Joanna Gaines’ Pecan Pancakes with Maple Butter: A Review from Magnolia Table Vol. 2

I must admit, when Joanna Gaines announced her second cookbook, Magnolia Table Cookbook Volume 2, I wondered how she could possibly top the perfection of her “Best-Ever Pancakes” from the first volume. Yet, with her Pecan Pancakes and Maple Butter recipe, she not only met but perhaps even exceeded expectations. While the base pancake recipe remains largely familiar, it’s the addition of perfectly toasted pecans and that utterly divine maple butter that elevates this dish to an entirely new level, making it an absolute showstopper for any breakfast or brunch.

For those eager to dive into Joanna’s latest culinary creations, including this masterpiece, you can easily grab your copy of Magnolia Table Cookbook Volume 2 here! It’s filled with comforting, delicious recipes that truly encapsulate the warmth and hospitality synonymous with the Magnolia brand.

Initial Skepticism: Another Pancake Recipe?

My first reaction upon seeing the Pecan Pancakes recipe in Magnolia Table Vol. 2 was one of mild bewilderment. Why introduce another pancake recipe when the first cookbook already featured the acclaimed “Best-Ever Fluffy Pancakes”? I genuinely questioned whether it was necessary or even possible to improve upon such a classic. I even voiced my doubts on Instagram, half-jokingly stating that I probably wouldn’t bother reviewing these new pancakes since the core recipe seemed so similar to its predecessor. After all, how do you top perfection?

However, fate, or perhaps a sudden craving during a weekend in quarantine, had other plans. My family, eager for a comforting breakfast, insisted on pancakes. It was the perfect opportunity to finally give these Pecan Pancakes a try, a decision I’m now incredibly grateful for. What started as a hesitant exploration quickly turned into a delightful culinary discovery that completely changed my perspective.

The True Star: Joanna’s Maple Butter

While the pancakes themselves are undeniably good—they always have been in Joanna’s recipes—the undeniable winner and true game-changer in this particular dish is the exquisite maple butter. This isn’t just an ordinary topping; it’s a revelation. A few pages down from the pancake recipe, you find the instructions for this magical concoction, and it’s what truly sets these Pecan Pancakes apart, elevating them from a delicious breakfast to an unforgettable experience. The combination of the warm, fluffy pancakes, the crunchy toasted pecans, and that rich, melt-in-your-mouth maple butter creates a symphony of textures and flavors that is simply irresistible.

The maple butter recipe itself is deceptively simple: whipping softened butter with pure maple syrup and a touch of salt. Yet, this humble addition makes all the difference, transforming a standard stack of pancakes into something extraordinary. The hint of salt perfectly balances the sweetness of the maple, creating a complex flavor profile that tantalizes the taste buds. It melts beautifully over the hot pancakes, seeping into every crevice and infusing each bite with its rich, buttery, and sweet essence. It’s a simple step that yields monumental flavor, proving that sometimes, the simplest enhancements can have the most profound impact.

The Dreaded “Dish Mountain” Dilemma

As much as I adore this recipe, I have to be honest about one significant drawback: the sheer number of dishes it generates. Getting these two recipes—the pancakes and the maple butter—onto the breakfast table requires a surprising amount of kitchenware. Unless you’re exceptionally tidy and quick with washing up, you’re likely looking at using your stand mixer bowl twice (once for the pancakes, once for the butter), plus potentially two to three additional bowls for ingredients, a skillet for cooking the pancakes, and a griddle if you’re making a big batch. The resulting “dish mountain” can be quite daunting, especially when all you want to do after a delicious meal is relax.

It’s a minor inconvenience when you consider the delicious payoff, but it’s definitely something to be aware of. And this is before even considering adding side dishes like bacon, sausage, or fresh fruit! For those of us who appreciate efficiency in the kitchen, this aspect of the recipe can be a bit of a challenge. Therefore, a little preparation goes a long way. This brings us to some crucial tips for making this delightful breakfast a more seamless experience.

Family Reactions: A Testament to Taste

The reaction to these Pecan Pancakes with Maple Butter was overwhelmingly positive, especially from my dad. He is, by nature, a butter enthusiast, but he absolutely adored this maple butter. I’m fairly certain if left unsupervised, he would have found a way to apply it as a full-body moisturizer! He made sure everyone at the table knew how much he loved it, emphasizing its creamy texture and rich flavor with every bite. It was a heartwarming scene, underscoring how a truly delicious meal can bring so much joy and create lasting memories around the breakfast table.

However, I do have a minor point of contention regarding the pancake fluffiness. Joanna’s recipe for these Pecan Pancakes calls for whipping egg whites separately and folding them into the batter, a step often associated with achieving extra airy pancakes. While these pancakes are certainly good, I honestly don’t think this extra step significantly increased their fluffiness compared to the simpler recipe in the first cookbook. In fact, I recall the original “Best-Ever Fluffy Pancakes” being even fluffier. When you have hungry patrons at the breakfast table slamming forks in anticipation, every extra step counts, and I’m not entirely convinced the added effort of dirtying another bowl for whipped egg whites is truly worth the minimal gain in texture here. They are delicious nonetheless, but perhaps not the “fluffiest” I’ve encountered from Joanna’s repertoire.

Essential Tips for a Smoother Morning

To truly enjoy these Pecan Pancakes with Maple Butter without the stress of a chaotic morning kitchen, planning ahead is key. Here are some indispensable tips to streamline your cooking process and minimize that aforementioned “dish mountain”:

• Prepare the Maple Butter in Advance: This is my number one tip. The maple butter can be made a day, two, or even three days ahead of time and stored in an airtight container in the refrigerator. Simply take it out about 30 minutes before serving to allow it to soften slightly, making it easier to spread. This single step eliminates a significant portion of morning prep work and allows you to enjoy a leisurely breakfast.
• Toast Your Pecans Ahead of Time: Just like the maple butter, you can toast your pecans the night before or even earlier in the week. Simply spread them on a baking sheet and toast them in a toaster oven or conventional oven until fragrant and lightly golden. Keep a close eye on them as nuts can burn quickly. Once cooled, store them in an airtight container. Having them ready to sprinkle on top saves precious minutes and ensures a delightful crunch in every bite.
• Batch Prep Dry Ingredients: If you’re really looking to save time, measure out your dry pancake ingredients (flour, baking powder, sugar, salt) the night before and store them in a sealed container. In the morning, all you’ll need to do is whisk in the wet ingredients.
• Invest in a Good Griddle: While a skillet works, a large electric griddle allows you to cook multiple pancakes simultaneously, dramatically speeding up the cooking process and ensuring everyone gets hot pancakes at the same time.
• Quality Ingredients Matter: For that truly authentic taste, opt for pure maple syrup for your butter. The depth of flavor it provides is unparalleled compared to artificial pancake syrups.

The Verdict: Worth the Effort (with Planning!)

Overall, Joanna Gaines’ Pecan Pancakes with Maple Butter is a recipe that was universally loved by my family. The combination of fluffy pancakes, crunchy toasted pecans, and that incredible maple butter is a breakfast dream come true. However, it’s crucial to acknowledge that it can be a fair amount of work if you decide to make it entirely on a whim, as I did initially. The “dish mountain” is real, and the various steps can feel overwhelming if you’re trying to do everything at once.

My advice? Plan ahead a little. By preparing the maple butter and toasting the pecans in advance, you can transform what could be a rushed and stressful morning into an easy, enjoyable, and truly memorable experience. These Pecan Pancakes with Maple Butter aren’t just a meal; they’re an experience, a perfect example of Joanna Gaines’ ability to create comforting, elevated classics that bring joy to the table. They are a shining highlight of Magnolia Table Cookbook Volume 2, and a testament to the fact that sometimes, the best recipes are those that surprise you the most.

Until next time, Happy Cooking!

Kendell

Joanna shares this recipe on the Magnolia blog, CLICK HERE to get it!

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