Fluffy Pecan Pancakes (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
2 cups all-purpose flour (240 g)
02 -
2 tablespoons brown sugar
03 -
2 teaspoons baking powder
04 -
1 teaspoon baking soda
05 -
1 teaspoon ground cinnamon
06 -
1/2 teaspoon salt
→ Wet Ingredients
07 -
2 cups buttermilk
08 -
2 large eggs
09 -
1/4 cup unsalted butter, melted and cooled
10 -
1 teaspoon vanilla extract
→ Nuts
11 -
1 cup pecans, finely chopped
# Instructions:
01 -
In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, cinnamon, and salt until evenly mixed.
02 -
In a separate bowl, whisk the buttermilk, eggs, melted butter, and vanilla extract until smooth.
03 -
Create a well in the center of the dry ingredients, pour the wet mixture into it, and stir gently until approximately halfway combined. Fold in the chopped pecans and mix just until incorporated. Let the batter rest for 10 to 15 minutes to enhance texture.
04 -
Heat a non-stick griddle or skillet over medium heat and lightly grease with butter or cooking spray.
05 -
Pour 1/4 cup portions of batter onto the griddle. Cook until edges are set and bubbles form on the surface, about 2 minutes. Flip and cook an additional 1 to 2 minutes until golden brown.
06 -
Serve the pancakes warm with preferred toppings.
# Notes:
01 -
Allowing the batter to rest activates the baking powder and relaxes gluten, resulting in fluffier pancakes.
02 -
Keep cooked pancakes warm in a low-temperature oven (150-200°F) while finishing the batch.