Fluffy Pecan Pancakes

These pecan pancakes have been my favorite weekend breakfast for years. They strike the perfect balance of fluffy texture and nutty crunch, making mornings feel cozy and a little special without much fuss.

Ingredients

• Two cups of all-purpose flour: which forms the base of the pancakes and provides structure
• Two tablespoons of brown sugar: for a hint of caramel sweetness and depth
• Two teaspoons of baking powder: to give a nice lift and keep the pancakes light
• One teaspoon of baking soda: that reacts with the buttermilk for extra fluffiness
• One teaspoon of cinnamon: to add warm spice notes that complement the pecans
• Half a teaspoon of salt: to enhance all the flavors
• Two cups of buttermilk: which tenderizes the batter and adds a subtle tang
• Two large eggs: that bind the ingredients and add richness
• Quarter cup of melted butter: cooled down to keep the batter smooth and flavorful
• One teaspoon of vanilla extract: for a fragrant sweetness
• One cup of finely chopped pecans: that bring texture and a rich nutty taste—opt for fresh pecans for the best flavor

Step-by-Step Instructions

Sifting dry ingredients:

Begin by whisking the flour, brown sugar, baking powder, baking soda, cinnamon, and salt together in a large bowl until evenly mixed—this ensures the rising agents and spices are distributed properly.

Mixing wet ingredients:

Whisk the buttermilk, eggs, melted butter, and vanilla extract thoroughly in a separate bowl until smooth.

Combining and resting the batter:

Make a well in the center of the dry ingredients, then gently pour in the wet mixture. Stir carefully until the ingredients are about halfway combined. Fold in the chopped pecans but do not overmix; some lumps are fine. Let the batter rest for 10 to 15 minutes to allow the gluten to relax and baking powder to activate which leads to fluffier pancakes.

Preheating the pan:

Heat a non-stick griddle or skillet over medium heat. Lightly grease it with butter or cooking spray to prevent sticking.

Cooking the pancakes:

Pour about a quarter cup of batter for each pancake onto the hot surface. Cook until the edges look set and bubbles appear on the surface, this usually takes about two minutes. Flip pancakes gently and cook the other side for one to two minutes until golden brown.

Serving:

Serve the pancakes warm with your favorite toppings like maple syrup, fresh fruit, or even a dusting of powdered sugar. Enjoy!

Storage Tips

Store any leftovers in an airtight container in the fridge for up to two days. Reheat pancakes gently in a low oven or toaster to keep them tender and warm. For longer storage, freeze pancakes between parchment paper sheets in a zip-top bag and reheat from frozen.

Ingredient Substitutions

If you don’t have buttermilk on hand, make a quick substitute by adding a tablespoon of lemon juice or vinegar to two cups of milk and letting it sit for five minutes. Walnuts or almonds can replace pecans, but toast them lightly for extra flavor. Coconut oil can be used instead of butter for a dairy-free option.

Serving Suggestions

Try topping these pancakes with warm maple syrup and a pat of butter for a classic touch. Fresh berries or sliced bananas add a bright fruity contrast. A drizzle of honey or a sprinkle of chopped nuts on top adds even more texture. These pancakes also pair well with a dollop of whipped cream or Greek yogurt for a creamy finish.

Pin it

Pin it

Frequently Asked Questions

→ How do pecans affect the texture of the pancakes?

Finely chopped pecans add a pleasant crunch and nutty flavor that contrasts with the fluffy interior.

→ Why should the batter rest before cooking?

Resting the batter helps the gluten relax and activates baking powder, resulting in lighter, fluffier pancakes.

→ Can I use regular milk instead of buttermilk?

Buttermilk adds acidity which reacts with leavening agents for fluffiness; regular milk may produce a denser texture.

→ What is the best way to cook these pancakes evenly?

Use a preheated non-stick skillet or griddle over medium heat, cooking until bubbles form before flipping to achieve an even golden color.

→ How can I keep pancakes warm before serving?

Place cooked pancakes in a low-temperature oven (150-200°F) to maintain warmth and soften edges without drying out.