Cinnamon Buttermilk Pancakes with Buttered Pecans
Buttermilk pancakes with cinnamon and toasted buttered pecans with pure maple syrup.
This cinnamon buttermilk pancakes recipe blends fluffy pancakes with the warm spice of cinnamon and the crunch of buttered, toasted pecans. The batter mixes dry ingredients like flour, baking soda, and cinnamon with wet components including buttermilk and eggs to create a rich, flavorful base. Toasted in butter and a pinch of salt, the pecan halves become a crunchy, savory topping. Cooked on a greased skillet until golden brown, these pancakes are served hot, then topped with the buttered pecans and a drizzle of maple syrup, offering a perfect balance of sweet, spicy, and nutty flavors. Optional butter or fresh fruit can be added for an extra layer of indulgence.
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.