These pancakes are a delightful twist on the classic, featuring the warm flavors of maple syrup and pecans, with a touch of cinnamon for added depth.
Preheat a non-stick pan over medium heat.
Ensure the pan is evenly heated to prevent uneven cooking.
In a mixing bowl, combine the whole wheat flour, baking powder, baking soda, and cinnamon.
Sift the dry ingredients together for a smoother batter.
In another bowl, whisk together the buttermilk, maple syrup, and egg.
Ensure the wet ingredients are well combined for an even batter.
Pour the wet ingredients into the dry ingredients and mix until just combined. Fold in the chopped pecans.
Avoid overmixing to keep the pancakes light and fluffy.
Pour about a quarter cup of batter onto the hot pan for each pancake.
Cook in batches to avoid overcrowding the pan.
Cook until bubbles form on the surface and the edges look set, then flip and cook until golden brown on the other side.
Use a thin spatula for easier flipping.
Serve the pancakes warm with additional maple syrup if desired.
Garnish with extra pecans or a dusting of powdered sugar for presentation.
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