Pecan Cinnamon Pancakes (Printable Version)
# What You'll Need:
→ Dry Ingredients
01 -
2 cups (240g) all-purpose flour
02 -
2 tablespoons brown sugar
03 -
2 teaspoons baking powder
04 -
1 teaspoon baking soda
05 -
1 teaspoon ground cinnamon
06 -
1/2 teaspoon salt
→ Wet Ingredients
07 -
2 cups buttermilk
08 -
2 large eggs
09 -
1/4 cup (57g) unsalted butter, melted and cooled
10 -
1 teaspoon vanilla extract
→ Add-ins
11 -
1 cup (120g) pecans, finely chopped
# How to Make It:
01 -
In a large bowl, whisk together flour, brown sugar, baking powder, baking soda, cinnamon, and salt until evenly blended.
02 -
In a separate bowl, beat buttermilk, eggs, melted butter, and vanilla extract until smooth and uniform.
03 -
Form a well in the center of the dry ingredients and pour in the wet mixture. Stir gently until partially combined.
04 -
Fold in the chopped pecans, mixing just until combined. Allow the batter to rest for 10 to 15 minutes to develop texture.
05 -
Heat a non-stick griddle or skillet over medium heat. Lightly grease with butter or cooking spray to prevent sticking.
06 -
Pour 1/4 cup portions of batter onto the hot surface. Cook until edges are set and bubbles appear on top, approximately 2 minutes. Flip and cook for an additional 1 to 2 minutes until golden brown.
07 -
Serve pancakes warm topped with preferred accompaniments and enjoy.
# Additional Tips:
01 -
Resting the batter relaxes gluten and activates baking powder, ensuring fluffier pancakes.
02 -
Keep cooked pancakes warm in a low oven (150-200°F) while preparing remaining batter.