Buttermilk Pecan Pancakes
Created by elsie on February 11, 2012
- Servings: 5
- Prep Time: 5m
- Cook Time: 8-10m
- Recipe #4568
Ingredients
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- Pinch salt, optional
- 2 teaspoons granulated sugar
- 1 cup buttermilk, room temperature
- 1 large egg, room temperature
- 2 tablespoons butter, melted
- 1/2 cup pecans, chopped (or more)
- Olive oil (for cooking, light olive oil)
How to Make
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Step 1: Preheat a non-stick skillet on medium to medium low heat, or a griddle that has been coated with a teaspoon of oil.
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Step 2: In a bowl, or large measuring cup, whisk together the flour, baking soda, sugar and salt.
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Step 3: 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!
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Step 4: 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.
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Step 5: 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.
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Step 6: Serve with butter and maple syrup.