast is my favorite.
Any time I can get my whole family at the table together, I’m happy, so sneaking in a sit-down breakfast really makes my day. And no one ever passes up pancakes at my house.
I try to sneak in a little extra nutrition (whole wheat flour and almond milk), but then I pour homemade caramel sauce on top, because I’m all about balance.
Add a little fruit on the side and you’ve got a breakfast that just might beat cartoons. This recipe also happens to be perfect for budding sous chefs. Plenty of measuring, mixing, egg cracking, and whisking for one or two young helpers.
It’s also fun to watch the caramel sauce ingredients come together like magic – just supervise well near the stove top. I love this recipe, and I think you will too. Everyone will be well-fueled for a full weekend day, and your house will smell amazing. Pancakes forever!
Tip- make the caramel sauce first and keep it warm so you’re ready to pour when the pancakes are done.
Almond Pancakes with Homemade Caramel Sauce
Yield, about 16-20 4-inch pancakes
- 1/2 cup almond flour
- 1/2 cup whole wheat flour
- 1/2 cup unbleached white flour
- 2 Tbsp baking powder
- 2 large eggs
- 1 1/3 cup almond milk
- 1 tsp brown sugar
- pinch of kosher salt
- 4 Tbsp butter melted and slightly cooled
- 1/2 tsp vanilla or almond extract
Whisk the flours, sugar, salt, and baking powder together in a large mixing bowl. In a smaller bowl, whisk the eggs, almond milk, butter, and extract together. Slowly add the to dry ingredients and mix until just combined. It’s ok if the batter is a little lumpy.
Heat your griddle to medium high. This is important! The skillet should be hot, but not too hot. Test for readiness by shaking a few drops of water onto it. If they sizzle and evaporate right away, you’re good to go.
Brush the hot griddle with butter and, using a 1/4 cup measuring cup, pour out the batter. I usually try for 4 pancakes at a time. These will cook quickly, they need less than a minute per side. When bubbles appear and pop on the surface of the pancake, it’s time to flip. Let them cook briefly on the other side – You can check for doneness by lifting one edge gently with your spatula. If the bottom is golden brown, you’re good.
Transfer them to a plate as they come off the griddle and serve immediately with caramel sauce and sliced fruit on the side.
- 1/2 cup granulated sugar
- 1/2 cup packed dark brown sugar
- 1/2 cup light corn syrup
- 6 Tbsp butter
- 1/2 cup milk (2% or whole)
- 1 tsp vanilla extract
Combine all ingredients except vanilla in a medium, heavy bottomed sauce pan over low heat. Whisk together gently, until the butter is melted and the sugars are dissolved. Then bring to a boil over medium heat, whisking constantly. Let the mixture boil gently for about 5 minutes, stirring a few times. Remove the sauce from the heat and let cool for a few minutes. Add the vanilla and stir well. Drizzle over pancakes while still warm!
Store the sauce in a clean jar in the fridge for up to two weeks. It will thicken up when cold, so let it come to room temp or warm it slightly by placing the jar in a bowl of warm water briefly before serving again.
What’s your favorite weekend breakfast? Do your kids help or do you make it yourself?