Maple Pecan Almond Raisin Pancakes
Start your morning with a stack of irresistibly fluffy Maple Pecan Almond Raisin Pancakes, the perfect fusion of sweet and nutty flavors. Crafted with buttermilk for a tender texture and enhanced by the warm richness of pure maple syrup, each bite is bursting with the delightful crunch of pecans and almonds, complemented by the subtle chewiness of raisins. These pancakes are quick to whip up in just 25 minutes, making them a fabulous choice for a cozy weekend breakfast or brunch. Serve them warm, drizzled with extra maple syrup and a sprinkle of nuts for a truly decadent treat. Packed with wholesome ingredients and an irresistible balance of textures, these pancakes are your ultimate comfort food upgrade. Perfect for pancake lovers seeking new flavor combinations!
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 1 tablespoon baking powder
- 0.5 teaspoon salt
- 2 tablespoons granulated sugar
- 1.25 cups buttermilk
- 1 large egg
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 2 tablespoons pure maple syrup
- 0.5 cup pecans, chopped
- 0.5 cup almonds, chopped
- 0.5 cup raisins
- 1 as needed butter or oil for cooking
Instructions
In a large mixing bowl, whisk together the flour, baking powder, salt, and sugar until well combined.
In a separate bowl, whisk the buttermilk, egg, melted butter, vanilla extract, and maple syrup until smooth.
Pour the wet ingredients into the dry ingredients and gently stir with a spatula until just combined. Be careful not to overmix—the batter should have small lumps.
Fold in the chopped pecans, almonds, and raisins, making sure they are evenly distributed throughout the batter.
Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or oil.
Scoop 1/4 cup of batter onto the skillet for each pancake. Use the back of the measuring cup or spoon to spread the batter slightly, if needed.
Cook the pancakes for 2-3 minutes, or until bubbles form on the surface and the edges appear set. Flip and cook for an additional 2-3 minutes, or until golden brown on both sides.
Repeat with the remaining batter, greasing the skillet as needed between batches.
Serve the pancakes warm with additional maple syrup and a sprinkle of extra chopped pecans or almonds, if desired.
Nutrition Facts
Calories |
2186 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.4 g | 127% | |
| Saturated Fat | 21.1 g | 106% | |
| Polyunsaturated Fat | 2.6 g | ||
| Cholesterol | 284 mg | 95% | |
| Sodium | 2985 mg | 130% | |
| Total Carbohydrate | 286.0 g | 104% | |
| Dietary Fiber | 20.5 g | 73% | |
| Total Sugars | 113.2 g | ||
| Protein | 55.8 g | 112% | |
| Vitamin D | 5.5 mcg | 27% | |
| Calcium | 662 mg | 51% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 1971 mg | 42% | |
*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.
