Maple Pecan Pancakes Recipe (2024)

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.

Easy, fun, delicious! If I did anything different it might be to double the amount of maple syrup. There are a lot of different tastes in here - whole wheat, almond, maple, pecan, cranberry - and the maple was the only one that didn't entirely shine through for me. (Obviously you could put maple syrup on the finished pancake too.)

These are great. Have made them multiple times. My only warning is that the bubbles come through a little slower than traditional pancake batter. If you wait until you see bubbles everywhere to flip like you would a normal pancake, they'll be a little burnt on one side. You need to flip them as soon as you are seeing any hint of a bubble around the edges.

Absolutely a light and delicious pancake. I added a half teaspoon of maple extract for extra flavor. Didn't have pecans, so substituted chopped walnuts and didn't have dried cranberries, so left them out. Still wonderful!

We make new pancake recipes all the time, and out of the dozens upon dozens of competitors, this one takes the cake. Points for being healthier, tastier and easier. It is adaptable. We dont use cranberries but add blueberries instead.I never have buttermilk, which is key, so I add 1 and 1/2 tb of vinegar to regular milk, stir it and let it settle for a cple minutes. Then proceed as directed. These are some seriously tasty pancakes and my three year old loves them.

white flour works fine for almond, but: NO CANOLA OIL. I can taste it. Butter all the way.

These might be the best pancakes I have ever made. Moist AND light and fluffy. I made several tweaks: I separated the eggs and whipped the whites and folded them into the batter once wet and dry ingredients had been mixed ti just combined. I also used apple syrup (2 healthy TBS) and added maple extract as well as a tsp of cinnamon, 1/2 tsp of ground ginger, and a small shredded apple. Served with fresh apple slices, warn maple syrup, and applewood smoked bacon. Will make this again!

Delicious and unique tasting Pancakes! I added a teaspoon of chai spice and a shredded small apple. Yum!

These are the most original delicious surprising pancakes! I substituted dried canberries by dark chocolate and the result is amazing!
I keep the recipe in my "surprise your guests" pocket because no body expect as much flavor from a pancake!

I am Celiac. My hack was to substitute gf flour (specifically, Mariposa Baking from Oakland, but I suspect Cup-4-Cup Wholesome, etc. would work), and I left out the nuts and cranberries and just used remaining blueberries from a clamshell. Amazing. Light. Fluffy. I am trying to restrain…

These were so easy to make and came out delicious on the first try! We subbed out the pecans and cranberries and added in fresh blueberries. These will be a regular on our list!

Delicious pancakes! I make these at least once a week. Sometimes I have a hard time getting the batter to stay together when I got to flip them however I have found adding 2-3 TBS of sourdough starter adds to the flavor and helps with the pancake structure!

This is excellent with some citrus zest, cinnamon and nutmeg added also, or just as is. The batter is a bit too wet with frozen berries added so I’d stick to dried fruit or maybe fresh.

Agreed - best pancakes ever. They brown so nicely - very important! Used walnuts and blueberries instead and kept some extra batter for several days. They were every bit as good if not better!

Can you make this into waffles?

I used melted coconut oil instead of canola because it’s all I had - delicious. These will be a repeat recipe for sure.

Top with candied pecans & whipped cream.Pumpkin spice

Made as called for except with same amount of AP flour to replace whole wheat (just didn't have any in the house) and left the dried cranberries out. Served with candied pecans, maple syrup and homemade whipped cream. They were so moist and fluffy without being overly heavy or sweet, definitely a keeper recipe!

Don’t cook these on medium high heat. They’ll burn on one side before you can easily flip them. Medium heat is fine. Otherwise, they’re yummy!

Delicious batch of pancakes. I didn’t have buttermilk so I used almond milk instead. Next time I’ll try the milk with vinegar if I don’t have buttermilk the next time I make these pancakes. Not sure how much better it’ll be but I’ll try it out. I also added a teaspoon on pumpkin spice and skipped the pecans and cranberries.

These were really wet. Decided to sub blueberries for the craisins and put the nuts on top, not in the batter. It was a HUGE hit! First batch was a disaster bc of the spread (see above comment on wet) but the next was good. Will make again. Love that is't WW and almond flour.

A lovely pancake recipe. No complaints! A note, though: if you don’t have 1.5c of buttermilk (I only had a 1/4 and supplemented with almond milk & half and half), don’t be surprised if your batter is a little runny. I added a bit more flour and the consistency was closer to what I was used to, pancake-wise. Also these cook REALLY quickly so don’t get distracted!

Real good. Adding more pecans & berries next time. Medium high was way too hot for my gas stove. Medium low was perfect.

These were absolutely delicious! There is no sugar in them which with the maple syrup we add - felt really less decadent and “unhealthy “ as other pancakes. Also we didn’t have cranberries and added raisins which was perfect! We will make these again……