Cinnamon Pecan Cornmeal Pancakes

These thick and hearty cornmeal pancakes packed with crunchy toasted pecans and cinnamon are sure to send you right into pancake heaven! Served piping hot off the griddle with a dab of butter and pure maple syrup, they’re guaranteed to delight any pancake lover. Let’s be honest, I have always been a huge fan of pancakes. Surprising, right? :) In fact, when we go out to breakfast, I don’t even need to look at a menu. Ever since we went to my cousin’s wedding in June, I have not been able to get my mind off of the incredible pecan hoecakes I had one morning. I just had to recreate them in my own kitchen. These pancakes are out of this world delicious and definitely curbed my craving! The only problem with this recipe is that it is very easy to make. In under fifteen minutes, a huge plate of pancakes dripping with maple syrup and butter can appear on your table. That’s great when you are looking for a delicious breakfast treat, not so good when you are six months pregnant and craving everything in sight! 😉


Cinnamon Pecan Cornmeal Pancakes

Thick and hearty cornmeal pancakes packed with crunchy toasted pecans and cinnamon.

Yield: 16 (4-inch) pancakes

Prep Time: 10 minutes

Total Time: 20 minutes


2 cups milk
1 cup unbleached all-purpose flour (5 ounces)
1 ½ cups yellow cornmeal (preferably stoneground)
2 tablespoons granulated sugar
1 teaspoon cinnamon
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon table salt
1 large egg
1 teaspoon vanilla extract
3 tablespoons unsalted butter, melted and cooled slightly
2 teaspoons vegetable oil
1 cup finely chopped pecans, toasted if desired


In medium bowl, whisk together the flour, cornmeal, sugar, cinnamon, baking powder, baking soda, and salt.
Whisk egg, vanilla and melted butter into milk until combined. Make a well in center of the dry ingredients; pour in milk mixture and whisk very gently until just combined (a few lumps should remain). Do not over mix.
Heat a 12-inch nonstick skillet over medium heat for 3 to 5 minutes; add 1 teaspoon oil and brush to coat skillet bottom evenly. Pour 1/4 cup batter onto 3 spots on skillet; sprinkle 1 tablespoon pecans over each pancake. Cook pancakes until large bubbles begin to appear, 1 1/2 to 2 minutes. Using thin, wide spatula, flip pancakes and cook until golden brown on second side, 1 to 1 1/2 minutes longer. Serve immediately, and repeat with remaining batter, using remaining vegetable oil only if necessary.

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