stack of buttermilk pancakes with pecans and apples

Buttermilk pancakes with maple apples & pecans

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(12 ratings)

Ready in 40-50 minutes


Serves 4

These American-style pancakes are best made fresh and served up for brunch

Nutrition and extra info

Nutrition: per serving

  • kcal612
  • fat34g
  • saturates11g
  • carbs68g
  • sugars4g
  • fibre3g
  • protein11g
  • salt1.8g
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    For the apple topping

    • 3 eating apples, such as Golden Delicious or Pink Lady



      Grown in temperate regions, apples are one of the most widely cultivated tree fruits. There are…

    • 25g butter



      Butter is a dairy product made from separating whole milk or cream into fat and…

    • 85g/3oz pecan halves, halved lengthways
      Pecan nuts



      Related to the walnut, pecans are native to America, and grow enclosed in a glossy, browny-red…

    • 175ml maple syrup
      Maple syrup

      Maple syrup

      may-pul sir-rup

      The rising spring sap of a number of varieties of maple tree

    For the buttermilk pancakes

    • 100g plain flour
    • 2 tsp baking powder
      Baking powder

      Baking powder

      bay-king pow-dah

      Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

    • ½ tsp bicarbonate of soda
      Bicarbonate of soda

      Bicarbonate of soda

      Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…

    • 1 tbsp golden caster sugar
    • 2 large eggs, separated



      The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

    • 284ml tub buttermilk
      Buttermilk pancake mixture in bowl with whisk



      There are two types of buttermilk. Traditional buttermilk is a thin, cloudy, slightly tart but…

    • 25g butter, melted, plus extra



      Butter is a dairy product made from separating whole milk or cream into fat and…


    1. Make the topping. Peel, core and quarter the apples, then slice each quarter into four. Heat the butter in a large frying pan. Cook the apples until golden, but still firm. Stir in the pecans and maple syrup. Heat gently for 2-3 minutes. Remove from the heat and keep warm.

    2. For the pancakes, sift the flour, baking powder, bicarbonate of soda, sugar and a pinch of salt into a bowl. Whisk the egg whites until stiff. Mix together the egg yolks, buttermilk and melted butter and whisk into the flour mixture until the batter is thick and smooth. Carefully fold the egg whites into the batter until evenly mixed.

    3. Heat a large frying pan, preferably non-stick, and brush lightly with melted butter. Drop 2 or 3 large spoonfuls of batter into the pan to make pancakes about 10cm in diameter. When the surface has dulled slightly and bubbles appear, after about 3-4 minutes, carefully flip the pancakes over and cook on the other side until browned.

    4. To serve, place a spoonful of the apple mixture on a pancake, top with a second pancake and spoon over more of the topping. Repeat to make three more pancake stacks.

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    Comments, questions and tips

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    10th Nov, 2019
    These were a tasty breakfast treat for the family. I took the advice of other commenters and doubled the amount of flour and the batter was perfectly thick giving the pancakes great texture. Really enjoyed the apple pecan topping, makes a nice change from just syrup.
    11th Nov, 2016
    Rubbish recipe, way too much wet to dry meaning the pancakes can't cook properly without burning, can't retain their shape to be flipped and seem soggy when eaten. As someone who cooks buttermilk pancakes regularly, I'll be sticking to the BBCs other buttermilk pancake recipe
    22nd Aug, 2016
    Followed the recipe, added a few blueberries halfway through cooking, they were perfect, served with crispy bacon and syrup. Definite make again brunch
    31st Jul, 2016
    I love buttermilk pancakes. This recipe is ok but the flour quantity is insufficient. You need a lot more to get a thick batter and that's what makes the big soft spongy pancakes. Recommend at least 150g if not 200g - I just added and mixed until my mix was thick and not runny
    1st May, 2016
    I almost forgot to review this. I made these with the 4-H girls. We had so much fun making these and the turned out just beautiful. They didn't last long. They had a great taste. It will be a cookie recipe that I will make again. Thanks for the recipe. tank trouble swf
    20th Feb, 2016
    Mmmm sounds good Cindy! : ) I’ll have to try that ricpee. Thanks! I have a old waffle maker that I got from my mother in law. I make the waffle batter x 3 and make em light, then freeze em up for toasting later. It works out great. Also, ever try adding Hodgson Mill’s Multi Grain cereal mix made with Milled Flaxseed and Soy to your ricpees? It’s great! There is also have a delicious ricpee on the back of the box for Fiber Rich Muffins. Gee, I must be hungry! It’s past lunch . God bless you Cindy. Love your music~ Have a great time in Nashville! I’ll be jammin’ tonight here in MA . Donna : ) Reply
    jellybaby25's picture
    15th Mar, 2014
    Really yummy, fluffy pancakes! Taste great just with butter too.
    22nd Feb, 2014
    It tasted fine, but I really don't think there's enough difference in taste to offset the faff of making the batter. That's just me though! :)
    20th Jan, 2013
    Followed this recipe and they worked perfectly! I used a smaller pancake frying pan and did one at a time. I didn't need to cook that much either side, more like 1-2 minute on first side then 1 min on the other. 3-4 mins would have burnt them. I was worried they might be a little tasteless and had been reading American recipes, so added a teaspoon of vanilla extract to the egg/buttermilk mixture. I also added sliced banana once I put the mixture in the pan before it set. Made it even so there was a slice of banana in each bite. As they sunk a little while the pancake was setting and moving around the pan, it was like they were baked inside the pancake. Added a bit of crispy bacon and maple syrup to serve - AMAZING. This is definitely going to become a Sunday brunch regular!!
    25th Nov, 2011
    I use straciatella flavoured buttermilk and no additional sugar.. it tastes better and it smells wonderful :)


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