Fluffy Cinnamon-Pecan Pancakes with Maple Whipped Cream

Start your morning right with these fluffy cinnamon-pecan pancakes, a deliciously comforting breakfast that feels like a warm hug. The combination of toasted pecans and aromatic cinnamon adds a delightful crunch and flavor that will have you craving seconds.

Each stack is generously topped with a silky maple whipped cream that brings everything together in a sweet, decadent way. This recipe is perfect for lazy Sunday mornings or special occasions when you want to impress your family and friends.

Fluffy Cinnamon-Pecan Pancakes with Maple Whipped Cream

Serves: 4 Prep Time: 15 minutes Cooking Time: 20 minutes 20 minutes

Nutrition facts: 320 calories 15g fat

Rating: 5.0/5

( 1 voted )

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Ingredients

INGREDIENTS

• 1 cup all-purpose flour
• 2 tablespoons sugar
• 1 tablespoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1 cup milk
• 1 large egg
• 2 tablespoons melted butter
• 1/2 cup chopped pecans
• 1 teaspoon vanilla extract

FOR THE MAPLE WHIPPED CREAM

• 1 cup heavy cream
• 2 tablespoons maple syrup
• 1/2 teaspoon vanilla extract

Instructions

1. In a large bowl, whisk together flour, sugar, baking powder, cinnamon, and salt.
2. In another bowl, combine milk, egg, melted butter, and vanilla extract; mix well.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the chopped pecans.
4. Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
5. Pour about 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface, then flip and cook until golden brown on the other side.
6. For the maple whipped cream, beat heavy cream, maple syrup, and vanilla extract in a bowl until soft peaks form.
7. Stack the pancakes on a plate, top with maple whipped cream, and drizzle with additional maple syrup if desired.

Notes

Tip: For a lighter pancake, you can substitute half of the all-purpose flour with whole wheat flour.

For an extra flavor boost, consider adding a pinch of nutmeg or a splash of vanilla extract to the pancake batter. If you don’t have pecans, walnuts or hazelnuts work wonderfully too!

Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days. Simply reheat them in a toaster or microwave before serving.