A twist on my classic easy pancake bake recipe, this lemon almond poppy seed pancake bake makes a deliciously sweet breakfast, dessert or snack. Pancake batter is mixed with almond extract, the zest and juice of a lemon, slivered almonds and poppy seeds, and baked into a pie form for easy serving and storage. Instead of standing at the stove flipping pancakes, make your life easier with a pancake bake.
All about the Lemon Almond Poppy Seed Pancake Bake
This recipe is a rendition of the easy pancake bake, which was created out of pure laziness. I love having pancakes on hand as an easy breakfast to bring to the office, or for a quick meal when I am home. The only problem is, I find it super annoying to stand at the stove flipping pancakes, batch after batch. I used to cook my pancakes in batches like this for meal prep, and store them in little glass containers, which was great, but time consuming. One day, I decided to throw some ingredients together and bake my pancakes. And the Easy Pancake Bake was born! This version has some additional flavors which makes it more interesting; this pancake bake includes the flavors of lemon juice and zest, the crunch and texture of slivered almonds and poppy seeds, and the sweetness from an additional lemony glaze on top. The flavors of this dish remind me of the warmer spring and summer months, with the bright flavors of the lemon and almond. The first version of this recipe didn’t include a glaze, but when I reworked it, I thought a glaze would be a great way to add some sweetness and extra flavor to the dish. The glaze also doesn’t add much in terms of stats (under 10 additional calories per serving, and 0 additional WW points per serving). This dish would be a great dish to serve for brunch, but also makes a delicious and different meal prep for a healthy breakfast alternative. It’s also great to have on hand when you want something a little sweet, but still nutritious. If you love the flavor of lemon and almond, try this recipe too: Lemon Almond Baked Oatmeal
What will I need to make this recipe?
The most important ingredient for this recipe is the pancake mix itself. My favorite pancake mix to use for my pancake bakes is Kodiak Cakes, because it’s high protein. You can absolutely use any pancake mix you have on hand, but just note, the stats will change accordingly. For reference, here is a comparison of the nutritional information between regular pancake mix and Kodiak Cakes. You can see the protein and fiber is way more significant in the Kodiak Power Cakes Mix.
Other ingredients for this recipe include:
- milk (I use unsweetened almond milk, but cashew milk, or any other milk will work fine)
- baking powder
- almond extract
- a lemon (you will need the juice and the zest of a lemon)
- poppy seeds
- slivered almonds
- powdered sugar (for the glaze)
How to make this pancake bake
First, preheat your oven to 350F. Then, mix all of the pancake bake ingredients together, except for the almonds. When you zest the lemon, make sure to reserve some for the glaze later. The zest is used in both the batter and the glaze. Pour the batter into a greased pie dish (I use a tart pan like this one). You can also use any square or circle baking dish or pie dish. An 8 x 8 square dish will result in a fluffier bake, rather than a thinner bake. Then, sprinkle the almonds on top.
Bake for about 25 minutes or until the bake is set up. While it bakes, combine the glaze ingredients. When the bake is done, drizzle the glaze on top. How to serve and reheat the lemon almond poppy seed pancake bake
I like to serve the pancake bake a few ways: one of the easiest ways is with some chicken sausage links and fresh fruit. You can also add some eggs on the side for some extra protein. Another great way to serve this bake is with nut butter and some sliced bananas, almost like a dessert. Whipped cream works beautifully here too, or some pancake syrup. When I am in the mood for something sweet and decadent in the morning, this is one of my go-to. For meal prep, I store the individual portions of the pancake bake in glass storage containers in the fridge. To eat, I just have to pop the entire container into the microwave for a minute or so to reheat. If you aren’t heading into the office or bringing this meal on the go, you can also store the pancake bake in the baking dish you baked it in. Just make sure you cover it with plastic wrap and store it in the fridge; this does not do well on the counter.
Lemon Almond Poppy Seed Pancake Bake
- pie plate
- 1 cup pancake mix, used: Kodiak Cakes Buttermilk
- 1 teaspoon baking powder
- ½ tsp almond extract
- 1 lemon, zested (divided) + 1 tbsp lemon juice
- 1 egg
- 1 cup almond milk, unsweetened, can sub cashew or skim
- 1 tsp poppy seeds
- 1/2 oz slivered almonds
- 1 tbsp powdered sugar
- 1/2 tsp almond extract
- reserved lemon zest
- 1 tsp almond milk
- To make the pancake bake, combine the pancake mix, baking powder, almond extract, egg, poppy seeds and milk.
- Zest the lemon and reserve about 1 tsp for the glaze later. Add the rest of the lemon zest to the batter.
- Juice the lemon and add 1 tbsp of the lemon juice to the batter.
- Pour into a 8-10”baking dish or pie plate that has been sprayed with cooking spray.
- Sprinkle the slivered almonds on top.
- Bake at 350 for about 25 minutes or until a toothpick comes out clean.
- Combine the powdered sugar, almond extract, remaining zest, and almond milk in a small bowl for the glaze.
- Drizzle the glaze on top of the cooked pancake bake.
- 4 WW points (all plans)