BANANA AND PECAN PANCAKES WITH MAPLE BUTTER
Provided by Tyler Florence
Time 1h
Yield 6 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 200 degrees F.
- In a large mixing bowl whisk the buttermilk, eggs, and vanilla together so they are well combined. In a separate bowl mix the flour, baking powder, soda, salt, and sugar. Combine the wet ingredients with the dry and stir with a spoon to get rid of the lumps. Fold in the pecans, most of the melted butter and whisk until batter is smooth. Heat a griddle or skillet over medium low heat and swirl around a little melted butter to keep the pancakes from sticking. Using a ladle pour the batter into the pan, see Cook's note*
- Cook the pancakes on 1 side until they are set and then lightly press the bananas into the batter. When small bubbles appear on the uncooked surface, flip the pancakes and cook until golden on both sides, about 8 minutes. Transfer pancakes to a warming plate in the oven while you make the rest.
- To serve, slice the maple-honey butter, layer it between the stack of pancakes and place in the oven to melt for 1 1/2 minutes. Sprinkle with confectioner's sugar and candied pecans.
- In a mixing bowl, using a spatula mash the butter with the maple syrup and honey until well blended. Roll it up in the paper, like a tube and twist the ends. Chill in the refrigerator for 30 minutes.
LOW CARB MAPLE PECAN PANCAKES
Steps:
- Grease a griddle or large pan with nonstick cooking spray or butter and heat over medium heat.
- Mix all ingredients except pecans in a blender for about 15 seconds. Stop and scrape down the sides with a spatula, and continue mixing for another 15 seconds until well blended.
- Pour approximately 16 mini-cakes onto the hot griddle, and sprinkle each with a few pecans. Cook on each side for only a minute or 2. Serve hot with melted butter or top with a dollop of Low Carb Whipped Cream.
- With an electric mixer on high, whip the heavy cream just until frothy. Then add in the sugar substitute and vanilla extract and continue to whip on high until peaks form. Be careful not to over-whip, or cream will break. Store in a pastry bag or glass dish with a lid and refrigerate.
MAPLE SOUR CREAM PECAN PANCAKES
These are the best pancakes I have ever eaten in my life. They're even good for people who hate sour cream (like my boyfriend). Adding a touch of maple syrup in the batter makes them even sweeter too.
Provided by hukilaou13
Categories Breakfast
Time 25m
Yield 8-10 pancakes, 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Heat skillet on med heat until sizzles when you throw water on it. Spray with a non-stick cooking spray.
- Pour 1/4 cup batter onto skillet. Cook until bubbles form and edges of pancakes are slightly dry. Flip and cook until golden brown.
- Serve with warm maple syrup. Enjoy!
MAPLE PANCAKES
"Our family looks forward to tapping the maple trees in March and then enjoying the pure maple syrup year-round. This is just one of the recipes I like to make that has maple syrup as an ingredient," says Mary Colbath from Concord, New Hampshire. -Mary Colbath, Concord, New Hampshire
Provided by Taste of Home
Time 15m
Yield 6 pancakes.
Number Of Ingredients 8
Steps:
- In a small bowl, combine the flour, baking powder and salt. In another bowl, combine the egg, milk, oil and syrup; stir into dry ingredients just until blended. , Pour batter by 1/4 cupfuls onto a lightly greased hot griddle; turn when bubbles form on top of pancakes. Cook until second side is golden brown (pancakes will be thin). Serve with additional syrup.
Nutrition Facts : Calories 486 calories, Fat 21g fat (5g saturated fat), Cholesterol 123mg cholesterol, Sodium 983mg sodium, Carbohydrate 60g carbohydrate (13g sugars, Fiber 2g fiber), Protein 14g protein.
PUMPKIN PANCAKES WITH STICKY MAPLE PECANS
Provided by Nigella Lawson
Categories breakfast, main course
Time 35m
Yield 6 servings (about 40 pancakes)
Number Of Ingredients 11
Steps:
- Place pecans in a large dry skillet over medium heat. Stir until warm and fragrant. Spoon syrup on top, and stir until coated. Transfer to a plate.
- In a large bowl, combine sugar, baking powder, salt, baking soda and flour. Stir to blend.
- In another large bowl, whisk together eggs and buttermilk. Add pumpkin purée. Add flour mixture, and whisk until smooth.
- Heat a heavy skillet or griddle, and coat surface with oil. Pour in scant 1/4-cup measures of batter to make 3-inch diameter disks.
- When pancakes are lightly browned (after about 2 minutes), flip them over, and cook 1 1/2 to 2 minutes. Transfer pancakes to a platter and cover with foil.
- Place pancakes on warm plates, garnish with pecans, and drizzle with maple syrup.
Nutrition Facts : @context http, Calories 474, UnsaturatedFat 23 grams, Carbohydrate 49 grams, Fat 27 grams, Fiber 6 grams, Protein 12 grams, SaturatedFat 3 grams, Sodium 553 milligrams, Sugar 15 grams, TransFat 0 grams
MAPLE PECAN PANCAKES
Pancakes have always been a classic breakfast dish. This pancake recipe gets a modern update with the addition of pecans and maple syrup which give the pancakes a boost of flavor, yet they're healthier and use whole-wheat and almond flours (which are recommended for many diets and health plans).
Provided by Vickie Parks
Categories Pancakes
Time 35m
Number Of Ingredients 14
Steps:
- 1. In a medium size bowl, sift together both flours, baking powder, baking soda and salt.
- 2. In a large mixing bowl, whisk the eggs, maple syrup, buttermilk, canola oil, and vanilla just until well combined. Whisk in the flour mix, and then fold in the pecans, working the batter only enough to be sure ingredients are well blended.
- 3. Coat a griddle or large skillet with butter or oil and place over medium heat. When hot, drop 1/4 cup of batter into hot skillet. When edges appear dry and bubbles appear on pancakes, carefully flip them over and cook another 1 to 2 minutes or until browned.
- 4. Serve immediately, while still hot, topped with butter and drizzled with maple syrup, if desired.
MAPLE PECAN BUTTERMILK PANCAKES
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
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!
BAKED APPLE-PECAN MAPLE PANCAKES
These pancakes have the maple syrup baked right inside of them! Add more if you really like maple syrup.
Provided by MARBALET
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes Baked Pancake Recipes
Time 45m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Mix together pancake mix, milk and egg until blended. Set aside.
- Pour melted butter in 9-inch pie plate. Place apple slices in bottom of pie plate. Sprinkle cinnamon and pecans over apples and drizzle syrup over top. Pour batter over apples.
- Bake at 350 degrees F (175 degrees C) for 30 minutes or until top springs back when touched. Loosen edges and invert onto serving platter. Cut into wedges before serving.
Nutrition Facts : Calories 331.9 calories, Carbohydrate 43 g, Cholesterol 64.8 mg, Fat 15.8 g, Fiber 1.9 g, Protein 6.5 g, SaturatedFat 5.2 g, Sodium 555.9 mg, Sugar 14.1 g
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