Fluffy Pecan Pancakes

Pecan Pancakes
Pecan Pancakes. Diana Rattray
  • Total: 10 mins
  • Prep: 5 mins
  • Cook: 5 mins
  • Yield: 4 Servings
Nutritional Guidelines (per serving)
717 Calories
58g Fat
36g Carbs
18g Protein
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Nutrition Facts
Servings: 4 Servings
Amount per serving
Calories 717
% Daily Value*
Total Fat 58g 74%
Saturated Fat 16g 79%
Cholesterol 277mg 92%
Sodium 836mg 36%
Total Carbohydrate 36g 13%
Dietary Fiber 5g 18%
Protein 18g
Calcium 376mg 29%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Fluffy pecan pancakes are made light and airy with the addition of beaten egg whites. Drizzle the pancakes with your favorite syrup and garnish with sugared pecan halves

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
  • 2 tablespoons vegetable oil
  • Optional: 1/2 cup pecan halves (or fruit for garnish)

Steps to Make It

  1. In a mixing bowl, combine the flour, sugar, salt, baking powder, soda, and chopped pecans.

  2. In another bowl, whisk together buttermilk and milk, egg yolks, and melted butter. Blend into the dry ingredients just until all ingredients are moistened.

  3. Beat egg whites in another bowl until stiff peaks form. Fold into the batter until well incorporated.

  4. 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.

  5. Serve hot with butter and syrup and garnish with pecan halves or fruit, if desired.​

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