Fluffy Pecan Pancakes
Start your mornings with a stack of irresistible Fluffy Pecan Pancakes that are as light as a cloud yet bursting with warm, nutty flavor. These pancakes combine the rich tang of buttermilk with the satisfying crunch of toasted pecans, creating a texture and taste that’s pure perfection. Quick to whip up in just 30 minutes, this recipe uses simple pantry staples like flour, sugar, and vanilla, elevated by the buttery richness of melted butter and a hint of sweetness from maple syrup (optional but highly recommended). Perfectly golden and tender, these pancakes are ideal for cozy weekends or special brunches, especially when topped with extra pecans and a drizzle of syrup. Treat your family to this comforting, homemade breakfast classic that takes pancakes to a whole new level of deliciousness!
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1.5 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.25 teaspoons salt
- 1.25 cups buttermilk
- 4 tablespoons unsalted butter (melted and cooled slightly)
- 1 teaspoons vanilla extract
- 1 large egg
- 0.5 cups pecans (chopped and lightly toasted)
- 2 tablespoons 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, melted butter, vanilla extract, and the egg until smooth.
Gradually pour the wet ingredients into the dry ingredients, stirring gently until just combined. Be careful not to overmix; a few lumps are fine.
Fold in the toasted chopped pecans, distributing them evenly throughout the batter.
Heat a non-stick skillet or griddle over medium heat. Lightly grease the surface with butter or oil.
Scoop about 1/4 cup of pancake batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, approximately 2-3 minutes.
Flip the pancakes carefully and cook for another 2 minutes, or until the other side is golden brown and the pancake is cooked through.
Repeat with the remaining batter, greasing the skillet as needed.
Serve the pancakes warm with maple syrup and additional toasted pecans if desired.
Nutrition Facts
Calories |
2122 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 130.6 g | 167% | |
| Saturated Fat | 55.5 g | 278% | |
| Polyunsaturated Fat | 2.6 g | ||
| Cholesterol | 442 mg | 147% | |
| Sodium | 2336 mg | 102% | |
| Total Carbohydrate | 202.9 g | 74% | |
| Dietary Fiber | 10.9 g | 39% | |
| Total Sugars | 55.0 g | ||
| Protein | 41.6 g | 83% | |
| Vitamin D | 5.3 mcg | 27% | |
| Calcium | 473 mg | 36% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 976 mg | 21% | |
*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.
