09/26/2026
๐ฅ ๐๐๐ฉ๐ฉ๐ฒ ๐๐๐ญ๐ข๐จ๐ง๐๐ฅ ๐๐๐ง๐๐๐ค๐ ๐๐๐ฒ! ๐ฅ Weโre celebrating with a cozy fall twist on a beloved breakfast classic: Pecan Spiced Buttermilk Pancakes! ๐
Fluffy buttermilk pancakes meet the rich, buttery crunch of pecans and warm notes of cinnamon, allspice, ginger, and cloves. Finish them with more pecans and a generous drizzle of warm maple syrup, and youโve got a stack made for crisp fall mornings. ๐ค
๐ฅ ๐ท๐๐๐๐ ๐บ๐๐๐๐๐
๐ฉ๐๐๐๐๐๐๐๐๐ ๐ท๐๐๐๐๐๐๐
๐๐ป๐ด๐ฟ๐ฒ๐ฑ๐ถ๐ฒ๐ป๐๐:
ยฝ cup whole pecans
1 cup (120 g) all-purpose flour
1 tbsp (12 g) granulated sugar
1 tsp baking powder
ยฝ tsp baking soda
ยผ tsp kosher salt
1 tsp ground cinnamon
โ
tsp ground allspice
Pinch of ground ginger
Pinch of ground cloves
1 cup (240 mL) buttermilk
ยผ cup whole or low-fat milk
1 large egg
1 tbsp (15 g) unsalted butter, melted and slightly cooled, plus more for cooking
For topping: chopped pecans + warm pure maple syrup
๐๐ถ๐ฟ๐ฒ๐ฐ๐๐ถ๐ผ๐ป๐:
Add the pecans to a food processor and pulse until ground, being careful not to over-process. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, allspice, ginger, and cloves. In a separate measuring cup or bowl, whisk together the buttermilk, milk, egg, and melted butter. Add the wet ingredients to the dry and gently mix until just combined. Fold in the ground pecans and let the batter rest for about 10 minutes.
Heat a little butter in a nonstick skillet over medium heat. Pour in the batter and cook until bubbles begin to form on top, then carefully flip and cook the other side until golden brown. Serve warm with chopped pecans and pure maple syrup.
A little spice, a lot of fluff, and plenty of pecans. Now thatโs how we celebrate National Pancake Day! ๐ฅ๐
๐๐๐ฅ๐ฅ๐ฎ ๐๐๐ฉ๐๐ค๐ฃ๐๐ก ๐๐๐ฃ๐๐๐ ๐ ๐ฟ๐๐ฎ ๐๐ง๐ค๐ข ๐๐ค๐ช๐ฉ๐ ๐๐๐ค๐ง๐๐๐ ๐๐๐๐๐ฃ!
