Maple Pecan Buttermilk Pancakes – a delicious recipe with flour, baking powder, baking soda, salt, brown sugar, pecans. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Use two medium size bowls for mixing dry and wet ingredients separately.
2
In one bowl mix flour, baking powder, baking soda, salt, brown sugar and chopped pecans. In other bowl mix beaten egg, buttermilk, melted butter and maple syrup.
3
Combine wet ingredients with dry ingredients just until moist, leaving any lumps.
4
Heat griddle or frying pan to a low-medium heat. Add small amount of vegetable oil and pour 1/4 cup of batter (approximately 3 or 4 tablespoons) for each pancake.
5
Cook first side of pancakes until bubbles appear on top (about 2 minutes) and carefully turn with a spatula and allow second side to cook 2 minutes. Remove to a platter and continue until all batter is used.
6
Sprinkle with additional 1/4 cup of pecans and top with maple syrup.
7
Enjoy!
769
kcal
Calories
69
g
Fat
33
g
Carbs
9
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 12 ingredients. The key ingredients include: 1 cup flour, 1 teaspoon baking powder, 1/4 teaspoon baking soda, 1/4 teaspoon salt, and more.
Yes, Maple Pecan Buttermilk Pancakes falls under the Breakfast category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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