Christmas is days away and a number of people have asked me for the pecan pancakes recipe again. So here it is, just in time for the holidays. If you double of triple the pancake mix and make it ahead of time, store it dry in a glass mason jar. If tightly covered, it will stay fresh for six months. The great thing about this recipe, besides being easy, is it feeds a crowd!
I love homemade pancakes, and this is one of my grandmother's recipes. Although using a box mix is easier, this recipe doesn't take that much longer and is so worth the extra five minutes of work! I serve this with a platter of crispy bacon. The kids love it when I warm the maple syrup in the microwave--and I do splurge on real maple syrup. Growing up in the northeast, I'd never had "Fake Maple Corn Syrup" until I want to college. And I have to admit I wasn't happy about it. LOL.
10 minPrep Time
20 minCook Time
30 minTotal Time
- 2 cups flour
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 2 eggs
- 2 cups milk
- 1 1/2 cup pecans, finely chopped
- Butter for greasing the skillet and serving on hot pancakes
- Maple syrup
- Heat skillet or griddle, adding butter if needed.
- In a large bowl, whisk flour, baking powder, sugar, and salt.
- In a small bowl, mix eggs and milk.
- Pour milk mixture over flour mixture and stir until blended. Stir in pecans.
- Drop batter (about 1/3 cup) onto hot griddle or skillet. Use a knife or back of a spoon to spread batter.
- Cook each pancake 1-3 minutes on either side, until golden brown.
- Serve immediately with butter and syrup
To save time in the morning, sometimes I mix up the dry ingredients the night before. The dry mix can also be doubled or tripled and be stored in a glass mason jar with a tight lid for up to six months. This recipe also tastes great with fresh blueberries mixed into the batter!