Maple Walnut Sourdough Pancakes
Updated: Sep 7
Toasted walnuts and a good maple syrup carry these pancakes, sourdough discard in the batter adds the tang and keeps them from tasting one-note sweet.
Another one in our weekend pancake rotation, we make a double batch every Sunday, sometimes Saturday, so there's extra through the week.
Why You'll Love This Recipe
Toasted walnuts add real depth of flavor
A cozy, fall-inspired twist on weekend pancakes
Always worth doubling the batch
Servings: 4 (about 2-3 pancakes per person)
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Ingredients
190g flour
1 tsp baking soda
2 tsp baking powder
1/2 tsp salt
24g sugar
42g melted butter
240g milk (buttermilk is a great option!)
240g sourdough discard
1/2 tsp maple extract (or 2 tbsp maple syrup)
1/2 cup chopped walnuts (toasted if preferred)
Instructions:
Mix Dry Ingredients: In a bowl, whisk together flour, baking soda, baking powder, salt, and sugar.
Mix Wet Ingredients: In a separate bowl, combine melted butter, milk, sourdough discard, and maple extract (or maple syrup).
Combine: Pour the wet ingredients into the dry ingredients and mix until just combined. Fold in the chopped walnuts.
Cook: Heat a pan over low heat and add a small amount of butter. Ladle in the batter and cook 1-2 minutes per side, until golden and set through the middle.
Serve: Top pancakes with extra chopped walnuts, a dollop of whipped cream, and a generous drizzle of maple syrup.
Additional Tips:
Variations: For added flavor, try mixing in a pinch of cinnamon or a few chocolate chips. You can also experiment with other nuts like pecans or almonds.
Substitutions: If you don’t have maple extract, you can use vanilla extract for a different twist. If you prefer not to use maple syrup, honey or agave syrup are good alternatives.
Common Mistakes: Be cautious not to overmix the batter, as this can make the pancakes dense. Ensure your pan is adequately heated to avoid uneven cooking.
Storing Instructions:
Storing: The walnuts stay crunchy in the fridge, which is one of the nicer things about this version. Airtight container, up to 3 days.
Freezing: Up to 2 months. These reheat particularly well from frozen since the nuts hold their texture.
Ingredient Notes
Toasting the walnuts: A few minutes in a dry pan before adding them wakes up the walnuts' flavor in a way raw walnuts just can't match.
Troubleshooting Tips
Walnuts taste bitter: They were likely over-toasted. Pull them the moment they smell fragrant, they keep cooking off the heat.
Nuts sank or clumped: Chop them finer and fold them in last with a light hand.
Syrup soaked in and disappeared: Warm the syrup before serving and pour it at the table rather than in advance.
Pancakes stuck to the pan: Wipe the skillet with fresh butter between batches, walnut oils can build up and cause sticking.
What to Serve This With
Top with extra maple syrup and toasted walnuts.
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