Each bite of these fluffy pecan pancakes is full of buttery pecan flavor, cinnamon, and sweet maple syrup.

It’s a perfect weekend or holiday breakfast that is just as easy to make as my classic fluffy pancakes but they are guaranteed to make you feel a little extra special.

Perfect Pecan Pancakes

In the fall, when pecans are abundant, I like to add them into my classic pancake batter for a delicious breakfast that’s already won the heart of my kids and family.

These pancakes are warm and soft with crunchy pecan bits in every bite and drizzled with a little maple syrup, they taste like pecan pie but in a pancake form.

For more flavor, you could toast the pecan pieces in a sauté pan on medium heat until they are golden brown, but this is an extra step and certainly not required for an epic stack of pancakes.

Ingredients

Here’s everything you need to make this batch of pecan pancakes:

all-purpose flour: the flour of choice for these pancakes, if you need to make this recipe gluten-free, use a 1:1 all-purpose gluten-free flour.
baking powder: a leavening agent that makes pancakes light and fluffy.
salt: to enhance the brown sugar and cinnamon flavors.
cinnamon: goes perfectly with the pecans and gives these that holiday flavor.
brown sugar: compliments the pecan and cinnamon combo. You can also use white sugar.
chopped pecans: the star of this holiday pancake recipe.
milk: use regular or any non-dairy milk.
egg: binds the ingredients.
butter: makes the pancakes extra soft and rich.

large stack of pecan pancakes topped with sliced pecans

How to Make Pecan Pancakes

Time to make a batch of pecan pancakes! Grab those ingredients and let’s get to work.

In a mixing bowl
Combine the flour, baking powder, salt, cinnamon, sugar, and chopped pecans.
Make the batter
Create a well in the center of the dry ingredients and add the milk, egg, and butter. Using a fork or whisk, incorporate the wet ingredients into the flour until smooth.
Preheat the griddle
Lightly grease a non-stick griddle or pan over medium-high heat, about 350F if using a griddle.
Cook
Pour ¼ cup of the batter for each pancake onto the griddle and cook until the edges are set and bubbles begin to form. Flip and cook for an additional minute. Repeat with the remaining batter.
Make a stack
Grab a plate and make a stack of pancakes. Drizzle with maple syrup, top with additional chopped pecans, and breakfast is served.

Want to watch these pecan pie pancakes come together from start to finish? Check out this quick recipe video!

Fluffy Pecan Pancake Recipe Secrets

Fold the chopped pecans into the dry ingredients, so they get coated with the flour and ‘stick in the batter’ instead of sinking to the bottom of the bowl.

Use Fresh Baking Powder
Fresh, double-acting baking powder is what makes a pancake light and fluffy. The rule of thumb is about 1 teaspoon per cup of flour.

Chop the Pecans
You want bits of pecans in every bite, not whole pieces, so chop them finely before stirring them into the batter.

Don’t Overmix the Batter
The best pancake batter is one that is not overmixed, and its consistency isn’t too liquidy. Pancake batter should be thick, without lumps, and even.

Festive Toppings for Pecan Pancakes

The flavors of pecan, brown sugar and cinnamon make these pancakes delicious all on their own, but the right pancake toppings take them to the next level. Below are homemade syrups and ingredients you can sprinkle on top of your stack:

Cinnamon Syrup
Homemade Brown Sugar Syrup
chopped candied pecans
whipped cream
sliced bananas