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Pecan pancakes by Chef Stuart.www.stuartokeeffe.com

Perfect pancake recipe

Quick and easy pecan pancakes



  • 1 cup all-purpose flour
  • 1/2 cup finely chopped pecans, toasted
  • 1 1/2 tablespoons granulated sugar
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • Pinch salt
  • 1 cup buttermilk
  • 2 tablespoons canola oil
  • 1 large egg
  • Maple syrup, for serving
  • 1/2 teaspoon vanilla extract
  • 1 cup creme fraiche, for serving


1. Whisk together first six ingredients until well combined.
2. Whisk together buttermilk, oil, and egg in a bowl; add to flour mixture in three parts, stir until lightly combined but not overworked.
3. Pour about 1/4 cup batter for each pancake onto a hot, lightly greased non stick large skillet. Cook pancakes until tops are covered with bubbles and edges look cooked - it should take about two minutes. Turn and cook other sides.
4. Mix creme fraiche with vanilla and serve immediately with pancakes.

Recipe by Stuart O'Keefe.