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Studded with lots of nuts, pecan pancakes give breakfast an oomph! These easy pancakes are ready in minutes. Don’t forget the maple syrup!
Do you have Pancake Sundays?
We don’t do it every weekend, but when we decide to have a special breakfast on the weekend, I go all out and prepare plenty of fruit, million dollar bacon, and of course, pancakes.
I love my recipe for buttermilk pancakes because it’s so easy to change up for other flavor combinations.
Lately I’ve been looking to make them a little heartier, so my first thoughts immediately went to adding nuts.
Having lived in Texas for 15 years, pecans are always my go-to nut.
While some might prefer walnuts instead, I’m here to tell you that pecans are incredible in baked goods and sweeter recipes like these pecan pancakes.
These are similar to Cracker Barrel pecan pancakes, but don’t require battling the crowds to get.
Plus, pancakes are so easy to mix up and cook, so you’ve got to try them!
Ingredients for pecan pancakes
Grab your ingredients — you might already have everything you need.
Flour – These call for all-purpose flour. If you like, you can swap in up to 1 cup of whole wheat flour, or even cornmeal, for a thicker, heartier pancake.
Baking powder and baking soda – You want fluffy pancakes, so use both!
Salt – Just a touch of salt helps enhance the other flavors.
Buttermilk – Buttermilk is my preferred milk for pancakes. It gives the pancakes a subtle tang and reacts with the leaveners to create moist, fluffy cakes.
If you don’t have buttermilk on hand, you can use regular milk like 2%.
Eggs – Use 2 eggs, or the equivalent of your favorite egg substitute.
Maple syrup – To add a little sweetness to the batter, I use maple syrup instead of sugar. The richer flavor pairs perfectly with the pecans.
Cinnamon – Cinnamon also goes well with pecans. You can substitute pie spice, ground cardamom, or leave it out.
Pecans – You’ll need about 1 cup of chopped pecans.
I buy pecan halves and chop them in my food processor, which gives you both finely chopped pecans and larger chunks.
If you prefer small, uniform pieces, I recommend buying the chopped pecans from the store.
Melted butter – I add melted butter to the batter just before cooking the pancakes to keep them moist.
How to make pecan pancakes
In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
Add the buttermilk, eggs, and maple syrup and whisk to combine. (You can also beat the wet ingredients together in a separate bowl, then whisk in.)
There should be no dry bits remaining, but the batter does not need to be completely smooth.
Fold in the chopped pecans.
Let the batter rest while you preheat your griddle or frying pan.
Resting the batter allows the flour to absorb more of the moisture, giving you a lighter texture in the final pancake.
Your griddle is ready when a droplet of water on it sizzles, but does not immediately disappear.
Stir the melted butter into the batter. At this point, adjust batter consistency as needed.
If your batter is too thick, stir in ¼ cup additional buttermilk. If the batter is too thin, add flour 1-2 tablespoons at a time until desired consistency is reached.
Scoop batter onto the preheated pan in batches.
Cook until bubbles start to form on the surface and the edges of the pancake look dry.
Flip and cook on the other side until golden brown. Transfer cooked pancakes to a plate and keep warm in the microwave or a low oven until ready to serve.
Repeat with remaining batter, adjusting griddle temperature as needed.
Serve pancakes warm with butter and syrup.
Leftover pancakes can be stored in an airtight container in the refrigerator for up to 4 days.
To reheat, arrange in a single layer on a plate and microwave for 30 seconds, or until heated through.
If you want to store the pancakes for longer, freeze them!
To freeze pancakes, let cool completely, then place on a lined baking sheet in a single layer.
Put the baking sheet in the freezer and chill for 2 hours, or until frozen.
Remove from the freezer and transfer pancakes to labeled freezer bags. You can put pieces of waxed paper or parchment paper between layers to prevent sticking.
Thaw pancakes in the refrigerator overnight or heat in the microwave directly from frozen.
Frozen pancakes will keep for about 3 months.
More pancake recipes
If you’re like my family and can never get enough pancakes, try these recipes!
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon fine sea salt
- 1 3/4 cups buttermilk, plus more as needed
- 2 eggs
- 2 tablespoons maple syrup
- 1 cup chopped pecans
- 4 tablespoons butter, melted and cooled
- In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt. Set aside.
- In another bowl, whisk together buttermilk, eggs, and maple syrup.
- Make a well in the center of the dry ingredients and pour in the buttermilk mixture. Stir until just blended; a few lumps is OK. Fold in the pecans. Let batter rest while you preheat the griddle to medium/350°F.
- Once the griddle is hot, stir the melted butter into the batter. Pour batter onto griddle using a small measuring cup. Cook until bubbles start to form on top and edges look dry, then flip and cook the other side until golden. Repeat with remaining batter.
- If batter is too thick, stir in an additional ¼ cup buttermilk.
- If pancakes are browning too quickly, turn heat down to 325°F.