Rich and buttery pecans are outstanding in these fluffy buttermilk Pecan Pancakes. Breakfast for dinner has never sounded better!
Prep Time5 minutesmins
Cook Time10 minutesmins
Total Time15 minutesmins
Course: Breakfast
Cuisine: American
Servings: 164-inch pancakes
Calories: 151kcal
Ingredients
2cupsall-purpose flour
2tablespoonssugar
2teaspoonsbaking powder
2teaspoonsbaking soda
½teaspoonkosher salt
2½cupsstore-bought buttermilk
2eggs
4tablespoonsbuttermelted
2teaspoonsvanilla extract
⅔cupchopped 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
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.)