Maple Pecan Pancakes
Updated October 25, 2022
Andrew Scrivani for The New York Times
- Total Time
- 35 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 cup (140 grams) whole-wheat flour
½ cup (60 grams) almond flour
2 teaspoons baking powder
1 teaspoon baking soda
¼ teaspoon salt
2 eggs
1 tablespoon maple syrup
1 ½ cups buttermilk
2 tablespoons canola oil
1 teaspoon vanilla extract
½ cup (60 grams) chopped pecans
½ cup dried cranberries
Butter or oil as needed for cooking
Nutritional analysis per serving
15 grams carbs; 24 milligrams cholesterol; 144 calories; 3 grams monosaturated fat; 2 grams polyunsaturated fat; 1 gram saturated fat; 8 grams fat; 2 grams fiber; 178 milligrams sodium; 4 grams protein; 6 grams sugar
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!
These were disappointing. Glad I tasted the first one so I could adjust. Added some oats, butter and more buttermilk and pecans to salvage the rest of the batch.
These are the best pancakes I’ve made so far. I don’t drink dairy milk, so all I had was oat milk, which with this recipe was a great swap. I also added a little cardamom. They are so light and the taste is great.
These were outstanding! I followed the recipe to the letter with one exception. I made two batches, one with the cranberries and one with chocolate chips for our 9-year-old granddaughter. I almost forgot to double the pecans and when I was toasting the second batch I accidentally burned them, so each batch only had 1/4 cup of pecans. I won't make that mistake again as my daughter raved about how much she loved the pecans and cranberries together!