Cinnamon Nut Pancakes Recipe by Paula Deen

Level: Easy

Time: 30 MINUTES

0 ratings


  • 1 1/4 cups glazed and roasted pecan pieces, divided
  • 2 cups flour
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon salt
  • 1 tablespoon baking powder
  • 1 tablespoon ground cinnamon
  • 1 cup buttermilk
  • 3/4 cup milk
  • 2 large eggs
  • 1/2 teaspoon vanilla
  • 1/4 cup butter, melted plus 1/2 cup
  • vegetable oil
  • maple syrup


In a medium mixing bowl, whisk together the flour, sugar, salt, baking powder and cinnamon.


In a large mixing bowl, whisk together the buttermilk, milk, eggs, vanilla and 1/4 cup melted butter. Add dry ingredients and blend just until moistened. Fold in 3/4 cup pecan pieces.


Spray a large skillet with non-stick cooking spray and brush on a small amount of vegetable oil and heat until hot enough for a water drop to sizzle. Spoon or scoop the pancake batter onto the hot skillet (about 1/4 cup). Cook for approximately 2 minutes per side.


While continuing to cook pancakes, make Pecan butter by combining 1/2 cup butter and remaining 1/4 cup pecan pieces.


Serve hot with a small scoop of Pecan Butter and warm maple syrup.

Cinnamon Nut Pancakes


Only registered users can write reviews. Please, or register

Be the first to review this product

Paula Deen Club                   At the Southern Table with Paula Deen