Pecan Pancakes Recipe

Combine dry ingredients

In a large mixing bowl, whisk together 1.5 cups all-purpose flour, 2 tsp baking powder, 2 tbsp granulated sugar, and 1/2 tsp salt until evenly combined.

Whisk wet ingredients

In a separate bowl or large measuring cup, whisk 1.25 cups milk, 1 large egg, 3 tbsp melted unsalted butter, and 1 tsp vanilla extract until smooth and slightly frothy.

Make the batter

Pour the wet ingredients into the dry ingredients. Gently fold with a spatula or whisk until just combined; small lumps are fine. Do not overmix. Let the batter rest for 5 minutes to hydrate the flour and thicken slightly.

Toast the pecans (optional but recommended)

Place a small dry skillet over medium heat. Add 3/4 cup chopped pecans and toast, stirring frequently, for 3–4 minutes until fragrant and slightly darker. Remove from heat and set aside to cool briefly.

Fold pecans into batter

When the pecans are cool enough to handle, fold about 1/2 cup of the toasted chopped pecans into the rested pancake batter so they are evenly distributed. Reserve remaining pecans for topping.

Preheat griddle or skillet

Heat a nonstick skillet or griddle over medium heat until hot — about 3–4 minutes. Lightly grease the surface with 1 tbsp unsalted butter, spreading it and wiping out excess so the pan is evenly coated but not greasy.

Cook pancakes

For each pancake, pour about 1/4 cup of batter onto the hot griddle, spacing them 2 inches apart. Cook until bubbles form across the surface and edges look set, about 2–3 minutes. Sprinkle a few reserved toasted pecan pieces on top of each pancake immediately after pouring. Flip and cook the second side until golden brown, about 1–2 minutes more. Repeat with remaining batter, adding a little more butter to the pan as needed. Yield should be about 10–12 pancakes (3–4 inch each).

Stack pancakes on warm plates. Drizzle with 1/2 cup maple syrup, sprinkle remaining toasted pecans over the stack, and dust with 1 tsp powdered sugar if desired. Serve with fresh berries on the side or on top (about 1/2 cup).

Keep finished pancakes warm in a 200°F (95°C) oven on a baking sheet while you finish cooking the rest, if necessary.