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Buttermilk Pancakes + Nutmeg Syrup

*This is a part of my clean out the pantry series! See more by clicking here.*

I love using buttermilk but I always feel like it’s inevitable that the majority of it is going to go down the drain after I make that one recipe I bought it for. I wanted to ensure the rest of the carton wouldn’t go to waste, so I decided to whip up a batch of buttermilk pancakes. I think these might be my new weekend staple! And having just gotten back from working on a cooking show in Nashville, I decided to pay homage to Southern cooking by incorporating toasted pecans into the batter.


Buttermilk Pecan Pancakes:

About 6 to 8 pancakes, 4” diameter

1 cup unbleached, whole wheat white flour

1 teaspoon baking soda

¼ teaspoon salt

1 large egg, lightly beaten

1 cup buttermilk

3/4 cup toasted pecans (set aside 1/3 cup for topping)

2 tablespoons butter




1. Sift flour and baking soda into a large bowl. Add salt.
2. Add beaten egg and buttermilk and mix until blended. It’s fine if it’s slightly lumpy! These are rustic.
3. Grease 12” skillet to medium hot with just enough butter to coat. Spoon out about one-fourth cup of batter for each pancake (you should be able to fit 3 pancakes per pan). Cook until bubbles appear. Using a thin spatula, turn pancake over and brown other side. Keep pancakes warm in preheated 200-degree oven until ready to serve. Serve with maple syrup.

Nutmeg Maple Syrup:

1/4 tsp nutmeg

1/4 tsp Kosher sea salt

1/2 cup maple syrup


1. Combine syrup, nutmeg, and salt in small saucepan and whisk over medium low heat for 2-3 minutes.

2. Serve warm with pancakes.



Assemble the Pancakes:

Toss remaining chopped pecans with maple syrup and pour over pancakes.


Satisfy your senses,
Amanda (follow me on Twitter!)

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