Recipes

Malted Pancakes with Hazelnut Maple Syrup

The only pancake recipe you'll ever need
53 Ratings
77% would make again
Malted Pancakes with Hazelnut Maple Syrup
Photo: Rachel Vanni/Tasting Table

We've eaten our fair share of great pancakes, so it really takes an exceptional plate of flapjacks to get us excited. And that's exactly what happened when we checked out brunch at new hot spot Sunday in Brooklyn. Not only does this shortstack remind us of McDonald's hotcakes in the best way possible (don't judge 'em 'til you've tried 'em), but chef Jaime Young also uses a praline syrup made with hazelnut butter whisked with maple syrup. It's sweet, indulgent and everything we could ever want for breakfast.

Because these pancakes are so light and fluffy, you need to be gentle when flipping. We learned the hard way that they'll splatter all over if you aren't careful. Using a plastic spatula, be quick but delicate, and you should keep your apron clean.

We love the rich nuttiness of the hazelnut butter in the syrup, but feel free to try other nut butters, like almond or peanut. Seriously, go nuts.

To learn more read, "All Day, Every Day."

Malted Pancakes with Hazelnut Maple Syrup

Recipe adapted from Jaime Young, Sunday in Brooklyn, Brooklyn, NY

Yield: 4 to 6 servings

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Ingredients

For the Hazelnut Maple Syrup:

1 cup hazelnut butter

¾ cup, plus 2 tablespoons, maple syrup

¼ cup water

½ tablespoon salt

For the Pancakes:

2½ cups all-purpose flour

½ cup granulated sugar

2 tablespoons malted milk powder

2 tablespoons baking powder

2 teaspoons baking soda

2 teaspoons kosher salt

4 cups buttermilk

8 eggs

1 stick unsalted butter, melted

Nonstick cooking spray

Directions

1. Make the hazelnut maple syrup: In a small bowl, whisk all of the syrup ingredients together until smooth, then set aside.

2. Make the pancakes: In a large bowl, whisk together the flour, sugar, malted milk powder, baking powder, baking soda and salt.

3. In another bowl, whisk the buttermilk and eggs until smooth. Slowly whisk the wet ingredients into the dry until incorporated, then whisk in the melted butter. Make sure not to overmix the batter.

4. Heat two 6-inch nonstick skillets over medium heat. Spray each with cooking spray, then add ½ cup of batter to each pan. Let cook until small bubbles appear on the surfaces of the pancakes and the bottoms are golden brown, 1½ to 2 minutes.

5. Carefully flip each pancake and let cook until puffed and golden on the bottoms, 2 minutes more. Transfer to a plate and continue until you've used up all the batter. You should have 16 pancakes.

6. Divide the pancakes between plates, then top with the hazelnut maple syrup and serve.

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