|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 49g||63%|
|Saturated Fat 18g||91%|
|Total Carbohydrate 62g||22%|
|Dietary Fiber 4g||13%|
|Total Sugars 12g|
|Vitamin C 1mg||5%|
|*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.|
Fluffy pecan pancakes are a delicious way to break up your family's pancake routine. This pancake recipe is made from scratch using common ingredients and comes together in minutes. The pecans add a sweet, buttery nut flavor that makes an excellent breakfast or brunch. It's also a fun option when you crave a breakfast-for-dinner meal on busy weeknights. Once topped with your favorite syrup and garnished with more pecans or fresh fruit, these pancakes are sure to please.
This recipe includes many of the secrets to creating the fluffiest pancakes. It all begins with the thick batter. A combination of baking powder and baking soda works double-duty to leaven the batter and create big air pockets. Just be sure that your baking powder isn't stale. Buttermilk's acidity boosts the baking powder's reaction and activates the baking soda. Folding beaten egg whites into the batter is the finishing touch that ensures these buttermilk pancakes are light and airy.
You can toast the pecans to give the nuts a little extra flavor if you like. When chopping, be sure to get the pieces that will go into the batter as fine as possible. A food processor or chopper will make quick work of this task. Save some pecan halves for topping the pancakes; sugared pecan halves are an excellent option.
2 cups all-purpose flour
2 tablespoons brown sugar, packed
1/2 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 cup finely chopped pecans
1 cup buttermilk
3/4 cup milk
2 large eggs, separated
1/4 cup melted butter
2 tablespoons vegetable oil
Butter, and syrup, for serving
1/2 cup pecan halves, or fruit, for optional garnish
Gather the ingredients.
In a mixing bowl, combine the flour, brown sugar, salt, baking powder, baking soda, and chopped pecans.
In another bowl, whisk together buttermilk and milk, egg yolks, and melted butter. Blend the wet mixture into the dry ingredients just until all ingredients are moistened.
Beat the 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 the 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 the edges are rather dry, bubbles are popping, and the bottoms are nicely browned (about 2 to 3 minutes), turn over and cook the other side until browned, about 2 minutes longer.
Serve the pancakes hot with butter and syrup and garnish with pecan halves or fruit, if desired.