Whether you pronounce them “PEE-cans” or “puh-kaans” (I say the latter), we can all agree that these tree nuts are delicious. They have a sweet, buttery and nutty interior that is rich and creamy, while the exterior is crunchy and slightly bitter; they are perfectly balanced. Pecans are the only major tree nut native to the United States. They are primarily grown in the southern part of the country, but can be found nationwide and abroad. And actually, pecans aren’t really nuts, they are drupes – a fruit with a single stone or pit surrounded by a husk.
Pecans are a good source of healthy (mostly monounsaturated) fat and fiber and make for a great snack. They are also fabulous in my Pecan Pancake recipe. Seriously, once you’ve tried these pancakes, you’ll never go back to regular ones. Served with pure maple syrup, which compliments the pecans beautifully, this breakfast is sure to be a hit with your friends and family.
To make these pancakes, start by heating up a small, empty skillet on the stovetop. Add ½ cup of pecans to the dry, hot pan and toast the pecans until golden and fragrant. Keep an eye on the pecans and stir often so that they do not burn. This will take about 5 minutes or so. Set the pecans aside to cool while you make the pancake batter.
In a medium-sized mixing bowl, whisk together 2 eggs, 1 ½ cups of buttermilk, 1 teaspoon pure vanilla extract and four tablespoons of melted butter. Next, chop the toasted pecans and add to a separate (large) mixing bowl along with ⅔ cup of whole wheat flour, ⅔ cup + ¼ cup (just shy of one cup) all-purpose flour, 1 tablespoon of granulated sugar, 1 tablespoon of baking powder, 1 teaspoon of baking soda and 2 tablespoons of hemp seeds (optional, but recommended!). Mix dry ingredients together, then add wet ingredients. Stir until the pancake batter just comes together. Let the batter sit for 5 minutes before making your pancakes.
To make, melt a dollop of butter in a large cast iron skillet or non-stick pan. Working in batches, place ¼ cup portions of pancake batter into the pan, making sure to spread out each dollop so that you have room to flip the pancakes. Cook the first side of the pancake until the top side of the pancake (the side facing you) begins to bubble. Flip pancake and cook on the other side until golden brown. Repeat until all of the batter has been used. This recipe makes 8-10 pancakes. Serve pancakes with softened butter and pure maple syrup. Enjoy!
Pecan Pancakes
Ingredients
- ½ cup pecans, toasted and roughly chopped
- 2 eggs
- 1½ cups buttermilk
- 1 tsp vanilla
- 4 tbsp butter, melted + more for frying pancakes
- ⅔ cup whole wheat flour
- 2/3 cup + ¼ cup all purpose flour
- 1 tbsp baking powder
- 1 tsp baking soda
- 2 tbsp hemp seeds
- 1 tbsp granulated sugar
Instructions
- Toast pecans in a dry skillet for about 5 minutes until fragrant and golden. Set aside to cool, then roughly chop. They will be added to the pancake batter in a moment.
- In a small bowl, whisk together eggs, buttermilk, vanilla and melted butter.
- In a separate, larger mixing bowl, stir together chopped pecans along with the whole and all-purpose flours, hemp seeds, baking soda, baking powder and sugar.
- Add wet ingredients to dry ingredients and mix until the batter is just incorporated. Let the batter sit on the counter for 5 minutes before making the pancakes.
- In a large skillet, add a dollop of butter to the pan and swirl. Working in batches, add ¼ cup portions of pancake batter to the skillet, making sure to leave enough room to flip the pancakes. Cook pancakes on first side until the top portion of the pancake begins to bubble. Flip the pancakes and cook on the other side until golden brown and cooked through.
- Serve pancakes while hot with softened butter and pure maple syrup. Enjoy!
