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.
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
How to Make It
Stir together first 8 ingredients until well combined.
Whisk together buttermilk, oil, and egg in a bowl; add to flour mixture, stirring just until dry ingredients are moistened.
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.