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maple-pecan stuffed pancakes

smonfils avatar
Recipe by
sherry monfils
@smonfils
worcester, MA

I first made these about 3 yrs ago when my grand kids were spending the weekend and I didn't want to serve them the same old pancakes. I experimented with various spices and flavorings and came up with this recipe, which turned out to be a winner! Great for Sunday brunches.

yield 4 -6
prep time 20 Min
cook time 10 Min
method Stove Top

Ingredients For maple-pecan stuffed pancakes

  • 5 Tbsp
    soft butter
  • 1/2 c
    chopped pecans
  • 1-3/4 c
    flour
  • 3/4 tsp
    baking soda
  • 1 tsp
    baking powder
  • 1-1/2 Tbsp
    sugar
  • 2 tsp
    cinnamon
  • 1/2 tsp
    ground nutmeg
  • 1/4 tsp
    allspice
  • 3 lg
    egg yolks, lightly whisked in small bowl
  • 1/3 c
    buttermilk
  • 1/2 c
    light sour cream
  • 5 lg
    egg whites, beaten in bowl until stiff peaks form
  • 5 Tbsp
    unsalted butter, melted
  • 1 Tbsp
    powdered sugar, ( optional.)
  • 2 Tbsp
    pure maple syrup

How To Make maple-pecan stuffed pancakes

  • 1
    In small bowl, mix together soft butter, maple syrup and pecans. In lg bowl, whisk together flour, baking soda, baking powder, sugar, 1-1/2 tsp cinnamon, nutmeg and allspice.
  • 2
    In another lg bowl, whisk together egg yolks, buttermilk and sour cream. Whisk egg yolk mix into flour mix until just combined. Whisk in egg whites.
  • 3
    Place a little butter in lg skillet over medium heat. Spoon in 1/4 cup batter and cook until top starts to become bubbly. Spoon about 1 heaping tbsp butter/maple syrup/pecan mix into center of cooking batter, top with 1 tbsp batter. Cook 1 min and flip pancake over. Cook until golden brown. Cook remaining pancakes. In small bowl, stir together powdered sugar and remaining cinnamon. Sprinkle over pancakes. If desired, serve w/ additional warmed maple syrup.
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