Nespresso Pancake Recipe

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Silvia's Pancakes with Maple & Pecans

Celebrate Pancake Day the Nespresso way by pairing your sweet morning treats with brand new Limited Edition Maple Pecan!



1 tbsp oil, plus 2 tsp for cooking the pear

150g (1 cup) Self-raising flour (WHEAT)

1/4 tsp Salt

1/4 tsp Vanilla paste

4 tbsp Sugar

1 tsp Ground coffee from the Maple Pecan Flavoured capsule

150ml Maple Pecan Flavoured Coffee, cooled 

2 EGGS, separated

1 orange rind

1 pear

1 tsp Maple syrup, plus 1 tsp extra to serve

1 tbsp roasted PECAN NUTS, to serve


Medium bowl


Chopping board


Frying pan

Vertuo Machine


1. In a medium bowl, stir together the flour, salt, sugar & coffee grinds.

2. Add the wet ingredients to the dry ingredients – stir in the egg yolks, oil, vanilla and cooled coffee until completely smooth. Let the batter rest at room temperature for 20 minutes.

3. Prepare your pear garnish by cutting the pear into 1cm slices lengthways. Add 1 tsp oil and 1 tsp maple syrup to a frying pan on medium heat and quickly sear each side until lightly caramelised. Clean and dry the frying pan.

4. Once the pancake batter has rested, whisk the egg whites until very firm.

5. Gently fold the egg whites into the pancake batter. 

6. Heat the frying pan with some oil followed by around 2 tbsp of batter for each pancake. Flip when tops are bubbly, then fry until golden brown.

7. Serve the pancakes with a drizzle of maple syrup, roasted pecans, the orange rind & pear segments for garnish

8. Enjoy with a mug of Nespresso Maple Pecan Flavoured Coffee.


Maple Pecan




- 110g


- 50 g Maple Syrup

- 20g Dried Blueberries*

- 50g Dried Cranberries*

- 20g Shaved Coconut

- 20g Desiccated Coconut

- 30g Sunflower Seeds

- 30g Pumpkin Seeds

- 10g Stem Ginger*

- 5g Chia Seeds

*Please check ingredients for any allergens

Makes approx. 7 servings


- Access to an oven and stove

- Small saucepan

- Mixing bowl

- Spoon

- Parchment-lined baking tray


1. Preheat the oven to 160 degrees Celsius.

2. In a small saucepan, heat the maple syrup with 50ml of water until just combined.

3. In a large bowl, combine the oats, shaved coconut, desiccated coconut, sunflower seeds, pumpkin seeds,

4. Pour in the warmed maple syrup mixture and stir well.

5. Spread the mixture on a parchment-lined baking tray and bake for 30 minutes, stirring every 10 minutes.

6. Remove from the oven and stir in the dried blueberries, cranberries, stem ginger and chia seeds while still warm.

7. Once completely cold store in a tightly lidded jar or container.

8. Serve and enjoy!


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