Festive caramel walnut pancakes

in Brunch

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caramel walnut pancakes

‘Tis the season to just hang out in our PJs, eat a lot of food and enjoy some quality family time. These pancakes will make the perfect addition to those times.

These pancakes are perfect for Christmas morning, or really any morning (or evening) when you want your breakfast to feel just a tad more festive.

The recipe for these pancakes are adapted from Bon Appetit’s Best Buttermilk Pancake, and the addition of cinnamon and cardamom in the batter transform the pancakes from plain to festive. Topping them with caramel and walnut, adds just the right amount of crunch and sweetness. They can be served for dinner or even dessert really.

If you try them, let me know how your pancakes turn out!




  • 1⅓ cups all-purpose flour
  • 3 tablespoons sugar
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon kosher salt
  • 1 teaspoon cinnamon
  • 1 teaspoon cardamom
  • 2 large eggs
  • 1¼ cups buttermilk*
  • 2 tablespoons unsalted butter, melted
  • Vegetable oil (for griddle)
  • Caramel sauce – I love this recipe from Sally’s Baking Addiction**
  • 1/2 cup walnuts
  • Pure maple syrup (optional)


  1. Whisk flour, sugar, baking powder, baking soda, cardamom, cinnamon and salt in a large bowl.
  2. Whisk eggs, buttermilk*, and butter in a medium bowl; stir into dry ingredients until just combined (some lumps are okay).
  3. Heat a griddle or large skillet over medium; brush with oil. Working in batches, scoop ⅓-cupfuls of batter onto griddle. Cook pancakes until bottoms are golden brown and bubbles form on top, about 3 minutes. Flip and cook until cooked through and other side of pancakes are golden brown, about 2 minutes longer.
  4. Stack 2 or 3 pancakes and top each stack with caramel sauce, walnuts and maple syrup (if using).
  5. Serve and enjoy!

Tips and notes:

  • * If you don’t have buttermilk on hand, replace it by adding 1 tablespoon of lemon juice for each cup of milk, and let stand for 5 minutes. The milk will curdle a bit on the top, and you’ll know it’s done.
  • ** To make the caramel sauce unsalted, just replaced salted butter for unsalted butter.

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    Welcome to Sprinkles and Scribbles! I'm Anum - baker, writer, accountant. Here I share the sweet side of life. Explore all things baking, books and life with me! Read More


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