The Best Homemade Buttermilk Pancakes with Pecan Meal
Growing up, I remember my favorite part of staying with my grandparents was pancakes for breakfast. Grandmom's pancakes weren't just your average pancake, but rather my favorite cartoon characters coming to life. She wasn't an artist, but she would always at least try to recreate any character I requested.
Fast forward to adulthood, pancakes are still one of my favorite meal staples. To me, it is hard to beat great homemade buttermilk pancakes and I am excited to share this recipe so that you can create and share wonderful memories with your family over pancakes just like I do.
What I Love About this Recipe:
1. The recipe, as written, is just about perfect for two people (6 medium sized pancakes), but if you have a large family, or if you just really, really love pancakes, this recipe is so easy to double, triple or quadruple.
2. If you have some left over batter, simply cover and place in the refrigerator for a couple days to use at a different time. It will still taste great and fresh.
3. You can choose to eliminate the pecan meal (but if you do, just know you are missing out on an enriched flavor) and only use all-purpose flour if you prefer, or you can increase the pecan meal-to-flour ratio. You have full freedom to change the flavor.
- 3/4 Cup All-Purpose Flour
- 1/4 Miller Pecan Company Farm Fresh Pecan Meal
- 1 Teaspoons Baking Powder
- 1/2 Teaspoon Salt
- 1/2 Teaspoon Baking Soda
- 1 Tablespoons Sugar
- 1 Egg
- 1 Cup Warm Buttermilk*
- 1 Tablespoon Real Butter, Melted
- 1/2 Teaspoon Vanilla Extract
1. Sift together all dry ingredients in a medium mixing bowl. Thoroughly combine with a fork.
2. To the dry ingredients, add egg, buttermilk, melted butter and vanilla.
3. Whisk together to create the perfect batter.
4. In a skillet (heated to medium heat, or a griddle set to 350*), pour 1/2 cup dollops of batter.
5. Cook pancakes until bubbles break on the surface and then flip them over and cook the other side until golden.
6. Enjoy warm with your favorite spread topping and Miller Pecan Company syrup!
* Rarely do I have buttermilk on hand. So instead, I use a tablespoon short of a cup of whole milk and add 1 tablespoon of white vinegar to substitute for the buttermilk. It works perfectly!