These Pecan Pancakes are the perfect combination of fluffy and crunchy. Rich, buttery toasted pecans tossed in my favorite pancake batter makes the most delicious Saturday morning breakfast.
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There’s nothing like cuddling up to a big stack of pancakes on a cold fall or winter morning. I know there’s not technically a “pancake season” but cold weather sure feels fitting for them.
These Pecan Pancakes are the ultimate breakfast or brunch indulgence. We’re talking light, fluffy pancakes completely full of crunchy, buttery pecans. It’s the perfect mix of textures.
Ingredients for Pecan Pancakes
How to Make Pecan Pancakes
The process for making these Pecan Pancakes is pretty easy and straightforward.
First, mix the flour, baking soda, baking powder, salt and brown sugar together in a large bowl. In another bowl, whisk together the buttermilk, eggs, sour cream, vegetable oil and vanilla together.
Create a well in the middle of the dry ingredients and pour in the wet ingredients. Gently fold together until the batter just comes together.
Now it’s time to set the batter aside. Letting the batter sit for about 10 minutes allows the buttermilk to do its magic with the baking soda.
The batter will thicken and rise a bit which will create a super fluffy pancake. While the batter is resting, make the pecan mixture.
Melt the butter in a small skillet. Once melted, add the pecans and stir to coat. Cook this mixture, stirring often, for about 3 minutes. This is to slightly toast the pecans which creates more flavor and depth.
Preheat your griddle or skillet over medium heat. Spray with nonstick spray then laddle 1/2 cup of batter onto the griddle. Gently spread 1 tablespoon of the pecan mixture over the batter.
Cook the pancake until the sides are set and there are lots of bubbles on the pancake. Carefully flip and cook until golden brown on the second side. Repeat with the remaining batter.
Perfect Every Time
The secret to perfect pancakes every time starts with the mixing. You do not want to overmix pancake batter.
If you do, you’ll end up with flat, tough pancakes. Nobody wants that.
Mix just until the dry ingredients are mixed into the wet ingredients. I recommend folding the ingredients together using a rubber spatula. Whisking will overmix the batter.
Your pancake batter will probably be lumpy and that’s ok. Don’t try to stir it to perfect smoothness.
Making sure they are evenly cooked is a big thing with pancakes too. I always use my counter top griddle when making pancakes to help with this.
First, it gives you more wiggle room when flipping your pancakes. Who has ever tried to flip a pancake in a skillet. You’re pretty much 50/50 whether you can get that spatula underneath and flip the pancake nicely. Oooor batter goes flying. We’ve all been there.
A griddle also ensure constant, even temperature so they’ll cook nicely through every time. And you can fit a lot more on a griddle which cuts down on the cooking time.
I adore these pancakes just the way they are but if you want to get a little crazy and add something extra you can definitely do that.
Dark chocolate chips, for example, would be a delicious addition. Sprinkle them on when you are adding the pecan mixture to the pancake.
Toasted coconut would also be an amazing option to add to these pancakes. You’ll definitely get that tropical vibe.
More Pancakes Recipes to Try:
- 2 cups all-purpose flour
- 2 Tbsp. brown sugar
- 3/4 tsp. kosher salt
- 1 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 2 cups buttermilk
- 1/4 cup sour cream
- 2 large eggs
- 1 tsp. vanilla extract
- 3 Tbsp. vegetable oil
- 3/4 cup chopped pecans
- 3 Tbsp. butter
- In a large bowl, mix together the flour, brown sugar, salt, baking powder and baking soda. Set aside. In another bowl, whisk together buttermilk, sour cream, eggs, vanilla extract and vegetable oil. Make a hole in the center of the dry ingredients. Dump in the wet ingredients and fold together with a spatula until the batter just comes together. There will be lumps, that's ok. Let sit for 10 minutes.
- Meanwhile, preheat your griddle or large skillet over medium heat for cooking the pancakes. Heat another small skillet over medium heat. Add butter to the small skillet and melt. Add the pecans and stir to coat. Cook for 3 minutes or until slightly golden. Remove from heat.
- Spray griddle with nonstick spray. Laddle 1/2 cup of batter onto the griddle. Dollop 1 tablespoon of the pecan mixture over the batter you measured out. Cook until the sides are set and lots of bubbles appear on the top of the batter. Flip and cook until second side is golden. Repeat with remaining batter and pecans. You'll get 10 pancakes out of this recipe.