Pecan Pancakes – Easy Cracker Barrel Copycat

These Cracker Barrel pecan pancakes are thick, fluffy, and packed with toasty pecans in every bite. They’re easy enough for a lazy morning and work great on a skillet if you don’t have a griddle. No fancy tricks — just real, solid pancakes.

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Quick Summary

• Prep time: 10 mins
• Cook time: 15 mins
• Flavor: buttery, nutty, slightly sweet
• Great for: weekend breakfasts, meal-prep, breakfast-for-dinner mood

Why I Like This Recipe

I wasn’t even planning to cook, just wanted pancakes without changing outta pajamas. Somehow ended up separating eggs like I knew what I was doing. Folded everything together, tossed it on the pan, and wow — fluffy, golden, pecan-packed magic. Definitely keeping this one in the weekend rotation.

Ingredients

• 3 large eggs (separated)
• 4 tbsp salted butter
• ½ tsp vanilla extract (optional)
• 1½ cups all-purpose flour
• 1 cup chopped pecans
• 1 tbsp sugar
• 1 tsp baking powder
• 1 tsp baking soda
• 1⅔ cup buttermilk

How To Make Pecan Pancakes

1. Melt the butter: Use 3 tbsp for the batter, save 1 tbsp for greasing later.
2. Whisk the yolks: Mix egg yolks with melted butter and vanilla. It should look smooth and a little glossy.
3. Combine dry stuff: In another bowl, stir flour, sugar, pecans, baking powder, baking soda.
4. Mix wet and dry: Alternate adding dry mix and buttermilk to the yolk bowl. Stir slow — don’t beat it to death.
5. Whip the egg whites: Clean bowl, electric mixer, beat ‘til stiff peaks. Should stand up when you lift the beaters.
6. Fold in the whites: Gently fold them into the batter. You want airy, not overmixed.
7. Heat the griddle/skillet: 160°C (or medium heat). Add a bit of butter so it doesn’t stick.
8. Cook the pancakes: Scoop about ¼ cup per pancake. Wait ‘til bubbles show, flip once, cook until golden.

Tips for Success

• Beat the egg whites all the way — stiff peaks or it won’t fluff up.
• Don’t mix hard when folding — just swirl gently.
• Let the batter sit 5–10 mins before cooking — trust me.
• Keep the pan at a steady temp. Too hot and they burn fast.
• Chop the pecans fine if you want a smoother texture.

Storage and Reheating

• Fridge: Cool pancakes first. Stack them in a container with paper towels between layers (less soggy).
• Freezer: Freeze flat for 1 hour, then bag them. Stays good for 1–2 months.
• Reheat: Skillet on low heat. 1–2 mins each side with a lid. Don’t microwave unless you’re in a rush — it gets chewy.

Frequently Asked Questions

• Can I skip separating the eggs?
  You can, but the texture won’t be as fluffy. It still works — just flatter.
• Can I make these ahead?
  Yep. They hold up well in the fridge or freezer, just reheat slow.
• Do I need a griddle?
  Nope. A nonstick skillet works fine, just watch the heat.
• Can I toast the pecans first?
  Yeah, it actually adds more flavor. But not mandatory.
• Can I use milk instead of buttermilk?
  Kinda. Add 1 tbsp lemon juice or vinegar per cup of milk and let it sit for 10 mins — makes a quick sub.

Common Mistakes and How to Dodge Them

• Mixing too fast after adding egg whites: If you stir hard, you lose all the air. Fold like you’re tucking in a blanket.
• Pouring too much batter at once: Big pancakes = undercooked middles. ¼ cup at a time keeps things consistent.
• Cooking on high heat: They’ll brown too fast on the outside and stay raw inside. Medium heat is safer.
• Not letting the batter rest: Even 5 minutes helps. The flour hydrates, the air settles — texture just gets better.
• Using old baking powder or soda: Check the date. Flat pancakes often come from dead leavening agents.

Nutrition Facts (Per Serving)

• Calories: 149 kcal
• Total Fat: 10g
• Saturated Fat: 3g
• Cholesterol: 46mg
• Sodium: 148mg
• Potassium: 119mg
• Total Carbohydrate: 12g
• Dietary Fiber: 1g
• Sugars: 3g
• Protein: 4g

You Might Also Like:

• Pumpkin Pecan Pancakes – Easy Cracker Barrel Copycat
• Buttermilk Pancakes  – Easy Cracker Barrel Copycat
• Cinnamon Roll Pie – Easy Cracker Barrel Copycat
• Chocolate Pecan Pie – Easy Cracker Barrel Copycat