Description
Indulge in the delightful taste of Butter Pecan Pancakes, a breakfast treat that’s both fluffy and satisfying. With the rich flavor of toasted pecans folded into the batter, these pancakes are perfect for special occasions or a cozy weekend brunch with family.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup buttermilk
- 1/4 cup whole milk
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 large egg
- 1/2 cup pecans, chopped and toasted
- Additional butter, for cooking
- Maple syrup, for serving
Instructions
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In another bowl, mix buttermilk, whole milk, melted butter, vanilla extract, and egg until smooth.
- Pour wet ingredients into dry ingredients; stir gently until just combined (lumps are okay).
- Fold in toasted pecans until evenly distributed.
- Heat a non-stick skillet over medium heat; lightly coat with butter.
- Pour 1/4 cup batter onto the skillet for each pancake; cook until bubbles form (about 2-3 minutes), then flip and cook until golden brown.
- Serve warm with maple syrup.
Nutrition
- Serving Size: 2 pancakes (approx. 150g)
- Calories: 350
- Sugar: 10g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 45mg