Maple-pecan Stuffed Pancakes Recipe

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Maple-pecan stuffed pancakes

sherry monfils


I first made these about 3 yrs ago when my grand kids were spending the weekend and I didn't want to serve them the same old pancakes. I experimented with various spices and flavorings and came up with this recipe, which turned out to be a winner! Great for Sunday brunches.

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20 Min
10 Min
Stove Top


5 Tbsp
soft butter
1/2 c
chopped pecans
1-3/4 c
3/4 tsp
baking soda
1 tsp
baking powder
1-1/2 Tbsp
2 tsp
1/2 tsp
ground nutmeg
1/4 tsp
3 large
egg yolks, lightly whisked in small bowl
1/3 c
1/2 c
light sour cream
5 large
egg whites, beaten in bowl until stiff peaks form
5 Tbsp
unsalted butter, melted
1 Tbsp
powdered sugar, ( optional.)
2 Tbsp
pure maple syrup


1In small bowl, mix together soft butter, maple syrup and pecans. In lg bowl, whisk together flour, baking soda, baking powder, sugar, 1-1/2 tsp cinnamon, nutmeg and allspice.
2In another lg bowl, whisk together egg yolks, buttermilk and sour cream. Whisk egg yolk mix into flour mix until just combined. Whisk in egg whites.
3Place a little butter in lg skillet over medium heat. Spoon in 1/4 cup batter and cook until top starts to become bubbly. Spoon about 1 heaping tbsp butter/maple syrup/pecan mix into center of cooking batter, top with 1 tbsp batter. Cook 1 min and flip pancake over. Cook until golden brown. Cook remaining pancakes. In small bowl, stir together powdered sugar and remaining cinnamon. Sprinkle over pancakes. If desired, serve w/ additional warmed maple syrup.

About this Recipe

Course/Dish: Nuts, Pancakes
Main Ingredient: Flour
Regional Style: American