Maple Sour Cream Pecan Pancakes
Indulge in the irresistible fusion of flavors with these Maple Sour Cream Pecan Pancakes, a recipe that takes your classic breakfast favorite to luxurious new heights. Fluffy and tender, these pancakes combine the rich tang of sour cream with the natural sweetness of pure maple syrup for a truly decadent bite. Toasted pecans add a delightful crunch and nutty depth, perfectly complementing the light, golden batter. Quick and easy to prepare, the batter comes together in just 15 minutes, making this a go-to recipe for cozy weekend mornings or special brunches. Pair with an extra drizzle of maple syrup and more pecans for the ultimate sweet and savory experience. Whether you're a pancake enthusiast or just in search of a crowd-pleasing breakfast idea, these maple-kissed pancakes are sure to bring warmth and joy to your table.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1 tablespoon Baking powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 2 tablespoons Granulated sugar
- 1 large Egg
- 0.75 cups Milk
- 0.5 cups Sour cream
- 0.25 cups Maple syrup
- 1 teaspoons Vanilla extract
- 3 tablespoons Unsalted butter (melted)
- 0.5 cups Pecans (toasted and chopped)
- 2 tablespoons Butter or oil (for cooking)
- 0.5 cups Maple syrup (for serving)
Instructions
In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
In a medium bowl, beat the egg and mix in the milk, sour cream, maple syrup, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and gently fold together until combined—do not overmix; some lumps are fine.
Stir in the melted butter and toasted pecans, ensuring they are evenly incorporated into the batter.
Heat a non-stick griddle or large skillet over medium heat and add about 1 tablespoon of butter or oil. Once hot, reduce the heat slightly to medium-low.
Scoop about 1/4 cup of batter onto the griddle for each pancake, spreading gently with the back of a spoon if needed.
Cook the pancakes for 2-3 minutes, or until bubbles form on the surface and the edges look set. Flip and cook the other side for another 2 minutes or until golden brown.
Repeat with the remaining batter, adding more butter or oil to the pan as needed.
Once all the pancakes are cooked, serve them warm topped with additional toasted pecans and a generous drizzle of maple syrup.
Nutrition Facts
Calories |
2614 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 135.4 g | 174% | |
| Saturated Fat | 59.6 g | 298% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 449 mg | 150% | |
| Sodium | 2851 mg | 124% | |
| Total Carbohydrate | 327.1 g | 119% | |
| Dietary Fiber | 10.9 g | 39% | |
| Total Sugars | 169.7 g | ||
| Protein | 41.7 g | 83% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 565 mg | 43% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 1055 mg | 22% | |
*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.
