Pecan Pancakes Recipes

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FLUFFY PECAN PANCAKES



Fluffy Pecan Pancakes image

Fluffy pecan pancakes are made light and airy with beaten egg whites. Enjoy these pancakes with your favorite syrup. From: Southern U.S. Cuisine

Provided by Annacia

Categories     Breakfast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

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)

Steps:

  • In a mixing bowl, combine the flour, sugar, salt, baking powder, soda, and chopped pecans.
  • In another bowl, whisk together buttermilk and milk, egg yolks, and melted butter. Blend into the dry ingredients just until all ingredients are moistened.
  • Beat egg whites in another bowl until stiff peaks form.
  • Fold into the batter until well incorporated.
  • Heat a small amount of oil in a large skillet over medium heat (or use a griddle to make more at a time).
  • 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.
  • 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.
  • Serve hot with butter and syrup and garnish with pecan halves or fruit, if desired.

BANANA-PECAN PANCAKES



Banana-Pecan Pancakes image

Make breakfast extra-special when you serve up these gourmet pancakes!

Provided by Betty Crocker Kitchens

Categories     Breakfast

Time 50m

Yield 27

Number Of Ingredients 15

2 eggs
2 cups Gold Medal™ all-purpose flour
2 cups buttermilk
2 cups mashed very ripe bananas (4 medium)
1/4 cup granulated or packed brown sugar
1/4 cup vegetable oil
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup chopped pecans, toasted, if desired
3 medium bananas, sliced
1 quart strawberries, cut in half (3 cups)
Maple-flavored syrup
Sweetened whipped cream, if desired
Ground nutmeg, if desired

Steps:

  • Beat eggs in medium bowl with hand beater until fluffy. Beat in flour, buttermilk, mashed bananas, sugar, oil, baking powder, baking soda and salt just until smooth. Stir in pecans. (For thinner pancakes, stir in additional 1 to 2 tablespoons milk.)
  • Heat griddle to 375°F or heat skillet over medium heat. Grease griddle with butter if necessary. (To test griddle, sprinkle with a few drops of water. If bubbles jump around, heat is just right.)
  • For each pancake, pour slightly less than 1/4 cup batter from cup or pitcher onto hot griddle. Cook pancakes until puffed and dry around edges. Turn and cook other sides until golden brown.
  • Serve pancakes with sliced bananas and strawberry halves. Drizzle with syrup. Top with whipped cream; sprinkle with nutmeg.

Nutrition Facts : Calories 155, Carbohydrate 31 g, Cholesterol 15 mg, Fat 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 170 mg

CHOCOLATE-PECAN PANCAKES



Chocolate-Pecan Pancakes image

Surprise everyone at the dinner table with a stack of fluffy chocolate pancakes for dessert; they're especially good drizzled with hot fudge sauce.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Pancake Recipes

Time 35m

Number Of Ingredients 14

1 cup all-purpose flour, (spooned and leveled)
1/3 cup granulated sugar
1/3 cup Dutch-process cocoa powder
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup milk
1 large egg
4 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
1/2 cup mini chocolate chips
1/4 cup chopped pecans
4 tablespoons vegetable oil
Confectioners' sugar (optional)
Hot fudge sauce (optional)

Steps:

  • Preheat oven to 225 degrees. In a large mixing bowl, whisk together flour, granulated sugar, cocoa, baking powder, and salt. In another bowl, whisk together milk, egg, melted butter, and vanilla; pour over flour mixture, whisking to combine. Fold in chocolate chips and pecans; let batter stand until slightly thickened, 5 to 10 minutes.
  • In a large nonstick skillet, heat 1 tablespoon oil over medium heat until a water droplet sizzles; swirl to coat bottom of pan with oil. Reduce heat to medium-low. Spoon four small mounds (1 heaping tablespoon each) of batter into skillet. Cook until bubbles appear in center, 3 to 4 minutes. With a thin spatula, flip pancakes; continue cooking until set, 3 to 4 minutes more.
  • Transfer to a baking sheet; cover loosely with foil; place in oven to keep warm. Repeat with remaining oil and batter in three more batches (adjust heat as necessary to avoid overbrowning).
  • Stack 4 pancakes on each plate, sprinkling each layer with confectioners' sugar, if desired. Serve immediately, drizzled with hot fudge sauce, if desired.

MAPLE PECAN PANCAKES



Maple Pecan Pancakes image

Instead of using only wheat flour in these pancakes, I've combined whole-wheat flour and almond flour. The almond flour makes for a very moist and delicate pancake. Almond flour is high in vitamin E, calcium, magnesium and copper.

Provided by Martha Rose Shulman

Categories     breakfast, easy, quick, main course

Time 35m

Yield 15 pancakes

Number Of Ingredients 13

1 cup (140 grams) whole-wheat flour
1/2 cup (60 grams) almond flour
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
2 eggs
1 tablespoon maple syrup
1 1/2 cups buttermilk
2 tablespoons canola oil
1 teaspoon vanilla extract
1/2 cup (60 grams) chopped pecans
1/2 cup dried cranberries
Butter or oil as needed for cooking

Steps:

  • Sift together the flours, baking powder, baking soda and salt
  • In a medium bowl, whisk the eggs. Whisk in the maple syrup, buttermilk, canola oil and vanilla. Quickly whisk in the flour mix. Fold in the pecans and the cranberries. Do not overwork the batter
  • Heat a griddle or a large skillet, either nonstick or seasoned cast iron, over medium-high heat. Brush with butter or oil. Use a 1/4-cup ladle or cup measure to drop 3 to 4 tablespoons of batter per pancake onto your heated pan or griddle. When bubbles break through the pancakes, carefully slide a spatula under them (they are delicate), flip them over and cook for another minute, until they are brown on the other side. Serve right away, or allow to cool and wrap individual servings in plastic, then place in a freezer bag and freeze

Nutrition Facts : @context http, Calories 140, UnsaturatedFat 5 grams, Carbohydrate 14 grams, Fat 8 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 188 milligrams, Sugar 5 grams, TransFat 0 grams

PUMPKIN PECAN PANCAKES



Pumpkin Pecan Pancakes image

These hearty pancakes are tasty and stick to your ribs. The pumpkin and pecan work well together and the vanilla extract adds a great flavor. They taste sweet and rich, but don't have much sugar or fat.

Provided by firegirl

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes

Time 45m

Yield 6

Number Of Ingredients 11

1 ½ cups whole wheat pastry flour
½ cup multigrain hot cereal (uncooked)
1 ½ teaspoons baking powder
2 eggs
1 cup milk
¾ cup pureed pumpkin
¾ cup plain yogurt
2 teaspoons vanilla extract
⅓ cup white sugar
½ teaspoon salt
¾ cup finely chopped pecans

Steps:

  • In a bowl, combine whole wheat pastry flour, multigrain hot cereal, and baking powder.
  • In a second bowl, beat eggs and combine with milk, pumpkin, yogurt, vanilla extract, sugar and salt. Add wet ingredients to dry, being careful not to overmix the batter. Fold in pecans.
  • Heat a lightly oiled griddle or frying pan over medium-high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Bubbles will start to form in the pancakes. Cook until the edges of the pancakes start to look dry, and a bubble popped near the edge holds its shape. Flip the pancakes over, and continue cooking until the other side is golden brown. Repeat with remaining batter, adding more oil to the griddle if necessary. Stack the pancakes on a plate and keep warm until serving. For larger batches, keep pancakes warm in a single layer on a cooling rack positioned over a baking sheet in a 300 degrees F oven (150 degrees C).

Nutrition Facts : Calories 321.3 calories, Carbohydrate 42.5 g, Cholesterol 67.1 mg, Fat 13.4 g, Fiber 5.3 g, Protein 10.4 g, SaturatedFat 2.3 g, Sodium 451.3 mg, Sugar 17.1 g

PECAN PANCAKES



Pecan Pancakes image

Provided by Florence Fabricant

Categories     breakfast, easy, quick, main course

Time 30m

Yield 12 large pancakes

Number Of Ingredients 9

2 cups - flour
4 teaspoons baking powder
1 teaspoon sugar
1/2 teaspoon salt
2 eggs
2 cups milk
1 1/2 cups finely chopped pecans
Butter for greasing skillet (optional)
Melted butter and maple syrup for serving

Steps:

  • Whisk flour, baking powder, sugar and salt together in a bowl. In another bowl, beat eggs and milk together, pour over the flour mixture, and stir until blended. Fold in the pecans.
  • Heat regular or nonstick skillet or griddle over medium-high heat. Grease it with butter, if needed.
  • Drop large spoonfuls (about 1/3 cup) of batter into skillet or onto griddle. Use back of spoon to spread it a little. Cook each pancake for 1 or 2 minutes on each side, until golden brown, and then remove from pan. Repeat with remaining batter, and then serve with butter and syrup.

Nutrition Facts : @context http, Calories 199, UnsaturatedFat 9 grams, Carbohydrate 20 grams, Fat 11 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 193 milligrams, Sugar 3 grams, TransFat 0 grams

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.

PECAN TOPPED PANCAKES



Pecan Topped Pancakes image

Provided by Food Network

Categories     dessert

Time 20m

Yield 5 servings

Number Of Ingredients 9

2 1/2 pounds all-purpose flour
1/8 cup baking powder
2 cans evaporated milk
10 eggs
1/2 tablespoon salt
3/4 cup sugar
1 pound butter
Pecans (enough to put some in each pancake and atop and in syrup)
Maple syrup

Steps:

  • Mix all ingredients together. Pour 4 ounces of mix on grill. Grill on each side to your liking. Top each pancake with some pecans. Mix syrup with some pecans and serve.

BUTTERMILK PECAN PANCAKES WITH MAMMA CALLIE'S SYRUP



Buttermilk Pecan Pancakes with Mamma Callie's Syrup image

Provided by Patrick and Gina Neely : Food Network

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 14

2 cups unbleached all-purpose flour
3 tablespoons sugar
1/2 teaspoon table salt
1 teaspoon baking powder
1/2 teaspoon baking soda
2 cups buttermilk
2 large eggs
1/4 cup unsalted butter, melted and cooled, plus more for frying
Vegetable oil, for frying
Chopped pecans, to distribute over pancakes
Mamma Callies Syrup, for serving, recipe follows
3/4 cup water
1 cup light brown sugar
Small pinch salt

Steps:

  • Preheat the oven to 200 degrees F.
  • Whisk the flour, sugar, salt, baking powder, and baking soda together in a large bowl.
  • Add the buttermilk, eggs, and cooled melted butter to a second bowl and whisk to combine.
  • Make a well in the center of the dry ingredients and add the wet mixture. Stir with a rubber spatula until just combined. Do not overmix or you will end up with tough and chewy pancakes.
  • Heat a large electric griddle or nonstick frying pan over medium heat. Add a few drops of vegetable oil and a pat of butter. Once butter melts, wipe skillet with a paper towel. Ladle about 1/4 cup of batter onto the griddle for each pancake. Evenly distribute chopped pecans on top of the pancakes. Cook the pancakes until the bubbles begin to burst on the surface, about 3 minutes, flip and continue cooking until the second side is a nice golden brown, about 2 more minutes. Repeat with remaining pancakes.
  • Put the finished pancakes onto a sheet tray and let sit in the oven to stay warm as you finish.
  • Arrange the pancakes on individual plates and serve with the syrup.
  • Add the water, brown sugar and salt into a medium saucepan over medium heat. Bring the mixture to a simmer and stir until the sugar dissolves. Let simmer for 25 to 30 minutes, stirring occasionally. Let cool before serving.

BAKED APPLE-PECAN MAPLE PANCAKES



Baked Apple-Pecan Maple Pancakes image

These pancakes have the maple syrup baked right inside of them! Add more if you really like maple syrup.

Provided by MARBALET

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes     Baked Pancake Recipes

Time 45m

Yield 4

Number Of Ingredients 8

1 cup pancake/waffle mix
½ cup milk
1 egg
2 tablespoons butter, melted
1 cup apple - peeled, cored and sliced
½ teaspoon ground cinnamon
⅓ cup pecans, chopped
3 tablespoons maple syrup

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Mix together pancake mix, milk and egg until blended. Set aside.
  • Pour melted butter in 9-inch pie plate. Place apple slices in bottom of pie plate. Sprinkle cinnamon and pecans over apples and drizzle syrup over top. Pour batter over apples.
  • Bake at 350 degrees F (175 degrees C) for 30 minutes or until top springs back when touched. Loosen edges and invert onto serving platter. Cut into wedges before serving.

Nutrition Facts : Calories 331.9 calories, Carbohydrate 43 g, Cholesterol 64.8 mg, Fat 15.8 g, Fiber 1.9 g, Protein 6.5 g, SaturatedFat 5.2 g, Sodium 555.9 mg, Sugar 14.1 g

APPLE PECAN PANCAKES



Apple Pecan Pancakes image

Apples and pecans add a light crunch to these fluffy pancakes. Because they're easy to prepare and have a nice cinnamon flavor, they make a hearty breakfast, perfect for a crisp fall morning.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 12 pancakes.

Number Of Ingredients 10

1 cup all-purpose flour
2 tablespoons brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
3/4 cup plus 2 tablespoons whole milk
2 large eggs, room temperature, separated
1 teaspoon vanilla extract
1/2 cup finely chopped peeled apple
1/2 cup finely chopped pecans

Steps:

  • In a bowl, combine flour, brown sugar, baking powder, salt and cinnamon. Stir in milk, egg yolks and vanilla. Add apples and pecans. Beat egg whites until stiff peaks form; fold into the batter. Pour batter by 1/4 cupfuls onto a hot greased griddle or skillet. Turn when bubbles begin to form and the edges are golden. Cook until the second side is golden.

Nutrition Facts : Calories 323 calories, Fat 15g fat (3g saturated fat), Cholesterol 114mg cholesterol, Sodium 556mg sodium, Carbohydrate 38g carbohydrate (12g sugars, Fiber 3g fiber), Protein 10g protein.

LIGHT PECAN PANCAKES



Light Pecan Pancakes image

I came up with this recipe after attempting to make some sweet potato pancakes from cooking light. After looking at all the ingredients I realized there was a much easier way (they wanted you to make the batter from scratch). I chickend out at the last minute with the sweet potatoes though. The pancakes came out so good. You can't even tell it is low cal/fat. If your brave enough you can add a 16ounce can of sweet potato/yams after it is all sturred together. I'm sure they will be good. I just haven't tried it yet.

Provided by KTLynn

Categories     Breakfast

Time 5m

Yield 12 pancakes, 6 serving(s)

Number Of Ingredients 8

2 cups Bisquick Heart Smart mix
1/4 cup chopped pecans, toasted and divided
1 teaspoon pumpkin pie spice
1 cup nonfat milk
1/4 cup packed dark brown sugar
1 tablespoon vegetable oil
1 teaspoon vanilla extract
2 large eggs, lightly beaten

Steps:

  • Combine bisquick, pecans, and pumpkin-pie spice in a large bowl. Combine milk and next ingredients (milk through eggs); add to flour mixture, stirring until smooth.
  • Spoon about 1/4 cup batter onto a hot nonstick griddle or large nonstick skillet. Turn pancakes when tops are covered with bubbles and edges look cooked. Sprinkle pancakes with 2 tablespoons pecans.

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2022-01-22 Instructions. Lightly toast coconut in a large non-stick skillet over medium heat, stirring constantly. Remove from heat and let cool. Preheat griddle to 300 degrees, or cook pancakes in a large non-stick skillet over medium low heat. In a large bowl, whisk together the flour, baking powder, and salt. Add eggs, milk, and vanilla extract and ...
From lifeloveandgoodfood.com


LOW CARB PECAN MEAL PANCAKES | RECIPES | PRIESTER'S PECANS
Pecan meal browns quickly so don't leave the stove. Serve hot with a little butter and sugar free syrup. This recipe makes 12 silver dollar pancakes, 2 net carbs per pancake. Serve hot with a little butter and sugar free syrup.
From priesters.com


BUTTER PECAN PANCAKES - SIMPLY BAKINGS
2016-09-19 Instructions. . In a large bowl mix together the pancake mix, butter pecan cake mix and make a well in the center. . Next add the butter, egg, chopped pecans and mix until well combined. . On a medium low frying pan or griddle, pour the …
From simplybakings.com


PEACH PECAN PANCAKES FROM LANA’S COOKING
2018-08-13 Stir in the chopped pecans. Melt a small amount of butter on a griddle or large non-stick skillet over medium heat. Place 3 peach wedges in a spokelike fashion for each pancake onto the griddle. Pour 1/4 cup batter over each group of wedges to make a pancake. Cook the pancakes for 3-4 minutes or until tops show bubbles.
From lanascooking.com


THE BEST RUM PECAN PANCAKES RECIPE EVER!
2021-11-12 These buttery pancakes are made from scratch and topped with a Sweet Cream Rum Syrup that is so simple to make, It’s Sweet, Creamy and only takes 3 minutes to make! And don’t forget to top these stacks with some added chopped Pecans and Bacon. (Check the recipe card below for recipe directions) Pancakes. 1 1/2 cup All Purpose Flour ; 1/2 ...
From cookstyleeat.com


VEGAN PECAN PIE PANCAKES - BARBARAS FOOD CRAVINGS
2021-09-05 How to make these Vegan Pecan Pie Pancakes. In a bowl mash the banana until smooth. Pour in the oat milk and maple syrup and mix until combined. Add in the whole wheat flour, almond flour, oats, cinnamon, mixed spices and baking powder. Mix until just combined. Fold in the chopped pecans and mix until combined.
From barbarasfoodcravings.com


PECAN FLOUR BUTTERMILK PANCAKES RECIPE | BAKEPEDIA
2014-08-07 Heat electric griddle, nonstick pan or cast-iron with a bit of melted butter until a few drops of water dance. Doll out about ¼ to ⅓ cup amounts of batter at a time and cook over medium heat until a few bubbles appear around the edges. The bottoms should be golden. Flip over and cook for a minute or two more.
From bakepedia.com


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