Description
Delicious and fluffy pancakes with the rich flavors of butter and crunchy toasted pecans, perfect for breakfast or brunch.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup buttermilk
- 1/4 cup whole milk
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 large egg
- 1/2 cup pecans, chopped and toasted
- Additional butter, for cooking
- Maple syrup, for serving
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
- In another bowl, mix the buttermilk, whole milk, melted butter, vanilla extract, and egg until smooth.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined.
- Fold in the toasted chopped pecans.
- Heat a non-stick skillet over medium heat and add butter to coat the surface.
- Pour 1/4 cup of batter onto the skillet for each pancake, cooking until bubbles form.
- Flip the pancakes and cook until golden brown and cooked through.
- Serve with warm maple syrup and additional toasted pecans if desired.
Notes
Keep pancakes warm in a low oven until ready to serve. For easy storage, refrigerate leftovers in an airtight container for up to 3 days, or freeze for longer storage.
- Prep Time: 10
- Cook Time: 25
- Category: Breakfast
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 350
- Sugar: 6g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 100mg