Pecan Pancakes Recipe

This Pecan Pancakes Recipe is a light and nutty recipe, which is made with chopped pecans and tangy buttermilk. It’s the perfect weekend breakfast, ready in about 30 minutes.

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Pecan Pancakes Recipe 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 Recipe

1. Melt the butter: Melt the butter in the microwave or on the stovetop. Use 3 tablespoons for the batter and reserve 1 tablespoon for greasing the pan later.
2. Whisk the yolks: In a large bowl, whisk the egg yolks with the 3 tablespoons of melted butter and the vanilla extract. It should look smooth, yellow, and a little glossy.
3. Combine dry stuff: In a separate medium bowl, stir together the all-purpose flour, sugar, chopped pecans, baking powder, and baking soda.
4. Mix wet and dry: Alternate adding the dry mixture and the buttermilk to the yolk bowl. Stir slowly and gently—don’t beat it to death. It is okay if there are a few lumps; overmixing creates tough pancakes.
5. Whip the egg whites: In a clean, grease-free bowl using an electric mixer, beat the egg whites until stiff peaks form. They should stand up straight when you lift the beaters out.
6. Fold in the whites: Gently fold the whipped egg whites into the batter using a spatula. You want to keep the batter airy, so use a light hand and stop as soon as white streaks disappear.
7. Heat the griddle: Heat your griddle or non-stick skillet to 160°C (320°F) or medium heat. Add the reserved bit of butter so the pancakes don’t stick.
8. Cook the pancakes: Scoop about ¼ cup of batter per pancake onto the hot surface. Wait until bubbles show on the surface and the edges look set, then flip once. Cook until the other side is golden brown.

Recipe Tips

• Why separate the eggs?: This technique is the secret to restaurant-quality fluffiness. Whipping the whites incorporates air into the batter, acting as a leavening agent alongside the baking powder, resulting in a soufflé-like texture.
• Toasting the pecans: For deeper flavor, toast the chopped pecans in a dry skillet for 3-4 minutes before adding them to the flour mixture. This brings out their natural oils and crunch.
• Buttermilk substitute: If you don’t have buttermilk, add 1 tablespoon of lemon juice or white vinegar to a measuring cup, fill it to the 1⅔ cup line with regular milk, and let it sit for 5 minutes to curdle.
• Temperature check: If the pancakes are browning too fast on the outside but are raw in the middle, your pan is too hot. Lower the heat slightly to allow the inside to cook through evenly.
• Don’t flatten them: When you flip the pancake, never press down on it with your spatula. This squishes out all the air bubbles you worked so hard to create!

What To Serve With Pecan Pancakes Recipe

These nutty pancakes pair well with savory sides to balance the sweetness.

• Warm maple syrup or butter pecan syrup
• Crispy bacon or sausage patties
• Fresh sliced bananas or peaches
• Scrambled eggs

How To Store Pecan Pancakes Recipe

• Refrigerate: Store leftover pancakes in an airtight container or zip-top bag in the refrigerator for up to 3 days.
• Reheat: Reheat in the toaster or toaster oven to crisp up the edges. Microwaving creates a softer, steamier texture.
• Freeze: Place a sheet of parchment paper between each pancake to prevent sticking, then freeze in a freezer-safe bag for up to 2 months. You can pop them straight into the toaster from frozen.

Pecan Pancakes Recipe Nutrition Facts

• Calories: 320
• Total Fat: 18g
• Saturated Fat: 6g
• Cholesterol: 110mg
• Sodium: 450mg
• Total Carbohydrates: 32g
• Dietary Fiber: 2g
• Sugar: 4g
• Protein: 9g

Nutrition information is estimated per serving (approx 2 pancakes).

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