Maple Pecan Cinnamon Apple Pancakes are a festive, fall take on the humbly reliable buttermilk pancakes I remember so fondly from camp and Sunday breakfasts as a kid, and, of course, weekly pancake nights from my time living in dorms. While simple to prepare, this recipe packs quite a punch in terms of flavors and creating that classy American breakfast diner vibe.
Their texture remains fluffy and light, but they also hold a hearty secret with the addition of the nuts and fruit. I especially like them with a side of greek yogurt and lots of toppings, but they have enough flavor that you likely wouldn’t even miss all the extras if you just wanted to eat them plain. Oddly enough, one of my favorite parts of these flapjacks is the rich color from the cinnamon and maple syrup. Something about that deep mottled brown helps further authenticate the illusion of eating a meal fresh from a restaurant kitchen.
For me, the crowning glory of this meal is the maple syrup. I’ve always loved maple syrup, and this particular batch came from my friend Jessie Landis’ home in upstate New York. Even if you don’t have access to homemade syrup this fresh, it is still worth using real maple syrup in this recipe for its nutty caramel contribution if you are able get your hands on it.
This recipe is sizable enough to yield a short stack of decent-sized pancakes for up to five people. If you are really hungry, you can half the recipe and still have a couple leftovers for yourself.
| Pancakes: 2 cups buttermilk 3 eggs 1 teaspoon vanilla extract 2 cups all-purpose flour 1 1/2 teaspoons baking powder 1 teaspoon baking soda 1 pinch salt 4 tablespoons sugar 1/2 cup pecans, finely chopped 1/2 stick unsalted butter, melted 2 tablespoons maple syrup 2 teaspoons cinnamon 1 granny smith apple, peeled and finely diced Powdered sugar, to garnish Chopped pecans, to garnish Chopped apples, to garnish Maple Butter: 1 stick unsalted butter, softened 1/4 cup pure maple syrup 2 tablespoons honey 1 teaspoon cinnamon (Originally from foodnetwork.com) |
Make the maple butter first so it has time to solidify in the refrigerator while you are making the pancakes. Allow one stick of butter to soften at room temperature (if you are pressed for time, you can put it in the microwave on the defrost setting for about a minute). Mix the butter with the maple syrup, honey, and cinnamon, and stir with a fork or whisk until the mixture is smooth and light brown. Wrap it in plastic wrap or scoop into a reusable container and refrigerate until solid (if you need it soon, a quick blast in the freezer should do the trick).
In a large mixing bowl, combine flour, baking powder, baking soda, salt, sugar, and cinnamon, and whisk to mix. In a separate bowl, combine the buttermilk, eggs, vanilla extract, and maple syrup, and whisk to mix, ensuring the eggs are well incorporated.
Combine the wet ingredients into the dry ingredients and mix thoroughly to prevent lumps in the batter. At this point, add in the finely chopped pecans, finely diced apples, and melted butter, and stir until the pecans and apples are evenly dispersed.
Spray a nonstick pan on medium heat with a little oil or butter and ladle out a disc of batter to the size of your choosing (just remember you have to be able to flip them!) Let cook for 2-3 minutes on the first side before flipping, and then allow the second side to cook for another 1-2 minutes. Place finished pancakes on a ceramic plate or baking sheet in the oven on the “warm” setting until ready to eat.
Serve topped with chopped pecans, chopped apples, cinnamon, powdered sugar, maple syrup, and, of course, a hefty chunk of maple butter.
