Buttermilk Pancakes with Pecans
Indulge in a stack of fluffy buttermilk pancakes with pecans, the perfect combination of hearty and sweet for a satisfying breakfast treat. These tender pancakes are elevated with the rich tang of buttermilk and the warm, nutty crunch of chopped pecans folded into the batter. Made with pantry staples and a touch of vanilla, this recipe comes together in just 30 minutes, making it ideal for a weekend brunch or a special morning surprise. Cooked to golden perfection on a buttery skillet, each bite is a delightful balance of light, airy texture and toasted nutty goodness. Serve these pancakes hot off the griddle with a generous drizzle of maple syrup for a breakfast that’s sure to please. Keywords: buttermilk pancakes, pecan pancakes, fluffy pancakes, easy breakfast recipes, brunch ideas.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 tablespoons Granulated sugar
- 2 teaspoons Baking powder
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 2 cups Buttermilk
- 2 large Eggs
- 4 tablespoons Unsalted butter, melted
- 1 teaspoon Vanilla extract
- 0.5 cup Chopped pecans
- 2 tablespoons Additional butter or oil for cooking
- optional Maple syrup (for serving)
Instructions
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until well combined.
In a separate medium bowl, whisk together the buttermilk, eggs, melted butter, and vanilla extract until smooth.
Create a well in the center of the dry ingredients and pour the wet ingredients into the well. Gently stir until just combined; it's okay if the batter is slightly lumpy.
Fold the chopped pecans into the batter, being careful not to overmix.
Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
Using a ladle or 1/4-cup measuring cup, pour the batter onto the skillet to form pancakes. Cook until bubbles form on the surface and the edges appear set, about 2-3 minutes.
Flip the pancakes and continue cooking on the other side until golden brown, about 1-2 minutes more.
Repeat with the remaining batter, greasing the skillet as needed between batches.
Serve the pancakes warm with a drizzle of maple syrup or additional butter, if desired.
Nutrition Facts
Calories |
2492 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 137.2 g | 176% | |
| Saturated Fat | 59.7 g | 299% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 550 mg | 183% | |
| Sodium | 4002 mg | 174% | |
| Total Carbohydrate | 258.7 g | 94% | |
| Dietary Fiber | 11.9 g | 42% | |
| Total Sugars | 64.6 g | ||
| Protein | 58.7 g | 117% | |
| Vitamin D | 8.4 mcg | 42% | |
| Calcium | 715 mg | 55% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 1349 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
