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
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.