Pecan Pancakes

Southern Living
Pecan PancakesRecipe
Photo: Van Chaplin; Styling: Rose Nguyen
This breakfast favorite is quick and easy, not to mention super tasty. We prefer the hearty thickness of these pancakes. If you like yours thinner, add up to 2/3 cup additional milk to batter.
Makes about 10 pancakes


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1 cup all-purpose flour
1/3 cup finely chopped pecans or walnuts, toasted
1 teaspoon granulated sugar
1 teaspoon light brown sugar
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon baking soda
1/8 teaspoon salt
1 cup nonfat buttermilk*
2 tablespoons vegetable oil
1 large egg


Prep: 10 Minutes
Cook: 6 Minutes

1. Stir together first 8 ingredients until well combined.

2. Whisk together buttermilk, oil, and egg in a bowl; add to flour mixture, stirring just until dry ingredients are moistened.

3. Pour about 1/4 cup batter for each pancake onto a hot, lightly greased griddle or large skillet. Cook pancakes 2 to 3 minutes or until tops are covered with bubbles and edges look cooked. Turn and cook other sides. Serve immediately.

*1/2 cup fat-free milk and 1 1/2 tsp. lemon juice can be substituted for buttermilk. Let stand 10 minutes before whisking mixture with egg and oil.

Note: Mix up the dry ingredients to keep on hand for an even quicker breakfast meal. Store the mix in an airtight container up to 1 week.

Note: Nutritional analysis is per pancake.

Created date

September 2006

Nutritional Information

Calories 117
Caloriesfromfat 48 %
Fat 6.3 g
Satfat 0.8 g
Monofat 2.4 g
Polyfat 2.8 g
Protein 3.2 g
Carbohydrate 12.6 g
Fiber 0.8 g
Cholesterol 21.4 mg
Iron 0.9 mg
Sodium 87 mg
Calcium 53 mg