Best 2 Maple Pecan Buttermilk Pancakes Recipes

Maple pecan buttermilk pancakes are a delicious and decadent breakfast option that is perfect for a special occasion or a lazy weekend morning. The combination of sweet maple syrup, crunchy pecans, and tangy buttermilk creates a flavor that is both satisfying and indulgent. These pancakes are also relatively easy to make, and with a few simple ingredients, you can have a stack of fluffy, golden pancakes on your table in no time. So grab your favorite pancake mix, and let's get started!

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SILVER DOLLAR BUTTERMILK-PECAN PANCAKES WITH BOURBON MOLASSES BUTTER AND MAPLE SYRUP

Silver Dollar Buttermilk-Pecan Pancakes with Bourbon Molasses Butter and Maple Syrup image

Try Bobby Flay's perfect silver dollar buttermilk-pecan pancakes with bourbon molasses butter and maple syrup recipe from Food Network.

Provided by Bobby Flay

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 21

Ingredients

1 1/2 cups all-purpose flour
1/2 cup finely chopped toasted pecans
2 tablespoons granulated sugar
1 tablespoon light brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon fine sea salt
2 large eggs
1 1/2 cups, plus 3 tablespoons buttermilk
3 tablespoons unsalted butter, melted and cooled, plus more for griddle
1/2 vanilla bean, split lengthwise and seeds scraped
1 teaspoon pure vanilla extract
Bourbon Molasses Butter, to top, recipe follows
Pure maple syrup, warmed
Confectioners' sugar, for garnish
Coarsely chopped toasted pecans, for garnish, optional
1/2 cup good quality bourbon, or more to taste
1 tablespoon sugar
1 cup (2 sticks) unsalted butter, slightly softened
3 tablespoons molasses
Kosher salt, to taste

Steps:

Preheat the oven to 200 degrees F.
Whisk together the flour, pecans, granulated sugar, light brown sugar, baking powder, baking soda, and salt in a medium bowl. Whisk together the eggs, buttermilk, butter and vanilla extract and vanilla bean in a small bowl. Add the egg mixture to the dry mixture and gently mix to combine. Do not overmix. Let the batter sit at room temperature for at least 15 minutes and up to 30 minutes before using.
Heat a cast iron or nonstick griddle pan over medium heat and brush with melted butter. Once the butter begins to sizzle, use 2 tablespoons of the batter for each pancake and cook until the bubbles appear on the surface and the bottom is golden brown, about 2 minutes, flip over and cook until the bottom is golden brown, 1 to 2 minutes longer. Transfer the pancakes to a platter and keep warm in a 200 degree F oven.
Serve 6 pancakes per person, top each with some of the bourbon butter. Drizzle with warm maple syrup and dust with confectioners' sugar. Garnish with fresh mint sprigs and more toasted pecans, if desired.
Bourbon Molasses Butter:
Combine the bourbon and sugar in a small saucepan and cook over high heat until reduced to 3 tablespoons, remove and let cool.
Put the butter, molasses, salt and cooled bourbon mixture in a food processor and process until smooth. Scrape into a bowl, cover with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld. Remove from the refrigerator about 30 minutes before using to soften.

MAPLE PECAN BUTTERMILK PANCAKES

Maple Pecan Buttermilk Pancakes image

ABSOLUTELY DELICIOUS!! The flavor of maple syrup and pecans can not be beat!! These fluffy, flavorful pancakes will please your family or guests! Quick and easy preparation!

Provided by Seasoned Cook

Categories Breakfast

Time 20m

Yield 2-3 serving(s)

Number Of Ingredients 12

Ingredients

1 cup flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon brown sugar
1/2 cup pecans, chopped
1 egg, beaten
1 cup buttermilk
2 tablespoons butter, melted
2 tablespoons maple syrup
vegetable oil
1/4 cup pecans (garnish)

Steps:

Use two medium size bowls for mixing dry and wet ingredients separately.
In one bowl mix flour, baking powder, baking soda, salt, brown sugar and chopped pecans. In other bowl mix beaten egg, buttermilk, melted butter and maple syrup.
Combine wet ingredients with dry ingredients just until moist, leaving any lumps.
Heat griddle or frying pan to a low-medium heat. Add small amount of vegetable oil and pour 1/4 cup of batter (approximately 3 or 4 tablespoons) for each pancake.
Cook first side of pancakes until bubbles appear on top (about 2 minutes) and carefully turn with a spatula and allow second side to cook 2 minutes. Remove to a platter and continue until all batter is used.
Sprinkle with additional 1/4 cup of pecans and top with maple syrup.
Enjoy!

Tips:

For fluffy pancakes, make sure to whisk the dry ingredients together in a separate bowl before adding them to the wet ingredients. This will help to prevent lumps.
Do not overmix the batter. Overmixing will result in tough pancakes.
Let the batter rest for a few minutes before cooking. This will allow the baking powder to activate and will result in lighter pancakes.
Cook the pancakes over medium heat. If the heat is too high, the pancakes will burn on the outside before they are cooked through on the inside.
Flip the pancakes only once. Flipping them too often will result in deflated pancakes.
Serve the pancakes immediately with your favorite toppings, such as butter, syrup, fruit, or whipped cream.

Conclusion:

These maple pecan buttermilk pancakes are a delicious and easy-to-make breakfast option. They are perfect for a weekend brunch or a special occasion. With their fluffy texture, sweet maple flavor, and crunchy pecans, these pancakes are sure to be a hit with everyone at the table.

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