Pecan Pancakes with Buttered Pecans and Warm Maple

Name: Pecan Pancakes with Buttered Pecans and Warm Maple Syrup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ cup chopped pecans; 1 tablespoon sugar; 1 ½ cups unbleached all-purpose flour; 2 teaspoons baking powder; ½ teaspoon salt; 1 ¼ cups milk; 2 large eggs, separated; 2 tablespoons unsalted butter, melted; 1 teaspoon vanilla extract; warmed real maple syrup; whipped cream; 4 tablespoons unsalted butter; 1 cup coarsely chopped pecans

Servings: persons

½ cup chopped pecans
1 tablespoon sugar
1 ½ cups unbleached all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
1 ¼ cups milk
2 large eggs, separated
2 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
warmed real maple syrup
whipped cream
4 tablespoons unsalted butter
1 cup coarsely chopped pecans

1
Add the pecans and sugar to a food processor; finely chop; set aside.
2
Sift the flour, baking powder, and salt into a large mixing bowl.
3
Add the pecan mixture; stir to combine.
4
In another mixing bowl, add the milk, egg yolks, butter, and vanilla; whisk to combine.
5
Add liquid mixture to the flour mixture; stir just until blended.
6
In another bowl, beat the egg whites with an electric mixer, until soft peaks form.
7
Gently fold egg whites into the batter just until blended.
8
Heat a large non-stick skillet or griddle over medium heat.
9
Spray with non-stick cooking spray of brush with a thin film of vegeteble oil.
10
Pour 1/4 cup batter into skillet for each pancake.
11
Lower heat to medium-low.
12
Cook until the tops are covered with small bubbles and the bottoms are lightly browned.
13
Flip pancake and cook until lightly browned on the bottom side.
14
Repeat with remaining batter.
15
For the Buttered Pecans: Melt the butter in a medium skillet.
16
Add the pecans to the skillet; stir continuously and cook for about 3 minutes or until lightly browned.
17
Spoon the warm pecans over the pancakes.
18
Serve with warmed real maple syrup and a dollop of real whipped cream.

735

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.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
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.
Coconut cream is a reliable plant-based alternative to dairy cream.

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 13 ingredients. The key ingredients include: ½ cup chopped pecans, 1 tablespoon sugar, 1 ½ cups unbleached all-purpose flour, 2 teaspoons baking powder, and more.

Yes, Pecan Pancakes with Buttered Pecans and Warm Maple Syrup 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.

That's it — enjoy your meal!

Pecan Pancakes with Buttered Pecans and Warm Maple Syrup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions