Buttermilk Pancakes with Maple Apples & Pecans Recipe

Yields: 4 servings
Prep Time: 15 minutes
Cook Time: 20 minutes


For the Maple Apple Pecan Topping:

  • 3 medium eating apples, peeled, cored, and diced (Golden Delicious or Pink Lady work well)
  • 25g butter (about 2 tablespoons)
  • 85g pecan halves, roughly chopped
  • 175ml maple syrup (about ¾ cup)

For the Buttermilk Pancakes:

  • 100g plain flour (about ¾ cup)
  • 2 tsp baking powder
  • ½ tsp bicarbonate of soda (baking soda)
  • 1 tbsp golden caster sugar
  • 2 large eggs, separated
  • 284ml buttermilk (about 1 ¼ cup)
  • 25g butter, melted, plus extra for greasing


1. Make the Maple Apple Pecan Topping:

  • Melt the butter in a large frying pan over medium heat.
  • Add the diced apples and cook until softened and slightly golden, about 5 minutes.
  • Stir in the chopped pecans and maple syrup. Heat gently for 2-3 minutes until everything is warmed through.
  • Remove from the heat and set aside.

2. Prepare the Pancake Batter:

  • In a large bowl, sift together the flour, baking powder, bicarbonate of soda, and sugar.
  • In a separate bowl, whisk together the egg yolks, buttermilk, and melted butter.
  • In another bowl, whisk the egg whites until they form stiff peaks.
  • Make a well in the center of the dry ingredients and pour in the buttermilk mixture. Gently fold until just combined (some small lumps are OK).
  • Carefully fold in the whipped egg whites until everything is evenly incorporated.

3. Cook the Pancakes:

  • Heat a large non-stick frying pan or griddle over medium-low heat. Lightly grease with butter.
  • Drop 2-3 large spoonfuls of batter into the pan for each pancake, keeping them about 10cm (4 inches) in diameter.
  • Cook for 3-4 minutes until the edges look set and bubbles appear on the surface. Carefully flip and cook the other side until golden brown.
  • Repeat with the remaining batter. Keep the cooked pancakes warm in a low oven if making a large batch.

4. Assemble and Serve:

  • Stack two or three pancakes on each plate.
  • Top generously with the warm maple apple pecan mixture.
  • Drizzle with extra maple syrup, if desired, and serve immediately.


  • Don’t overmix the batter: Overmixing will make tough pancakes. Just fold until the ingredients are combined.
  • Temperature matters: Cook the pancakes on medium-low heat so they cook through without burning.
  • Fresh is best: Use real maple syrup for the best flavor.
  • Customize it: Add spices like cinnamon or nutmeg to the pancake batter, or substitute some of the pecans with walnuts.

Enjoy your fluffy, delicious buttermilk pancakes!


No comments yet. Why don’t you start the discussion?

Leave a Reply

Your email address will not be published. Required fields are marked *