Maple Pecan Pancakes – Fluffy, Nutty, and Sweet Breakfast Recipe
1. Introduction
Few things say comfort like a warm stack of pancakes fresh from the griddle—and when you add toasty pecans and real maple syrup, you elevate a classic into something truly special. These Maple Pecan Pancakes strike the perfect balance between fluffy and hearty, sweet and nutty.
The buttery crunch of pecans adds a rich depth of flavor, while maple syrup ties everything together with its natural sweetness. This recipe is simple enough for a quick weekend brunch but also impressive enough to serve during the holidays or when hosting guests.
By the end of this post, you’ll learn how to make the fluffiest pecan pancakes, how to toast pecans for maximum flavor, variations for different diets, and tips for storing leftovers.
2. Ingredients Breakdown
- All-purpose flour (1 ½ cups) – Creates the base structure. For healthier pancakes, swap with whole wheat flour.
- Baking powder (2 tsp) – Makes pancakes light and fluffy.
- Salt (¼ tsp) – Balances sweetness.
- Sugar (2 tbsp) – Adds light sweetness; can substitute with coconut sugar.
- Egg (1 large) – Helps bind the batter and adds richness.
- Milk (1 ¼ cups) – Whole milk gives the best flavor, but almond or oat milk works for dairy-free.
- Butter (2 tbsp, melted) – Adds richness. Substitute with coconut oil for dairy-free.
- Pecans (½ cup, chopped & toasted) – The star of the recipe. Toasting enhances flavor.
- Maple syrup (for serving) – Use pure maple syrup for best flavor.
- Optional spices: Cinnamon or nutmeg for warmth.
3. Step-by-Step Instructions
- Toast the Pecans
Place chopped pecans in a dry skillet over medium heat. Stir occasionally until fragrant (about 4–5 minutes). Set aside to cool. - Mix Dry Ingredients
In a bowl, whisk together flour, baking powder, salt, sugar, and optional spices. - Combine Wet Ingredients
In a separate bowl, whisk egg, milk, and melted butter until smooth. - Make the Batter
Pour wet ingredients into the dry mixture. Stir gently until just combined (a few lumps are okay). Do not overmix—this keeps pancakes fluffy. - Fold in Pecans
Gently fold half of the toasted pecans into the batter, reserving some for garnish. - Cook the Pancakes
Heat a lightly greased skillet or griddle over medium heat. Pour ¼ cup batter for each pancake. Cook until bubbles form (2–3 minutes), then flip and cook another 1–2 minutes until golden. - Serve and Garnish
Stack pancakes on a plate, sprinkle with remaining pecans, drizzle generously with maple syrup, and top with butter if desired.
4. Tips and Variations
- Extra Fluffy Pancakes – Separate the egg and whip the whites until soft peaks form, then fold into batter.
- Gluten-Free – Use a 1:1 gluten-free flour blend.
- Dairy-Free – Substitute butter with coconut oil and milk with almond or oat milk.
- Add Fruit – Fold in chopped apples, bananas, or blueberries for extra flavor.
- Indulgent Twist – Add a drizzle of caramel sauce or sprinkle of chocolate chips.
5. Serving Suggestions
- Serve with crispy bacon or sausage for a sweet and savory breakfast.
- Add a side of fresh berries for brightness.
- Top with whipped cream or Greek yogurt for added creaminess.
- Pair with a hot cup of coffee, chai latte, or spiced apple cider.
6. Storage and Reheating Instructions
- Fridge: Store cooled pancakes in an airtight container for up to 3 days.
- Freezer: Freeze in a single layer, then transfer to a bag for up to 2 months.
- Reheating: Warm in the toaster, oven, or microwave until heated through.
7. Recipe Notes
- Toasting pecans is optional but highly recommended for flavor.
- Best with pure maple syrup, not pancake syrup.
- Can be prepped ahead—make the batter in the morning and cook fresh when ready.
8. Nutrition Information (Per Serving, 2 pancakes approx.)
| Nutrient | Amount |
|---|---|
| Calories | 320 |
| Fat | 15g |
| Saturated Fat | 4g |
| Carbohydrates | 40g |
| Sugar | 12g |
| Fiber | 3g |
| Protein | 7g |
| Sodium | 280mg |
| Cholesterol | 45mg |
| Calcium | 130mg |
| Iron | 2mg |
Nutrition information is an estimate and may vary based on ingredients used.
9. Recipe Card Summary
Course: Breakfast, Brunch
Cuisine: American
Servings: 4 (about 8 pancakes)
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Ingredients
- 1 ½ cups all-purpose flour
- 2 tsp baking powder
- ¼ tsp salt
- 2 tbsp sugar
- 1 egg
- 1 ¼ cups milk
- 2 tbsp butter, melted
- ½ cup toasted pecans, chopped
- Maple syrup, for serving
Instructions
- Toast pecans in a skillet until fragrant.
- Mix dry ingredients in a bowl.
- Whisk wet ingredients in another bowl.
- Combine wet and dry ingredients; stir gently.
- Fold in pecans.
- Cook pancakes on greased skillet until golden.
- Serve stacked with maple syrup and pecans on top.
Notes
- For dairy-free, use almond milk and coconut oil.
- Don’t overmix batter—keeps pancakes fluffy.
- Freeze leftovers for up to 2 months.
🏷️ Diet Tags
- Vegetarian
- Nut-Friendly
- Comfort Food
- Easy Breakfast
🌿 Health Benefits
- Pecans provide healthy fats and antioxidants.
- Maple syrup offers natural sweetness compared to refined sugar.
- Can be made with whole grain flour for added fiber.
10. FAQs
1. Can I make these pancakes ahead of time?
Yes, cook and store in the fridge or freezer. Reheat before serving.
2. Do I have to toast the pecans?
No, but toasting brings out a deeper nutty flavor.
3. Can I substitute pecans with another nut?
Yes, walnuts or almonds work well.
4. How do I keep pancakes warm while cooking the batch?
Place cooked pancakes on a baking sheet in a 200°F (90°C) oven until ready to serve.
5. Can I use pancake mix instead of making from scratch?
Yes, just fold toasted pecans into the prepared mix.
11. Final Thoughts
These Maple Pecan Pancakes are more than just breakfast—they’re a cozy, comforting treat that makes mornings feel special. The toasted pecans bring a nutty crunch, while the maple syrup adds natural sweetness that ties everything together.
Whether you’re making them for a weekend brunch, holiday breakfast, or just to treat yourself, this recipe is guaranteed to become a favorite.
If you try these pancakes, let me know how they turn out in the comments—I’d love to hear your twists and variations!