Maple Pecan Pancakes — maple-pecan pancakes
Maple pecan pancakes are an American breakfast classic: fluffy pancakes studded with toasted pecans, served with maple syrup and a knob of butter. The Vermont version uses real maple syrup; the Quebec version uses both maple syrup and maple butter.
i. Origin & history
Maple syrup has been the canonical American sweet pancake topping since at least the 18th century. The Vermont and Quebec maple-syrup industries are still the world's largest.
ii. Ingredients
Makes 4 servings · scroll the side panel to adjust
- 300 g plain flour
- 2 tbsp sugar
- 2 tsp baking powder
- Pinch salt
- 2 eggs
- 350 ml buttermilk
- 60 g unsalted butter, melted
- 100 g pecans, toasted and chopped
- 1 tsp vanilla
- Maple syrup, butter, extra pecans to serve
iii. Method
- Whisk dry ingredients. Beat eggs, buttermilk, butter, vanilla; mix into dry just to combine. Fold in pecans.
- Cook small ladles on a buttered griddle over medium heat — 90 sec per side, flipping when bubbles appear on the surface.
- Serve immediately with maple syrup, butter and extra pecans.
iv. Tips & common mistakes
- Use the freshest ingredients you can. The recipe relies on them.
- Read the method through first. Several steps must be ready in advance.
- Season patiently. Sweetness and salt are tuned at the end, not the start.
v. Variations
Buckwheat pecan pancakes use buckwheat flour. Modern variations add bacon, banana, or blueberries.
vi. Common questions
What is maple pecan pancakes?
Maple Pecan Pancakes is maple-pecan pancakes, from north american cuisine. The Vermont version uses real maple syrup; the Quebec version uses both maple syrup and maple butter
Where is maple pecan pancakes from?
Maple Pecan Pancakes is from the north american dessert tradition; the recipe and history are detailed above.
How long does maple pecan pancakes keep?
See the storage note in the Quick facts panel: Eat fresh.