Description
These Butter Pecan Pancakes deliver fluffy, tender perfection with toasted pecans and buttery flavor baked right in. The buttermilk creates the most tender crumb while toasted pecans add incredible nutty depth. Ready in just 25 minutes, these pancakes make weekend mornings special.
Ingredients
For the Toasted Pecans:
1 cup pecans, roughly chopped
2 tablespoons butter
Pinch of salt
For the Pancake Batter:
2 cups all-purpose flour
2 tablespoons granulated sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
2 cups buttermilk
1/4 cup melted butter, cooled slightly
1 teaspoon vanilla extract
For Cooking and Serving:
Additional butter for griddle
Pure maple syrup
Optional: extra toasted pecans, whipped cream
Instructions
1. Toast pecans: In medium skillet over medium heat, melt 2 tablespoons butter. Add chopped pecans and pinch of salt. Stir frequently 5-7 minutes until fragrant and golden. Transfer to plate to cool completely.
2. Bring eggs and buttermilk to room temperature. Melt 1/4 cup butter and let cool slightly.
3. Preheat griddle or large skillet over medium heat (about 350°F).
4. Mix dry ingredients: In large bowl, whisk flour, sugar, baking powder, baking soda, and salt. Create well in center.
5. Combine wet ingredients: In medium bowl, whisk eggs, buttermilk, melted cooled butter, and vanilla until smooth.
6. Pour wet ingredients into well in dry ingredients. Stir gently just until flour disappears – don’t overmix. Lumps are fine.
7. Gently fold cooled toasted pecans into batter, distributing evenly. Let rest 5 minutes.
8. Lightly butter hot griddle. Pour 1/4 cup batter per pancake, leaving space between each.
9. Cook until bubbles form on surface and edges look set (2-3 minutes). Bubbles should pop and leave holes.
10. Flip carefully with wide spatula. Cook second side 1-2 minutes until golden brown.
11. Keep finished pancakes warm in 200°F oven while cooking remaining batches.
12. Serve warm with butter, maple syrup, and extra toasted pecans.
Notes
Don’t overmix batter – lumps are fine and create fluffy pancakes.
Let pecans cool completely before adding to batter.
Let batter rest 5 minutes for fluffiest texture.
Mix just until combined – overmixing creates tough, rubbery pancakes.
Test baking powder freshness in hot water – should fizz vigorously.
Measure flour by spooning and leveling, never scooping from bag.
Keep warm in 200°F oven with space between pancakes.
Store leftovers refrigerated 3 days or freeze up to 3 months.
Reheat in toaster or microwave for quick weekday breakfasts.
For dairy-free: use plant milk + vinegar, plant-based butter.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Brunch
- Method: Griddle
- Cuisine: American
Nutrition
- Serving Size: 3 pancakes
- Calories: 425
- Sugar: 12g
- Sodium: 580mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 11g
- Cholesterol: 95mg
Keywords: butter pecan pancakes, pecan pancakes, fluffy pancakes, buttermilk pancakes, weekend breakfast