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Fluffy Pecan Pancakes

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Ingredients

Adjust Servings:
2 cups flour
2 tablespoons brown sugar
1/2 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 cup finely chopped pecans, toasted if desired
1 cup buttermilk
3/4 cup milk
2 large eggs, separated
1/4 cup melted butter
vegetable oil
pecan halves (optional) or fruit (to garnish) (optional)

Nutritional information

586.8
Calories
282 g
Calories From Fat
31.4 g
Total Fat
10.8 g
Saturated Fat
132.4 mg
Cholesterol
765.5 mg
Sodium
62.8 g
Carbs
3.6 g
Dietary Fiber
10.7 g
Sugars
15.1 g
Protein
239g
Serving Size

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Fluffy Pecan Pancakes

Features:
    Cuisine:

    Horrible! My Mom wanted pecan pancakes, and I was unfortunate enough to choose this recipe. I followed the directions to a T, and if you like dry, heavy pancakes as opposed to light and fluffy, this is it. Equal amounts of flour and milk/buttermilk, so of course they are going to taste like wallpaper paste. Waste of time, money, and effort, and listening to Mom complaining was no fun either.

    • 50 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Fluffy Pecan Pancakes, Fluffy pecan pancakes are made light and airy with beaten egg whites Enjoy these pancakes with your favorite syrup From: Southern U S Cuisine, Horrible! My Mom wanted pecan pancakes, and I was unfortunate enough to choose this recipe I followed the directions to a T, and if you like dry, heavy pancakes as opposed to light and fluffy, this is it Equal amounts of flour and milk/buttermilk, so of course they are going to taste like wallpaper paste Waste of time, money, and effort, and listening to Mom complaining was no fun either , These are wonderful! They are only slightly harder to cook, but only because I don’t see the bubbles that you normally see when you cook pancakes So I test the first one for doneness and then time the rest accordingly They are super thick and have a lot of flavor I’ve made several times, these will be our go-to weekend treat!


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    Steps

    1
    Done

    In a Mixing Bowl, Combine the Flour, Sugar, Salt, Baking Powder, Soda, and Chopped Pecans.

    2
    Done

    in Another Bowl, Whisk Together Buttermilk and Milk, Egg Yolks, and Melted Butter. Blend Into the Dry Ingredients Just Until All Ingredients Are Moistened.

    3
    Done

    Beat Egg Whites in Another Bowl Until Stiff Peaks Form.

    4
    Done

    Fold Into the Batter Until Well Incorporated.

    5
    Done

    Heat a Small Amount of Oil in a Large Skillet Over Medium Heat (or Use a Griddle to Make More at a Time).

    6
    Done

    When Skillet Is Hot Enough For a Drop of Water to Sizzle, Scoop Pancake Batter Onto the Skillet in About 1/4-Cup Portions, Spreading Slightly.

    7
    Done

    When Edges Are Rather Dry and Bubbles Are Popping and Bottoms Are Nicely Browned, About 2 to 3 Minutes, Turn Over and Cook the Other Side Until Browned, About 2 Minutes Longer.

    8
    Done

    Serve Hot With Butter and Syrup and Garnish With Pecan Halves or Fruit, If Desired.

    Avatar Of Brisa Hensley

    Brisa Hensley

    Spice whisperer known for creating dishes that pack a flavorful punch.

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