Cinnamon Pecan Buttermilk Pancakes

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

For the Pancakes
1 cup all-purpose flour
1 tsp baking powder
½ tsp baking soda
1 tbsp white sugar
1 tsp ground cinnamon
¼ tsp salt
1 cup buttermilk
3 tbsp whole milk
2 tbsp melted butter
1 large egg

For the Toasted Pecans
1 tbsp butter
½ cup pecan halves
Pinch of salt

For Cooking & Serving
Vegetable oil (for greasing skillet)
Softened butter (optional)
Pure maple syrup

Instructions

Mix the Batter
In a medium bowl, whisk flour, baking powder, baking soda, sugar, cinnamon, and salt. In another bowl, whisk buttermilk, milk, melted butter, and egg. Stir wet ingredients into dry until just combined (a few lumps are fine).

Toast the Pecans
In a small pan, melt butter over medium-low heat. Add pecans and a pinch of salt. Toast, stirring, until fragrant and lightly browned. Remove from heat.

Cook the Pancakes
Preheat a skillet or griddle over medium-high and lightly grease with oil. Pour about ¼ cup batter for each pancake. Cook 2–3 minutes until bubbles form, flip, then cook 2–3 more minutes until golden.

Serve
Top pancakes with toasted pecans, softened butter, and plenty of maple syrup. Serve warm.

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.