Maple Walnut Pancakes
Indulge in the comforting warmth of these Maple Walnut Pancakes, a perfect blend of fluffy textures and rich, nutty flavors! Made with a buttermilk base for pillowy softness, these golden pancakes are infused with pure maple syrup and studded with crunchy chopped walnuts for a delightful balance of sweetness and texture. Quick and easy to prepare with just 10 minutes of prep time, this breakfast classic comes together in under half an hour, making it ideal for leisurely weekends or cozy family brunches. Drizzle with extra maple syrup and garnish with more walnuts for a satisfying, show-stopping meal. Whether you're craving a sweet morning treat or planning a brunch spread, these maple walnut pancakes are guaranteed to impress. Keywords: maple walnut pancakes, fluffy buttermilk pancakes, easy brunch recipes, sweet breakfast ideas.
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 2 teaspoons baking powder
- 0.25 teaspoons baking soda
- 0.25 teaspoons salt
- 2 tablespoons granulated sugar
- 1.25 cups buttermilk
- 2 large eggs
- 2 tablespoons pure maple syrup
- 3 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 0.5 cups chopped walnuts
- 1 tablespoon cooking oil or butter for greasing
- 0.5 cups extra maple syrup for serving
Instructions
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and granulated sugar.
In a separate medium bowl, combine the buttermilk, eggs, maple syrup, melted butter, and vanilla extract. Whisk until smooth.
Gradually pour the wet ingredients into the dry ingredients, stirring gently until just combined. Do not overmix—some lumps are fine.
Fold in the chopped walnuts, ensuring they are evenly distributed throughout the batter.
Heat a non-stick skillet or griddle over medium heat and lightly grease it with cooking oil or butter.
Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles appear on the surface and the edges look set, approximately 2-3 minutes.
Flip the pancakes and cook for another 2-3 minutes, or until golden brown and cooked through. Adjust the heat as needed to prevent burning.
Repeat with the remaining batter, greasing the skillet as necessary between batches.
Serve the pancakes warm with a generous drizzle of maple syrup and additional chopped walnuts if desired.
Nutrition Facts
Calories |
2301 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.6 g | 141% | |
| Saturated Fat | 36.4 g | 182% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 499 mg | 166% | |
| Sodium | 2284 mg | 99% | |
| Total Carbohydrate | 289.5 g | 105% | |
| Dietary Fiber | 8.8 g | 31% | |
| Total Sugars | 130.9 g | ||
| Protein | 50.5 g | 101% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 575 mg | 44% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 1311 mg | 28% | |
*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.
