Ingredients for Fluffy Pecan Pancakes
- 2 cups all-purpose flour
- Brown Sugar
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- Baking Soda
- Pecans
- 1 1/2 cups buttermilk
- 1/2 cup milk
- Eggs
- Butter
- Vegetable Oil
- Pecan Halves
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How to Make Fluffy Pecan Pancakes
- Preheat your skillet over medium heat. In a large bowl, whisk together 2 cups all-purpose flour, 1/2 cup granulated sugar, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, and 1 cup chopped pecans.
- In a separate bowl, whisk together 1 1/2 cups buttermilk, 1/2 cup milk, 2 large egg yolks, and 1/4 cup melted unsalted butter.
- Gently pour the wet ingredients into the dry ingredients and whisk until just combined. Do not overmix.
- In a clean, grease-free bowl, beat 2 large egg whites with an electric mixer until stiff, glossy peaks form.
- Carefully fold the whipped egg whites into the pancake batter until just combined. Be gentle to maintain airiness.
- Lightly grease your skillet with butter or oil. When hot enough for a drop of water to sizzle, pour 1/4 cup of batter onto the skillet 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 syrup, butter, and a sprinkle of extra pecan halves or fresh fruit, if desired.
Nutrition Information (Approximate per serving)
Sodium
31 g
Sugar
42g
Fat
54g
Carbs
20g
