Fluffy Pecan Pancakes

READY IN: 30mins
Recipe by Annacia

Fluffy pecan pancakes are made light and airy with beaten egg whites. Enjoy these pancakes with your favorite syrup. From: Southern U.S. Cuisine

Top Review by momaphet

I made these as written, with my first test cakes I thought they were a bit bland so added a little cinnamon. Flavor-wise they were ok but what move them from 3 stars (good) to 2 was the texture. No matter how I adjusted the heat I couldn't get them to cook all the way through - and even then the outsides got over cooked. DH ate them but I couldn't :( <br/>( I frequently make a fluffier type pancake so this was in my skill set) Made for Culinary Quest Southern US for the Cruisin' Culinary Queens

Ingredients Nutrition


  1. In a mixing bowl, combine the flour, sugar, salt, baking powder, soda, and chopped pecans.
  2. In another bowl, whisk together buttermilk and milk, egg yolks, and melted butter. Blend into the dry ingredients just until all ingredients are moistened.
  3. Beat egg whites in another bowl until stiff peaks form.
  4. Fold into the batter until well incorporated.
  5. Heat a small amount of oil in a large skillet over medium heat (or use a griddle to make more at a time).
  6. When skillet is hot enough for a drop of water to sizzle, scoop pancake batter onto the skillet in about 1/4-cup portions, spreading slightly.
  7. When edges are rather dry and bubbles are popping and bottoms are nicely browned, about 2 to 3 minutes, turn over and cook the other side until browned, about 2 minutes longer.
  8. Serve hot with butter and syrup and garnish with pecan halves or fruit, if desired.

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