Maple Nut Pancakes with Hot Buttery Maple Syrup

These sweet and nutty pancakes make a special dish for brunch or dessert.


Maple Nut Pancakes

Maple Nut Pancakes with Hot Buttery Maple Syrup

Serving Size: 4 Servings


  • 1 1/2 cups (375 mL) all-purpose flour
  • 3/4 tsp (3 mL) each baking powder
  • 3/4 tsp (3 mL) baking soda
  • salt
  • 3/4 cup (180 mL) walnuts or
  • pecans, toasted and chopped
  • 2 eggs
  • 3/4 cup (180 mL) plain yogurt
  • 3/4 cup (180 mL) Milk
  • 1/4 cup (60 mL) butter, melted
  • 1/2 tsp (2 mL) maple extract, optional
  • Hot Buttery Maple Syrup:
  • 1 cup (250 mL) maple syrup
  • 1/2 butter


  1. In large bowl, combine flour, baking powder, baking soda and salt; add walnuts.
  2. In small bowl, lightly beat eggs; stir in yogurt, milk, butter and maple extract, if desired. Add to dry ingredients, all at once, stirring until just moistened. Batter should be thick.
  3. For each pancake, spread about 1/3 cup (80 mL) batter in lightly greased frypan or griddle over medium heat. Cook until bubbles appear on the surface; turn and brown underside. Serve with Buttery Maple Syrup.
  4. Hot Buttery Maple Syrup:
  5. In small saucepan, combine the maple syrup and the butter. Cook and stir over medium heat until butter is melted. Let cool slightly and stir well before serving.
  6. Makes 1-1/2 cups (375 mL).


To make alphabet pancakes, omit nuts and fill empty ketchup or mustard squeeze with batter. Cut nozzle to enlarge opening. Heat greased non-stick frying pan over medium heat. For each pancake, squeeze batter from bottle into frying pan to make different letters.


For step-by-step instructions for this recipe and more, visit Dairy Goodness

Author: Dairy Farmers of Canada

Recipe and photo courtesy of Dairy Farmers of Canada.

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