Walnut Pancakes with Maple-Red Apple Balsamic Syrup

I’ve had this breakfast idea brewing in the back of my mind for a few weeks now…I can’t remember where I came up with it, or what made me think I needed pancakes involved, but here they are…Walnut Pancakes with Maple-Red Apple Balsamic Syrup.

Walnut Pancakes with Maple-Red Apple Balsamic SyrupLast year, after I got to sample a lot of the Coteau des Prairies oils and vinegars in The Pheasant’s tasting room, I dreamed about the Red Apple Balsamic-Walnut Oil combination. It was SO good. This year, they’ve got a Vermont Maple Balsamic Vinegar, that I was very close to buying instead of the Fresh Red Apple, but I stuck with my original idea.

Walnut Pancakes with Maple-Red Apple Balsamic SyrupAnd I’m glad I did…These pancakes with this syrup are autumn on a plate. I had originally thought about adding cooked sausage crumbles to the pancakes, but I decided against that…for the time being, anyway. I may try it in the future, though. Instead, I thought I’d keep it simpler, and focus more on accentuating the flavor of the walnut oil with actual walnut pieces.

Walnut Pancakes with Maple-Red Apple Balsamic SyrupI can’t get over how good these are! I seriously would just down the walnut oil and apple vinegar together, the combination is THAT good.

Yield: 3-4

Walnut Pancakes with Maple-Red Apple Balsamic Syrup

Walnut Pancakes with Maple-Red Apple Balsamic Syrup
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes


For the Pancakes:

  • 1 C all-purpose flour
  • 1 Tbsp. brown sugar
  • 2 tsp. baking powder
  • 1/4 tsp. salt
  • 1/2 C walnut pieces
  • 1 large egg, lightly beaten
  • 1 C milk
  • 2 Tbsp. walnut oil
  • cooking spray

For the Syrup:

  • 1/2 C maple syrup
  • 1/4 C apple balsamic vinegar


Begin heating a griddle over medium heat. In a medium bowl, whisk together the flour, brown sugar, baking powder, and salt. Stir in the walnut pieces, and make a well in the center. In a smaller mixing bowl, whisk together the egg, milk, and the walnut oil. Pour into the well of dry ingredients all at once. Stir together until just moistened (it's okay if the mixture is somewhat lumpy).

Spray the heated griddle with cooking spray. Spread 1/4 C pancake batter on the griddle, and cook, 2-3 minutes, or until the edges are slightly dry and the tops of the pancakes have bubbly surfaces. Flip and cook 2 minutes more.

While the pancakes are cooking, whisk together the maple syrup and the apple balsamic vinegar in a small saucepan. Heat over medium-low, and serve with warm pancakes.

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For anyone wondering, if you’re in Brookings, simply visit The Pheasant to pick up the walnut oil and apple balsamic vinegar. Otherwise, you can order right from CdP’s website, and they’ll ship to you (I am guessing this is probably limited to just the US, but I really don’t know)! Elsewhere, specialty grocery stores or shops might carry them.

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