Tender Buttermilk Pancakes Packed with Pecan Flavor 
These are tender buttermilk pancakes featuring pecan flour and pecan oil from Oliver Farm. You could try using a food processor fitted with a metal blade, but we prefer using the blender as some processors leak with very wet mixtures.
When you first stop the blender the mixture might look loose; let it sit for a minute or two and it will thicken. You want a flow-able pancake batter texture. If you need to thin it out a bit, add more buttermilk a tablespoon at a time. If you use gluten-free oats, these are perfect for GF diets.
Pecan Flour Buttermilk Pancakes
Author: Dédé Wilson
Makes: Makes about 12, 3-inch pancakes
Ingredients
- ¾ cup old-fashioned rolled oats (not quick or instant)
- ¼ cup pecan flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup low-fat or nonfat buttermilk, at room temperature (extra as needed)
- 1 large egg, at room temperature
- 1 tablespoon oil, such as Oliver Farm Pecan Oil, canola or vegetable oil
Instructions
- Place all the ingredients in a blender and blend on high speed until smooth. Check batter; it might look loose. Allow to sit for a minute or two; it should thicken up. If it doesn’t, add a tablespoon or more of buttermilk in addition.
- Heat electric griddle, nonstick pan or cast-iron with a bit of melted butter until a few drops of water dance. Doll out about ¼ to ⅓ cup amounts of batter at a time and cook over medium heat until a few bubbles appear around the edges. The bottoms should be golden. Flip over and cook for a minute or two more. Serve hot with real maple syrup and fruit if desired.
Images: Dédé Wilson
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This looks so yummy. I can’t wait to serve them at breakfast for Lyla. 🙂 I am so proud of Oliver Farms.
I have favorite pancake recipe that uses buttermilk. I once bought low fat buttermilk by mistake the pancakes did not rise nearly as high or taste as good. I’ll post the recipe. looking forward to trying these.
Linda
Linda, we would love to see your version! Great weekend for pancakes! I always do think of them as a cooler season breakfast.
Made these for dinner. I used almond milk instead of buttermilk and added 1 tsp cinnamon and an extra tsp baking powder for more of a rise. This was my first time cooking with any other kind of flour other than all purpose. I LOVED these pancakes! I also threw some blueberries in the batter and I can’t believe how good they were!
Adding buttermilk to thicken the batter seems counter-intuitive to me. Why does that work?