Monday, December 16, 2013

Whole Wheat Pecan Pancakes

Give your regular pancakes an extra boost of awesomeness without increasing the difficulty at all.  You'll be glad you did.

Yield: 3 servings (12 pancakes)


  • 1/3 cup whole wheat flour
  • 2/3 cup white flour
  • 1 tbsp sugar
  • 1 tbsp baking powder
  • 1/4 tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1 cup milk
  • 1 large egg
  • 2 tbsp oil
  • 1/3 cup chopped pecans
  • Maple syrup
  • Whipped cream


  1. In a medium mixing bowl, combine the flours, sugar, baking powder, salt, cinnamon, and nutmeg.  Mix in the milk, egg, and oil until evenly mixed and no lumps remain.  Do not overmix.
  2. In a skillet over medium heat, pour the batter into 4-inch pancakes.  Sprinkle the wet side with chopped pecans.  Once the edges begin to dry, flip over.  Cook on the second side for about 1 minute.  Remove from the skillet and store on a baking sheet in a warm over.
  3. Repeat step #2 until all the batter is used.
  4. Serve pancakes with maple syrup and whipped cream.

Adapted from Betty Crocker.

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