Maple Pecan Pancakes
Updated Oct. 26, 2022
- Total Time
- 35 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1cup (140 grams) whole-wheat flour
- ½cup (60 grams) almond flour
- 2teaspoons baking powder
- 1teaspoon baking soda
- ¼teaspoon salt
- 2eggs
- 1tablespoon maple syrup
- 1½cups buttermilk
- 2tablespoons canola oil
- 1teaspoon vanilla extract
- ½cup (60 grams) chopped pecans
- ½cup dried cranberries
- Butter or oil as needed for cooking
Nutritional analysis per serving (15 servings)
144 calories; 8 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 2 grams polyunsaturated fat; 15 grams carbohydrates; 2 grams dietary fiber; 6 grams sugars; 4 grams protein; 178 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Sift together the flours, baking powder, baking soda and salt
- Step 2
In a medium bowl, whisk the eggs. Whisk in the maple syrup, buttermilk, canola oil and vanilla. Quickly whisk in the flour mix. Fold in the pecans and the cranberries. Do not overwork the batter
- Step 3
Heat a griddle or a large skillet, either nonstick or seasoned cast iron, over medium-high heat. Brush with butter or oil. Use a ¼-cup ladle or cup measure to drop 3 to 4 tablespoons of batter per pancake onto your heated pan or griddle. When bubbles break through the pancakes, carefully slide a spatula under them (they are delicate), flip them over and cook for another minute, until they are brown on the other side. Serve right away, or allow to cool and wrap individual servings in plastic, then place in a freezer bag and freeze
- Advance preparation: The pancakes can be frozen for a few months. You can make them a day ahead and reheat in a low oven or in a microwave.
Private Notes
Comments
These were also great with buckwheat flour in place of the whole-wheat flour for a pancake free of gluten yet still moist and delicate.
Super popular with friends and family.
We don't always have buttermilk. I usually substitute with yogurt and milk.
This makes delicious pancakes and you could substitute pretty much any dried fruit, toast the nuts for style points.
Remember that you'll be adding the flours to the liquids, use a bigger bowl for the wet ingredients!
Yum. I replaced half of the wheat flour with oatmeal flour and added a dash of nutmeg. Dried blueberries and cherries.
These pancakes were a huge hit with my family- including my picky 3 year old! I was so happy to find a more nutritious pancake recipe that doesn’t compromise on texture or flavor! I skipped the nuts and dried fruit this time, but I’m sure those would be a delicious addition, along with various other mix-ins that you have on hand. This recipe is definitely a keeper and will be fun to play with!
Out of whole what flour so I used regular along with the almond, and they came out great. Next time would try cherries instead of cranberries and a teaspoon of confectioners sugar to give it more of a classic cakey-American pancake taste!
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