Cinnamon Nut Pancakes
By Paula DeenJUMP TO RECIPE
- 1 1/4 cups divided glazed and roasted pecan pieces
- 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 melted plus 1/2 cup butter
- 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.