Pecan Pancakes

Are you ready for the weekend? I am. These are a great way to start a Saturday morning, after a cuppa latté. The crunch from the pecans and cornmeal make these pancakes extra tasty. Top with the best maple syrup you can find, and you're all set for a great brunch.

I've only recently become a fan of pancakes. Up until recently, I always thought they were doughy on the inside and tough on the outside. That was before I learned there were other settings on the burner besides Max. Now, I cook them slowly and patiently making sure the insides cook to the perfect consistency. I also only like pancakes with lots of flavor, not the basic buttermilk version. Pumpkin, gingerbread, and these pecan pancakes are my favorite. I'm a picky pancake eater, and I'm not ashamed to admit it!

You could use different nuts and substitute whole wheat flour for the all-purpose.

Recipe

Makes 9 4-inch pancakes

½ cup quick-cooking oats
½ cup cornmeal
2 cups buttermilk (or 2 cups milk plus 2 tablespoons lemon juice)
1 egg, beaten
1 tablespoon oil
1 cup flour
2 tablespoons brown sugar
1 teaspoon orange zest, grated
1 teaspoon baking soda
½ teaspoon salt
½ cup pecans, chopped

Combine oats and cornmeal with buttermilk. Let stand for 10 minutes, stirring occasionally. Stir in egg and oil.

Combine flour, brown sugar, orange zest, baking soda, and salt. Add to the first mixture, stirring until smooth. Stir in pecans.

Spoon about ¼ cup batter onto a hot nonstick griddle or nonstick skillet sprayed with cooking spray. Turn pancakes when the tops are covered with bubbles and the edges look cooked.

Check out what these other food bloggers have to offer to top your pancakes:

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Brown Sugar Butter Homemade Pancake Syrup

4 Ingredient Pumpkin Spice Syrup

Other breakfast ideas:

Apple Cheddar Scones

Eggs Benedict

Sour Cream and Yogurt Cinnamon Coffee Cake

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