Elevate your brunch game with these decadent Maple Pecan Pancakes! Bursting with the rich flavors of maple and toasted pecans, these fluffy flapjacks are a comforting and indulgent way to start your day. Whether you’re hosting a crowd or enjoying a cozy morning at home, these pancakes are sure to become a new family favorite.
Why You’ll Love This Maple Pecan Pancakes to Elevate Your Brunch
These Maple Pecan Pancakes are a true taste of autumn, blending the sweetness of maple with the warm, nutty crunch of toasted pecans. The combination creates a flavor that’s both familiar and elevated, perfect for a special weekend brunch or holiday gathering. The pancakes are thick, tender, and perfectly golden, with a drizzle of maple syrup and a sprinkle of chopped pecans to finish. They’re hearty enough to keep you satisfied until lunchtime, yet still light and fluffy. Plus, the easy-to-follow recipe ensures consistent results every time, so you can serve up a stack of pancakes with confidence.
Ingredients
To make these Maple Pecan Pancakes, you’ll need all-purpose flour, baking powder, baking soda, salt, eggs, milk, melted butter, pure maple syrup, and chopped pecans. The maple syrup and pecans are the stars of the show, adding a cozy, autumnal vibe to the classic pancake batter.
- 2 cups (250g) – All-purpose flour
- 2 teaspoons – Baking powder
- 1/2 teaspoon – Baking soda
- 1/4 teaspoon – Salt
- 2 – Eggs
- 1 1/2 cups (360ml) – Milk
- 3 tablespoons – Melted butter
- 1/4 cup (60ml) – Pure maple syrup
- 1 cup (120g) – Chopped pecans
Ingredient Substitutions
- Dairy-free milk: Use almond, oat, or any plant-based milk (for a dairy-free version)
- Sweetener: Honey or agave nectar can be used instead of maple syrup
How to Make Maple Pecan Pancakes to Elevate Your Brunch
Begin by preheating your griddle or nonstick skillet over medium heat. In a large mixing bowl, whisk together the dry ingredients – the flour, baking powder, baking soda, and salt. In a separate bowl, combine the wet ingredients – the eggs, milk, melted butter, and maple syrup. Pour the wet ingredients into the dry ingredients and stir just until combined, being careful not to overmix.
Step 1: Prep Work
Lightly grease the preheated griddle or skillet. Scoop the batter onto the hot surface, using about 1/4 cup per pancake. Cook for 2-3 minutes per side, or until golden brown and cooked through. Flip the pancakes gently, being careful not to deflate them.
Step 2: Main Cooking Process
Transfer the cooked pancakes to a warm plate or baking sheet, and repeat with the remaining batter. Once all the pancakes are cooked, drizzle them with additional maple syrup and top with the chopped pecans.
Step 3: Final Steps/Assembly
Recipe Variations & Tips
- Chocolate Chip Variation: Fold in some chopped chocolate or mini chocolate chips to the batter for an extra indulgent twist.
- Spiced Flavor: Add a teaspoon of cinnamon or a pinch of nutmeg to the batter for a warm, spiced flavor.
- Fluffy Pancakes: Separate the egg whites and whip them before gently folding them into the batter for a fluffier texture.
- Garnish Options: Serve the pancakes with sliced bananas, whipped cream, or a sprinkle of powdered sugar for a fun presentation.
Serving & Storage
Serve with: Additional maple syrup, chopped pecans, whipped cream, or sliced bananas.
Storage: Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days, or frozen for up to 2 months.
Reheat: To reheat, simply pop them in the toaster or microwave until heated through.
Make-Ahead: You can make the batter up to 24 hours in advance and store it covered in the refrigerator. Just be sure to give it a quick stir before cooking.
Nutrition Information
A serving of these Maple Pecan Pancakes (3 pancakes) contains approximately 480 calories, 20g of fat, 62g of carbohydrates, and 12g of protein. They are a delicious indulgence, perfect for a special brunch or weekend treat.
- Serving Size: 3 pancakes
- Calories: 480 kcal
- Protein: 12 g
- Carbs: 62 g
- Fat: 20 g
- Sodium: 540 mg
Frequently Asked Questions
Can I make the batter ahead of time?
Yes, you can make the batter up to 24 hours in advance and store it covered in the refrigerator. Just be sure to give it a quick stir before cooking.
Can I use a different type of nut?
Absolutely! Walnuts, almonds, or even hazelnuts would all be delicious substitutes for the pecans.
How do I know when the pancakes are ready to flip?
The pancakes are ready to flip when the edges start to look dry and you can easily slide a spatula underneath. The batter should also be set enough that it doesn’t run when you pour it onto the griddle.
Can I keep the cooked pancakes warm in the oven?
Yes, you can keep the cooked pancakes warm in a 200°F oven while you finish cooking the rest of the batter.
Are these pancakes freezer-friendly?
Yes, these Maple Pecan Pancakes freeze very well! Let them cool completely, then stack them with parchment paper in between and store in an airtight container or resealable bag in the freezer for up to 2 months.
Try These Next
- Maple Pecan Pancakes With Bourbon Vanilla Drizzle
- Maple Bacon Pancakes With Whipped Cream Drizzle
- Warm Maple Pecan Latte Shake
Maple Pecan Pancakes to Elevate Your Brunch
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: 🍳 Breakfast & Brunch Upgrades
- Method: Griddle
- Cuisine: American
- Diet: Vegetarian
Description
These fluffy Maple Pecan Pancakes are perfect for a cozy brunch. They’re rich in flavor and topped with buttery pecans and maple syrup, making them a delightful treat for any breakfast lover!
Ingredients
– 1 cup all-purpose flour
– 2 tablespoons sugar
– 1 tablespoon baking powder
– 1/2 teaspoon salt
– 1 cup milk
– 1 large egg
– 2 tablespoons melted butter
– 1 teaspoon vanilla extract
– 1/2 cup chopped pecans
– Maple syrup for serving
Instructions
1.
2. 1. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
3. 2. In another bowl, mix the milk, egg, melted butter, and vanilla extract until combined.
4. 3. Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the chopped pecans.
5. 4. Heat a non-stick skillet over medium heat and lightly grease it with butter or cooking spray.
6. 5. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, about 2-3 minutes.
7. 6. Flip the pancakes and cook for another 1-2 minutes until golden brown.
8. 7. Remove from the skillet and keep warm. Repeat with remaining batter.
9. 8. Serve warm with maple syrup and additional pecans if desired.
Notes
– For extra flavor, try toasting the pecans before adding them to the batter.
– Ensure your skillet is properly heated to get a nice golden color on the pancakes.
Nutrition
- Serving Size: 1 pancake
- Calories: 180 kcal
- Sugar: 8g
- Sodium: 250mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg
Keywords: pancakes, maple syrup, brunch, pecans