High Altitude Walnut Spice Pancakes
Fluffy walnut pancakes, made with brown butter, warm fall spices and chopped walnuts
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
- Nonstick Electric Griddle
- Food Processor or Ninja
Ingredients
- 6 tbsp unsalted butter
- ¼ cup light brown sugar, lightly packed
- 1 ½ cups whole milk
- 2 large eggs, lightly beaten
- 1 ½ tsp vanilla extract
- 2 cups all-purpose flour, fluffed, spooned and leveled
- ¾ cup walnuts, finely chopped
- 1 tbsp baking powder
- ½ tsp baking soda
- ½ tsp coarse Kosher salt (if using table salt, use half the amount)
- 1 ½ tsp ground ginger
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
Instructions
- In a saucepan, melt the butter over medium heat. Continue to cook the butter for about 5-7 minutes, swirling the pan occasionally, until nutty brown solids form at the bottom of the pan. Immediately remove from the heat and scrape the solids off the bottom of the pan with a spatula.
- Pour the browned butter and all the browned bits into a bowl, and whisk in the brown sugar, milk, eggs and vanilla, until smooth.
- In a separate bowl, whisk together the flour, chopped walnuts, baking powder, baking soda, salt and spices.
- Add the dry ingredients to the wet, and whisk briefly to combine.
- Preheat a non-stick griddle to 350 F and lightly grease with butter. Use a 1/3 cup measuring cup to portion out the batter onto the griddle, leaving several inches between each pancake.
- Cook the pancakes until golden brown underneath, and they can be easily flipped. Flip over, and cook the other side until the pancakes are cooked through.
- Serve the pancakes with butter and pure maple syrup
Notes
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3-6 months.
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