Pecan Pie Pancakes
These fluffy pancakes capture the essence of classic pecan pie with sweet, crunchy pecans and a buttery flavor, perfect for any cozy breakfast.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour Forms the pancake base, creating a lovely fluffy texture.
- 1 tablespoon sugar Balances the flavors, adding a hint of sweetness.
- 1 teaspoon baking powder Helps the pancakes rise, making them light and fluffy.
- 1/2 teaspoon baking soda Adds extra lift for that perfect pancake fluff.
- 1/4 teaspoon salt Enhances the overall flavor, balancing the sweetness.
Wet Ingredients
- 1 cup buttermilk Provides creaminess and tangy flavor without needing heavy creams.
- 1 large egg Binds the ingredients while adding richness.
- 2 tablespoons melted butter Adds moisture and richness, creating a deliciously buttery taste.
Add-ins
- 1/2 cup chopped pecans Brings that nutty crunch that mimics a pecan pie.
For Serving
- Maple syrup Drizzle this sweet syrup over the stacks to complete your breakfast experience.
Instructions
Preparation
- Gather all your ingredients and ensure your workspace is clear.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
- In another bowl, mix the buttermilk, egg, and melted butter until everything is blended smoothly.
- Pour the wet ingredients into the dry ingredients, and gently stir until just combined. It’s okay if it’s a bit lumpy; don’t overmix!
Cooking
- Preheat a large skillet or griddle over medium heat and lightly grease it with butter.
- For each pancake, pour about 1/4 cup of batter onto the hot skillet.
- Sprinkle some chopped pecans onto the batter while it cooks.
- Wait until bubbles form on the surface and the edges look slightly set, about 2-3 minutes, then flip to cook the other side until golden brown, another 2-3 minutes.
- Remove from the skillet and keep warm while you cook the rest.
Serving
- Stack your golden-brown pancakes on a plate.
- Drizzle with warm maple syrup and top with more chopped pecans if desired.
- Serve immediately, allowing everyone to dig in while they’re still warm and fluffy!
Notes
Store leftover pancakes in an airtight container in the fridge for up to 3 days. You can freeze pancakes for up to 2-3 months. Just make sure to layer them with parchment paper to prevent sticking.