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.
Course breakfast, dessert, snack
Keyword lemon almond, pancake bake, poppy seed
Prep Time 5 minutesminutes
Cook Time 25 minutesminutes
Servings 4
Calories 163kcal
Author Steph
Equipment
pie plate
Ingredients
Pancake Bake
1cuppancake mixused: Kodiak Cakes Buttermilk
1teaspoonbaking powder
½tspalmond extract
1lemonzested (divided) + 1 tbsp lemon juice
1egg
1cupalmond milkunsweetened, can sub cashew or skim
1tsppoppy seeds
1/2ozslivered almonds
Glaze
1tbsppowdered sugar
1/2tspalmond extract
reserved lemon zest
1tspalmond milk
Instructions
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.