Hearty Oatmeal Pancakes with Maple Pecan Syrup
Start your morning off right with these hearty oatmeal pancakes topped with a luscious maple pecan syrup! Combining the nutty goodness of homemade oat flour with a touch of cinnamon, these pancakes are fluffy, wholesome, and packed with flavor. The real showstopper, though, is the decadent syrup made by simmering maple syrup with buttery chopped pecans, adding a warm, nutty sweetness to each bite. Perfect for a weekend brunch or a cozy family breakfast, this recipe is easy to prepare and takes just 35 minutes from start to finish. Serve these golden pancakes stacked high, generously drizzled in the syrup, and garnish with extra pecans for a delightful crunch. Whether you're an oatmeal enthusiast or just love a comforting homemade breakfast, these oatmeal pancakes with maple pecan syrup are sure to become a household favorite!
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Recipe Information
Ingredients
- 1 cup old-fashioned rolled oats
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon ground cinnamon
- 0.5 teaspoon salt
- 1.5 cups buttermilk
- 1 egg
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 0.5 cup pecans, chopped
- 0.75 cup maple syrup
- 1 tablespoon unsalted butter for syrup
- as needed non-stick cooking spray or extra butter
Instructions
In a blender or food processor, pulse the rolled oats until they form a coarse flour-like texture. This will serve as the oatmeal flour base for your pancakes.
In a large mixing bowl, combine the oatmeal flour, all-purpose flour, baking powder, baking soda, ground cinnamon, and salt. Whisk to evenly distribute the dry ingredients.
In a separate medium-sized bowl, whisk together the buttermilk, egg, melted butter, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix; the batter will be thick with some lumps.
Let the batter rest for 5 minutes to allow the oats to absorb some moisture and thicken further.
While the batter rests, prepare the maple pecan syrup. In a small saucepan, combine the maple syrup, chopped pecans, and 1 tablespoon of butter over medium heat. Stir occasionally until the butter melts and the syrup is warm. Remove from heat and set aside.
Heat a non-stick skillet or griddle over medium heat and lightly coat it with cooking spray or a small amount of butter.
Scoop about 1/4 cup of batter for each pancake onto the skillet. Use the back of a spoon to gently spread the batter into a round shape if needed.
Cook the pancakes for 2-3 minutes on the first side, or until small bubbles form on the surface and the edges look set. Flip the pancakes and cook for an additional 1-2 minutes on the other side, or until golden brown.
Repeat with the remaining batter, greasing the skillet as needed between batches.
Serve the warm pancakes stacked on plates, and generously drizzle with the maple pecan syrup. Optionally, garnish with extra chopped pecans for added texture.
Nutrition Facts
Calories |
2376 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.0 g | 129% | |
| Saturated Fat | 35.5 g | 178% | |
| Polyunsaturated Fat | 2.5 g | ||
| Cholesterol | 329 mg | 110% | |
| Sodium | 3210 mg | 140% | |
| Total Carbohydrate | 336.7 g | 122% | |
| Dietary Fiber | 18.0 g | 64% | |
| Total Sugars | 181.8 g | ||
| Protein | 46.5 g | 93% | |
| Vitamin D | 6.1 mcg | 31% | |
| Calcium | 563 mg | 43% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 1241 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
