Pecan Pancakes
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.
Servings 10 pancakes
Equipment
- Griddle
Ingredients
- 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
Instructions
- 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.