Cinnamon Buttermilk Pancakes with Buttered Pecans

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

This pancakes recipe is warm and comforting with a slightly sweet and nutty taste from the pecans. The cinnamon adds a hint of spice and the buttermilk gives the pancakes a slight tanginess, while the maple syrup provides a sweet and syrupy finishing touch.



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.


  • 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.