Nutty Whole Wheat Cinnamon Pancakes
From Best New England Recipes — March 2005
From Yankee Magazine — March 2005
Miscellaneous Recipes
Preparation Time: 10 minutes
Start to Finish Time: 35 minutes
Yield: about 12 pancakes
- 3/4 cup chopped walnuts, toasted and cooled
- 1-1/3 cups all-purpose flour
- 2/3 cup whole-wheat flour
- 1 tablespoon baking powder
- 1 teaspoon table salt
- 1/4 cup granulated sugar
- 2-1/2 teaspoons ground cinnamon
- 5 tablespoons unsalted butter, melted, plus extra for pan
- 2 large eggs
- 2 cups low-fat milk
In a food processor, pulse walnuts to the texture of cookie crumbs. Set aside.
In a large bowl, whisk together dry ingredients; then stir in walnuts. In a separate bowl, whisk together butter and eggs; then drizzle in milk and whisk well. Add wet ingredients to dry ingredients; then stir until just blended. Let batter rest 8–10 minutes.
Heat a lightly buttered griddle or cast-iron skillet over medium-high heat. Ladle in batter. Cook 2 minutes on one side, until bubbles begin to appear on the surface. Flip pancakes and cook 2 minutes longer, or until browned.
Repeat with remaining batter. Serve with maple syrup.
Reviews by Readers
My mother, who also subscribes to Yankee, told me about this recipe and raved about it. I tried it and she was right. This is a great recipe for incredible pancakes. – Anonymous Review
The combination of ingredients works perfectly, everyone loved them. We will be making these for many years to come. Thank you! – Anonymous Review
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