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Inside-Out Pancakes

Photo: Randy Mayor

8 pancakes

Here’s a great way to make pancakes perfectly portable: Turn them inside out! In this easy twist, we stuff pancake batter with brown sugar mixed with toasted nuts and cinnamon; as the pancakes cook, the sugar melts to a yummy molten syrup. You can work with any pancake batter you like: To keep things super quick, you can reach for a whole-wheat pancake mix (we like the Whole Foods 365 whole-wheat mix). Or if you’d like to make from-scratch batter, we recommend our Whole Wheat Buttermilk Pancakes (though you may need to slightly thin the batter). These inside-out goodies are easy to make; watch our how-to video to see how it’s done.


  • 1/2 cup packed dark brown sugar
  • 2 tablespoons finely chopped toasted pine nuts or pecans
  • 1/2 teaspoon ground cinnamon
  • Pancake batter for 8 pancakes

Nutrition Information

  • calories 206
  • fat 7.5 g
  • satfat 1.1 g
  • monofat 2.8 g
  • polyfat 2.5 g
  • protein 8 g
  • carbohydrate 28 g
  • fiber 2 g
  • cholesterol 37 mg
  • iron 2 mg
  • sodium 389 mg
  • calcium 149 mg

How to Make It

  1. Combine sugar, nuts, and cinnamon; set aside.
  2. Heat a large nonstick skillet or griddle over medium heat. Spoon about 1 tablespoon batter onto griddle, spreading thinly. Top with 1 packed tablespoon sugar mixture; pat down with fingers. Drizzle about 1 tablespoon batter to cover sugar mixture. Cook until pancake sides look cooked; flip and cook an addition minute or two. Repeat procedure with remaining batter and filling to form 8 pancakes.