Do you like Cracker Barrel Pancakes? Then you’ll love these. Light and fluffy with just amount of flavor and crunch. If you're in the mood for buttery pancakes, make this recipe for your next batch. So good!
Butter Pecan Pancakes
2 tablespoons butter
1 cup all-purpose flour
2 tablespoons brown sugar
1 teaspoon baking soda
¼ teaspoon baking powder
¼ teaspoon salt
1 cup buttermilk
1 large egg
¾ cup chopped pecans
Preheat your electric griddle to 350 degrees. If you’re using a large skillet set the heat on medium. Melt the butter in the microwave and set aside to cool slightly.
In a medium-size bowl, combine the flour, baking soda, and salt. Whisk together until well-mixed. Set aside.
In another medium-size bowl, lightly beat the egg. Whisk in the cooled melted butter until well-blended. Next, whisk in the buttermilk.
Pour the egg mixture into the flour mixture. Stir until almost all of the flour is moistened. Do not over mix the batter. A few lumps are okay.
Brush the heated griddle or skillet with oil or butter. Pour the batter in 1/4th cup portions onto the griddle. Sprinkle chopped pecans on top of each pancake. Cook until bubbles appear on top of pancakes. Then flip over with a spatula until golden brown. Serve with butter and maple syrup.
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