Almond pancakes with orange cream

Name: Almond pancakes with orange cream
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 14
Ingredients: Eggs (medium) 2; Sugar 3 ¼ tbsp; Almond flour 4 tbsp; Type 00 flour 3.5 oz; Baking powder 1 tsp; Whole milk 0.67 cup; Almond flavoring 2 tsp; Fine salt 1 pinch; Whole milk 1 ½ cup; Orange peel 2; Egg yolks 3; Sugar 6 tbsp; Potato starch 2 tbsp; Almond slices to taste

it es fr de br

Vegetarian

Difficulty: Very easy
Prep time: 15 min
Cook time: 20 min
Makes: 14 pieces
Cost: Very low
Note + resting time for the batter: 30 minutes and 15 minutes for infusing the cream

PRESENTATION

Almond pancakes always bring something extra to the table, and this version with orange cream takes things up a notch—without getting all fussy. American-style pancakes, you know, are usually about that fluffy, moist bite. But here, almond flour jumps in, giving them a subtle nutty kick. Really good stuff. These almond pancakes aren’t just about taste. The texture? A bit more tender than your standard stack, making each bite feel pretty special.

While folks often go for regular flour, almond flour brings a hint of richness that goes perfectly with the light, citrus notes in the orange-flavored pastry cream. Pour a spoonful of that orange cream on top, and you’ve got a dish that stands out for weekend brunches. Or whenever you want to impress a friend or two.

When you cut into one of these almond flour pancakes, you'll notice how the soft inside works so well with that creamy, tangy orange topping. So good. The combo is fresh but comforting, and the orange zest in the cream gives the pancakes a little extra lift. People swap in this recipe as a quick dessert when there isn’t much time. The pancakes stay warm and fluffy, and that smooth orange cream has just enough sweetness to make it feel special without being over the top. Super, super tasty. Some folks even serve these almond orange pancakes at brunch, since they hit that sweet spot between breakfast and dessert.

Here's the deal: The mix of simple ingredients and a few easy tweaks show how you can get creative with basic stuff in your pantry. This almond pancake recipe shines when you want classic with a twist, and those golden edges with a hit of citrus make it hard not to reach for seconds. Whether you call them nutty pancakes or citrus pancakes, they’re a laid-back way to bring a little elegance to your next meal.

Plus, they’re super adaptable—which is great. They’re perfect for anything from a casual family breakfast to a chic brunch gathering. You can even jazz them up with some sliced almonds or a sprinkle of powdered sugar to give them that final touch of flair. For real. Can’t go wrong.

INGREDIENTS

Ingredients for 14 pancakes, 4 inches in diameter: Eggs 2 - (medium); Sugar 3 ¼ tbsp (40 g); Almond flour 4 tbsp (25 g); Type 00 flour 3.5 oz (100 g); Baking powder 1 tsp (4 g); Whole milk 0.67 cup (150 g); Almond flavoring 2 tsp (10 g); Fine salt 1 pinch

for the orange cream: Whole milk 1 ½ cup (350 g); Orange peel 2; Egg yolks 3; Sugar 6 tbsp (75 g); Potato starch 2 tbsp (15 g)

for decoration: Almond slices to taste

Preparation

How to prepare Almond pancakes with orange cream

To prepare the almond pancakes with orange cream, start by preparing the batter: separate the yolks from the whites of 2 room temperature eggs into two different high-sided bowls 1. Add the sugar to the yolks 2 and mix the ingredients well with a hand whisk. Once well combined, add the almond flavoring 3.

Then sift the flour and baking powder and add them to the mixture, taking care to mix the ingredients well to make the mixture smooth and lump-free 4. Then add the milk 5 and almond flour 6. Continue to mix the ingredients well using a hand whisk. Finally, add a pinch of salt and set the mixture aside.

Now take the bowl where you placed the egg whites and beat them until stiff with electric beaters 7. With a hand whisk, gently fold the beaten egg whites into the batter 8, stirring gently from top to bottom. You should obtain a smooth and homogeneous batter 9. Cover the bowl with plastic wrap and place it in the refrigerator to rest for at least 30 minutes.

At this point, proceed to prepare the orange cream. Remove the peel from the oranges, using a small knife and taking care to take only the outer zest and not the white part 10. Then take a high-sided saucepan and pour in the milk. Then add the orange peels 11 and bring to a boil. When the milk reaches a boil, turn off the heat and let the peels infuse for at least 15 minutes. Then separate the yolks from the whites and pour the yolks into a bowl, add the granulated sugar and mix the ingredients well with a hand whisk 12.

Now sift the potato starch and add it to the mixture 13. Once well combined, pour in the orange-flavored milk, taking care to strain it with a sieve to remove the zest 14. Then return the mixture to the saucepan over low heat, stirring to thicken the cream 15.

Once it comes back to a boil, wait about 3-4 minutes for the cream to thicken and take on a more intense color 16. Then transfer the cream to a low, wide bowl, cover with plastic wrap in contact with the surface, and let cool first at room temperature and then in the refrigerator. Meanwhile, heat a large non-stick pan. Take the pancake batter, and using a ladle or spoon, place a small amount onto the pan, spreading it to create a circle about 4 inches in diameter (17-18): create 1 or 2 pancakes at a time.

Wait a few minutes for the base to set, then using a spatula, flip the pancake to the other side for even cooking 19. A light golden crust should form on the surface of the pancakes 20. It will take about 2-3 minutes per side. As you make them, transfer the ready pancakes to a plate. Then repeat the operation until you finish the batter; with the given amounts, you will obtain about 14 pancakes. Now serve the almond pancakes while still hot, either with a side of orange cream or by drizzling a little of the cream over them 21 and decorating with slivered almonds as desired!

Storage

Cooked pancakes can be stored for 2-3 days in the refrigerator, covered with plastic wrap, and reheated in a pan before serving.

Freezing is not recommended.

You can store the pancake batter for up to 12 hours in the fridge, covered with plastic wrap.

The orange cream can be stored in the refrigerator, covered with plastic wrap in contact with the surface, for up to 1 or 2 days.

Tip

To avoid a too-bitter orange cream while obtaining the orange peel, be sure to only get the outer part of the zest, avoiding the white part which is the most bitter in taste.

For the translation of some texts, artificial intelligence tools may have been used.