Toasted Walnut Buttermilk Pancakes with Cranberry M

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.

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.

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: 1/2 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.

That's it — enjoy your meal!

Toasted Walnut Buttermilk Pancakes with Cranberry Maple Syrup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions