Pecan Pancakes with Buttered Pecans and Warm Maple Syrup

“A spectacular special occasion breakfast, brunch, or dinner.”
1hr 5mins
15 5inch pancakes

Ingredients Nutrition


  1. Add the pecans and sugar to a food processor; finely chop; set aside.
  2. Sift the flour, baking powder, and salt into a large mixing bowl.
  3. Add the pecan mixture; stir to combine.
  4. In another mixing bowl, add the milk, egg yolks, butter, and vanilla; whisk to combine.
  5. Add liquid mixture to the flour mixture; stir just until blended.
  6. In another bowl, beat the egg whites with an electric mixer, until soft peaks form.
  7. Gently fold egg whites into the batter just until blended.
  8. Heat a large non-stick skillet or griddle over medium heat.
  9. Spray with non-stick cooking spray of brush with a thin film of vegeteble oil.
  10. Pour 1/4 cup batter into skillet for each pancake.
  11. Lower heat to medium-low.
  12. Cook until the tops are covered with small bubbles and the bottoms are lightly browned.
  13. Flip pancake and cook until lightly browned on the bottom side.
  14. Repeat with remaining batter.
  15. For the Buttered Pecans: Melt the butter in a medium skillet.
  16. Add the pecans to the skillet; stir continuously and cook for about 3 minutes or until lightly browned.
  17. Spoon the warm pecans over the pancakes.
  18. Serve with warmed real maple syrup and a dollop of real whipped cream.

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