Maple Pecan Pancakes with Homemade Whipped Cream

Start your morning off right with these fluffy, maple pecan pancakes with homemade whipped cream. The pancake batter includes some maple syrup, cinnamon, and finely-chopped pecans.

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Maple Pecan Pancakes with Homemade Whipped Cream

Start your morning off right with these fluffy, maple pecan pancakes with homemade whipped cream. The pancake batter includes some maple syrup, cinnamon, and finely-chopped pecans.

Ingredients

For the Pancake Batter:

• 2 cups all-purpose flour
• ¼ cup white granulated sugar
• 2.5 tsp baking powder
• 1 tsp baking soda
• 1 tsp ground cinnamon
• ½ tsp Kosher salt
• 2 cups buttermilk
• 2 whole eggs
• 3 Tbsp vegetable oil
• ¼ cup pure maple syrup
• 1 cup pecans (finely chopped)

For the Homemade Whipped Cream:

• 1 cup heavy whipping cream (chilled)
• 2 Tbsp confectioner’s (powdered sugar)
• ½ tsp pure vanilla extract

For the Additional Pancake Toppings:

• ¼ cup chopped pecans
• 1 cup maple syrup (warmed)
• 8 Tbsp salted butter (softened)

Instructions 

• Start by making the pancake batter.
• In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, and Kosher salt.
• In another bowl, whisk together the buttermilk, whole eggs, vegetable oil, and maple syrup.
• Pour the wet ingredients into the dry ingredients, and stir until just combined.
• Fold the finely-chopped pecans into the batter.
• Heat a griddle or non-stick saute pan over medium heat, and lightly grease it with butter.
• Pour ¼ cup of batter for each pancake onto the griddle and cook until bubbles form on the surface, about 2-3 minutes.
• Flip the pancakes and cook for another 2 minutes, or until golden brown.
• Repeat the process with the remaining batter.
• While the pancakes are cooking, make the homemade whipped cream.
• In a mixing bowl, whisk the cold heavy cream until soft peaks form.
• Add the powdered sugar and vanilla extract and continue whisking until stiff peaks form.
• Serve the pancakes warm, topped with a dollop of the homemade whipped cream, a sprinkling of additional chopped pecans, a pat of butter, and a generous drizzle of warm maple syrup.

Notes

These pancakes are best eaten right after they are made.
You can make the whipped cream in advance, and store it chilled in the fridge, covered with some plastic wrap.
Add some sliced ripe bananas on top right before serving, if you like bananas.