Breakfast & Brunchchocolatewithgrace
Pecan Pancakes
Rich and buttery pecans are outstanding in these fluffy buttermilk Pecan Pancakes. Breakfast for dinner has never sounded better!
👥 16 Servings⏱️ Prep & Cook: 15 min⏳ Prep: 5 min🔥 Cook: 10 min👤 Mary Younkin📖 chocolatewithgrace
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- griddle
- whisk
- skillet
📝 Preparation Steps
1
Whisk together the flour, sugar, baking powder, baking soda, and kosher salt and set aside. Add the buttermilk and the eggs, whisk to combine, and then add the butter and vanilla. Whisk once more and then allow the batter to rest while the griddle or pan heats.
sugar2 tablespoonsbaking powder2 teaspoonsbaking soda2 teaspoonseggs2½ cups store-bought buttermilk2butter (melted)4 tablespoonsbutter
2
Be careful not to overbeat the pancake batter, lumps are fine. This is a thick batter and the pancakes will thin out as they cook on the griddle. Stir in the pecans.
⅔ cup chopped pecanschopped pecans
3
Heat a flat-bottom nonstick skillet or electric griddle (this is my favorite griddle) over medium heat. Pour about ⅓ cup of batter onto the griddle for each pancake.
4
Allow the pancakes to cook until they begin to bubble on top and are lightly browned on the bottom, about ⏱️ 2-3 minutes. Flip and cook the second side until golden brown. Serve warm with the toppings of your choice.
Nutrition Facts
calories
151 kcal
fat Content
8 g
serving Size
1 serving
fiber Content
1 g
sugar Content
4 g
sodium Content
332 mg
protein Content
4 g
trans Fat Content
0.1 g
cholesterol Content
32 mg
carbohydrate Content
16 g
saturated Fat Content
3 g
unsaturated Fat Content
4 g
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