Maple-pecan stuffed pancakes

Maple-pecan Stuffed Pancakes Recipe

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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

How to Make Maple-pecan stuffed pancakes


  1. In 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.
  2. In 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.
  3. Place 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.

Printable Recipe Card

About Maple-pecan stuffed pancakes

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

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