Maple Pecan Buttermilk Pancakes Recipe

Toast pecans

Place 0.75 cups pecans in a dry skillet over medium heat. Toast, stirring frequently, until fragrant and lightly browned, 4–5 minutes. Transfer to a plate to stop cooking and roughly chop once cool. Reserve.

Whisk dry ingredients

In a large bowl, whisk together 2 cups all-purpose flour, 2 tablespoons granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon fine sea salt until evenly combined and aerated.

Combine wet ingredients

In a separate medium bowl, whisk 2 cups buttermilk, 2 large eggs, 4 tablespoons melted butter (slightly cooled), 2 tablespoons pure maple syrup, and 1 teaspoon vanilla extract until smooth.

Combine wet and dry

Make a well in the center of the dry ingredients and pour in the wet mixture. Using a spatula or wooden spoon, gently fold until just combined: some small lumps are fine. Do not overmix to keep pancakes tender.

Fold in pecans

Fold the toasted, chopped pecans into the batter, reserving a small handful for sprinkling on top while cooking if desired.

Rest batter

Let the batter rest 5–10 minutes at room temperature. This hydrates the flour and helps produce fluffy pancakes.

Preheat pan or griddle

Heat a large nonstick skillet or griddle over medium heat until hot (a few drops of water should sizzle and dance). Reduce heat slightly to medium-low so pancakes cook evenly without burning.

Grease surface

Add about 1 teaspoon of unsalted butter to the skillet and swirl to coat. Re-add more butter as needed between batches.

Spoon batter and cook

For each pancake, pour about 1/4 cup batter onto the hot surface (adjust to make larger or smaller). If reserved chopped pecans are available, sprinkle a few on top of each pancake immediately. Cook until bubbles form on the surface and edges look set, about 2–3 minutes.

Flip and finish

Flip pancakes with a spatula and cook until the second side is golden and the centers spring back lightly, about 1–2 minutes more. Transfer finished pancakes to a warm oven (200°F / 95°C) or a plate tented with foil to keep warm while you cook remaining batter. Re-grease the pan as needed with remaining butter.

Stack pancakes and drizzle with 1/2 cup pure maple syrup and a dab of butter. Sprinkle reserved toasted pecans on top and finish with a pinch (about 1/4 teaspoon) of flaky sea salt if using. Serve immediately.