Pecan Pancakes

Name: Pecan Pancakes
Total time: 30 min
Yield: 16 servings
Cuisine: Indonesian
Ingredients: 2 cups all-purpose flour; 2 tablespoons sugar; 2 teaspoons baking powder; 2 teaspoons baking soda; ½ teaspoon kosher salt; ¾ teaspoon ground cinnamon; 2½ cups store-bought buttermilk (not a buttermilk substitute); 2 eggs; ¼ cup butter, melted; ¾ cup chopped pecans; vegetable or coconut oil for the pan; butter; maple syrup; chopped pecans; whipped cream; fresh berries

Fluffy, buttery, nutty, pecan pancakes topped with maple syrup make for a tasty and easy breakfast we all enjoy.

⏱️ 30 min 🔪 Prep: 5 min 🔥 Cook: 5 min 📊 Medium 👁️ 5 views

👨‍🍳 Start Cooking

Foto: Barefeet In The Kitchen

Ingredients

16 servings

2 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
2 teaspoons baking soda
½ teaspoon kosher salt
¾ teaspoon ground cinnamon
2½ cups store-bought buttermilk (not a buttermilk substitute)
2 eggs
¼ cup butter, melted
¾ cup chopped pecans
vegetable or coconut oil for the pan
butter
maple syrup
chopped pecans
whipped cream
fresh berries

Steps

Whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon. Set aside. Add the buttermilk and the eggs, whisk to combine, and then add the butter. Whisk to combine and then stir in the pecans.
Let the batter rest while the griddle or pan heats. Be careful not to overbeat the pancake batter, lumps are fine. This is a very thick batter and the pancakes will thin out as they cook on the griddle.
Heat a flat-bottom nonstick skillet or electric griddle (this is my favorite griddle) over medium heat. Oil the skillet or griddle generously (using about a tablespoon of oil) and then pour ⅓ cup of batter onto the griddle for each pancake.
Let cook until the pancakes begin to bubble on top and they are lightly browned on the bottom, about 2-3 minutes. Flip and cook the second side until golden brown. Serve warm with the toppings of your choice.