Buttermilk Pecan Pancakes
Fluffy, golden, and irresistibly nutty, these Buttermilk Pecan Pancakes are the ultimate breakfast treat! Made with tangy buttermilk and a hint of vanilla, these pancakes boast a tender texture that’s perfectly complemented by the warm crunch of toasted pecans. Quick to whip up in just 25 minutes, this recipe balances classic breakfast comfort with a touch of gourmet flair. The batter is simple to prepare and results in light, airy pancakes with just the right amount of sweetness, while the pecans add a delightful depth of flavor. Perfect for weekend brunches or cozy weekday mornings, serve these pancakes with a drizzle of maple syrup, a handful of extra pecans, or a dollop of whipped cream for an unforgettable start to your day. Indulge in this pecan pancake perfection!
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 0.5 teaspoons baking soda
- 0.25 teaspoons salt
- 1.5 cups buttermilk
- 2 large eggs
- 4 tablespoons unsalted butter, melted and cooled
- 1 teaspoon vanilla extract
- 0.5 cups pecans, chopped and toasted
- 1 tablespoon vegetable oil or additional butter for cooking
Instructions
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
In another bowl, whisk together the buttermilk, eggs, melted butter, and vanilla extract until well combined.
Gradually add the wet ingredients to the dry ingredients, stirring gently with a spatula to combine. Be careful not to overmix; some lumps are fine.
Fold in the toasted chopped pecans, ensuring they are evenly distributed throughout the batter.
Heat a large nonstick skillet or griddle over medium heat. Lightly grease the surface with vegetable oil or melted butter.
Pour about 1/4 cup of batter for each pancake onto the hot skillet. Space them out to allow room for spreading.
Cook until bubbles form on the surface and the edges look set, about 2 to 3 minutes.
Flip the pancakes carefully and cook the second side until golden brown, about 1 to 2 minutes.
Transfer the cooked pancakes to a plate and cover loosely with foil to keep warm while you repeat with the remaining batter.
Serve the pancakes warm with your favorite toppings, such as maple syrup, additional toasted pecans, or fresh fruit.
Nutrition Facts
Calories |
2054 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.0 g | 159% | |
| Saturated Fat | 45.0 g | 225% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 536 mg | 179% | |
| Sodium | 2200 mg | 96% | |
| Total Carbohydrate | 192.9 g | 70% | |
| Dietary Fiber | 10.9 g | 39% | |
| Total Sugars | 45.8 g | ||
| Protein | 48.8 g | 98% | |
| Vitamin D | 6.8 mcg | 34% | |
| Calcium | 554 mg | 43% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 1078 mg | 23% | |
*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.
