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Pecan Pancakes with Peaches

Bring the flavor of late summer to the breakfast table with these pancakes. A mixture of regular and whole-wheat flour combines with pecan pieces for a satisfying pancake topped with fresh sliced peaches.

Serves 4
Ready in 16 mins
Prep time 10 mins
Cooking time 6 mins
265 calories per serving


> 1/2 cup whole-wheat flour
> 1/4 cup all-purpose flour
> 1/4 tsp ground nutmeg
> 1 tsp baking powder
> 1/4 tsp baking soda
> 1/3 cup pecan pieces
> 1 cup reduced-fat buttermilk
> 1 tbsp brown sugar
> 1 tbsp canola oil
> 1 large egg
> 1 tsp vanilla extract
> 2 cup sliced peaches


Lightly coat griddle or large skillet with cooking spray or oil and preheat.
In a medium bowl, stir together flours, nutmeg, baking powder, baking soda and pecans until well combined.
In a 2-cup measure, add buttermilk, sugar, oil, egg and vanilla and whisk together. Add liquids to flour mixture, stirring just until dry ingredients are moistened.
For each pancake, pour about ¼ cup batter onto griddle. Cook pancakes 2–3 minutes or until tops are covered with bubbles and edges are slightly dry.
Turn and cook other sides. Serve immediately. Top each serving with 1/2 cup sliced peaches.

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