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Pecan Cinnamon and Nutmeg Pancakes

Pecan Cinnamon and Nutmeg Pancakes


  • 2 cups multigrain pancake mix

  • 1 3/4 cups low- at milk (add a bit more for a thinner pancake)

  • 2 eggs

  • 2 teaspoons cinnamon

  • 1 teaspoon fresh nutmeg, grated

  • 1/4 cup pecans, toasted and chopped

  • 2 Granny Smith apples, peeled and chopped

  • 1/2 cup apple cider

  • 1 cinnamon stick

  • 1/2 cup maple syrup


In a mixing bowl, mix together the pancake mix, milk, egg, cinnamon and nutmeg.

Heat a nonstick griddle or sauté pan over medium heat and cook the pancakes on one side. Sprinkle the pecans on the non-cooked side. Flip and cook to desired doneness, about 2 minutes per side.

In a small saucepot over medium-high heat, combine the apples, cider and cinnamon stick. Allow to cook down, about 15-20 minutes. Once the apples are cooked down and soft, stir in maple syrup. Pour over the pancakes and serve.