Attention, all you flavor fanatics! Get ready to take your taste buds on an epic breakfast adventure with my Sunrise Maple Pecan Pancakes. These aren’t your average flapjacks, folks – they’re an explosion of sweet, nutty goodness that will have you craving them morning, noon, and night. So, Y’all ready to break some delicious rules today?
Why You’ll Love This Sunrise Maple Pecan Pancakes
These Sunrise Maple Pecan Pancakes are an absolute game-changer in the breakfast world. Imagine light and fluffy pancakes infused with the rich, maple-y sweetness of pure maple syrup and the irresistible crunch of toasted pecans. This dish is a total flavor bomb that will have you coming back for seconds (and thirds!). Plus, it’s a surefire way to impress your friends and family with your culinary prowess. Trust me, this recipe is about to become your new breakfast obsession.
Ingredients
To whip up these Sunrise Maple Pecan Pancakes, you’ll need a handful of simple, wholesome ingredients: all-purpose flour, baking powder, salt, eggs, milk, melted butter, pure maple syrup, and chopped pecans. The combination of these flavors is truly legendary, creating a breakfast that’s both comforting and elevated.
- 2 cups (250g) – all-purpose flour
- 2 teaspoons (10g) – baking powder
- 1/2 teaspoon (2.5g) – salt
- 2 (100g) – eggs
- 1 1/2 cups (360ml) – milk
- 4 tablespoons (57g) – melted butter
- 1/2 cup (120ml) – pure maple syrup
- 1 cup (120g) – chopped pecans
Ingredient Substitutions
- Pecans: Walnuts or almonds (same nutty flavor and crunch)
- Maple Syrup: Honey or agave nectar (for a dietary swap)
How to Make Sunrise Maple Pecan Pancakes
Now, let’s get to the good stuff – the step-by-step instructions for bringing these Sunrise Maple Pecan Pancakes to life. This recipe is a breeze to whip up, and the results are nothing short of legendary.
Step 1: Prep Work
To start, you’ll want to preheat your griddle or nonstick skillet to medium-high heat. While that’s heating up, mix together the dry ingredients – the flour, baking powder, and salt – in a large bowl. In a separate bowl, whisk together the wet ingredients – the eggs, milk, and melted butter.
Step 2: Main Cooking Process
Now, it’s time to bring these two mixtures together. Gently fold the wet ingredients into the dry ingredients, being careful not to overmix. The batter should have a few small lumps – that’s what gives these pancakes their perfect fluffy texture. Next, fold in the chopped pecans, making sure they’re evenly distributed throughout the batter.
Step 3: Final Steps/Assembly
When your griddle or skillet is nice and hot, use a ladle or measuring cup to scoop the batter onto the surface, creating pancakes about 4 inches in diameter. Cook for 2-3 minutes per side, or until golden brown and cooked through. Serve these Sunrise Maple Pecan Pancakes hot off the griddle, drizzled with an extra dollop of maple syrup for good measure.
Recipe Variations & Tips
- Cinnamon or Vanilla: Add a sprinkle of ground cinnamon or a splash of vanilla extract to the batter for an extra flavor boost.
- Whipped Cream & Berries: Top your pancakes with a dollop of freshly whipped cream and a handful of fresh berries for an indulgent breakfast treat.
- Nut Swap: Try using walnuts or almonds instead of pecans to create your own signature twist.
- Gluten-Free: Substitute the all-purpose flour for a gluten-free flour blend to make these pancakes celiac-friendly.
Serving & Storage
Serve with: Extra maple syrup, whipped cream, fresh berries, or a side of crispy bacon or sausage.
Storage: Store leftover pancakes in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on the stovetop until warmed through.
Make-Ahead: Prepare the batter up to 24 hours in advance and store it covered in the refrigerator. Just give it a quick stir before cooking.
Nutrition Information
These Sunrise Maple Pecan Pancakes are a breakfast that packs a serious nutritional punch. Each serving is packed with complex carbs from the flour, protein from the eggs, and healthy fats from the pecans. Plus, the maple syrup provides a natural source of sweetness, making these pancakes a well-balanced and satisfying meal to start your day.
- Serving Size: 2 pancakes
- Calories: 480 kcal
- Protein: 12 g
- Carbs: 56 g
- Fat: 24 g
- Sodium: 570 mg
Frequently Asked Questions
Can I make these pancakes ahead of time?
Absolutely! You can prepare the batter up to 24 hours in advance and store it covered in the refrigerator. Just be sure to give it a quick stir before cooking.
Can I use a different type of nut?
Definitely! Feel free to swap out the pecans for walnuts, almonds, or any other nut that you love.
How can I make these pancakes gluten-free?
To make these Sunrise Maple Pecan Pancakes gluten-free, simply substitute the all-purpose flour for a gluten-free flour blend. Just be sure to adjust the baking powder and any other ingredients as needed.
Can I freeze these pancakes?
Absolutely! These pancakes freeze incredibly well. Just let them cool completely, then stack them with parchment paper in between and store them in an airtight container or freezer bag. When you’re ready to enjoy them, simply reheat in the microwave or oven.
What can I serve with these pancakes?
The possibilities are endless! These Sunrise Maple Pecan Pancakes pair beautifully with fresh fruit, whipped cream, a drizzle of maple syrup, or even a side of crispy bacon or sausage. Get creative and build your ultimate breakfast masterpiece!
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Print
Sunrise Maple Pecan Pancakes
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Griddle
- Cuisine: American
- Diet: Vegetarian
Description
Fluffy pancakes infused with maple syrup and crunchy pecans, perfect for a delightful breakfast.
Ingredients
1 cup all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 large egg
2 tablespoons melted butter
1/2 cup chopped pecans
1/4 cup maple syrup
Instructions
1. In a bowl, mix flour, sugar, baking powder, and salt.
2. In another bowl, whisk milk, egg, and melted butter.
3. Combine wet and dry ingredients until just mixed.
4. Fold in chopped pecans and maple syrup.
5. Heat a skillet over medium heat and grease lightly.
6. Pour 1/4 cup of batter for each pancake.
7. Cook until bubbles form, then flip and cook until golden.
8. Serve warm with additional maple syrup and pecans.
Notes
For extra flavor, add a pinch of cinnamon to the batter.
Serve with fresh fruit for a colorful presentation.
Nutrition
- Serving Size: 1 pancake
- Calories: 200 kcal
- Sugar: 8g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 30mg
Keywords: pancakes, breakfast, maple, pecan