Fluffy Pecan Pancakes

Pecan Pancakes
Pecan Pancakes. Diana Rattray
  • 10 mins
  • Prep: 5 mins,
  • Cook: 5 mins
  • Yield: 4 Servings
Ratings (4)

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

What You'll Need

  • 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)

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

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Nutritional Guidelines (per serving)
Calories 717
Total Fat 58 g
Saturated Fat 16 g
Unsaturated Fat 28 g
Cholesterol 277 mg
Sodium 836 mg
Carbohydrates 36 g
Dietary Fiber 5 g
Protein 18 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)