Butter Pecan Pancakes Recipe – Easy Homemade Breakfast for Pancake Lovers

Posted on September 12, 2025

Buttery, nutty, and absolutely irresistible—imagine waking up to the scent of butter pecan pancakes sizzling on the griddle. I remember the first time I made these; the kitchen smelled like a cozy Southern bakery. The sweet aroma of toasted pecans mixing with melted butter made me want to linger in my pajamas all morning. Honestly, these butter pecan pancakes have become the ultimate weekend treat at my house.

I first whipped up this butter pecan pancakes recipe on a crazy Saturday morning. I wanted something special but didn’t have time for anything fussy. Pancakes are always a hit, but I wanted to take things up a notch without going overboard. Turns out, tossing in a handful of pecans and a splash of brown butter was all it took to create a breakfast that felt restaurant-worthy—without leaving my kitchen.

If you’re a breakfast lover like me, you’ll appreciate how these pancakes hit all the right notes: they’re fluffy, a bit crispy on the edges, and absolutely loaded with toasted pecans. My kids ask for them by name (and trust me, they don’t do that for oatmeal). Whether you’re feeding a hungry bunch or treating yourself to a slow solo brunch, this butter pecan pancakes recipe checks every box. Plus, as someone who’s made these more times than I can count, I can promise they’re easy enough for sleepy mornings and impressive enough for brunch guests. Grab your spatula—these pancakes are about to become your new breakfast tradition.

Why You’ll Love This Recipe

Quick & Easy: These butter pecan pancakes come together in around 25 minutes. Perfect for those lazy mornings or when guests drop by unexpectedly.
Simple Ingredients: No fancy stuff required—you probably have everything on hand. The only “special” ingredient is pecans, and even those can be swapped for walnuts if you’re in a pinch.
Perfect for Brunch or Weekends: Whether it’s Sunday brunch, a birthday breakfast, or just a regular Tuesday, these pancakes make the morning feel like a celebration.
Crowd-Pleaser: Every time I make this butter pecan pancakes recipe, I get requests for seconds (and sometimes thirds). Even picky eaters love them.
Unbelievably Delicious: The combination of buttery richness and nutty crunch is just next-level. These pancakes are everything you love about classic pancakes, but with a southern-inspired twist that makes them unforgettable.

What really sets this recipe apart is the use of browned butter and toasted pecans. Browning the butter adds a deep, almost caramel-like flavor while toasting the pecans brings out their natural sweetness. I’ve tested dozens of pancake variations, and this is the one my family begs for. It’s like eating pancakes and pecan pie at the same time—without the sugar crash. The batter is super forgiving, too, so you get fluffy pancakes every time, even if you’re half-awake (been there!).

Let’s face it: sometimes you just need a cozy, soul-warming breakfast. These pancakes deliver comfort with every bite. They’re the kind of recipe that makes you want to linger at the table, maybe pour an extra cup of coffee, and just enjoy the moment. That’s what good food is all about, right?

What Ingredients You Will Need

This butter pecan pancakes recipe uses pantry-friendly ingredients to create a stack of pancakes with a golden, nutty crunch in every bite. I love how the ingredients are flexible, too, so you can always make it work with what you have.

For the Pancake Batter:
- 1 cup (120g) all-purpose flour
- 2 tbsp (25g) brown sugar (adds subtle caramel sweetness)
- 1 tsp (5g) baking powder
- 1/2 tsp (2g) baking soda
- 1/4 tsp salt
- 1 cup (240ml) buttermilk (or use milk with 1 tbsp lemon juice for a quick substitute)
- 2 large eggs
- 3 tbsp (40g) unsalted butter, melted (brown it for extra flavor—it’s worth it!)
- 1 tsp vanilla extract (optional, but adds a lovely warmth)
For the Butter Pecan Mix-in:
- 3/4 cup (90g) chopped pecans (toasted for best flavor—see tips below)
- 2 tbsp (30g) unsalted butter (for toasting pecans)
For Serving (Optional but Recommended):
- Maple syrup (pure maple syrup is my pick—trust me, it’s worth it!)
- Extra toasted pecans
- Whipped cream or a pat of butter

Ingredient Tips:

Flour: You can use whole wheat flour for a slightly nuttier taste, or swap in a 1:1 gluten-free blend if you need to avoid gluten.
Pecans: I love using fresh, raw pecans and toasting them myself, but pre-toasted pecans work in a pinch. Walnuts or hazelnuts are good alternatives.
Dairy-Free: Use plant-based butter and your favorite non-dairy milk with a little vinegar or lemon juice for the buttermilk swap.
Eggs: Flax eggs (1 tbsp ground flax + 3 tbsp water per egg) work for a vegan adaptation, though the texture gets a bit softer.

I usually reach for King Arthur or Bob’s Red Mill flour, and I’m partial to Diamond of California pecans for their quality. Don’t stress if you only have granulated sugar—just use it in place of brown sugar, though you’ll miss a bit of that caramel note. The joy of this butter pecan pancakes recipe is how forgiving it is!

Equipment Needed

Mixing Bowls: At least two (one for wet, one for dry). I love using my big glass bowl so I can see when everything’s well-mixed.
Whisk: For combining ingredients. A fork works fine if you don’t have a whisk.
Measuring Cups & Spoons: Precise pancakes start with proper measuring. Digital kitchen scales are awesome, but not necessary.
Nonstick Skillet or Griddle: I use a cast iron skillet for extra-crispy edges, but any nonstick pan does the job. If you have an electric griddle, even better for making a big batch!
Spatula: A wide, flexible spatula helps with flipping.
Small Saucepan: For browning butter and toasting pecans. If you only have one pan, do the pecans first and set them aside.
Plate or Baking Sheet: For keeping finished pancakes warm in the oven.

If you’re on a tight budget, dollar store bowls and pans work just fine. Over the years, I’ve broken a few spatulas (no shame), but even a sturdy wooden spoon can get the job done. For maintenance, keep cast iron pans seasoned, and always let nonstick pans cool before cleaning.

Preparation Method

Toast the Pecans:
- Add 2 tbsp (30g) unsalted butter to a small skillet over medium heat.
- Once melted and foaming, stir in 3/4 cup (90g) chopped pecans.
- Toast for 3-4 minutes, stirring often, until golden and fragrant. Watch closely—they burn fast!
- Remove from heat and set aside.
Brown the Butter (Optional but Delicious):
- In the same pan, melt 3 tbsp (40g) unsalted butter over medium heat.
- Let it bubble, then whisk gently as it foams and turns golden brown. You’ll see tiny brown bits and smell a nutty aroma—about 2-3 minutes.
- Pour the browned butter into a bowl to cool slightly.
Combine Dry Ingredients:
- In a large mixing bowl, whisk together 1 cup (120g) flour, 2 tbsp (25g) brown sugar, 1 tsp (5g) baking powder, 1/2 tsp (2g) baking soda, and 1/4 tsp salt.
Mix Wet Ingredients:
- In a second bowl, whisk 1 cup (240ml) buttermilk, 2 large eggs, 1 tsp vanilla extract (if using), and the cooled browned butter.
Combine Batter:
- Pour the wet ingredients into the dry ingredients. Gently fold just until combined—don’t overmix! Lumpy batter is fine and keeps pancakes fluffy.
Fold in Pecans:
- Add the toasted pecans and any butter from the skillet. Stir briefly to distribute.
Preheat Skillet or Griddle:
- Heat your nonstick skillet or griddle over medium heat. Lightly grease with butter or oil.
- Test with a drop of water—it should sizzle right away.
Cook Pancakes:
- For each pancake, pour about 1/4 cup (60ml) batter onto the skillet. Space them out so they don’t touch.
- Cook for 2-3 minutes, until bubbles form on the surface and the edges look set.
- Flip gently with your spatula and cook another 1-2 minutes until golden brown and cooked through.
- Transfer finished pancakes to a plate or baking sheet. Keep warm in a low oven if needed.
Serve:
- Stack pancakes high and top with extra toasted pecans, a pat of butter, and a generous drizzle of maple syrup. Maybe a cloud of whipped cream if you’re feeling fancy.

Troubleshooting Tips: If pancakes are too flat, check your baking powder and baking soda—old leaveners lead to dense pancakes. If the batter is too thick, splash in a tablespoon of milk at a time. For even cooking, preheat your pan fully before adding batter.

My personal tip: Don’t crowd the pan! Pancakes need room to get those crisp edges. And if you burn the first one, don’t worry—it happens to all of us. The next batch will be perfect.

Cooking Tips & Techniques

Brown That Butter: Browning the butter is the secret move here. It adds a toasty, caramel-like flavor that makes these pancakes taste fancy, but it only takes a few extra minutes. Just keep an eye on it—burnt butter tastes bitter.
Toast Your Pecans: Always toast the pecans before mixing them into the batter. It deepens their flavor and gives the pancakes that signature butter pecan crunch. You can do this in advance and keep a jar of toasted pecans ready to go.
Don’t Overmix: Seriously, resist the urge! Pancake batter should be a little lumpy. Overmixing develops gluten and leads to tough, chewy pancakes. I learned this the hard way in my early baking days—no one likes rubbery flapjacks.
Consistent Heat: Keep your skillet at medium heat. Too hot, and your pancakes burn before they cook through. Too low, and they come out pale and stodgy. I sometimes sacrifice the first pancake to get the temperature just right—think of it as the “chef’s snack.”
Let the Batter Rest: If you have a few minutes, let the batter sit while your skillet heats up. This helps the flour hydrate and makes the pancakes even fluffier.
Use a Ladle or Measuring Cup: For uniform pancakes, use a 1/4 cup measure for each one. Makes flipping so much easier.
Keep Pancakes Warm: Place finished pancakes on a baking sheet in a 200°F (95°C) oven while you finish the batch. That way, everyone can eat together, and no one gets a cold pancake.
Batch Cooking for a Crowd: Use a large griddle or two pans at once. Multitasking is your friend when hungry folks are waiting!

My biggest pancake fail? Once, I forgot to grease the pan and ended up scraping pancake bits off for breakfast “scramble.” Learn from my mistake—a little butter or oil goes a long way. Trust your senses: if it smells nutty and looks golden, you’re on the right track.

Variations & Adaptations

Gluten-Free: Swap the all-purpose flour for a 1:1 gluten-free blend. I’ve had good luck with King Arthur’s mix. Just keep an eye on the batter—it might need a splash more milk.
Vegan Butter Pecan Pancakes: Use plant-based butter, a flax egg (1 tbsp ground flax + 3 tbsp water per egg), and your favorite unsweetened non-dairy milk with a splash of apple cider vinegar. The texture gets a touch softer, but the flavors are still spot-on.
Seasonal Twist: Add a pinch of cinnamon or nutmeg in fall, or fold in a handful of mini chocolate chips for extra decadence. In the summer, swap pecans for chopped strawberries or blueberries for a fruity burst.
Low-Sugar Option: Reduce sugar to 1 tbsp or omit entirely. You can serve with a sugar-free syrup if you’re watching your intake.
Nut-Free Adaptation: Skip the pecans for plain butter pancakes or substitute with toasted sunflower or pumpkin seeds for crunch without nuts.

One of my favorite personal spins is adding a swirl of maple syrup right into the batter—just a teaspoon per pancake. The result? Gooey pockets of maple goodness scattered throughout. Don’t be afraid to make these pancakes your own—they’re just as flexible as they are delicious!

Serving & Storage Suggestions

These butter pecan pancakes are best served hot off the griddle, stacked high, and drenched in pure maple syrup. For a brunch-worthy presentation, sprinkle extra toasted pecans on top, add a pat of butter, and maybe a dollop of whipped cream. I like to serve them with crispy bacon or sausage links for a sweet-and-savory duo.

If you’re making breakfast for a crowd, keep finished pancakes warm in a low oven (200°F/95°C) until ready to serve. For drinks, pair with hot coffee, chai, or a glass of fresh orange juice to round out the meal.

Storage: Leftover pancakes (if you have any!) keep well in an airtight container in the fridge for up to 3 days. To freeze, stack pancakes with parchment between each one and place in a zip-top bag—good for up to 2 months. Reheat in the toaster, oven, or microwave. Honestly, the flavor gets even better the next day as the butter and pecan flavors meld together. Just watch out—they tend to disappear fast!

Nutritional Information & Benefits

Estimated per serving (2 pancakes):

Calories: 330
Protein: 7g
Carbohydrates: 38g
Fat: 17g (with healthy fats from pecans)
Fiber: 2g
Sugar: 8g

Health Benefits: Pecans are packed with antioxidants, heart-healthy fats, and a satisfying crunch. Eggs and buttermilk add a dose of protein and calcium. You can make this recipe gluten-free or dairy-free if needed, and it’s easy to lower the sugar content. Allergens include pecans, dairy, eggs, and gluten (if not using substitutions), so always double-check for sensitivities.

From a wellness perspective, I love that these pancakes can be adapted for different diets and still taste amazing. They’re proof you can have a treat that feels indulgent but still sneaks in some good-for-you ingredients.

Conclusion

If you’re looking for a breakfast that feels both comforting and special, this butter pecan pancakes recipe is the answer. It’s easy, reliable, and endlessly customizable—just right for busy mornings or those slow, savor-every-bite brunches. I love how the nuts bring warmth and crunch, and the browned butter makes every bite taste like home.

Don’t be afraid to tweak the recipe to fit your pantry or preferences. Whether you go gluten-free, vegan, or just double the pecans (I won’t judge!), these pancakes are all about making breakfast fun again.

If you try this recipe, I’d love to hear how it turned out! Share your favorite twists in the comments, or let me know if you have any questions. Here’s to more happy, delicious mornings—one stack of pancakes at a time!

FAQs

Can I use regular milk instead of buttermilk in this butter pecan pancakes recipe?

Yes! Just add 1 tablespoon of lemon juice or vinegar to 1 cup of milk, let it sit for 5 minutes, and use as a buttermilk substitute. It gives that same tangy lift.

How do I keep my pancakes warm while cooking the rest?

Place finished pancakes on a baking sheet in a 200°F (95°C) oven. This keeps them warm (and prevents sogginess) until all are ready.

Can I make this recipe gluten-free?

Absolutely. Swap the all-purpose flour for a 1:1 gluten-free baking blend. No other changes needed—just watch the batter in case it gets too thick.

What’s the best way to toast pecans for pancakes?

Melt butter in a skillet over medium heat, add chopped pecans, and stir for 3-4 minutes until golden and fragrant. Let them cool before adding to the batter.

Can I freeze leftover butter pecan pancakes?

You sure can! Stack pancakes with parchment between each, freeze in a zip-top bag, and reheat in the toaster or oven. They’re great for quick breakfasts on busy mornings.

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