Dairy Farmers of Canada

Maple Nut Pancakes with Hot Buttery Maple Syrup

This is the Maple Nut Pancakes with Hot Buttery Maple Syrup recipe.

  • Prep: 10 min
  • Cooking: 20 min
Yields 4 servings
maple nut pancakes with hot buttery maple syrup


  • 1 1/2 cups (375 mL) all-purpose flour
  • 3/4 tsp (3 mL) each baking powder
  • 3/4 tsp (3 mL) baking soda
  • salt
  • 3/4 cup (180 mL) walnuts or pecans toasted and chopped
  • 2 eggs
  • 3/4 cup (180 mL) plain yogurt
  • 3/4 cup (180 mL) Milk
  • 1/4 cup (60 mL) butter melted
  • 1/2 tsp (2 mL) maple extract optional
  • Hot Buttery Maple Syrup
  • 1 cup (250 mL) maple syrup
  • 1/2 butter


When you see the Blue Cow Logo on a product, it means it’s made with 100% Canadian quality milk.



In large bowl, combine flour, baking powder, baking soda and salt; add walnuts.

In small bowl, lightly beat eggs; stir in yogurt, milk, butter and maple extract, if desired. Add to dry ingredients, all at once, stirring until just moistened. Batter should be thick.

For each pancake, spread about 1/3 cup (80 mL) batter in lightly greased frypan or griddle over medium heat. Cook until bubbles appear on the surface; turn and brown underside. Serve with Hot Buttery Maple Syrup.

Hot Buttery Maple Syrup:

In small saucepan, combine the maple syrup and the butter. Cook and stir over medium heat until butter is melted. Let cool slightly and stir well before serving.

Makes 1-1/2 cups (375 mL).


To make alphabet pancakes, omit nuts and fill empty ketchup or mustard squeeze with batter. Cut nozzle to enlarge opening. Heat greased non-stick frypan over medium heat. Fore each pancake, squeeze batter from bottle into frypan to make different letters.

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