Buttermilk Pecan Pancakes Recipe

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"With flecks of pecans in each bite, these light, tasty pancakes are an elegant morning entree," relates Jann Braun of Chatham, Illinois.
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:5 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 5 servings


  • 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

Nutritional Facts

3 each: 366 calories, 19g fat (6g saturated fat), 149mg cholesterol, 761mg sodium, 37g carbohydrate (8g sugars, 2g fiber), 11g protein


  1. 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.
  2. 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.
Originally published as Buttermilk Pecan Pancakes in Taste of Home August/September 1999, p8

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Reviewed Jan. 11, 2015

"I toasted half the pecans in a small skillet with one tablespoon each of brown sugar and butter. It was awesome. Pancakes are light and fluffy. Will make again!"

Reviewed Aug. 1, 2014

"So long Crackle Barrel! No longer need to go there for their pecan pancakes, these are sooo much better."

Reviewed Jun. 1, 2012

"i didn't bother seperating the eggs and they turned out just fine."

Reviewed Feb. 1, 2008

"Thanks for the recipe. Sounds delicious! latinrose"

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