Light Pecan Pancakes
Fluffy, nutty, and oh-so-satisfying, these Light Pecan Pancakes are the perfect way to elevate your breakfast game. Made with a blend of buttermilk for tangy richness, toasted pecans for a delightful crunch, and a touch of vanilla for warmth, these pancakes strike the perfect balance between indulgence and lightness. Ready in just 25 minutes, the recipe combines simple pantry staples with an easy-to-follow technique, ensuring that even novice cooks can achieve golden, tender pancakes every time. Top them with a drizzle of maple syrup for the ultimate morning treat or serve with fresh fruit for a wholesome twist. Whether you're hosting a brunch or craving a comforting start to your day, these pecan pancakes are sure to impress. Ideal for pancake lovers searching for a nutty, buttery twist!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 2 tablespoons Granulated sugar
- 1.25 cups Buttermilk
- 1 piece Large egg
- 3 tablespoons Unsalted butter (melted and slightly cooled)
- 1 teaspoon Vanilla extract
- 0.5 cups Chopped toasted pecans
- Nonstick cooking spray or butter (for greasing the pan)
- Maple syrup (optional, for serving)
Instructions
In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
In a separate medium bowl, whisk together the buttermilk, egg, melted butter, and vanilla extract until combined.
Pour the wet ingredients into the bowl with the dry ingredients. Gently fold the mixture together just until combined; avoid overmixing. A few lumps are fine.
Gently fold in the chopped toasted pecans until evenly distributed throughout the batter.
Preheat a nonstick skillet or griddle over medium heat. Lightly grease with nonstick cooking spray or butter.
Using a 1/4-cup measuring cup, scoop and pour the pancake batter onto the hot skillet, spacing pancakes about 2 inches apart.
Cook for 2-3 minutes, or until bubbles form on the surface of the pancakes and the edges look set. Flip the pancakes and cook an additional 1-2 minutes on the other side, until golden brown and cooked through.
Transfer cooked pancakes to a plate and repeat with the remaining batter, greasing the skillet as needed between batches.
Serve the pancakes warm, topped with a drizzle of maple syrup if desired, and enjoy!
Nutrition Facts
Calories |
463 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.0 g | 31% | |
| Saturated Fat | 8.9 g | 45% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 81 mg | 27% | |
| Sodium | 648 mg | 28% | |
| Total Carbohydrate | 51.5 g | 19% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 14.0 g | ||
| Protein | 10.3 g | 21% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 116 mg | 9% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 232 mg | 5% | |
*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.
