Walnut-Buttermilk Pancakes

These pancakes can be made in minutes if you measure out the wet and dry ingredients separately the night before. In the morning, just stir everything together while the griddle is heating.

1 to 1 1/2 cups toasted Walnut Halves for topping

2 cups buttermilk
2 eggs, room temperature
2 tablespoons butter, melted
1 1/2 cups all-purpose flour
1/2 cup finely ground walnuts
1/4 cup sugar
2 teaspoons baking soda
1 teaspoon salt

2 tablespoons vegetable oil for pan
Maple syrup for topping


To toast walnuts: Preheat oven to 350°. Spread walnut halves on a baking sheet or in a shallow pan. Bake, stirring once or twice, until lightly browned and fragrant, 7 to 10 minutes. Set aside.

In a medium bowl combine buttermilk, eggs, and melted butter and whisk until smooth and blended. In a large bowl combine flour, ground walnuts, sugar, baking soda, and salt. Pour buttermilk mixture slowly into dry ingredients, whisking just until blended and taking care not to overmix.

Heat a skillet or griddle to medium hot. Lightly grease the pan with oil. Spoon out batter onto griddle, using about 1/3 cup batter per pancake. Cook 2 to 3 minutes, or until a few bubbles form on top. Turn pancakes and cook briefly on other side until brown. Remove cooked pancakes and keep warm in a low oven until ready to serve. Repeat with remaining batter.

Before serving, sprinkle pancakes with toasted walnut halves. Serve with warm maple syrup. Makes about 18 pancakes