Pecan Spiced Buttermilk Pancakes
It has been way too long since I shared a pancake recipe.
What is that you say? It has actually only been a month?
I repeat. It has been way too long since my last pancake recipe. Pancakes are one of my favorite foods, and until I own a waffle maker (and inundate you with waffle recipes–let’s be honest, it is bound to happen one of these days!), pancakes are the next best thing.
In a world brimming with pumpkin and squash pancake recipes, I figure everyone needs a change of pace. You know, pancakes that are equally as perfect for fall (or winter, in general), but a little bit different.
These pecan spiced pancakes are a twist on traditional buttermilk pancakes. Pecans scream fall to me, so it was about time that I made some pecan pancakes! Instead of just adding chopped pecans to the batter, I decided to grind the pecans in the food processor.
The ground pecans have a similar consistency to a coarse almond meal or any other homemade nut flour (just be sure not to over process them, or you will quickly find yourself with pecan butter!).
The pecans add a delicate, yet noticeable richness, to the pancakes and provide just the right amount of texture.
Seriously, I cannot stress how much I loved the texture of these pancakes. Add warm ground cinnamon and other cozy spices, such as allspice, ginger, and cloves to the picture, and top it all off with warm maple syrup (oh, and a spoonful of whipped cream never hurts either!!).
Life is good.
These pancakes should definitely make an appearance on your weekend breakfast menu.
Oh, and these chocolate raspberry swirl pancakes aren’t a bad choice either. You could totally make them with something a bit more seasonal like fig jam or pumpkin butter! So.many.possibilities.
Pecan Spiced Buttermilk Pancakes
- 1/2 cup pecans
- 1 cup unbleached all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1 teaspoon ground cinnamon
- 1/8 teaspoon ground allspice
- pinch of ground ginger
- pinch of ground cloves
- 1 cup buttermilk (*do not substitute)
- 1/4 cup milk
- 1 large egg
- 1 tablespoon unsalted butter, melted and cooled slightly (plus more for cooking)
- chopped pecans, for garnish
- maple syrup, warm
- whipped cream (optional)
- Place the pecans in a food processor, and pulse repeatedly until the the pecans are ground (do not over process, or you will accidentally make pecan butter!). Set aside.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, allspice, ginger, and cloves. Set aside.
- In a large measuring cup, whisk together the buttermilk, milk, egg, and melted butter. Add the liquid ingredients to the dry ingredients, and stir together with a spatula until just combined. Stir in the ground pecans, and allow the batter to sit for 10 minutes.
- Heat a tab of butter in large non-stick skillet over medium heat. Once the butter begins to sizzle, add batter to pan (you can always a test coin-sized pancake to check whether the pan is ready).
- Once bubbles begin to form on the top of the pancake, flip carefully and continue to cook on other side until brown–this step is easier if you keep pancakes no larger than 4-5 inches in diameter. Adjust heat if necessary.
- Top pancakes with chopped pecans, warm maple syrup, and whipped cream (optional), and serve immediately.
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