So my last post is for when you need to make a large breakfast for lots of people… but today’s buttermilk pecan pancakes are for when you want a relaxing fun pancake making weekend morning with just a few people… like Tom, Killian, and I did this past Sunday 🙂
Rich buttermilk and pecan loaded pancakes topped with butter, maples syrup, and more pecans… what more could you want? Thee batter for these whips together in no time and the pecans really give them something special and nutty. I’m obsessed! Try for yourself and see. Recipe below! \
Buttermilk pecan pancake recipe time:
buttermilk pecan pancakes
Ingredients
- 1 cup old fashioned rolled oats or 1 cup of oat flour omit second step if using oat flour
- 1 ½ cups all purpose flour
- ½ cup powdered sugar
- 1 ½ tsps baking powder
- 1 ½ tsps baking soda
- 1 tsp salt
- 2 cups buttermilk
- ½ cup milk
- 2 large eggs at room temp
- ½ tbsp vanilla extract
- 3 tbsps melted butter
- 10 oz chopped pecans divided
- cooking spray
- extra butter and maple syrup for serving
Instructions
- Preheat the oven to 200F.
- Place oats in the bowl of your food processor or blender then pulse until only small bits remain and is flour-like. Omit this step if starting with oat flour.
- In a large bowl, whisk together oat flour from step two with all purpose flour, powdered sugar, baking powder, baking soda, and salt until well combined.
- Add eggs, buttermilk, milk, vanilla, and melted butter to the bowl then mix together using a rubber spatula until well combined. Finally, gently mix in about 8oz of the chopped pecans until well incorporated.
- Heat a large nonstick skillet over medium-low heat. Once the skillet is hot, coat it with cooking spray. Using an ice cream scoop (or large cookie scoop), plop about ⅓ cups of batter on the hot skillet. Cook for 2-4 minutes on the first side (or until bubbles crack the surface) then flip and cook for an additional 1-3 minutes on the second side or until golden.
Remove pancakes from the skillet then place on a baking sheet in the warm oven until ready to serve. Repeat process until all batter is gone.
- Serve pancakes topped with butter, syrup, and remaining chopped pecans!
Hope you enjoy this recipe! If you try it, let me know! Leave a comment or tag a photo #appetitesanonymous on instagram!! I’d love to see your buttermilk pecan pancakes in action. Byyyeeee!
xx ab
p.s. more pancake & waffle recipes here!