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Apple Pecan Pancakes

Apple Pecan Pancakes prepared dish

Tender buttermilk pancakes are folded with grated apple and toasted pecans for a warm, nutty breakfast. A touch of cinnamon and brown sugar gives them the flavor of apple pie without making the batter heavy.

This recipe is american style, breakfast, scaled for 4 servings, with 15 min prep and 20 min cook.

Prep: 15 min · Cook: 20 min · Total: 35 min · Serves: 4

Quick cooking notes

  • Core ingredients include buttermilk, maple syrup, fine salt, baking powder.
  • Follow all 11 steps in order for the intended texture and doneness.
  • Ingredient quantities listed below are for 4 servings.

Ingredients

  • 1.25 cups buttermilk (well shaken)
  • 0.25 cup maple syrup (for serving)
  • 0.5 tsp fine salt
  • 2 tsp baking powder
  • 1.5 cups all-purpose flour
  • 3 tbsp unsalted butter (melted and slightly cooled)
  • 1 tsp ground cinnamon
  • 0.5 cup pecans (chopped)
  • 1 tsp vanilla extract
  • 2 tbsp light brown sugar (packed)
  • 1 large apple (peeled, cored, and coarsely grated)
  • 2 tsp neutral oil (for the griddle)
  • 0.5 tsp baking soda
  • 2 count large eggs (lightly beaten)

Instructions

  1. Place the chopped pecans in a dry 10-inch skillet over medium heat and toast for 3-4 minutes, stirring often with a heatproof spatula, until they smell nutty and the cut sides look lightly browned; transfer them to a plate to cool.
  2. Set a wire rack inside a rimmed baking sheet and place it in a 200°F oven so finished pancakes can stay warm without steaming while the remaining batches cook.
  3. Whisk the all-purpose flour, light brown sugar, baking powder, baking soda, ground cinnamon, and fine salt in a large mixing bowl for about 30 seconds, until the leaveners and spices are evenly distributed.
  4. Whisk the buttermilk, lightly beaten large eggs, melted unsalted butter, and vanilla extract in a medium bowl for about 45 seconds, until the eggs are fully incorporated and the mixture looks smooth.
  5. Pour the wet mixture into the dry mixture and fold gently with a rubber spatula for 20-30 seconds, stopping when a few small flour streaks remain so the pancakes stay tender.
  6. Fold the grated apple and toasted pecans into the batter with the rubber spatula for about 15 seconds, just until evenly dispersed; let the batter rest at room temperature for 5 minutes, until slightly thickened and bubbly.
  7. Heat a 12-inch nonstick skillet or flat griddle over medium heat for 2 minutes, then brush it with about 0.5 tsp neutral oil; the surface is ready when a drop of water sizzles and evaporates within 2 seconds.
  8. Scoop 0.25-cup portions of batter onto the hot skillet, leaving at least 2 inches between pancakes, and cook over medium heat for 2-3 minutes, until the edges look set, the bottoms are golden brown, and bubbles on top begin to pop and stay open.
  9. Flip each pancake with a thin spatula and cook the second side for 1-2 minutes, until golden brown and the center springs back lightly when pressed; adjust the heat to medium-low if the pancakes brown before the centers set.
  10. Transfer the cooked pancakes to the prepared rack in the warm oven, brush the skillet with another thin film of oil, and repeat with the remaining batter for 3-4 batches, allowing the skillet to reheat for 30 seconds between batches.
  11. Serve the apple pecan pancakes warm on plates with maple syrup spooned over the top, making sure the pancakes are fluffy, evenly browned, and fully set in the center.

Nutrition (per serving)

  • Calories: 520
  • Protein: 12 g
  • Fat: 26 g
  • Carbohydrates: 63 g
  • Fiber: 5 g
  • Sugar: 25 g
  • Sodium: 690 mg

Nutrition values are estimates based on stored ingredient totals and serving size.

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