Buttermilk and Pecan Pancakes Recipe
Buttermilk and Pecan Pancakes
Flavors of the USA
Total time: 15 to 30 minutes

Prep. time: 10 minutes
Cooking time: A few minutes

Difficulty: Easy
Chef's Note

American-style pancakes are served very hot with maple syrup and a knob of butter. Depending on the region, a few drops of vanilla may be added.

Hint: Roll the pecans in flour to prevent them from sinking to the bottom of the batter.

- 500 ml (2 cups) flour
- 250 ml (1 cup) buttermilk
- 65 ml (1/4 cup) sugar
- 125 ml (1/2 cup) pecans or walnuts
- 2 eggs
- 1/2 tsp. salt (very important)
- 3 tsp. baking powder
- Vegetable oil
- Butter
- Brown sugar
  1. Place the flour in a bowl; toss 65 ml (1/4 c.) of the pecans in the flour; add the sugar, salt and baking powder; add in the liquid ingredients and stir; do not whisk the mixture;
  2. oil a large cast iron skillet or crêpe pan; heat it; off the heat, pour in half a ladle of the batter, immediately tilting the pan with your other hand to spread the batter evenly;
  3. return to the heat and cook; once the edges begin to colour and you see small bubbles appearing all over the surface, flip the pancake;
  4. cook for a few moments on the other side and slide onto a plate. Keep warm until all the pancakes are cooked;
  5. meanwhile, sauté the remaining pecans in a skillet with a little butter;
  6. serve hot with butter and pecans and sprinkled with brown sugar.
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