Buttermilk Pecan Pancakes Recipes

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BUTTERMILK PANCAKES II



Buttermilk Pancakes II image

A very light and fluffy pancake that requires fresh buttermilk, but it's the best I've ever made!

Provided by BURYGOLD

Categories     Breakfast and Brunch     Pancake Recipes

Time 25m

Yield 12

Number Of Ingredients 9

3 cups all-purpose flour
3 tablespoons white sugar
3 teaspoons baking powder
1 ½ teaspoons baking soda
¾ teaspoon salt
3 cups buttermilk
½ cup milk
3 eggs
⅓ cup butter, melted

Steps:

  • In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. In a separate bowl, beat together buttermilk, milk, eggs and melted butter. Keep the two mixtures separate until you are ready to cook.
  • Heat a lightly oiled griddle or frying pan over medium high heat. You can flick water across the surface and if it beads up and sizzles, it's ready!
  • Pour the wet mixture into the dry mixture, using a wooden spoon or fork to blend. Stir until it's just blended together. Do not over stir! Pour or scoop the batter onto the griddle, using approximately 1/2 cup for each pancake. Brown on both sides and serve hot.

Nutrition Facts : Calories 219 calories, Carbohydrate 30.7 g, Cholesterol 63.3 mg, Fat 7.4 g, Fiber 0.8 g, Protein 7.2 g, SaturatedFat 4.1 g, Sodium 515.5 mg, Sugar 6.7 g

BUTTERMILK PECAN PANCAKES



Buttermilk Pecan Pancakes image

Make and share this Buttermilk Pecan Pancakes recipe from Food.com.

Provided by RecipeNut

Categories     Breakfast

Time 21m

Yield 16 pancakes, 8 serving(s)

Number Of Ingredients 9

3 eggs, separated
3 tablespoons butter or 3 tablespoons margarine, melted
1 1/2 cups flour
1/2-1 cup chopped pecans
1 tablespoon sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 2/3 cups buttermilk

Steps:

  • In a bowl, beat the egg yolks and butter.
  • Combine flour, pecans, sugar, baking powder, baking soda and salt; add to the egg mixture alternately with buttermilk.
  • Beat egg whites until stiff peaks form; fold into batter.
  • Pour batter by 1/4 cupfuls onto a lightly greased hot griddle; turn when bubbles form on top of pancakes.
  • Cook until second side is golden brown.
  • Makes 16 pancakes.

Nutrition Facts : Calories 225, Fat 11.8, SaturatedFat 4, Cholesterol 92.8, Sodium 459.1, Carbohydrate 23.1, Fiber 1.3, Sugar 4.5, Protein 7.1

BANANA PECAN BUTTERMILK PANCAKES



Banana Pecan Buttermilk Pancakes image

Provided by Food Network

Categories     dessert

Yield 4 servings

Number Of Ingredients 16

2 cups flour
2 1/2 teaspoons baking powder
1/2 teaspoons baking soda
2 tablespoons sugar
1/2 teaspoon salt
1 1/2 cups buttermilk
2 large eggs
6 tablespoons butter, melted
1/2 teaspoon vanilla, or to taste
2 very ripe medium bananas (about 12 to 14 ounces)
2/3 cups pecans, toasted lightly and chopped
Softened butter or vegetable oil, for cooking the pancakes
Berry-Maple Syrup, recipe follows
1 1/2 cups pure maple syrup
1 cinnamon stick
1 cup picked over berries, such as blackberries or strawberries, stemmed and halved or raspberries or blueberries

Steps:

  • In a bowl whisk together the flour, baking powder, baking soda, sugar and salt. In another bowl whisk together the buttermilk, eggs, butter and vanilla. Whisk the dry ingredients into the liquid until combined well.
  • Chop fine the banana and add it to the batter along with the pecans.
  • Heat a griddle over moderate heat until hot enough to make a drop of water scatter over surface and brush with butter or oil. Working in batches, drop 1/4 cup measures of batter onto griddle to form pancakes and cook until bubbles appear on surface and undersides are golden brown, about 1 minute. Flip pancakes with a metal spatula and cook until undersides are golden brown and pancakes are cooked through, about 1 minute.
  • Serve with Berry-Maple Syrup.
  • In a saucepan set over moderate heat combine the syrup with the cinnamon stick and simmer gently for 5 minutes. Add the berries and simmer for 1 minute. Remove and discard cinnamon stick.

MAPLE PECAN BUTTERMILK PANCAKES



Maple Pecan Buttermilk Pancakes image

ABSOLUTELY DELICIOUS!! The flavor of maple syrup and pecans can not be beat!! These fluffy, flavorful pancakes will please your family or guests! Quick and easy preparation!

Provided by Seasoned Cook

Categories     Breakfast

Time 20m

Yield 2-3 serving(s)

Number Of Ingredients 12

1 cup flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon brown sugar
1/2 cup pecans, chopped
1 egg, beaten
1 cup buttermilk
2 tablespoons butter, melted
2 tablespoons maple syrup
vegetable oil
1/4 cup pecans (garnish)

Steps:

  • Use two medium size bowls for mixing dry and wet ingredients separately.
  • In one bowl mix flour, baking powder, baking soda, salt, brown sugar and chopped pecans. In other bowl mix beaten egg, buttermilk, melted butter and maple syrup.
  • Combine wet ingredients with dry ingredients just until moist, leaving any lumps.
  • Heat griddle or frying pan to a low-medium heat. Add small amount of vegetable oil and pour 1/4 cup of batter (approximately 3 or 4 tablespoons) for each pancake.
  • Cook first side of pancakes until bubbles appear on top (about 2 minutes) and carefully turn with a spatula and allow second side to cook 2 minutes. Remove to a platter and continue until all batter is used.
  • Sprinkle with additional 1/4 cup of pecans and top with maple syrup.
  • Enjoy!

BUTTERMILK PECAN PANCAKES



Buttermilk Pecan Pancakes image

"With flecks of pecans in each bite, these light, tasty pancakes are an elegant morning entree," relates Jann Braun of Chatham, Illinois.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 25m

Yield 16 pancakes.

Number Of Ingredients 9

3 eggs, separated
3 tablespoons butter, melted
1-1/2 cups all-purpose flour
1/2 to 1 cup chopped pecans
1 tablespoon sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1-2/3 cups buttermilk

Steps:

  • In a large bowl, beat egg yolks and butter. Combine the flour, pecans, sugar, baking powder, baking soda and salt; add to the egg mixture alternately with buttermilk. Beat egg whites until stiff peaks form; fold into batter. , Pour batter by 1/4 cupfuls onto a lightly greased hot griddle; turn when bubbles form on top of pancakes. Cook until second side is golden brown.

Nutrition Facts : Calories 366 calories, Fat 19g fat (6g saturated fat), Cholesterol 149mg cholesterol, Sodium 761mg sodium, Carbohydrate 37g carbohydrate (8g sugars, Fiber 2g fiber), Protein 11g protein.

BUTTERMILK PANCAKES



Buttermilk pancakes image

These fluffy American-style buttermilk pancakes are best made fresh and served up for brunch with our decadent apple and pecan topping

Provided by Good Food team

Categories     Breakfast, Brunch, Treat

Time 50m

Number Of Ingredients 11

3 eating apples , such as Golden Delicious or Pink Lady
25g butter
85g/3oz pecan halves, halved lengthways
175ml maple syrup
100g plain flour
2 tsp baking powder
½ tsp bicarbonate of soda
1 tbsp golden caster sugar
2 large eggs , separated
284ml tub buttermilk
25g butter , melted, plus extra

Steps:

  • Make the topping. Peel, core and quarter the apples, then slice each quarter into four. Heat the butter in a large frying pan. Cook the apples until golden, but still firm. Stir in the pecans and maple syrup. Heat gently for 2-3 minutes. Remove from the heat and keep warm.
  • For the pancakes, sift the flour, baking powder, bicarbonate of soda, sugar and a pinch of salt into a bowl. Whisk the egg whites until stiff. Mix together the egg yolks, buttermilk and melted butter and whisk into the flour mixture until the batter is thick and smooth. Carefully fold the egg whites into the batter until evenly mixed.
  • Heat a large frying pan, preferably non-stick, and brush lightly with melted butter. Drop 2 or 3 large spoonfuls of batter into the pan to make pancakes about 10cm in diameter. When the surface has dulled slightly and bubbles appear, after about 3-4 minutes, carefully flip the pancakes over and cook on the other side until browned.
  • To serve, place a spoonful of the apple mixture on a pancake, top with a second pancake and spoon over more of the topping. Repeat to make three more pancake stacks.

Nutrition Facts : Calories 612 calories, Fat 34 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 68 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 11 grams protein, Sodium 1.8 milligram of sodium

BUTTERMILK BANANA PECAN PANCAKE RECIPE



BUTTERMILK BANANA PECAN PANCAKE RECIPE image

Categories     Cake     Breakfast     Phyllo/Puff Pastry Dough

Yield 6-8 pancakes

Number Of Ingredients 11

3/4 c buttermilk
2 tbsp butter, melted
1 egg
1/2 tsp almond extract
1/2 tsp vanilla
1 c cake flour
1/2 tsp baking soda
3 tbsp sugar
1/2 tsp salt
2-3 bananas, sliced thin
1/4 c chopped pecans

Steps:

  • 1. Combine the buttermilk, butter, egg and extracts in a large mixing bowl. Beat well with a whisk. 2. Combine the dry ingredients and sift. Add the dry ingredients to the wet all at once and stir just enough to dampen the flour. 3. Lightly butter a non-stick pan or griddle and place over medium heat. Add batter, about 1/4 cup per pancake. Do not overcrowd the pan or you will end up with one large pancake! Immediately, press several slices of banana and a few pieces of pecan in the pancake. With a spoon, add just a tiny smear of pancake batter on top of each banana slice so it won't burn when flipped. 4. Let cook for a few minutes, until bubbles remain on top. Very gently, flip the pancake and continue to cook until golden brown. Keep warm in the oven until all pancakes are cooked.

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