Yummy Amaretto Pancakes

A grown-up pancake that swaps part of the milk for amaretto, the Italian almond-flavored liqueur, giving the batter a subtle marzipan-toasty-warm note that turns ordinary brunch into a special occasion. Bisquick keeps the technique fast: stir everything together, hit the griddle, eat. The optional sliced almonds folded into the batter give crunch and double down on the almond flavor.

Amaretto’s alcohol cooks off in seconds on the hot griddle, so what remains is pure almond fragrance and a faint background sweetness. The pancakes brown a shade darker than plain Bisquick pancakes thanks to the extra sugar in the liqueur, which works in their favor (golden edges, soft middles).

Kitchen Tips

• Let the batter rest 5 minutes before cooking. This gives the baking powder time to activate and the gluten time to relax, which means fluffier pancakes.
• Use a medium griddle temperature, not high. The extra sugar from the amaretto burns easily on a hot pan.
• Don’t flip until the bubbles on top start to pop and the edges look set. Premature flipping gives gummy centers.
• Keep finished pancakes warm in a 200°F (95°C) oven on a sheet pan in a single layer.

Variations

• Top with toasted sliced almonds and a drizzle of maple syrup for the full almond treatment.
• Sub disaronno for amaretto if you want a richer, slightly nuttier flavor.
• Skip the liqueur entirely and add 1 teaspoon almond extract for a non-alcoholic version that’s just as fragrant.