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Maple Pecan Pancakes
- Yield: 6 1x
1 ½ cups whole-wheat flour
2 teaspoons baking powder
teaspoon baking soda
1 pinch of salt
2 tablespoons Fuller’s Sugarhouse pure maple syrup and extra for serving
1 ½ cups buttermilk
2 tablespoons canola oil
1 teaspoon vanilla extract
½ cup finely chopped pecans
Butter for skillet/griddle
In a large bowl, sift together flour, baking powder, baking soda and salt and set aside.
In another large bowl, whisk the eggs, Fuller’s Sugarhouse pure maple syrup, canola oil, and vanilla just until combined. Then whisk in flour mixture and fold in pecans.
Make sure ingredients are well blended, but do not over stir.
Coat the skillet/griddle with butter and place on medium heat. When hot enough, drop ¼ cup of batter into hot skillet. Once pancakes start bubbling, flip carefully to cook the other side. You should only flip the pancakes once.
Serve with Fuller’s Sugarhouse pure maple syrup immediately after removing from griddle/skillet.