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    You are in: Home / Recipes / Buttermilk Pecan Pancakes Recipe
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    Buttermilk Pecan Pancakes

    Average Rating:

    3 Total Reviews

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    • on July 13, 2010

      I really enjoyed these splendid pancakes RecipeNut. The only change to your recipe was to add 3/4 cup of wild blueberries, as per my houseguests request. The blueberries were a nice combination with the pecans. The buttermilk pancakes, were light, fluffy and tender with tons of flavor. I served them with warm maple syrup. Thank you so much for sharing this treat, which I can't wait to make again. :)

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    • on June 23, 2006

      We thought these were absolutely wonderful. The egg whites do make a difference and we always love nuts. Thanks for postng an outstanding recipe.

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    • on August 22, 2004

      This is sort of a tough recipe for me to rate. They are pretty good pancakes. I do think that you could reduce the oil to about 1 tbs and still be fine, and I think that they need close to the full 1 cup nuts. (I used all the Oklahoma pecans I had, 1/2 cup, and I think they needed more.) They are not very sweet but a good solid pancake. BUT you add some maple (I used maple butter) and they become outstanding! The combination of the pecans and the maple is truly wonderful. So I'm going with the 5 rating and imploring you to try these and add some maple syrup or maple butter!

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    Nutritional Facts for Buttermilk Pecan Pancakes

    Serving Size: 1 (108 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 224.9
    Calories from Fat 105
    Total Fat 11.7 g
    Saturated Fat 4.0 g
    Cholesterol 92.8 mg
    Sodium 459.1 mg
    Total Carbohydrate 23.1 g
    Dietary Fiber 1.2 g
    Sugars 4.5 g
    Protein 7.1 g


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