Rich and buttery pecans are outstanding in these fluffy buttermilk Pecan Pancakes. Breakfast for dinner has never sounded better!
Pecan Pancakes
There’s something fabulous about nuts in baked goods. And, pancakes with pecans are no exception. I love the way that nuts soften when warmed, adding such glorious flavor and texture.
Especially when adding maple syrup, the inclusion of nuts makes such a difference. Even when I’m not using real nuts, sometimes I’ll spread a little peanut butter over them instead of real butter to get that flavor when eating pancakes for breakfast.
Recipe for Pecan Pancakes
- flour, salt, and sugar
- baking powder
- baking soda
- buttermilk
- eggs and butter
- vanilla extract
- pecans
- maple syrup
Start by whisking together the flour, sugar, baking powder, baking soda, and kosher salt. Then, add the buttermilk and eggs and whisk to combine. Next, add the butter and vanilla. And, last, stir in the pecans.
Whisk once more and then allow the batter to rest while the griddle or pan heats. But, 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.
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.
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.
While regular milk may be substituted for the buttermilk in this recipe, I strongly recommend making the recipe as written. (If you do choose to substitute regular milk, reduce the amount to a total of 2 cups.)
Maple Pecan Pancakes
Looking for more recipes like these maple pecan pancakes?
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Fresh strawberries tucked into light and fluffy pancakes create the loveliest Strawberry Pancakes you can imagine.
Carrot Cake Pancakes topped with maple cream cheese syrup, are such a treat that just saying the name is enough to make me grin. And, if you’re starting the day with dessert, you should give Peanut Butter Pancakes a try. They’re divine.
Warmly spiced Applesauce Pancakes are a delicious and fragrant breakfast treat perfect with honey butter or vanilla pancake sauce. The hint of cinnamon in each bite is heavenly.
Weekends are meant for sleeping in and lazy indulgent breakfast like Chocolate Chip Pancakes topped with strawberries and whip cream.
Pecan Pancakes
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- ½ teaspoon kosher salt
- 2½ cups store-bought buttermilk
- 2 eggs
- 4 tablespoons butter melted
- 2 teaspoons vanilla extract
- ⅔ cup chopped pecans
Toppings
- butter
- maple syrup
- chopped pecans
Instructions
- 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.
- 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.
- 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.
- 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.
Notes
Nutrition
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