Tuesday, October 28, 2014

Maple Pecan Pancakes

Just because I am banned from making pumpkin-spice breakfasts, that doesn’t mean I can’t use other fall flavors; I just need to be a little more creative. Thankfully Mom told me that she was craving maple pecan pancakes, so that got the brainstorming out of the way and I was able to focus on the recipe itself.

First, mix up your dry ingredients. This includes 1 cup of both all-purpose and whole wheat flour, 1 teaspoon of baking soda, 2 teaspoons of baking powder, 2 tablespoons of brown sugar; and a pinch of salt, cinnamon, and ginger.

Then, in a separate bowl, mix together 1 ½ cups of milk, ½ cup of applesauce, ¼ cup of Greek yogurt, 2 eggs, and 2 tablespoons of maple extract.

Once your wet ingredients are mixed, add the dry ingredients and stir until batter is smooth.

Pour batter on a nonstick griddle (preheated to about 375 degrees). While the pancakes are frying, add about ½ tablespoon of chopped pecans to each pancake. 

Flip the pancake when bubbles on top start to pop, and fry for another couple minutes.

Serve, or keep warm in an oven (preheated to about 200 degrees) until your family is ready to eat. My family took quite a while to get downstairs, so I had to keep their pancakes warm in the oven.

Both Mom and Kyle loved the pancakes, although Kyle was probably just happy that I didn’t use pumpkin.

Maple Pecan Pancakes


1 cup all-purpose flour
1 cup whole-wheat flour
1 tsp baking soda
2 tsp baking powder
½ tsp salt
½ tsp cinnamon
½ tsp ginger
2 Tbsp brown sugar
1 ½ cups milk
½ cup applesauce
¼ cup Greek yogurt
2 eggs
2 Tbsp maple extract
1 cup chopped pecans


Preheat a nonstick griddle to 350-375 degrees.

Mix up 1 cup all-purpose flour, 1 cup whole wheat flour, 1 tsp baking soda, 2 tsp baking powder, ½ tsp salt, ½ tsp ground cinnamon, ½ tsp ginger, and 2 Tbsp of brown sugar in a large bowl. Set aside.

In a separate bowl, mix 1 ½ cups milk, ½ cup unsweetened applesauce, ¼ cup nonfat plain Greek yogurt, 2 eggs, and 2 Tbsp of maple extract. When all these are mixed together, add the dry ingredients.

Pour about ¼ cup of batter per pancake onto the griddle. While the pancakes are frying, add ½ Tbsp of chopped pecans to each pancake.

Flip the pancakes when the bubbles on the batter start to pop, and fry for another couple minutes.

Serve with desired toppings and enjoy!




  1. Molly, these look amazing! I want to try to be better about making seasonal recipes. I am bookmarking this one, so I can try it this weekend. Thanks so much for sharing!

    1. Let me know how you like them! I almost made them again this week, but I decided on just old-fashioned buttermilk pancakes. These might be making a reappearance next week, though.