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.



Prep Time

15 minutes

Cook Time

15-30 minutes


30-45 minutes


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


  • Softened butter (optional)
  • Pure maple syrup


Prepare Pancake Batter: In a medium bowl, whisk together all dry mix ingredients until well combined. In a separate bowl, whisk together all wet mix ingredients. Gradually add the wet mix to the dry mix, whisking until just combined. Avoid overmixing; it’s okay if there are a few lumps.

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

Cook Pancakes: Preheat a large skillet or griddle over medium-high heat and lightly grease with vegetable oil. Pour 1/4 cup of pancake batter onto the skillet for each pancake. Cook for 2-3 minutes until bubbles appear on the surface, then flip and cook for an additional 2-3 minutes until golden and cooked through.

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

Serving Suggestions: Consider adding fresh fruit on top for additional flavor and presentation. For an extra indulgence, whipped cream can also be a delightful addition.

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.