Best Pecan Pancakes With Chocolate Spread Recipes

FLUFFY PECAN PANCAKES

Fluffy Pecan Pancakes image

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

Provided by Annacia

Categories Breakfast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

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.

PECAN PANCAKES WITH FUDGE SYRUP

Pecan Pancakes with Fudge Syrup image

Chocolate lovers will delight in these pecan-filled pancakes drizzled with fudgy syrup!

Provided by Betty Crocker Kitchens

Categories Breakfast

Time 25m

Yield 4

Number Of Ingredients 11

Ingredients

1 cup maple-flavored or real maple syrup
1/4 cup hot fudge topping
1 1/2 cups Gold Medal™ all-purpose flour
2 tablespoons packed brown sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup chopped pecans
1 1/2 cups buttermilk
2 eggs, beaten
2 tablespoons butter, melted

Steps:

In 1-quart nonstick saucepan, heat syrup and fudge topping over medium heat until warm, stirring until smooth. Keep warm.
In medium bowl, mix flour, brown sugar, baking powder, baking soda, salt and pecans. Beat in buttermilk, eggs and butter with spoon or wire whisk just until blended.
Heat griddle or skillet over medium heat or to 375°F. Grease griddle with butter or vegetable oil if necessary (or spray with cooking spray before heating). For each pancake, pour about 1/4 cup batter onto hot griddle. Cook pancakes until bubbles form on top and edges are dry. Turn and cook other sides until golden brown. Serve with warm syrup.

Nutrition Facts : Calories 710, Carbohydrate 116 g, Cholesterol 125 mg, Fat 3, Fiber 3 g, Protein 13 g, SaturatedFat 7 g, ServingSize 1 Serving (3 Pancakes and 3 Tablespoons Syrup), Sodium 610 mg, Sugar 58 g, TransFat 0 g