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Nutty Whole Wheat Cinnamon Pancakes

by in Mar 2005
Nutty Whole Wheat Cinnamon Pancakes
5 votes, 4.20 avg. rating (83% score)
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Total Time: 10

Yield: about 12 pancakes

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  • 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.
Updated Monday, March 7th, 2005

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2 Responses to Nutty Whole Wheat Cinnamon Pancakes

  1. jean crosmun October 24, 2006 at 3:50 pm #

    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.

  2. Anonymous December 27, 2008 at 11:38 am #

    The combination of ingredients works perfectly, everyone loved them. We will be making these for many years to come. Thank you!

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