Ingredients
Scale
- 1 cup all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 1⁄4 teaspoon salt
- 3⁄4 cup buttermilk
- 1⁄4 cup whole milk
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 large egg
- 1⁄2 cup pecans, chopped and toasted
- Additional butter, for cooking
- Maple syrup, for serving
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
- In another bowl, mix the buttermilk, whole milk, melted butter, vanilla extract, and egg. Beat until everything is incorporated smoothly.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix; a few lumps are okay.
- Fold in the toasted chopped pecans, distributing them evenly throughout the batter.
- Heat a non-stick skillet or griddle over medium heat and add a small amount of butter to lightly coat the surface.
- Pour 1/4 cup of the pancake batter onto the skillet for each pancake. Allow the pancakes to cook for about 2-3 minutes or until bubbles form on the surface and the edges look set.
- Flip the pancakes and cook for another 1-2 minutes or until golden brown and cooked through.
- Transfer the pancakes to a plate and keep warm while you finish cooking the rest of the batter.
- Serve the Butter Pecan Pancakes with warm maple syrup and a pat of butter if desired.
Notes
- Toasting the pecans enhances their flavor and adds a delightful crunch to the pancakes.
- For a richer taste, substitute the whole milk with heavy cream.
- These pancakes freeze well; just reheat them in the toaster or oven.
- Enjoy these pancakes as a special weekend breakfast or brunch treat.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Pan-Fried
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 2 pancakes
- Calories: 350
- Sugar: 8 g
- Sodium: 250 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 70 mg