North Woods Pancakes
Start your morning on a rustic, flavor-filled note with North Woods Pancakes—a hearty take on the classic breakfast dish that combines the warm, cozy spices of cinnamon and nutmeg with the satisfying texture of whole wheat flour and toasted pecans. These fluffy pancakes are lightly sweetened with pure maple syrup and enriched with creamy buttermilk and a touch of vanilla extract, creating a batter that's both wholesome and indulgent. Perfectly golden and irresistibly aromatic, North Woods Pancakes are cooked to perfection on a lightly greased skillet and served warm with extra maple syrup and pecans for a truly comforting, woodsy-inspired breakfast. Ready in just 30 minutes, these pancakes are a must-try for anyone seeking a cozy, homemade breakfast that feels like a trip to a rustic cabin in the woods.
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 0.5 cups whole wheat flour
- 1 tablespoon baking powder
- 0.5 teaspoons baking soda
- 1 teaspoons ground cinnamon
- 0.25 teaspoons ground nutmeg
- 0.5 teaspoons salt
- 1.75 cups buttermilk
- 2 items large eggs
- 0.25 cups pure maple syrup
- 3 tablespoons unsalted butter, melted and slightly cooled
- 1 teaspoons vanilla extract
- 0.5 cups chopped toasted pecans
- 1 as needed unsalted butter or oil for the skillet
Instructions
In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, cinnamon, nutmeg, and salt to combine.
In a medium bowl, whisk together the buttermilk, eggs, maple syrup, melted butter, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; some small lumps are fine. Fold in the chopped toasted pecans gently.
Heat a non-stick skillet or griddle over medium heat. Lightly grease the surface with butter or oil.
Scoop 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes, or until bubbles form on the surface and the edges look set. Flip and cook for another 1-2 minutes, or until golden brown.
Transfer the cooked pancakes to a plate and keep warm. Repeat with the remaining batter, greasing the skillet as needed between batches.
Serve warm with additional maple syrup and a sprinkle of toasted pecans, if desired.
Nutrition Facts
Calories |
2240 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.3 g | 145% | |
| Saturated Fat | 44.4 g | 222% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 543 mg | 181% | |
| Sodium | 2415 mg | 105% | |
| Total Carbohydrate | 254.5 g | 93% | |
| Dietary Fiber | 19.7 g | 70% | |
| Total Sugars | 60.2 g | ||
| Protein | 58.9 g | 118% | |
| Vitamin D | 7.8 mcg | 39% | |
| Calcium | 712 mg | 55% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 1543 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.
