Pecan Pancakes

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.

Yield: Makes about 10 pancakes
Recipe from Southern Living

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Recipe Time

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Prep Time:

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

Ingredients

  • 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

Preparation

  1. 1. Stir together first 8 ingredients until well combined.
  2. 2. Whisk together buttermilk, oil, and egg in a bowl; add to flour mixture, stirring just until dry ingredients are moistened.
  3. 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.
  4. *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.
  5. 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.
  6. Note: Nutritional analysis is per pancake.
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