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I’ve been crazy about these pecan pancakes for weekends. They’re just right—soft and airy with a nice nutty snap. Makes a chill morning feel a bit more special without any hassle.
What You Need
- Two cups flour: the main pancake base for shape and texture
- Two teaspoons baking powder: lifts the pancakes up nice and light
- One teaspoon baking soda: helps when it meets buttermilk to keep things fluffy
- Two tablespoons brown sugar: gives a little caramel sweetness depth
- One teaspoon cinnamon: adds a warm spice that goes well with pecans
- Half teaspoon salt: makes all the flavors pop
- Two cups buttermilk: softens the batter and adds a slight tang
- Two big eggs: hold everything together and add richness
- Quarter cup melted butter: cooled off so it blends smooth and tasty
- One teaspoon vanilla extract: gives a sweet, cozy smell
- One cup chopped pecans: fresh is best for the crunch and flavor
How To Make It
- Heat the pan:
- Get a non-stick skillet or griddle warm on medium heat. Grease lightly so pancakes don’t stick.
- Mix dry stuff:
- Whisk flour, brown sugar, baking powder, baking soda, cinnamon, and salt in a big bowl until blended—this spreads out the leavening agents and spice.
- Stir wet ingredients:
- In another bowl, beat buttermilk, eggs, melted butter, and vanilla until smooth.
- Combine and chill the batter:
- Make a hole in the dry mix, pour in the wet, and stir till halfway mixed. Fold in pecans gently—don’t overdo it, a few lumps are fine. Let it rest 10 to 15 minutes so gluten relaxes and baking powder works its magic for fluffiness.
- Cook pancakes:
- Pour about a quarter cup of batter for each pancake on the pan. Cook until edges solidify and bubbles show up, usually 2 minutes. Flip carefully and cook the other side 1 to 2 minutes till golden.
- Enjoy:
- Serve warm with syrup, fruit, or a sprinkle of powdered sugar. Dig in!
How To Store
Put leftovers in a sealed container in the fridge. They’ll stay good for two days. Warm them up slowly in the oven or toaster so they stay soft. For longer keeping, freeze pancakes between sheets of parchment in a zip bag and heat right from frozen.
Swaps & Alternatives
No buttermilk? Add a tablespoon lemon juice or vinegar to two cups milk, wait five minutes, and you’re set. Pecans can be swapped for walnuts or almonds—toast them a bit for more flavor. Use coconut oil instead of butter if you want to skip dairy.
Topping Ideas
Try these with warm maple syrup and a little butter for comfort food vibes. Fresh berries or banana slices bring a fresh fruity pop. A drizzle of honey or some sprinkled nuts amps up texture. They also taste great with whipped cream or Greek yogurt for a creamy finish.
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Common Recipe Questions
- → How do pecans change the feel of these pancakes?
Chopped pecans bring a nice crunch and deep nutty taste that go well with the soft inside.
- → Why wait before cooking the batter?
Letting the batter rest relaxes the gluten and makes baking powder work better, resulting in lighter, fluffier cakes.
- → Can I swap buttermilk for regular milk?
Buttermilk gives the acidity needed for fluffiness, so using regular milk might make them a bit heavier.
- → What’s the best way to get pancakes cooked evenly?
Heat a non-stick pan or griddle on medium, cook until bubbles pop up, then flip for a nice golden crust all over.
- → How do I keep pancakes warm before eating?
Put the cooked pancakes in an oven set low (around 150-200°F) to keep them warm and soft without drying out.