Buttermilk Pecan Pancakes

Crystal ~


This makes a nice weekend breakfast. The amount of servings depend on how big or small you make the pancakes. Make sure the ingredients are at room temperature.

☆☆☆☆☆ 0 votes
2-3 people
5 Min
10 Min


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1 cup all-purpose flour
½ teaspoon baking soda
a pinch of salt
2 teaspoons granulated sugar
1 cup buttermilk, room temperature
1 large egg, room temperature
2 tablespoons unsalted butter, melted
1/2 cup of pecan pieces, or more
light tasting olive oil for cooking

How to Make Buttermilk Pecan Pancakes


  • 1Preheat a non-stick skillet or griddle that has been coated with a teaspoon of oil.
  • 2In a bowl, or large measuring cup, whisk together the flour, baking soda, sugar and salt.
  • 3Add 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!
  • 4Pour about 1/4 to 1/3 cup of batter into your oiled hot skillet or griddle. Sprinkle a few pecans over the batter. When the pancakes have bubbles on top, flip over and cook on the other side until browned. (Cook about 1½ minutes on each side).
  • 5Serve with butter and maple syrup.
  • 6**Add a bit of oil to the skillet for each pancake you fry. Makes approximately 4-6 pancakes. You can nuke them in the microwave to warm them up a bit, if you want to serve them all at the same time.

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About Buttermilk Pecan Pancakes

Course/Dish: Pancakes
Main Ingredient: Flour
Regional Style: American
Other Tag: Quick & Easy

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