Description
These Butter Pecan Pancakes are fluffy and filled with rich flavors, making them perfect for a cozy breakfast.
Ingredients
Scale
- 1 cup all-purpose flour (Can substitute with whole wheat)
- 2 tablespoons sugar (Coconut sugar can be used)
- 2 teaspoons baking powder (Ensure it’s fresh)
- 1/2 teaspoon baking soda (Pair with buttermilk)
- pinch salt (Enhances flavor)
- 1 cup buttermilk (Substitute with milk + vinegar or lemon juice)
- 1/2 cup whole milk (Non-dairy alternative works too)
- 4 tablespoons unsalted butter (Melted for even distribution)
- 1 teaspoon vanilla extract (Opt for pure vanilla)
- 1 large egg (Flax egg as a vegan substitute)
- 1/2 cup pecans (Toast for added flavor)
- 1 tablespoon additional butter (Or use non-stick spray)
Instructions
- In a large mixing bowl, whisk together the dry ingredients: flour, sugar, baking powder, baking soda, and salt.
- In another bowl, combine the wet ingredients: buttermilk, whole milk, melted butter, vanilla extract, and egg. Whisk until smooth.
- Pour the wet mixture into the dry ingredients, folding gently until just combined, leaving some lumps.
- Fold in the toasted pecans carefully.
- Preheat a non-stick skillet over medium heat and add butter or non-stick spray.
- Pour 1/4 cup of batter for each pancake onto the skillet, cooking until bubbles form, then flip and cook until golden brown.
- Keep pancakes warm under aluminum foil until serving.
Notes
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Griddle
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 150
- Sugar: 2 g
- Sodium: 150 mg
- Fat: 6 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 30 mg