Maple Pecan Pancakes

Vickie Parks


Pancakes have always been a classic breakfast dish. This pancake recipe gets a modern update with the addition of pecans and maple syrup which give the pancakes a boost of flavor, yet they're healthier and use whole-wheat and almond flours (which are recommended for many diets and health plans).


★★★★★ 1 vote

5 to 6 (makes about 15 pancakes)
10 Min
25 Min
Stove Top


  • 1 cup
    whole-wheat flour
  • 1/2 cup
    almond flour
  • 2 tsp
    baking powder
  • 1 tsp
    baking soda
  • 1 pinch
  • 2 large
  • 2 Tbsp
    maple syrup
  • 1 1/2 cups
  • 2 Tbsp
    canola oil
  • 1 tsp
    vanilla extract
  • 1/2 cup
    finely chopped pecans
  • ·
    oil or butter as needed, for skillet
  • ·
    butter, for serving (optional)
  • ·
    maple syrup, for serving (optional)

How to Make Maple Pecan Pancakes


  1. In a medium size bowl, sift together both flours, baking powder, baking soda and salt.
  2. In a large mixing bowl, whisk the eggs, maple syrup, buttermilk, canola oil, and vanilla just until well combined. Whisk in the flour mix, and then fold in the pecans, working the batter only enough to be sure ingredients are well blended.
  3. Coat a griddle or large skillet with butter or oil and place over medium heat. When hot, drop 1/4 cup of batter into hot skillet. When edges appear dry and bubbles appear on pancakes, carefully flip them over and cook another 1 to 2 minutes or until browned.
  4. Serve immediately, while still hot, topped with butter and drizzled with maple syrup, if desired.

Printable Recipe Card

About Maple Pecan Pancakes

Course/Dish: Pancakes
Main Ingredient: Flour
Regional Style: American
Dietary Needs: Vegetarian Low Fat
Other Tag: Healthy

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