Buttermilk Pecan Pancakes
"This pancake recipe is perfect for 2 or 3 people. It makes a nice weekend breakfast. It makes approximately 4-6 pancakes, depending on how large or small you make them. If you want to serve them all at one time, you can warm them up in the microwave for just a few seconds before serving. Besure to add a bit of oil to the pan after each pancake is cooked."
- Serving Size: 1 (130 g)
- Calories 324.9
- Total Fat - 19.2 g
- Saturated Fat - 6.1 g
- Cholesterol - 74.1 mg
- Sodium - 281.7 mg
- Total Carbohydrate - 30.9 g
- Dietary Fiber - 2.2 g
- Sugars - 5.8 g
- Protein - 8.3 g
- Calcium - 94.3 mg
- Iron - 1 mg
- Vitamin C - 0.1 mg
- Thiamin - 0.2 mg
Step by Step Method
Preheat a non-stick skillet on medium to medium low heat, or a griddle that has been coated with a teaspoon of oil.
In a bowl, or large measuring cup, whisk together the flour, baking soda, sugar and salt.
Add in the buttermilk, egg and butter. Stir mixture together just to combine. It doesn’t matter if there is flour lumps in there. Do not over stir the batter!
Pour about 1/4 to 1/3 cup of batter into the oiled hot skillet or on the griddle. Sprinkle a few pecans over the batter.
When the pancakes have bubbles on top and around the edges, flip over and cook on the other side until browned; about 1½-2 minutes on each side.
Serve with butter and maple syrup.
No special items needed.
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- Use room temperature ingredients for best results when making the batter.
- For a lighter pancake, use light olive oil when cooking.
- Substitute almond milk for buttermilk: Almond milk is a great alternative for those who are lactose intolerant or vegan. It's also lower in calories and fat than traditional buttermilk, making it a healthier option.
- Substitute walnuts for pecans: Walnuts are a great source of omega-3 fatty acids, which are important for heart health. Walnuts also have a slightly different flavor than pecans, which can add a new dimension to the pancakes.
Chocolate Chip Pecan Pancakes Add 1/4 cup of semi-sweet chocolate chips to the batter and sprinkle a few extra on top of each pancake before flipping them over. Serve with a drizzle of melted chocolate over the top.
Bacon and Egg Hash - This savory dish is a perfect accompaniment to the sweet and nutty flavor of the Buttermilk Pecan Pancakes. The salty bacon and creamy eggs will add a delicious contrast to the pancakes and make for a satisfying and balanced breakfast.
Berry Compote: This sweet and tart compote made with fresh berries is a great way to add a fruity element to the breakfast. The tangy and vibrant flavor of the berries will provide a nice contrast to the savory flavors of the Bacon and Egg Hash and the Buttermilk Pecan Pancakes.
Q: How much oil should I use for cooking the pancakes?
A: Use a teaspoon of oil to coat the griddle or skillet, and a bit of oil after each pancake is cooked. Light olive oil is recommended.
Q: What is the best way to flip a pancake?
A: Use a spatula to carefully slide it under the pancake, then quickly flip it over. Make sure to hold the spatula close to the pancake to avoid any breakage.
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Fun Fact 1: Thomas Jefferson was an avid lover of pancakes, and he even had a specific recipe for pancakes that he liked to make. He would often make these pancakes for his guests at the White House.
Fun Fact 2: Buttermilk pancakes are a classic Southern dish, and they have been enjoyed in the United States since the 1800s. It is said that the tradition of serving buttermilk pancakes with pecans was started by the Choctaw Indians.