Cinnamon-Infused Buttermilk Pancakes with Toasted Walnuts

Name: Cinnamon-Infused Buttermilk Pancakes with Toasted Walnuts
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 2 teaspoons baking powder; 1/2 teaspoon salt; 1 teaspoon cinnamon; 2 tablespoons sugar; 1 1/4 cups buttermilk; 2 large eggs; 2 tablespoons unsalted butter; 1/2 cup walnuts; for serving maple syrup

Fluffy pancakes made with buttermilk, infused with cinnamon, and topped with toasted walnuts for a delightful crunch.

Cuisine: American

Category: Breakfast

Prep: 15 minutes. Cook: 15 minutes.

Serves 4.

Ingredients

1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
2 tablespoons sugar
1 1/4 cups buttermilk
2 large eggs
2 tablespoons unsalted butter
1/2 cup walnuts
for serving maple syrup

Instructions

Step 1: In a large bowl, whisk 1 1/2 cups all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon salt, 1 teaspoon cinnamon, and 2 tablespoons sugar until well combined.
Step 2: In another bowl, whisk 1 1/4 cups buttermilk and 2 large eggs until smooth. Add the wet ingredients to the dry ingredients and stir until just combined, being careful not to overmix.
Step 3: Melt 2 tablespoons unsalted butter in a nonstick skillet over medium heat. While heating, toast 1/2 cup walnuts in a dry skillet over medium heat for 3-4 minutes until fragrant and lightly browned. Pour 1/4 cup batter for each pancake into the buttered skillet and cook until bubbles form on the surface and edges are set, about 2-3 minutes. Flip and cook for 1-2 minutes more until golden brown. Sprinkle toasted walnuts over pancakes and serve with maple syrup.