Toasted Walnut Buttermilk Pancakes with Cranberry Maple Syrup Recipe

Name: Toasted Walnut Buttermilk Pancakes with Cranberry Maple Syrup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup pure maple syrup; 1/2 cup cranberries, picked over; 1/2 cup all-purpose flour; 1 tablespoon sugar; 1/4 teaspoon baking soda; 1/4 teaspoon salt; 1/4 teaspoon cinnamon; 1/2 cup walnuts, toasted lightly and chopped fine; 1/2 cup plus 2 tablespoons buttermilk; 1 large egg; 1 tablespoon unsalted butter, melted, plus addition melted butter for brushing the griddle

Servings: persons

1/2 cup pure maple syrup
1/2 cup cranberries, picked over
1/2 cup all-purpose flour
1 tablespoon sugar
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/2 cup walnuts, toasted lightly and chopped fine
1/2 cup plus 2 tablespoons buttermilk
1 large egg
1 tablespoon unsalted butter, melted, plus addition melted butter for brushing the griddle

1
In a small saucepan combine the syrup with the cranberries, simmer the mixture, covered for 5 minutes, or until the cranberries have burst, and keep the syrup warm, covered.
2
In a bowl stir together the flour, the sugar, the baking soda, the salt, the cinnamon, and the walnuts.
3
In a small bowl stir together the buttermilk, the egg, and 1 tablespoon of the butter, add the buttermilk mixture to the flour mixture, and stir the batter until it is just combined.
4
Preheat the oven to 200F.
5
Heat a griddle over moderate heat until it is hot enough to make drops of water scatter over its surface and brush it with the additional butter.
6
Spoon 1/4-cup measures of the batter onto the griddle and cook the pancakes for 1 to 2 minutes on each side, or until they are golden.
7
Transfer the pancakes as they are cooked to a heatproof plate and keep them warm in the oven.
8
Serve the pancakes with the syrup.

508

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

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

You need 11 ingredients. The key ingredients include: 1/2 cup pure maple syrup, 1/2 cup cranberries, picked over, 1/2 cup all-purpose flour, 1 tablespoon sugar, and more.

Yes, Toasted Walnut Buttermilk Pancakes with Cranberry 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.

Toasted Walnut Buttermilk Pancakes with Cranberry Maple Syrup

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