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Cinnamon Nut Pancakes

By Paula Deen


Difficulty: Easy

Prep time: 10 minutes

Cook time: 20 minutes

Servings: 4-6


  • 3/4 cup glazed and roasted pecan pieces, plus 1/4 cup
  • 2 cups flour
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon salt
  • 1 tablespoon baking powder
  • 1 tablespoon ground cinnamon
  • 1 cup buttermilk
  • 3/4 cup milk
  • 2 large eggs
  • 1/2 teaspoon vanilla
  • 1/4 cup melted plus 1/2 cup butter
  • vegetable oil
  • maple syrup


In a medium mixing bowl, whisk together the flour, sugar, salt, baking powder and cinnamon.

In a large mixing bowl, whisk together the buttermilk, milk, eggs, vanilla and 1/4 cup melted butter. Add dry ingredients and blend just until moistened. Fold in 3/4 cup pecan pieces.

Spray a large skillet with non-stick cooking spray and brush on a small amount of vegetable oil and heat until hot enough for a water drop to sizzle. Spoon or scoop the pancake batter onto the hot skillet (about 1/4 cup). Cook for approximately 2 minutes per side.

While continuing to cook pancakes, make Pecan butter by combining 1/2 cup butter and remaining 1/4 cup pecan pieces.

Serve hot with a small scoop of Pecan Butter and warm maple syrup.