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Fluffy Pecan Pancakes

Fluffy Pecan Pancakes That Make Mornings Extra Special

Delight in these Fluffy Pecan Pancakes, perfect for a special breakfast experience with a warm nutty aroma and a touch of sweetness.
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Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 10 minutes
Total Time 35 minutes
Servings: 4 pancakes
Course: Breakfast
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1.5 cups All-Purpose Flour Provides structure and a light texture.
  • 0.25 cups Brown Sugar Adds sweetness and flavor depth.
  • 2 teaspoons Baking Powder Essential for fluffiness.
  • 0.5 teaspoon Baking Soda Helps with rising.
  • 0.5 teaspoon Salt Enhances flavor.
  • 1 teaspoon Cinnamon Adds warmth and aroma.
  • 1.25 cups Buttermilk For tanginess and moisture.
  • 2 large Eggs Binds ingredients together.
  • 0.25 cups Melted Butter Adds richness.
  • 1 cups Pecans Finely chopped and toasted.
Optional Toppings
  • 1 cups Fresh Berries For topping.
  • 0.25 cups Powdered Sugar For a delicate sweetness.
  • to taste cups Maple Syrup Classic breakfast syrup.
  • to taste cups Whipped Cream Makes pancakes feel special.

Equipment

  • Mixing Bowl
  • whisk
  • Griddle or Skillet

Method
 

Step-by-Step Instructions
  1. In a large mixing bowl, whisk together 1.5 cups of all-purpose flour, 0.25 cups of brown sugar, 2 teaspoons of baking powder, 0.5 teaspoon of baking soda, 0.5 teaspoon of salt, and 1 teaspoon of cinnamon until combined.
  2. In a separate bowl, blend 1.25 cups of buttermilk, 2 large eggs, and 0.25 cups of melted butter until smooth.
  3. Gently fold the wet ingredients into the dry mixture until combined, then incorporate 1 cup of finely chopped toasted pecans.
  4. Allow the pancake batter to rest for about 10 minutes while preheating the griddle or skillet over medium heat.
  5. Lightly grease the griddle and pour 0.25 cup portions of batter, cooking for 2-3 minutes, then flip and cook for an additional 1-2 minutes until golden.
  6. Serve warm, stacked high with your choice of toppings.

Nutrition

Serving: 1pancakeCalories: 200kcalCarbohydrates: 30gProtein: 5gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 50mgSodium: 250mgPotassium: 200mgFiber: 1gSugar: 5gVitamin A: 300IUCalcium: 150mgIron: 1mg

Notes

Store any leftover pancakes in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.

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