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Apple Pecan Pancakes

Apple Pecan Pancakes

Tender buttermilk pancakes are folded with grated apple and toasted pecans for a warm, nutty breakfast. A touch of cinnamon and brown sugar gives them the flavor of apple pie without making the batter heavy.

Ingredients

  • 0.5 cup pecans (chopped)
  • 1.5 cups all-purpose flour
  • 2 tbsp light brown sugar (packed)
  • 2 tsp baking powder
  • 0.5 tsp baking soda
  • 1 tsp ground cinnamon
  • 0.5 tsp fine salt
  • 1.25 cups buttermilk (well shaken)
  • 2 count large eggs (lightly beaten)
  • 3 tbsp unsalted butter (melted and slightly cooled)
  • 1 tsp vanilla extract
  • 1 large apple (peeled, cored, and coarsely grated)
  • 2 tsp neutral oil (for the griddle)
  • 0.25 cup maple syrup (for serving)

Instructions

  1. Place the chopped pecans in a dry 10-inch skillet over medium heat and toast for 3-4 minutes, stirring often with a heatproof spatula, until they smell nutty and the cut sides look lightly browned; transfer them to a plate to cool.
  2. Set a wire rack inside a rimmed baking sheet and place it in a 200°F oven so finished pancakes can stay warm without steaming while the remaining batches cook.
  3. Whisk the all-purpose flour, light brown sugar, baking powder, baking soda, ground cinnamon, and fine salt in a large mixing bowl for about 30 seconds, until the leaveners and spices are evenly distributed.
  4. Whisk the buttermilk, lightly beaten large eggs, melted unsalted butter, and vanilla extract in a medium bowl for about 45 seconds, until the eggs are fully incorporated and the mixture looks smooth.
  5. Pour the wet mixture into the dry mixture and fold gently with a rubber spatula for 20-30 seconds, stopping when a few small flour streaks remain so the pancakes stay tender.

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