Vanilla Almond Pancakes with Maple Yogurt Drizzle

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

Fluffy pancakes infused with vanilla and almond extract, topped with a smooth maple yogurt drizzle for a sweet and satisfying brunch treat. This American-inspired Mother’s Day recipe, ready in about 25 minutes, layers all-purpose flour, baking powder, sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 350 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 tbsp baking powder
• 2 tbsp sugar
• 1/2 tsp salt
• 1 1/4 cups milk
• 2 large eggs
• 1 tsp vanilla extract
• 1/4 tsp almond extract
• 3 tbsp, melted unsalted butter
• 1/2 cup Greek yogurt
• 3 tbsp pure maple syrup
• 1/4 cup toasted sliced almonds

The griddle we’d cook this on → Best Griddles for 2026: Stovetop and Electric Picks + Buying Guide

Instructions

1. Step 1: In a large bowl, whisk together 1 1/2 cups all-purpose flour, 1 tbsp baking powder, 2 tbsp sugar, and 1/2 tsp salt.
2. Step 2: In a separate bowl, beat 2 large eggs with 1 1/4 cups milk, 1 tsp vanilla extract, 1/4 tsp almond extract, and 3 tbsp melted unsalted butter until combined.
3. Step 3: Pour the wet ingredients into the dry and gently mix until just combined; lumps are okay.
4. Step 4: Heat a nonstick skillet over medium heat and lightly grease with butter or oil. Pour 1/4 cup batter per pancake and cook for 2-3 minutes until bubbles form on the surface and edges look set.
5. Step 5: Flip and cook for another 2 minutes until golden and cooked through. Repeat with remaining batter.
6. Step 6: For the drizzle, stir together 1/2 cup Greek yogurt and 3 tbsp pure maple syrup until smooth. Serve pancakes stacked and topped with the maple yogurt drizzle and 1/4 cup toasted sliced almonds.