Italian Cream Pancakes

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READY IN: 1hr 2mins
Recipe by ratherbeswimmin

Southern Living

Ingredients Nutrition


  1. Preheat the oven to 350°.
  2. Bake pecans and coconut in a single layer in a shallow pan.
  3. Bake 5-7 minutes or until lightly toasted and fragrant, stirring halfway through.
  4. Stir together flour and next 4 ingredients in a large bowl.
  5. Whisk together the buttermilk, next 3 ingredients, and 2 egg yolks in another bowl.
  6. Gradually stir buttermilk mixture into flour mixture just until dry ingredients are moistened.
  7. Stir in pecans and coconut.
  8. Beat egg whites at high speed with an electric mixer until stiff peaks form, and fold into batter.
  9. Pour about 1/4 cup batter for each pancake onto a hot buttered griddle or large nonstick skillet.
  10. Cook pancakes 3-4 minutes or until tops are covered with bubbles and edges look dry and cooked.
  11. Turn and cook 3-4 minutes or until done.
  12. Place pancakes in a single layer on a baking sheet and keep warm in a 200° oven up to 30 minutes.
  13. Serve with Cream Cheese Syrup--beat cream cheese, butter, maple syrup, and vanilla extract at medium speed with an electric mixer until creamy.
  14. Gradually add powdered sugar, beating until smooth.
  15. Gradually add milk, beating until smooth.
  16. If desired, microwave syrup in a microwave safe bowl at HIGH 10-15 seconds or just until warm, stir until smooth.

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