Best Light Pecan Pancakes Recipes

Light Pecan Pancakes image

Provided by KTLynn

Categories Breakfast

Time 5m

Yield 12 pancakes, 6 serving(s)

Number Of Ingredients 8

2 cups Bisquick Heart Smart mix
1/4 cup chopped pecans, toasted and divided
1 teaspoon pumpkin pie spice
1 cup nonfat milk
1/4 cup packed dark brown sugar
1 tablespoon vegetable oil
1 teaspoon vanilla extract
2 large eggs, lightly beaten

Steps:

Combine bisquick, pecans, and pumpkin-pie spice in a large bowl. Combine milk and next ingredients (milk through eggs); add to flour mixture, stirring until smooth.
Spoon about 1/4 cup batter onto a hot nonstick griddle or large nonstick skillet. Turn pancakes when tops are covered with bubbles and edges look cooked. Sprinkle pancakes with 2 tablespoons pecans.

Fluffy Pecan Pancakes image

Provided by Annacia

Categories Breakfast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

2 cups flour
2 tablespoons brown sugar
1/2 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 cup finely chopped pecans, toasted if desired
1 cup buttermilk
3/4 cup milk
2 large eggs, separated
1/4 cup melted butter
vegetable oil
pecan halves (optional) or fruit (to garnish) (optional)

Steps:

In a mixing bowl, combine the flour, sugar, salt, baking powder, soda, and chopped pecans.
In another bowl, whisk together buttermilk and milk, egg yolks, and melted butter. Blend into the dry ingredients just until all ingredients are moistened.
Beat egg whites in another bowl until stiff peaks form.
Fold into the batter until well incorporated.
Heat a small amount of oil in a large skillet over medium heat (or use a griddle to make more at a time).
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.
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.
Serve hot with butter and syrup and garnish with pecan halves or fruit, if desired.

Apple-Pecan Pancakes image

Provided by 3KillerBs

Categories Breakfast

Time 30m

Yield 3 doz pancakes, 9 serving(s)

Number Of Ingredients 15

2 cups all-purpose flour (or 1 cup all-purpose flour and 1 cup wheat flour)
1 cup oatmeal (old-fashioned or quick-cooking)
2 teaspoons baking powder
2 teaspoons baking soda
1/2 teaspoon salt
2 cups milk
1 teaspoon vanilla
2 tablespoons fresh lemon juice
1 cup heavy cream
3 eggs
2 cups finely-chopped apples (I recommend Rome , Empire, Cortland , or the best, local, cooking apple that is currently in season)
1/2 cup golden raisin, chopped
1/4 cup pecans, finely chopped
1/2 teaspoon lemon zest (optional)
additional milk (optional)

Steps:

Mix dry ingredients together thoroughly.
Add lemon juice to cream and let sit for 2 minutes.
While cream sits, beat eggs into the milk. Combine with cream and vanilla.
Toss apples, raisins, pecans, and lemon zest with the dry mix.
Preheat lightly-greased griddle medium to medium-high.
Pour liquid mix into dry mix and stir together well to make a thick but fluid batter. Do not overmix or pancakes will not be as light.
Ladle batter onto griddle to make pancakes about 4 inches in diameter. Turn when bubbles appear all over the pancake.
Cook until done in the middle - adjusting heat if necessary to avoid burning.
Continue, greasing griddle as necessary, until all pancakes are cooked.
Batter may thicken as it stands. It may be necessary to thin it with a little additional milk if it gets so thick that the pancakes don't cook properly in the center.
Leftovers can be reheated in the microwave or toaster oven. Do not use regular toaster because of the fruit.
Leftovers can be eaten cold for breakfast or snacks.
Leftovers can be frozen flat on a baking sheet lined with waxed paper then loaded into freezer bags to use as needed.