Oatmeal Griddle Cakes With Pecan-Maple Syrup Recipe

Name: Oatmeal Griddle Cakes With Pecan-Maple Syrup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup rolled oats; 1 1/4 cups buttermilk; 2/3 cup chopped pecans; 1 cup pure maple syrup; 1 cup all-purpose flour; 3 tablespoons firmly packed brown sugar; 2 teaspoons baking soda; salt, a pinch; 1 egg, at room temperature, lightly beaten; 4 tablespoons unsalted butter, melted (plus additional as needed); 1/2 cup vanilla yogurt

Servings: persons

1 cup rolled oats
1 1/4 cups buttermilk
2/3 cup chopped pecans
1 cup pure maple syrup
1 cup all-purpose flour
3 tablespoons firmly packed brown sugar
2 teaspoons baking soda
salt, a pinch
1 egg, at room temperature, lightly beaten
4 tablespoons unsalted butter, melted (plus additional as needed)
1/2 cup vanilla yogurt

1
In a large bowl, combine the oats and buttermilk and let stand for about 15 minutes.
2
Meanwhile, in a small saucepan, toast the pecans over medium heat, stirring often, until fragrant and lightly browned, about 5 minutes.
3
Remove from the heat and pour in the maple syrup; stir well.
4
Cover to keep warm and set aside.
5
Ina small bowl, stir together the flour, brown sugar, baking soda, and salt.
6
Add to the soaked oats, then stir in the egg and 2 tablespoons of the melted butter; mix well.
7
In a frying pan over med-high heat, heat the remaining 2 tablespoons melted butter.
8
Ladle the batter, about 1/4 cup at a time, spaced well apart, into the pan.
9
Cook until the tops are bubbly and the bottoms are golden brown, about 4 minutes.
10
Turn and cook until golden brown on the second side, about 3 minutes longer.
11
Transfer the pancakes to a plate; keep warm.
12
Repeat with the remaining batter, adding more butter if needed.
13
Divide the pancakes among individual plates and each serving with some of the pecan-maple syrup and a spoonful of yogurt.
14
Pass the remaining pecan-maple syrup at the table.

1252

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup rolled oats, 1 1/4 cups buttermilk, 2/3 cup chopped pecans, 1 cup pure maple syrup, and more.

Yes, Oatmeal Griddle Cakes With Pecan-Maple Syrup falls under the Baking & Desserts 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.

That's it — enjoy your meal!

Oatmeal Griddle Cakes With Pecan-Maple Syrup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions