Buttermilk Pecan Pancakes Recipe

Buttermilk Pecan Pancakes Recipe Rating 5

"With flecks of pecans in each bite, these light, tasty pancakes are an elegant morning entree," relates Jann Braun of Chatham, Illinois.

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Buttermilk Pecan Pancakes Recipe
  • Prep/Total Time: 25 min.
  • Yield: 5 Servings
15 10 25

Ingredients

  • 3 eggs, separated
  • 3 tablespoons butter, melted
  • 1-1/2 cups all-purpose flour
  • 1/2 to 1 cup chopped pecans
  • 1 tablespoon sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1-2/3 cups buttermilk

Directions

  • In a large bowl, beat egg yolks and butter. Combine the flour, pecans, sugar, baking powder, baking soda and salt; add to the egg mixture alternately with buttermilk. Beat egg whites until stiff peaks form; fold into batter.
  • Pour batter by 1/4 cupfuls onto a lightly greased hot griddle; turn when bubbles form on top of pancakes. Cook until second side is golden brown. Yield: 16 pancakes.

Nutritional Facts 1 serving (3 each) equals 366 calories, 19 g fat (6 g saturated fat), 149 mg cholesterol, 761 mg sodium, 37 g carbohydrate, 2 g fiber, 11 g protein.

Originally published as Buttermilk Pecan Pancakes in Taste of Home August/September 1999, p8

Healthy Cooking

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Reviews for Buttermilk Pecan Pancakes (1)

Buttermilk Pecan Pancakes

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Reviewed on Feb. 01, 2008 by latinrose

Thanks for the recipe. Sounds delicious! latinrose

 
 
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