Pancakes are a love language and one of the most versatile breakfast items that literally ANYONE could make. You can make simple box pancakes where all you need to add is water, you can make a basic from-scratch pancake recipe, or you can spice it up. At her Magnolia Table Restaurant in Waco, Tx, Joanna Gaines chose to spice up her pancakes and give patrons the most delicious toasted pecan pancakes.

One of my favorite things to see in Gaines’ Magnolia Table cookbooks is her inclusion of Magnolia Table restaurant staples so that regular people like me and you, who live thousands of miles away from the only Mag. Table location (Jo, if you’re reading this can you get a Magnolia Table franchise going) can create some of the dishes at home.

And make it at home is what I did, with the help of your favorite internet toddler: Josiah.

Joanna’s Pecan Pancakes with Maple Butter recipe was extremely straight forward. The ingredients were the same ingredients you would see in any basic pancake recipe:

The most noteworthy difference with this pancake recipe is that you add the eggs into the batter separately. First the yolks, then in a separate bowl with a hand mixer you whip the egg whites and then fold them into the batter, and OMG it makes all the difference. That one step makes the pancakes taste light and airy, but also like you’ve somehow added more fat. It’s such an amazing trick.

The pecans are toasted in the skillet of your choice. But, let me tell you, toasting pecans wakes up the flavor! Since trying this recipe I’ve been toasting pecans and adding them to oatmeal and anything else that makes sense. Toasting pecans make them taste amazing!

The cook time for Joanna Gaines Pecan Pancakes with Maple Butter is about 65 minutes. Pancake prep is suggested to take 15 minutes, and active cooking time is suggested to take 20 minutes. Making the maple syrup is supposed to take 10 minutes and another 20 minutes for chilling.

It took me a little longer to make this batch because I was actively creating content while cooking and I doubled the ingredients so that we could have leftovers because the recipe makes only 12 pancakes. I feel like had I made this recipe without doing anything extra, and still doubled the ingredients it would’ve taken me the suggested amount of time to cook it.

After cooking everything and finally sitting down with my family to eat, we were thoroughly pleased with how the pancakes came out. They weren’t picture perfect and my pancake-flipping skills could use a little help, but they came out light and airy. They would’ve been even lighter had I added the baking soda to the mix, but I didn’t have any so I added a little extra baking powder.

Joanna Gaines “Pecan Pancake w/ Maple Butter” was a breeze to make and even better to eat. The recipe was uncomplicated and straight to the point and we will definitely be making it again.