Description
Indulge in the warm, fluffy texture of these Butter Pecan Pancakes, where each bite offers a delightful crunch from toasted pecans and a rich, buttery flavor that melts in your mouth. The sweet aroma of vanilla and maple syrup elevates the experience, making breakfast feel like a special occasion.
Ingredients
Scale
- Dry Ingredients:
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- Wet Ingredients:
- 1 cup milk
- 1 large egg
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- Pecans:
- 1/2 cup pecans, chopped and toasted
Instructions
- In a large bowl, whisk together the dry ingredients: flour, sugar, baking powder, and salt.
- In a separate bowl, combine the wet ingredients: milk, egg, melted butter, and vanilla extract.
- Pour the wet mixture into the dry ingredients and stir until just combined; do not overmix.
- Gently fold in the toasted pecans.
- Preheat a non-stick skillet over medium heat (about 350°F).
- Pour 1/4 cup of batter onto the skillet for each pancake.
- Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
- Flip and cook for an additional 1-2 minutes until golden brown.
Notes
- Make-ahead: The batter can be prepared the night before and stored in the refrigerator. Stir gently before cooking.
- Storage: Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days.
- Substitutions: For a gluten-free option, use a gluten-free all-purpose flour blend.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: breakfast
- Method: griddling
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 350
- Sugar: 8 grams
- Sodium: 400 milligrams
- Fat: 15 grams
- Saturated Fat: 7 grams
- Unsaturated Fat: 6 grams
- Trans Fat: 0 grams
- Carbohydrates: 50 grams
- Fiber: 2 grams
- Protein: 8 grams
- Cholesterol: 70 milligrams
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