Buttermilk Pecan Pancakes

Recipe By:
Steve G
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Buttermilk Pecan Pancakes
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  • Total Time 25 min Ico-add
  • Yield 12 Servings
  • Level Easy

Light and fluffy buttermilk pecan pancakes are made airy with beaten egg whites and are so good you'll think you're eating dessert for breakfast. Enjoy these pancakes with your favorite syrup or topping.
 

Ingredients

  • 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 or fruit for garnish, optional
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Directions

  1. 1. In a mixing bowl, combine the flour, sugar, salt, baking powder, soda and chopped pecans.
  2. 2. In another bowl whisk together buttermilk, milk, egg yolks and melted butter. Blend into the dry ingredients just until all ingredients are moistened.
  3. 3. Beat egg whites in another bowl until stiff peaks form. Fold into the batter until well incorporated.
  4. 4. Heat a small amount of oil in a large skillet over medium heat. 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.
  5. 5. 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.
  6. 6. Serve hot with butter and syrup and garnish with pecan halves or fruit if desired.
 
 
  • Did you know?

    An English culinary manuscript from 1430 refers to pancakes in a way which implies the term was already familiar. Throughout Europe pancakes had a place among Easter foods especially on Shrove Tuesday; or Mardi Gras; the last day before Lent.