Fluffy Maple Pecan Pancake Stacks with Whipped Cream

Start your morning right with these fluffy maple pecan pancake stacks that are not only delicious but also incredibly easy to make. Infused with maple syrup and crunchy pecans, each bite delivers a delightful texture and sweet flavor that will leave you wanting more.

The pancakes are light and airy, thanks to the whipped egg whites folded into the batter. They pair beautifully with a dollop of whipped cream and a drizzle of pure maple syrup, making them a perfect weekend treat or brunch centerpiece.

Fluffy Maple Pecan Pancake Stacks with 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
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup buttermilk
• 2 large eggs, separated
• 2 tablespoons melted butter
• 1/2 cup chopped pecans
• 1 teaspoon pure vanilla extract
• Maple syrup for serving
• Whipped cream for topping

Instructions

1. In a bowl, combine flour, sugar, baking powder, baking soda, and salt.
2. In another bowl, whisk together buttermilk, egg yolks, melted butter, and vanilla extract until smooth.
3. Gently fold the wet ingredients into the dry ingredients until just combined, then stir in the chopped pecans.
4. In a separate bowl, beat the egg whites until stiff peaks form, then carefully fold them into the batter until no white streaks remain.
5. Preheat a non-stick skillet over medium heat and lightly grease it with butter or oil.
6. Pour 1/4 cup of batter onto the skillet for each pancake, cooking until bubbles form on the surface. Flip and cook until golden brown on both sides.
7. Stack pancakes on a plate, topping each layer with whipped cream and drizzling with maple syrup before serving.

Notes

Tip: For extra flavor, add a pinch of cinnamon or nutmeg to the batter!

For the best flavor, toast the pecans in a dry skillet for a few minutes before adding them to the batter. This enhances their nuttiness and adds a lovely crunch. If you’re looking to make this recipe gluten-free, substitute regular flour with a 1:1 gluten-free flour blend.

Store any leftover pancakes in an airtight container in the refrigerator for up to three days, and reheat them in the toaster or microwave. Serve with fresh berries for an extra fruity touch!