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These Nutty Nut Pancakes are quite possibly the nuttiest pancakes you'll ever eat! There are three types of nuts in this recipe to give you a crunch with every bite.
This is a sponsored post by Cuisinart, who provided me with the Griddle and Grill that I used.
Happy Pancake Day! I give you (via Buzzfeed) 17 reasons why Pancake Day is the best day ever! It's time to go NUTS over pancakes! And to do that, I present you with Nutty Nut Pancakes. Yes, that's two nuts in there because these are quite possibly the nuttiest pancakes ever.
These Nutty Pancakes have nuts in the pancake batter and nuts on top of the pancakes
These pancakes are so nutty that each bite starts and ends with a crunch. But don't worry --fluffy, light and airiness (the adjectives that so many pancakes strive to reach) are still captured here. The starting point for these pancakes is the Clinton Street Baking Company Cookbook (as printed in Verily), and their trick for fluffy and light pancakes?
Make fluffy pancakes by whipping egg whites separately
Whip the egg whites separately, and fold them in only until the batter looks like "whitecaps in the ocean with foam on top." Fold them with a gentle hand using a spatula. You don't want to crush the air bubbles that you just spent time whipping up.
Maybe you've also struggled with this before too, but sometimes when I pour maple syrup all over my pancakes, I find that my pancakes can get a bit soggy before I actually reach the end of my breakfast. These Nutty Nut Pancakes solve that problem because the nuts give crunch and texture to each bite.
These pancakes have a hearty texture from the nuts inside the batter
Feel free to pour on the maple syrup and let it soak into the pancakes if that's your thing. These fluffy pancakes welcome the addition of maple syrup.
To make these Nutty Nut Pancakes (Haha, I can't stop saying it! It just rolls off my tongue so easily.), I used my new Cuisinart Grill and Griddle. While I've always gotten by making pancakes on the stove, having a griddle for pancakes adds a whole new level of fun because the griddle can sit right on the kitchen breakfast bar so everyone can eat and cook at the same time!
Do you make your pancakes on the stove top or on a griddle?
Happy Pancake Day to you! I hope your day is filled with a sweet, savory, fluffy, thin, baked, or however-you-like pancake.
Pancake are not a new subject for The Worktop, so if you are looking for some other pancake recipes, let these be inspiration:
Vanilla Yogurt Pancakes with Poppy Seeds
Blueberry Vegan Pancakes
Vegan Farinata with Mushrooms
Orange and Ricotta Pancakes with Orange Syrup
Mini Pancake Skewers
Sweet Potato Pancakes with Marshmallow Sauce
Show me more pancake recipes
Nutty Nut Pancakes
5 from 2 votes
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Serves: 8 medium pancakes
Prep: 10 minutes mins
Cook: 15 minutes mins
Total: 25 minutes mins
These nutty nut pancakes are made with whole wheat flour and three types of nuts to give each bite a crunch. Enjoy the extra protein, vitamins and minerals you get from adding nuts to pancakes!
Ingredients
- 1 ⅓ cup whole wheat flour (wholemeal)
- ¼ cup sugar
- 1 ⅓ teaspoon baking powder
- ¼ teaspoon salt
- 2 medium eggs - separated
- 1 cup whole milk - left at room temperature for about 10 minute
- ¼ cup unsalted butter - melted, plus a bit more for cooking the pancakes
- 1 teaspoon quality vanilla extract
- ¼ cup almonds - chopped, plus extra for topping
- ¼ cup pecans - chopped, plus extra for topping
- ¼ cup hazelnuts - chopped, plus extra for topping
- maple syrup - for serving
US Customary - Metric
Instructions
In a medium bowl, mix together the whole wheat flour, sugar, baking powder and salt.
In a separate bowl, beat together the egg yolks, milk, butter and vanilla extract.
Pour the egg yolk mixture into the dry mixture, and mix until well incorporated. Mix in the chopped nuts.
In a separate bowl, beat the egg whites using an electric mixer on medium-low speed until soft peaks form. For the soft peak stage, when you lift up the beaters, the egg whites should hold their peaks just for a second or so before falling back into themselves.
Fold the egg whites into the batter, being careful not to over mix. It is okay if there are chunks of egg white foam in the batter.
Heat an electric griddle to 375°F / 190°C. Add on a little bit of butter to coat the pan. Drop on the pancake batter ⅓ cup at a time. When you see bubbles start to cover the surface of the pancake, gently lift up to check the bottom of the pancake to see if it is golden brown and crispy on the edges. When it is ready, flip the pancake over and continue cooking the pancake until it is golden brown on both sides. Repeat with the remaining batter, cooking as many pancakes as you can at once.
Serve topped with extra nuts and drizzled in warmed maple syrup (heat maple syrup in a microwavable container for about 10 seconds in the microwave).
Notes
Recipe adapted from the Clinton Street Baking Company Cookbook, as published on Verily.
Course: Pancakes, Pancakes and Waffles
Author: The Worktop
Cal : 250kcal
Note: Nutrition information is a rough estimate.
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About Tina Jui
A breakfast lover and food blogger. Tina develops everyday breakfast recipes on The Worktop, and writes about all things related to breakfast and brunch. Read more about Tina Jui or drop an email to say hi.
Reader Interactions
Comments
Ger - BK says
These pancakes were lovely, they had great flavor and excellent textures; they were light, tender and fluffy. The nuts really added to the pancake. Thanks for sharing.Reply
Alexandra says
These are gorgeous! I love that you used whole wheat flour for this recipe.
I would also add some diced banana to the batter :)
Reply
Tina Jui says
That's a great idea about adding diced banana -- yummm!
Reply
Jonathan says
Nutty nut nut..Reply
Ritu Ahuja says
Nutty nut pancakes look super yummy. Irresistible. I have to give it a try soon :)
Reply
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