Description
Delicious and fluffy pancakes made with maple syrup and walnuts, served with a rich cinnamon butter.
Ingredients
- All-purpose flour: 1 cup (120 g)
- Baking powder: 2 teaspoons
- Salt: 1/2 teaspoon
- Milk: 1 cup (240 ml)
- Eggs: 2 large
- Maple syrup: 1/4 cup (60 ml), plus extra for serving
- Chopped walnuts: 1/2 cup (60 g), toasted if desired
- Butter: 4 tablespoons (56 g), divided
- Ground cinnamon: 1 teaspoon
- Powdered sugar: for dusting (optional)
Instructions
- In a large mixing bowl, whisk together the all-purpose flour, baking powder, and salt.
- In another bowl, beat the eggs until frothy, then add the milk and maple syrup, whisking until smooth.
- Pour the wet mixture into the dry ingredients and stir gently until just combined.
- If toasting walnuts, place them in a dry skillet over medium heat for 3-5 minutes until fragrant.
- Heat a non-stick skillet over medium heat, add 1 tablespoon of butter, and pour 1/4 cup of batter for each pancake.
- Cook until bubbles form on the surface, then flip and cook until golden brown.
- In a small bowl, mix the remaining butter with ground cinnamon to make cinnamon butter.
- Serve pancakes stacked with cinnamon butter on top, drizzled with maple syrup and dusted with powdered sugar if desired.
Notes
- Use pure maple syrup for the best flavor.
- Do not overmix the batter to keep pancakes fluffy.
- Let the batter rest for 5 minutes before cooking for better texture.
- Store leftover pancakes in the refrigerator for up to 3 days or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Griddle
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 350
- Sugar: 10g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 100mg
Keywords: pancakes, breakfast, maple syrup, walnuts, cinnamon butter