Pecan Pancakes

11 ingredients
6 steps

Ingredients

  • 1 cup all-purpose flour
  • 1/3 cup finely chopped pecans or walnuts, toasted
  • 1 teaspoon granulated sugar
  • 1 teaspoon light brown sugar
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1 cup nonfat buttermilk*
  • 2 tablespoons vegetable oil
  • 1 large egg

Directions

  1. 1
    Stir together first 8 ingredients until well combined.
  2. 2
    Whisk together buttermilk, oil, and egg in a bowl; add to flour mixture, stirring just until dry ingredients are moistened.
  3. 3
    Pour about 1/4 cup batter for each pancake onto a hot, lightly greased griddle or large skillet. Cook pancakes 2 to 3 minutes or until tops are covered with bubbles and edges look cooked. Turn and cook other sides. Serve immediately.
  4. 4
    *1/2 cup fat-free milk and 1 1/2 tsp. lemon juice can be substituted for buttermilk. Let stand 10 minutes before whisking mixture with egg and oil.
  5. 5
    Note: Mix up the dry ingredients to keep on hand for an even quicker breakfast meal. Store the mix in an airtight container up to 1 week.
  6. 6
    Note: Nutritional analysis is per pancake.

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