Honey Pecan Pancakes
Indulge in the rich, nutty sweetness of Honey Pecan Pancakes, a heavenly breakfast treat perfect for slow weekend mornings or special occasions. These fluffy pancakes are infused with golden honey and studded with toasted pecans, adding a delightful crunch to every bite. Made with buttermilk for a tangy depth of flavor and enhanced with the warm nuttiness of melted butter, this recipe strikes the perfect balance of sweet and savory. Quick to prepare in just 25 minutes, Honey Pecan Pancakes are as easy to make as they are to devour. Serve them stacked high, drizzled with extra honey, and crowned with a sprinkle of toasted pecans for a show-stopping presentation that’s as satisfying to the eye as it is to the palate. Perfect for brunch spreads or cozy breakfasts at home, these pancakes will quickly become a family favorite!
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 1 tablespoon baking powder
- 0.25 teaspoons baking soda
- 0.25 teaspoons salt
- 2 tablespoons granulated sugar
- 1.25 cups buttermilk
- 1 large egg
- 2 tablespoons unsalted butter (melted)
- 3 tablespoons honey
- 0.5 cups pecans (chopped and toasted)
- 1 as needed vegetable oil or butter (for greasing the pan)
- 1 optional honey (for drizzling)
- 1 optional additional pecans (for topping)
Instructions
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and granulated sugar.
In a separate bowl, combine the buttermilk, egg, melted butter, and honey. Whisk until smooth and well incorporated.
Pour the wet ingredients into the dry ingredients, and gently stir until just combined. Be careful not to overmix; some lumps are okay.
Fold in the chopped and toasted pecans to evenly distribute them throughout the batter.
Heat a large non-stick skillet or griddle over medium heat, and lightly grease it with vegetable oil or butter.
Pour about 1/4 cup of batter onto the skillet for each pancake. Use the back of a spoon to gently spread the batter into a circle, if needed.
Cook the pancakes until bubbles form on the surface and the edges appear set, about 2-3 minutes. Flip and cook the other side until golden brown and cooked through, about 1-2 minutes more.
Repeat with the remaining batter, greasing the pan as necessary between batches.
Serve the pancakes warm, stacked and drizzled with additional honey. Top with extra toasted pecans, if desired.
Nutrition Facts
Calories |
2220 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.7 g | 150% | |
| Saturated Fat | 30.1 g | 150% | |
| Polyunsaturated Fat | 2.6 g | ||
| Cholesterol | 315 mg | 105% | |
| Sodium | 2690 mg | 117% | |
| Total Carbohydrate | 265.3 g | 96% | |
| Dietary Fiber | 13.9 g | 50% | |
| Total Sugars | 112.2 g | ||
| Protein | 44.6 g | 89% | |
| Vitamin D | 5.3 mcg | 27% | |
| Calcium | 471 mg | 36% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 1073 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.
