My Buttermilk Pancakes with Maple-Pecan Syrup

Tammy Raynes


I have recently started trying to make my own syrups and sauces. Some have been failures, but some, like this syrup has been a success.

Of course, what good is syrup without some delicious buttermilk pancakes to go with it?


☆☆☆☆☆ 0 votes

1 dozen
15 Min
30 Min
Stove Top


  • 2 c
    all-purpose flour
  • 2 Tbsp
  • 1 Tbsp
    baking powder
  • 3/4 tsp
  • 2 c
    whole buttermilk
  • 3 Tbsp
    butter, melted
  • 2 large
  • 1 Tbsp
    canola oil

  • 1 1/2 c
    maple syrup
  • 1 c
    toasted pecans, chopped
  • 1/2 tsp
    orange zest

How to Make My Buttermilk Pancakes with Maple-Pecan Syrup


  1. FOR PANCAKES: In a large bowl, whisk together flour, sugar, baking powder, and salt. In a small bowl, whisk together buttermilk, melted butter, and eggs. Add buttermilk mixture to flour mixture; whisk just until combined (batter will be thick and slightly lumpy).
  2. Lightly brush a large nonstick skillet or griddle with canola oil; heat over medium heat. Using a measuring cup, pour approximately 1/3 cup batter onto prepared pan, spacing 1 inch apart. Cook until bubbles appear on surface and bottoms are golden brown, approximately 3 minutes. Flip pancakes; cook until bottoms are golden brown, approximately 2 minutes.
  3. FOR SYRUP: In a small saucepan, stir together maple syrup, pecans, and zest. Cook over medium-low heat until warm, approximately 5 minutes. Cover, and refrigerate up to 2 weeks.

Printable Recipe Card

About My Buttermilk Pancakes with Maple-Pecan Syrup

Course/Dish: Pancakes
Main Ingredient: Flour
Regional Style: Southern
Other Tag: Quick & Easy

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