Maple Pecan Buttermilk Pancakes
Start your morning on a sweet and nutty note with these irresistible Maple Pecan Buttermilk Pancakes! Fluffy, golden stacks are infused with the rich flavors of pure maple syrup and a hint of vanilla, complemented by the buttery crunch of chopped pecans folded into the batter. Made with tangy buttermilk, these pancakes achieve the perfect balance of lightness and tenderness, with a subtle sweetness that pairs beautifully with a drizzle of warm maple syrup and a sprinkle of toasted pecans for garnish. Quick to prepare and easy to cook, this comforting breakfast recipe comes together in just 25 minutes, making it ideal for both leisurely weekend mornings and special occasions. If you’re searching for the ultimate homemade pancake recipe that delivers on flavor and texture, these maple pecan pancakes are sure to become a family favorite.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.5 teaspoons Salt
- 2 tablespoons Granulated sugar
- 2 cups Buttermilk
- 2 whole Large eggs
- 0.25 cups Unsalted butter (melted)
- 3 tablespoons Pure maple syrup
- 1 teaspoon Vanilla extract
- 0.5 cups Pecans (chopped)
- 2 tablespoons Butter or oil (for greasing the skillet)
- to taste Additional maple syrup (for serving)
- to taste Pecans (for garnish)
Instructions
In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
In a separate bowl, combine the buttermilk, eggs, melted butter, maple syrup, and vanilla extract. Whisk until well blended.
Pour the wet ingredients into the dry ingredients and gently mix until just combined. Be careful not to overmix; some lumps are fine.
Gently fold in the chopped pecans into the batter.
Heat a large skillet or griddle over medium heat and lightly grease with butter or oil.
Scoop about 1/4 cup of batter onto the skillet for each pancake, spacing them apart.
Cook for 2-3 minutes, or until bubbles form on the surface and the edges look set, then flip and cook for another 2 minutes until golden brown and cooked through.
Repeat with the remaining batter, greasing the skillet as needed.
Serve the pancakes warm, stacked on a plate, with additional maple syrup drizzled on top and a sprinkle of toasted pecans as garnish.
Nutrition Facts
Calories |
2803 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 160.2 g | 205% | |
| Saturated Fat | 63.1 g | 316% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 618 mg | 206% | |
| Sodium | 3376 mg | 147% | |
| Total Carbohydrate | 290.7 g | 106% | |
| Dietary Fiber | 14.9 g | 53% | |
| Total Sugars | 89.5 g | ||
| Protein | 61.3 g | 123% | |
| Vitamin D | 8.8 mcg | 44% | |
| Calcium | 768 mg | 59% | |
| Iron | 15.9 mg | 88% | |
| Potassium | 1554 mg | 33% | |
*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.
