I have to admit, I didn't know how Joanna Gaines was going to top her Best-Ever Pancakes from book one, but she did with these Pecan Pancakes and Maple Butter! It is still her basic pancake recipe with a little tweaking, but the topping of toasted pecans and THAT BUTTER is EVERYTHING!
If you still need your own copy of the new cookbook, Grab your copy of Magnolia Table Cookbook Volume 2 HERE!
So when I first looked at this recipe for Pecan Pancakes I wondered why Joanna would choose to give us another pancake recipe when the first book held one for "The Best-Ever Fluffy Pancakes". I mean how do you beat that. I even said on my Instagram that I would most likely not be reviewing these because the base recipe was almost the same as the previous.
But here I am writing this now. My family insisted on pancakes one weekend morning while in quarantine and I figured it was the time to give these Pecan Pancakes a go.
The real winner here is the second recipe a few pages down. The cakes themselves are great, they always were, but the toasted pecan and maple butter are what send them off the deep end!
It is a simple recipe for whipping some butter with the addition of maple and salt, but it makes all the difference when on top of the pancakes. The only beef I really had with getting the two recipes on the table is that it requires that you use your KitchenAid bowl twice.
And unless you are lazy like me, it takes three bowls a skillet, and a griddle just to make the pancakes and butter. The number of dishes just to put pancakes on the table was horrendous. And we haven't even cooked bacon or sausage or anything to go with it yet.
So just beware of that, or be prepared and make your maple butter a day ahead of time.
I think my dad would have rubbed that maple butter all over himself if he was left to his own devices. He loves butter in general, but he REALLY loved this and made sure to let everyone know it.
I don't really think that taking the time to dirty another bowl and whip some egg whites really added any fluff to the pancakes. In fact, I think that the recipe in the first cookbook was fluffier than these. While these are still good, I just don't know if it is worth the extra effort when your hungry patrons are slamming forks at the breakfast table.
Make your maple butter a day, or two, or three, ahead of time and have it ready to go. It is a step you can 100% eliminate from your morning routine.
You can also toast your pecan a day ahead of time, or just the night before. Getting that step out of the way also saves you precious seconds in the morning. I throw mine on a sheet pan and toast them quickly in the toaster oven, on the same setting I would toast bread.
Overall, this was a recipe that was loved by all, but dang it was a lot of work when I decided to make it on a whim. Plan ahead a little and make it an easy and enjoyable experience
Until next time, Happy Cooking!
Joanna shares this recipe on the Magnolia blog, CLICK HERE to get it!
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I just made these and thought the amount buttermilk was a lot but followed the recipe. The batter was very runny and made very thin pancakes. Is that how it’s supposed to be?
You know, I did find them to be a little runny and flat. I have been making my own Pumpkin Pancakes, sans the pumpkin for the last year every Sunday, and that recipe is 2 cups flour, and 2 cups milk, so I do think this recipe is a little heavy in that aspect. My pancakes were also fairly flat. I might suggest if you try Joanna's recipe again, reduce the buttermilk by 1/2 cup and see if that works better for you.