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- Prep Time: Estimated 15 minutes
- Cook Time: Estimated 10 minutes
- Total Time: Estimated 25 minutes
- Yield: Serves 4-6
- Cuisine: Breakfast
Ingredients:
- 1 1/2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk
- 1/2 cup milk
- 2 large eggs
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
- 1/2 cup chopped pecans
Instructions:
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the buttermilk, milk, eggs, melted butter, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the chopped pecans.
- Heat a griddle or non-stick skillet over medium heat. Scoop 1/4 cup portions of batter onto the griddle and spread slightly with the back of a spoon.
- Cook the pancakes until bubbles form on the surface, then flip and cook for another 1-2 minutes, or until golden brown.
- Serve the pancakes warm with maple syrup and additional chopped pecans on top.
