Best Maple Pecan Pancakes Recipes

BAKED APPLE-PECAN MAPLE PANCAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Mix together pancake mix, milk and egg until blended. Set aside.
• Pour melted butter in 9-inch pie plate. Place apple slices in bottom of pie plate. Sprinkle cinnamon and pecans over apples and drizzle syrup over top. Pour batter over apples.
• Bake at 350 degrees F (175 degrees C) for 30 minutes or until top springs back when touched. Loosen edges and invert onto serving platter. Cut into wedges before serving.

SILVER DOLLAR BUTTERMILK-PECAN PANCAKES WITH BOURBON MOLASSES BUTTER AND MAPLE SYRUP

Steps:

• Preheat the oven to 200 degrees F.
• Whisk together the flour, pecans, granulated sugar, light brown sugar, baking powder, baking soda, and salt in a medium bowl. Whisk together the eggs, buttermilk, butter and vanilla extract and vanilla bean in a small bowl. Add the egg mixture to the dry mixture and gently mix to combine. Do not overmix. Let the batter sit at room temperature for at least 15 minutes and up to 30 minutes before using.
• Heat a cast iron or nonstick griddle pan over medium heat and brush with melted butter. Once the butter begins to sizzle, use 2 tablespoons of the batter for each pancake and cook until the bubbles appear on the surface and the bottom is golden brown, about 2 minutes, flip over and cook until the bottom is golden brown, 1 to 2 minutes longer. Transfer the pancakes to a platter and keep warm in a 200 degree F oven.
• Serve 6 pancakes per person, top each with some of the bourbon butter. Drizzle with warm maple syrup and dust with confectioners' sugar. Garnish with fresh mint sprigs and more toasted pecans, if desired.
• Bourbon Molasses Butter:
• Combine the bourbon and sugar in a small saucepan and cook over high heat until reduced to 3 tablespoons, remove and let cool.
• Put the butter, molasses, salt and cooled bourbon mixture in a food processor and process until smooth. Scrape into a bowl, cover with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld. Remove from the refrigerator about 30 minutes before using to soften.

MAPLE PECAN BUTTERMILK PANCAKES

Steps:

• Use two medium size bowls for mixing dry and wet ingredients separately.
• In one bowl mix flour, baking powder, baking soda, salt, brown sugar and chopped pecans. In other bowl mix beaten egg, buttermilk, melted butter and maple syrup.
• Combine wet ingredients with dry ingredients just until moist, leaving any lumps.
• Heat griddle or frying pan to a low-medium heat. Add small amount of vegetable oil and pour 1/4 cup of batter (approximately 3 or 4 tablespoons) for each pancake.
• Cook first side of pancakes until bubbles appear on top (about 2 minutes) and carefully turn with a spatula and allow second side to cook 2 minutes. Remove to a platter and continue until all batter is used.
• Sprinkle with additional 1/4 cup of pecans and top with maple syrup.
• Enjoy!

MAPLE PECAN PANCAKES

Steps:

• 1. In a medium size bowl, sift together both flours, baking powder, baking soda and salt.
• 2. In a large mixing bowl, whisk the eggs, maple syrup, buttermilk, canola oil, and vanilla just until well combined. Whisk in the flour mix, and then fold in the pecans, working the batter only enough to be sure ingredients are well blended.
• 3. Coat a griddle or large skillet with butter or oil and place over medium heat. When hot, drop 1/4 cup of batter into hot skillet. When edges appear dry and bubbles appear on pancakes, carefully flip them over and cook another 1 to 2 minutes or until browned.
• 4. Serve immediately, while still hot, topped with butter and drizzled with maple syrup, if desired.

LOW CARB MAPLE PECAN PANCAKES

Steps:

• Grease a griddle or large pan with nonstick cooking spray or butter and heat over medium heat.
• Mix all ingredients except pecans in a blender for about 15 seconds. Stop and scrape down the sides with a spatula, and continue mixing for another 15 seconds until well blended.
• Pour approximately 16 mini-cakes onto the hot griddle, and sprinkle each with a few pecans. Cook on each side for only a minute or 2. Serve hot with melted butter or top with a dollop of Low Carb Whipped Cream.
• With an electric mixer on high, whip the heavy cream just until frothy. Then add in the sugar substitute and vanilla extract and continue to whip on high until peaks form. Be careful not to over-whip, or cream will break. Store in a pastry bag or glass dish with a lid and refrigerate.

BUTTER PECAN CRUMBLE PANCAKES WITH HOMEMADE CINNAMON MAPLE BUTTE

Steps:

• FOR BUTTER:.
• With an electric mixer, beat the first 3 ingredients until smooth and creamy and set aside.
• FOR TOPPING:.
• Preheat the oven to 350°F Combine the flour and sugar in a bowl. Using a pastry cutter, cut the butter into the flour and sugar until the mixture resembles coarse crumbs. Add the pecans, and use your fingers to toss together and incorporate into the mixture.
• Spray a baking sheet with non-stick spray. Spread the crumble on the baking sheet and bake for 15 minutes until golden brown and crisp.
• PANCAKES:.
• In a large bowl, combine all the dry ingredients. In a separate bowl, whisk together the egg, buttermilk, melted butter and vanilla. Pour into the dry ingredients and stir just until combined (batter should be lumpy). Stir in the pecans.
• Let the pancake batter rest for 20 minutes before cooking the pancakes on a griddle or in a large pan. Top each pancake with some of the pecan crumble and maple syrup.

MAPLE SOUR CREAM PECAN PANCAKES

Steps:

• Heat skillet on med heat until sizzles when you throw water on it. Spray with a non-stick cooking spray.
• Pour 1/4 cup batter onto skillet. Cook until bubbles form and edges of pancakes are slightly dry. Flip and cook until golden brown.
• Serve with warm maple syrup. Enjoy!

BANANA AND PECAN PANCAKES WITH MAPLE BUTTER (TYLER'S ULTIMATE)

Steps:

• Preheat the oven to 200 degrees F. In a large mixing bowl whisk the buttermilk, eggs, and vanilla together so they are well combined. In a separate bowl mix the flour, baking powder, soda, salt, and sugar. Combine the wet ingredients with the dry and stir with a spoon to get rid of the lumumps. Fold in the pecans, most of the melted butter and whisk until batter is smooth. Heat a griddle or skillet over medium low heat and swirl around a little melted butter to keep the pancakes from sticking. Using a ladle pour the batter into the pan, see Cook's note* Cook the pancakes on 1 side until they are set and then lightly press the bananas into the batter. When small bubbles appear on the uncooked surface, flip the pancakes and cook until golden on both sides, about 8 minutes. Transfer pancakes to a warming plate in the oven while you make the rest. To serve, slice the maple-honey butter, layer it between the stack of pancakes and place in the oven to melt for 1 1/2 minutes. Sprinkle with confectioner's sugar and candied pecans. *Cook's note: The trick to perfect round pancakes is pouring all the batter in the same spot and letting it roll out to a complete circle

SOUR-CREAM PANCAKES WITH MAPLE-PECAN BUTTER

Steps:

• Preheat oven to 175 degrees F. Place a sheet pan in oven. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
• In a medium bowl, whisk together sour cream, milk, melted butter, and eggs. Add wet ingredients to dry ingredients and whisk until just combined. Batter should have small- to medium-size lumps.
• In a large skillet over medium-low heat, melt butter to coat pan. Working in batches, pour about 1/3 cup batter per pancake onto skillet, spacing each pancake about 2 inches apart. When bubbles appear around edges and bottoms are golden brown, flip pancakes and cook until other sides are golden brown, about 4 minutes total. Transfer to sheet pan in oven and cover loosely with foil while cooking remaining pancakes. Serve warm with maple syrup and Maple-Pecan Butter.

GINGER PANCAKES WITH MAPLE-PECAN SYRUP

Steps:

• For the syrup, mix all ingredients in a saucepan; heat to boiling.
• Keep warm over low heat.
• For the pancakes; mix the first 7 ingredients in a large bowl.
• In another bowl mix the eggs, water, buttermilk, melted butter and brown sugar; add to the dry ingredients; mix well to combine.
• Grease a griddle with butter.
• Drop about 1/3 cup pancake batter onto the griddle; cook the pancakes turing once until done.
• Serve with warm syrup.

WHOLE WHEAT MAPLE PECAN PANCAKES

Steps:

• 1. Sift together the flours, baking powder, baking soda and salt. 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. 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 1/4-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. Yield: 15 pancakes 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. Nutritional information per pancake: 127 calories; 7 grams fat; 1 gram saturated fat; 2 grams polyunsaturated fat; 3 grams monounsaturated fat; 26 milligrams cholesterol; 13 grams carbohydrates; 2 grams dietary fiber; 213 milligrams sodium; 4 grams protein

BANANA AND PECAN PANCAKES WITH MAPLE BUTTER

Steps:

• Preheat the oven to 200 degrees F.
• In a large mixing bowl, whisk the buttermilk, eggs and vanilla together until well combined. In a separate bowl, mix together the flour, baking powder, baking soda, salt and granulated sugar. Combine the wet ingredients with the dry, and stir with a spoon to get rid of lumps. Fold in the ground pecans and most of the melted butter, and whisk until the batter is smooth.
• Heat a griddle or skillet over medium-low heat; swirl in a little melted butter to keep the pancakes from sticking. In batches, ladle the batter onto the griddle. When just set, lightly press the bananas into the batter. Continue cooking until the pancakes are golden on the bottom and small bubbles appear on the surface, about 2 minutes more. Flip and cook until golden on the reverse side, another 3 minutes. Transfer the pancakes to a warming plate in the oven while you make the rest.
• To serve: Stack the pancakes on plates, then slice the maple butter and layer it between stacks. Place in the oven for 1 1/2 minutes to melt. Dust with confectioners' sugar and sprinkle with candied pecans. Serve hot.
• In mixing bowl, mash the butter, maple syrup and honey together with a rubber spatula until well blended. Transfer to parchment or wax paper, roll in to a log, and twist the ends. Chill in the refrigerator for 30 minutes.

BUTTER PECAN CRUMBLE PANCAKES WITH CINNAMON MAPLE

Steps:

• FOR BUTTER: With an electric mixer, beat the first 3 ingredients until smooth and creamy and set aside.
• FOR TOPPING: Preheat the oven to 350°F Combine the flour and sugar in a bowl. Using a pastry cutter, cut the butter into the flour and sugar until the mixture resembles coarse crumbs. Add the pecans, and use your fingers to toss together and incorporate into the mixture.
• Spray a baking sheet with non-stick spray. Spread the crumble on the baking sheet and bake for 15 minutes until golden brown and crisp
• PANCAKES: In a large bowl, combine all the dry ingredients. In a separate bowl, whisk together the egg, buttermilk, melted butter and vanilla. Pour into the dry ingredients and stir just until combined (batter should be lumpy). Stir in the pecans.
• Let the pancake batter rest for 20 minutes before cooking the pancakes on a griddle or in a large pan. Top each pancake with some of the pecan crumble and maple syrup.

LOW CARB MAPLE PECAN PANCAKES

Steps:

• Grease a griddle or large pan with nonstick cooking spray or butter and heat over medium heat.
• Mix all ingredients except pecans in a blender for about 15 seconds. Stop and scrape down the sides with a spatula, and continue mixing for another 15 seconds until well blended.
• Pour approximately 16 mini-cakes onto the hot griddle, and sprinkle each with a few pecans. Cook on each side for only a minute or 2. Serve hot with melted butter or top with a dollop of Low Carb Whipped Cream.
• Low Carb Fresh Whipped Cream:
• With an electric mixer on high, whip the heavy cream just until frothy. Then add in the sugar substitute and vanilla extract and continue to whip on high until peaks form. Be careful not to over-whip, or cream will break. Store in a pastry bag or glass dish with a lid and refrigerate.
• Yield: 12 servings
• For 1 serving whipped cream:
• Calories: 70 grams
• Total Fat: 7 grams
• Saturated Fat: 5 grams
• Carbohydrates: 1 gram
• Net Carbohydrates: 1 gram
• Fiber: 0 grams

MAPLE PECAN PANCAKES

Steps:

• Sift together the flours, baking powder, baking soda and salt
• 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
• Heat a griddle or a large skillet, either nonstick or seasoned cast iron, over medium-high heat. Brush with butter or oil. Use a 1/4-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