November 4th, 2013

Baked Pecan Pancake

Colder days are perfect for a hot breakfast.  Pancakes are always a favorite; but something just seems wrong when I’m the one standing at the stove flipping more cakes while everyone else is enjoy their hot breakfast {sigh} . . . no more, these Baked Pecan Pancakes allow everyone {including you} to eat at once. 😉

The addition of toasted pecans makes these pancakes extra yummy and perfect for the weekend or when you have a house full of company for the holidays.  I recommend you serve them with Maple Apples (pictured here), Cinnamon Apples, or Apple Cider Syrup;  you could even add some Turkey Sausage to bring more yum to the table.



Breakfast is looking so good!


Baked Pecan Pancake


1 3/4 cups flour
2 teaspoons sugar
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups buttermilk
2 large eggs
1 teaspoon vanilla
1/4 cup butter, melted
1 cup chopped pecans


Preheat oven to 350º.  Spread pecans on a baking sheet and toast for 6-8 minutes in the oven.  Remove and set aside.

Combine flour, sugar, baking powder, baking soda, and salt in a large bowl.  Whisk together buttermilk and eggs.  Gradually stir buttermilk mixture into flour mixture.  Gently stir in butter.  (Do not overmix; batter will be lumpy.) Pour batter into a lightly greased 15- x 10-inch jelly-roll pan.  Sprinkle with pecans.  Bake at 350º for 25 to 30 minutes or until golden brown and done.  Serve immediately.

Recipe adapted from Southern Living


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