Walnut Whole-Wheat Pancakes

Day PartBreakfast
Menu PartEntree
Cuisine TypeAmerican

Executive Chef Jim Coleman

Hotels are experts at breakfast service, and the Sofitel in Philadelphia delivers with one of its most popular pancake recipes. Chef Coleman combines whole-wheat flour, walnuts and applesauce for the batter, and blends pumpkin and yogurt for the topping. The result is a unique and healthy take on traditional pancakes.


1 cup whole wheat flour
2/3 cup chopped walnuts, divided
1 tbsp. baking powder
1/4 tsp. baking soda
1/4 tsp. kosher salt
2 eggs
1 cup plus 2 tbsp. milk (plus more if needed)
2 tbsp. unsweetened applesauce
1 tbsp. maple syrup
Vegetable oil, for cooking pancakes

Pumpkin yogurt sauce
1 1/4 cups plain nonfat yogurt
1/2 cup cooked mashed pumpkin or canned pumpkin
1/3 cup apple cider
1 to 3 tbsp. maple syrup, to taste
2 tsp. pumpkin pie spice
1/4 tsp. salt


1. Prepare pancakes: In food processor, combine flour and 1/3 cup walnut; pulse until walnuts are finely ground. Transfer to mixing bowl; add baking powder, baking soda and salt. Stir with whisk to combine dry ingredients.
2. In a separate bowl, combine eggs and milk; whisk until blended. Add applesauce and maple syrup and stir until smooth. Pour egg mixture over flour mixture; stir just until dry ingredients are moistened. If batter seems too thick, add a little more milk.
3. Wipe surface of nonstick griddle or large skillet with oil; place over medium-high heat. Per pancake, spoon about 3 tablespoons batter onto hot griddle. Sprinkle each pancake with about 1 teaspoon of the remaining chopped walnuts. Cook pancakes 2 minutes or until they look dry around edges and bubbles break on the surface. Turn and cook about 1 minute more on the other side; keep warm.
4. Prepare sauce: Combine all ingredients in medium saucepan; whisk until smooth. Before serving, stir over low heat to warm gently; do not boil.
5. Serve pancakes hot with pumpkin yogurt sauce.

Photo courtesy of California Walnuts

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