Fluffy Pecan Pancakes

Fluffy Pecan Pancakes

🥞 Fluffy Pecan Pancakes

Ingredients (Makes 8–10 pancakes)

• 1 ½ cups all-purpose flour

• 3 tablespoons granulated sugar

• 2 teaspoons baking powder

• ½ teaspoon baking soda

• ½ teaspoon salt

• 1 ¼ cups buttermilk (or milk + 1 Tbsp vinegar)

• 2 large eggs

• 3 tablespoons melted butter (plus more for the pan)

• 1 teaspoon vanilla extract

• ¾ cup chopped pecans, lightly toasted

• Optional: extra pecans + maple syrup for serving

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Instructions

1. Prepare the Dry Ingredients

In a bowl, whisk together:
flour, sugar, baking powder, baking soda, and salt.

2. Mix Wet Ingredients

In another bowl, whisk:
buttermilk, eggs, melted butter, and vanilla until smooth.

3. Combine

Pour the wet ingredients into the dry.
Gently stir until just combined—a few lumps are perfect.
Fold in the pecans.

4. Cook the Pancakes

• Heat a skillet or griddle over medium.

• Add a small pat of butter or oil.

• Pour ¼ cup batter for each pancake.

• Cook until bubbles form on top and edges look set (2–3 mins).

• Flip and cook another 1–2 minutes.

5. Serve

Stack them warm with:

• Maple syrup

• Extra toasted pecans

• A dusting of powdered sugar (optional)

• A dollop of butter or whipped cream (optional)

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⭐ Tips for Extra Fluffiness

• Don’t overmix the batter.

• Let batter rest 5 minutes before cooking.

• Use buttermilk—its acidity boosts fluff.

• Toast pecans ahead of time for more flavor.

OTHER RECIPES

A great pancake recipe to try !

Pancake Recipe Ingredients:

* 2 cups flour
* 2 tablespoons brown sugar
* 1/2 teaspoon salt
* 1 teaspoon baking powder
* 1/2 teaspoon baking soda
* 3/4 cup finely chopped pecans, toasted if desired
* 1 cup buttermilk
* 3/4 cup milk
* 2 large eggs, separated
* 1/4 cup melted butter
* vegetable oil
* pecan halves or fruit for garnish, optional

Pancake Recipe INSTRUCTIONS:
In a mixing bowl, combine the flour, sugar, salt, baking powder, soda, and chopped pecans.
In another bowl, whisk together buttermilk and milk, egg yolks, and melted butter. Blend into the dry ingredients just until all ingredients are moistened.

Beat egg whites in another bowl until stiff peaks form. Fold into the batter until well incorporated.
Heat a small amount of oil in a large skillet over medium heat. When skillet is hot enough for a drop of water to sizzle, scoop pancake batter onto the skillet in about 1/4-cup portions, spreading slightly. When edges are rather dry and bubbles are popping and bottoms are nicely browned, about 2 to 3 minutes, turn over and cook the other side until browned, about 2 minutes longer.

Serve hot with butter and syrup and garnish with pecan halves or fruit, if desired. The pancake recipe is ready to serve...enjoy it !
Basic-pancakes-recipe

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