Pecan Pancakes
Studded with pecans, these nutty pecan pancakes make for a great breakfast.
Servings: 4 servings
Ingredients
- 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
Instructions
- In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt. Set aside.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
- In another bowl, whisk together buttermilk, eggs, and maple syrup.1 3/4 cups buttermilk, 2 eggs, 2 tablespoons 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.1 cup chopped pecans
- 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.4 tablespoons butter
Notes
- If batter is too thick, stir in an additional ¼ cup buttermilk.
- If pancakes are browning too quickly, turn heat down to 325°F.
