Cinnamon-Infused Buttermilk Pancakes with Toasted Walnuts

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Fluffy pancakes made with buttermilk, infused with cinnamon, and topped with toasted walnuts for a delightful crunch. This american-inspired breakfast ready in about 30 minutes layers all-purpose flour, baking powder, salt into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 320 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 4 American cuisine 320 cal/serving
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Ingredients

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Instructions

  1. 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.
  2. 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.
  3. 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.

Frequently asked questions

How long does Cinnamon-Infused Buttermilk Pancakes with Toasted Walnuts take to make?

Total time is about 30 minutes (15 min prep + 15 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.

How do I store leftover Cinnamon-Infused Buttermilk Pancakes with Toasted Walnuts?

Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.

Can I substitute ingredients in Cinnamon-Infused Buttermilk Pancakes with Toasted Walnuts?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Cinnamon-Infused Buttermilk Pancakes with Toasted Walnuts for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Cinnamon-Infused Buttermilk Pancakes with Toasted Walnuts?

American breakfast like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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