Description
Fluffy, buttery pancakes loaded with toasted pecans and a hint of caramel from browned butter. This easy homemade breakfast is perfect for cozy weekends or special brunches.
Ingredients
Scale
- 1 cup all-purpose flour
- 2 tablespoons brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk (or 1 cup milk + 1 tablespoon lemon juice)
- 2 large eggs
- 3 tablespoons unsalted butter, melted (brown it for extra flavor)
- 1 teaspoon vanilla extract (optional)
- 3/4 cup chopped pecans (toasted for best flavor)
- 2 tablespoons unsalted butter (for toasting pecans)
- Butter or oil for greasing skillet
- Maple syrup, for serving (optional)
- Extra toasted pecans, for serving (optional)
- Whipped cream or a pat of butter, for serving (optional)
Instructions
- Add 2 tablespoons unsalted butter to a small skillet over medium heat.
- Once melted and foaming, stir in 3/4 cup chopped pecans.
- Toast for 3-4 minutes, stirring often, until golden and fragrant. Remove from heat and set aside.
- In the same pan, melt 3 tablespoons unsalted butter over medium heat. Let it bubble, then whisk gently as it foams and turns golden brown (about 2-3 minutes). Pour browned butter into a bowl to cool slightly.
- In a large mixing bowl, whisk together flour, brown sugar, baking powder, baking soda, and salt.
- In a second bowl, whisk buttermilk, eggs, vanilla extract (if using), and the cooled browned butter.
- Pour the wet ingredients into the dry ingredients. Gently fold just until combined; do not overmix. Lumpy batter is fine.
- Add the toasted pecans and any butter from the skillet. Stir briefly to distribute.
- Heat a nonstick skillet or griddle over medium heat. Lightly grease with butter or oil.
- For each pancake, pour about 1/4 cup batter onto the skillet. Cook for 2-3 minutes, until bubbles form on the surface and edges look set.
- Flip gently 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 pancakes stacked high, topped with extra toasted pecans, a pat of butter, and maple syrup. Add whipped cream if desired.
Notes
For best flavor, always toast the pecans and brown the butter. Don’t overmix the batter—lumps are good for fluffy pancakes. Keep pancakes warm in a 200°F oven while you finish the batch. To make gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, use plant-based butter and non-dairy milk with lemon juice.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 330
- Sugar: 8
- Sodium: 350
- Fat: 17
- Saturated Fat: 6
- Carbohydrates: 38
- Fiber: 2
- Protein: 7
Keywords: butter pecan pancakes, homemade pancakes, breakfast, brunch, pecan pancakes, easy pancake recipe, southern pancakes, fluffy pancakes