Ingredients for Buttermilk Pecan Pancakes
- Eggs
- 1/4 cup (1/2 stick) melted unsalted butter
- 2 cups all-purpose flour
- 1 cup chopped pecans
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups buttermilk
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How to Make Buttermilk Pecan Pancakes
- In a large bowl, whisk together 2 large egg yolks and 1/4 cup (1/2 stick) melted unsalted butter.
- In a separate bowl, whisk together 2 cups all-purpose flour, 1 cup chopped pecans, 1/2 cup granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with 1 1/2 cups buttermilk, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
- In a clean bowl, beat 2 large egg whites with an electric mixer until stiff peaks form.
- Gently fold the egg whites into the batter until just combined.
- Lightly grease a griddle or large non-stick skillet and heat over medium heat. Pour 1/4 cup of batter onto the hot griddle for each pancake.
- Cook for 2-3 minutes per side, or until golden brown and cooked through. Flip when bubbles start to form on the surface and the edges look set.
- Serve immediately with your favorite toppings, such as maple syrup, whipped cream, or fresh fruit. Makes approximately 16 pancakes.
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
18g
Fat
20g
Carbs
7g
