Cinnamon Buttermilk Pancakes with Buttered Pecans

Buttermilk pancakes with cinnamon and toasted buttered pecans with pure maple syrup.

These Cinnamon Buttermilk Pancakes are fluffy, warm, and flavorful, featuring a rich batter of flour, baking soda, cinnamon, buttermilk, and eggs. Toasted buttered pecans add a crunchy, savory topping, balancing the sweet, spiced pancakes. Served golden brown with a drizzle of maple syrup and optional butter or fresh fruit, these pancakes offer a delightful combination of sweet, spicy, and nutty flavors, perfect for a cozy breakfast.

Servings

4

Prep Time

15 minutes

Cook Time

15-30 minutes

Servings

30-45 minutes

Ingredients

Dry Mix
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 tablespoon white sugar
1 teaspoon ground cinnamon
1/4 teaspoon salt

Wet Mix
1 cup buttermilk
3 tablespoons whole milk
2 tablespoons melted butter
1 egg

Toasted Buttered Pecans
1 tablespoon butter
1/2 cup pecan halves
Pinch of salt

Topping
Softened butter (optional)
Pure maple syrup

Instructions

Prepare Pancake Batter
In a medium bowl, whisk together all dry mix ingredients. In a separate bowl, whisk together wet mix ingredients. Gradually add the wet mix to the dry mix, whisking until just combined. Avoid overmixing; a few lumps are fine.

Prepare Toasted Buttered Pecans
Melt 1 tablespoon of butter in a small saucepan over medium-low heat. Add pecan halves and a pinch of salt, stirring frequently until lightly toasted and aromatic. Remove from heat and set aside.

Cook Pancakes
Preheat a skillet or griddle over medium-high heat, lightly greasing with vegetable oil. Pour 1/4 cup of pancake batter per pancake onto the skillet. Cook for 2-3 minutes until bubbles form on the surface, then flip and cook for another 2-3 minutes until golden and cooked through.

Serve
Plate the pancakes and optionally spread softened butter over them. Sprinkle with toasted buttered pecans and generously drizzle with pure maple syrup. Serve warm and enjoy!

Serving Suggestions
Add fresh fruit on top for extra flavor and presentation. For indulgence, add whipped cream.

Stir together the dry ingredients in one bowl. Stir together the wet ingredients in another.

Stir the buttermilk mixture with the flour mixture using a whisk.

Melt 1 tablespoon of butter in a small saucepan and add the pecans and a pinch of salt. Heat a few minutes over med-low heat stirring to toss the pecans and roast, then remove from heat.

Heat a large skillet or a griddle to med-high heat and add vegetable oil. Use a 1/4 cup to scoop pancake batter. Cook about 2-3 minutes until bubbles form, then flip and cook another 2-3 minutes.

Plate the pancakes, spread butter if desired, add the toasted pecans, and drizzle with maple syrup.