Strawberry Almond Pancakes

Cake for breakfast? Count me in. 

Absolutely Almond Pound Cake Mix™ is one of our most popular products - and it's one of my personal all-time favorites. It's kind of like that perfect little black dress. You know, thee one you pull out when you need something special. Beautiful. Simple. It never lets you down - and you can mix and match it with almost anything. 

Our classic pound cake is just as versatile. Gorgeous and buttery, it's divine with ice cream. Fresh fruit. Hot fudge. Coconut. Pretty much every little kind of naughty deliciousness you can imagine. 

Case in point: did you know that you can make our Absolutely Almond Pound Cake into pancakes, too? (I know - right? You now have a legitimate reason to eat cake before 10 am.) So stir up a batch of these fluffy golden cakes this weekend, and serve 'em warm with a dollop of whipped cream and strawberries. 

Mmm ... breakfast has never looked so good. 

- Jen

Strawberry Almond Pancakes



Heat a flat griddle or frying pan over medium heat, and spray with non-stick cooking spray. Combine first 4 ingredients; stir to blend. Drop batter by ΒΌ cup measures onto griddle. Flip pancake when edges start to firm and bubbles appear on the top. Remove pancake when golden and fluffy. Serve warm topped with fresh strawberries, whipped cream and sliced almonds if desired. Makes about 10 servings.

Tips and Hints

  • The pancakes are a bit delicate - they'll hold together, but be gentle when you're flipping them.
  • You can personalize the batter by adding dark chocolate chips, white chips, nuts, etc.
  • I like to whip my own heavy cream with a little sugar and vanilla, but feel free to use the red can or the blue tub for your whipped topping. (We don't judge around here.)
  • These would be delicious simply topped with butter and syrup, too.
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