Photo: Van Chaplin; Styling: Rose Nguyen Photo by: Photo: Van Chaplin; Styling: Rose Nguyen

Pecan Pancakes

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.

Southern Living OCTOBER 2006

  • Yield: Makes about 10 pancakes
  • Cook time: 6 Minutes
  • Prep time: 10 Minutes


  • 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


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.

Nutritional Information

Amount per serving
  • Calories: 117
  • Calories from fat: 48%
  • Fat: 6.3g
  • Saturated fat: 0.8g
  • Monounsaturated fat: 2.4g
  • Polyunsaturated fat: 2.8g
  • Protein: 3.2g
  • Carbohydrate: 12.6g
  • Fiber: 0.8g
  • Cholesterol: 21.4mg
  • Iron: 0.9mg
  • Sodium: 87mg
  • Calcium: 53mg

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Pecan Pancakes Recipe