Spoil the family this weekend with these easy butter pecan pancakes!
There’s something so comforting about tender pancakes studded with toasty, nutty pecans, don’t you think?
Add a hint of cinnamon and I’m in breakfast bliss!
I like these babies drizzled with maple syrup and served with a big dollop of whipped cream.
But they’re incredible with most pancake toppings. So go nuts, and enjoy!
Why You’ll Love These Pecan Pancakes
Simple Ingredients: Made with common pantry staples, this recipe is easy to make and budget-friendly.
Added Flavor: Who knew throwing some chopped nuts into the mix could take a breakfast fave to new heights?
Perfect for Gatherings: With their inviting aroma and delicious taste, these flapjacks are sure to impress. Enjoy them for brunch, family breakfast, holidays, and more.
Versatile Toppings: Customize your pancakes with your favorite toppings! Fresh berries, bananas, chocolate chips, maple syrup, butter – take your pick.
Ingredients
- Pecans: Finely chopped, they bring rich flavor and a delightful crunchy texture. Toast them for even more nutty goodness!
- All-Purpose Flour: Provides structure and a light texture.
- Baking Powder & Baking Soda: To achieve the ideal fluffy texture.
- Salt & Vanilla: Enhance the flavors and balance the sweetness.
- Cinnamon: Adds a hint of cozy warmth to the pancakes.
- Brown Sugar: A touch of sweetness that adds depth to the pancakes.
- Buttermilk: Adds a little tanginess and helps create a fluffy, moist texture.
- Large Egg: Helps bind the ingredients together.
- Butter: Melted and mixed into the batter, adding a richer flavor.
How to Make Pecan Pancakes
These pancakes really are a cinch. Just mix, rest, then cook!
They’re ready in no time with these easy steps:
1. WHISK the flour, sugar, baking powder, baking soda, cinnamon, and salt in a large mixing bowl.
2. BLEND the buttermilk, eggs, melted butter, and vanilla until smooth.
3. COMBINE the wet and dry ingredients, mixing until just combined. Fold in the chopped nuts just before the batter is combined.
4. REST the batter while the griddle preheats.
5. COOK the batter in 1/4 cup potions over medium heat until bubbles appear on top. Flip and cook the other side for 1-2 minutes.
6. SERVE warm with your choice of toppings. Enjoy!
Tips For the Best Pecan Pancakes
These pecan pancakes are easy enough to make. But, achieving the perfect fluffy texture can be tricky.
Don’t worry, these tips will help!
- Avoid overmixing. Mix the batter just until combined to prevent tough, dense pancakes. Add the nuts before all the flour is incorporated so you don’t overdo it.
- Grease lightly. Lightly grease the cooking surface to prevent sticking. Too much cooking fat will make the pancakes greasy.
- Flip once. Flip just once when the bubbles form on the surface and the edges look set. If you flip too much, they can become dense.
- Topping ideas: For added flavor and texture, serve with fresh berries, sliced bananas, powdered sugar, chocolate chips, maple syrup, or nut butter. Or try my favorite butter syrup recipe below!
Butter Syrup Recipe:
Want the ultimate butter pecan experience? Try this insanely good butter pancake syrup.
1. Warm 1/2 cup butter + 1 cup sugar + 1 cup half & half + 2 tablespoons maple syrup in a large saucepan.
2. Mix and simmer until the sugar dissolves.
3. Whisk in 1/2 teaspoon baking soda and remove from the heat (be careful – it’ll bubble up).
4. Stir in 1 tablespoon vanilla.
5. Cool and store in the fridge for 2-3 weeks.
How to Store
These sweet and nutty pancakes are great for both lazy weekend brunches and meal prepping.
So go on, hit that snooze button, and enjoy them when you wake. That extra batch you froze will be waiting for you!
To Store: Place cooled leftovers in an airtight container, separating layers with parchment paper. Refrigerate for up to 3 days.
To Freeze: Place cooled pancakes in a single layer on a baking sheet and freeze until solid. Transfer to a freezer-safe bag or container, separating layers with parchment paper. Freeze for up to 2 months.
To Reheat: Microwave individual pancakes for 15-20 seconds or warm in a toaster oven until heated through.
More Pancake Recipes Your Family Will Love
Pumpkin Spice Pancakes
Pancake in a Mug
Gingerbread Pancakes
Funfetti Pancakes
Pecan Pancakes
4
servings10
minutes10
minutes671
kcalThese pecan pancakes are a delightful twist on the classic breakfast favorite. They’re perfect for lazy weekend mornings, special brunches, or meal prep.
Ingredients
2 cups (240g) all-purpose flour
2 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
2 cups buttermilk
2 large eggs
1/4 cup butter, melted and cooled
1 teaspoon vanilla extract
1 cup pecans, finely chopped
Instructions
- In a large mixing bowl, whisk the flour, sugar, baking powder, baking soda, cinnamon, and salt until well combined.
- In a separate bowl, whisk the buttermilk, eggs, melted butter, and vanilla extract until smooth.
- Create a well in the center of the dry ingredients and pour the wet mixture into the well. Stir gently until about halfway combined. Add the chopped pecans and mix until just combined. Let the batter rest for about 10-15 minutes.
- Preheat a non-stick griddle or skillet over medium heat. Lightly grease the surface with butter or cooking spray.
- Once the pan is hot, pour 1/4 cup portions of batter onto the surface. Cook until the edges look set and bubbles form on the surface, about 2 minutes. Flip the pancakes and cook for an additional 1-2 minutes or until golden brown on the other side.
- Serve warm with your favorite toppings. Enjoy!
Notes
- Rest the batter. This allows the gluten to relax and the baking powder to activate, resulting in fluffier pancakes.
- Keep warm. Keep cooked pancakes warm in a low-temperature oven (150-200°F) while cooking.
