Total Time
Prep 15 mins
Cook 15 mins

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

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.
Most Helpful

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

momaphet August 09, 2014

One little adjustment .. I went down to 1/4 teaspoon salt, other than that Wonderful pancakes. Made for a great breakfast, nice, easy, and fluffy. I topped them with some butter pecan syrup that I picked up at the local orchard. Great recipe. Made for Zaar`Stars.

weekend cooker December 30, 2011

Outstanding and easy to make!

coolwicki December 27, 2010