Pecan Pie Pancakes

Pecan Pancakes Recipe

If my Healthy Sweet Potato Pancakes, Cinnamon Roll Cottage Cheese Pancakes, and Favorite Pecan Pie recipes all came together, they would create these Pecan Pie Pancakes. And ya’ll, after testing and perfecting these for years, they are GOOD!

The cottage cheese, eggs, and liquid ingredients get blended together, then poured into the dry ingredients. The pecan pie filling can be made in literally under 5 minutes, then it gets add over each pancake as it cooks in the pan. Cover for 4 minutes, flip, and cook for 1 minute. These are too easy not to make! Top them off with more pecan pie filling and some Greek yogurt for a high protein breakfast that even my picky kids love. You guys are going to love these!

RELATED: Healthy Brunch Recipes For Fall

Why You’ll Love This Recipe

• Quick & Easy – Just whisk the ingredients, layer, and cook. You’ll have a stack of warm, ready-to-eat pecan pancakes in 30 minutes! 
• Light & Fluffy – The cottage cheese helps create a super airy texture, meaning these pancakes bake up tall, fluffy, and thick. 
• 16 Grams Protein – The addition of cottage cheese plus eggs gives these dessert-inspired pancakes with lots of protein.  
• Pecan Pie Deliciousness – With pecan pie filling, every bite of these pancakes tastes just like your favorite pie! 

Ingredients

Pecan Pie Filling

• Chopped Pecans – Chopped very small
• Unsalted Butter – Use vegan butter if needed 
• Sweeteners – Maple syrup and dark brown sugar. Don’t skip the brown sugar, or the filling will be way too soupy! 
• Vanilla Extract
• Cinnamon

Pancake

• Cottage Cheese – Full-fat works best, but low-fat will also work if needed. Blend it well for an extra smooth batter! Sub dairy-free cottage cheese for dairy-free pancakes. 
• Eggs
• Milk – Any regular or non-dairy milk will work. 
• Coconut Oil – Feel free to use melted butter instead!
• Maple Syrup – Sweetens the batter and creates a cohesive taste with the filling. 
• Vanilla
• Flour – I use a combination of all-purpose flour and whole wheat flour to give the pancakes structure and add a little extra fiber. 
• Baking Powder – Make sure it’s fresh for the fluffiest pancakes! 
• Spices – Salt and cinnamon
• Chopped Pecans 

RELATED: 9 Easy Healthy Pancakes Recipes

How To Make Pecan Pancakes

I love pancakes when feeding a crowd, because they’re so easy, and I can cook several at once! For this pecan pancakes recipe, you’ll need a small pot, a blender, a large bowl, a non-stick pan, and a lid. Here’s how to make Pecan Pie Pancakes: 

1. Prepare the filling – Combine all the ingredients in a small pot over medium heat. Once the butter has melted and the mixture is very bubbly, turn off the heat and set the filling aside. The pecan pie filling looks super drippy after simmering, but becomes quite thick after sitting off the heat for 5-10 minutes!
2. Combine the pancake batter – Blend the wet ingredients until smooth. Then, whisk the dry ingredients in a bowl, and add the blended mixture, whisking just until combined. It’s okay if a few small lumps remain! 
3. Layer – Heat a large nonstick fry pan over medium-low heat. Scoop about ¼ cup of the pancake batter into the pan, and use the back of a measuring cup to create a nice circle. Spoon the pecan pie filling into the center of each pancake. 
4. Cook – Cover the pancake with a lid, and cook until it begins to set. Then, remove the lid, flip, cover again, and continue to cook until the pancake is fully set and golden brown. 
5. Serve – Stack your pancakes on a plate, add extra pecan pie filling, and enjoy warm! 

Tip: Want a more pronounced pecan pie taste? Skip adding the filling to the pancakes, and spread it between them once cooked instead!

You’ll Also Love: Easy Oatmeal Pumpkin Pancakes

Tips

• Use a light colored pan – I tested the recipe 3 times in a dark coated pan and they burned much faster than in the white coated pan! However, it’s important that your pan is truly non stick.
• Don’t use hot coconut oil – Let it cool slightly before adding it to the batter. Hot coconut oil can cause the cold ingredients to clump. 
• Avoid overmixing – Stirring too much can create tough pancakes. Mix just until the ingredients are combined. 
• Don’t overcrowd the pan – Make sure to leave space between each pancake so they have room to spread out and are easy to flip. I can usually fit about 3 on my pan! Work in batches, greasing the pan between each batch to prevent sticking. 
• Adjust heat– Every stovetop and non-stick pan is different! If your pancakes are getting too dark after the first batch, turn the heat to low (instead of medium-low). My gas stovetop tends to be too hot, so I have to turn it to low heat in order not to burn the pancakes. 
• Prevent burning – If the pecan mixture causes the pan to start to burn, you may need to carefully wipe out the pan in between batches with a paper towel & then add more butter to grease the pan.
• Prevent soggy pancakes – Transfer cooked pecan pancakes to a wire rack to cool while you finish cooking. This allows the steam to escape, preventing the pancakes from becoming soggy. I love this tip for making perfectly thick and fluffy pancakes!
• Keep warm – If you’re not serving immediately, transfer cooked pancakes to a baking sheet and keep them in the oven at 170°F. This will ensure they stay warm (without overcooking) so no one is left with cold pancakes! 

Other Topping Ideas

Don’t want extra pecan pie filling? Try these toppings instead! 

• Maple Syrup
• Whipped Cream 
• Nut Butter (peanut butter, almond butter, etc.) 
• Chocolate Sauce
• Caramel Sauce
• Chocolate Chips
• Coconut Flakes
• Bananas

How to Store

Refrigerator: Transfer cooled pecan pancakes to an airtight container, and store the topping in a separate airtight container. Store leftovers in the fridge for up to 4 days. 

Freezer: Omit the topping, and freeze leftover pancakes for up to 2 months. I like to place a sheet of parchment paper between each pancake to prevent them from clumping together. 

Reheat: Warm pancakes, frozen or thawed, in the microwave. Or, reheat them in the oven a 350°F or in a skillet just over medium heat. Warm the topping in a saucepan over medium heat. 

More Protein Pancake Recipes

• Cottage Cheese Pancake Bars
• Apple Pie Protein Pancakes
• Pumpkin Protein Pancakes
• Gingerbread Oatmeal Pancakes
• 10-Minute Healthy Banana Pancakes 
• Fluffy Sourdough Pancakes

High-Protein Breakfast Recipes You’ll Love

• Pumpkin Cottage Cheese Waffles
• Pumpkin Donut Bites
• Cinnamon Swirl Banana Bread
• Apple Cinnamon Overnight Oats
• Peanut Butter Chocolate Healthy Donuts

4.88 from 24 votes

Print Recipe

Easy Fluffy Pecan Pancakes

I've been making these Pecan Pancakes for years and they're still one of my favorite healthy fall breakfasts! With 16 grams of protein per serving, I love that they're high-protein, SUPER fluffy (thanks to the cottage cheese), and come together in 30 minutes. And that sticky pecan pie topping is truly next-level! My entire family loves these and they're so perfect for everything from meal prepping weekly breakfasts to festive holiday brunches. I'm obsessed!

Course: Breakfast

Cuisine: American

Diet: Vegetarian

Prep Time: 15 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 30 minutes minutes

Servings: 10 Pancakes

Calories: 224 kcal

Author: Christine McMichael

Equipment

• Small Pot
• Blender
• Non-Stick Skillet

Ingredients

Pecan Pie Filling

• ▢ 1/4 cup chopped pecans (chopped very small)
• ▢ 3 Tablespoons unsalted butter (sliced)
• ▢ 2 Tablespoons maple syrup
• ▢ 2 Tablespoons dark brown sugar
• ▢ 1 teaspoon vanilla extract
• ▢ 1/2 teaspoon cinnamon

Pancake

• ▢ 1 cup 4% cottage cheese
• ▢ 3 large eggs
• ▢ 1/4 cup milk ( of choice)
• ▢ 2 Tablespoons coconut oil (melted and cooled)
• ▢ 1 Tablespoon maple syrup
• ▢ 1 teaspoon vanilla extract
• ▢ 3/4 cup all-purpose flour (spooned and leveled)
• ▢ 3/4 cup whole wheat flour (spooned and leveled)
• ▢ 2 teaspoons baking powder
• ▢ 1/2 teaspoon cinnamon
• ▢ 1/4 teaspoon fine sea salt
• ▢ 2 Tablespoons chopped pecans
• ▢ avocado oil spray (for cooking pancakes)

Instructions

• In a small pot, mix the pecan pie filling ingredients over medium heat until butter has melted and the mixture is very bubbly, about 3 minutes. Turn off the heat and set aside.
• In a blender, combine the cottage cheese, eggs, milk, melted coconut oil, maple syrup and vanilla extract and blend until smooth.
• In a large bowl, whisk together the all purpose flour, whole wheat flour, baking powder, salt, and pecans.
• Pour the blended mixture into the dry ingredients and whisk until just combined, about 30 seconds.
• Heat a large nonstick fry pan over medium-low heat with avocado oil spray.
• Scoop 1/4 cup of the pancake batter into the pan for each pancake (you can fit 3 to 4 pancakes at once). Use the back of the measuring cup to spread the batter slightly into a nice circle.
• Spoon 1 heaping teaspoon of the pecan pie filling into the center of each pancake.
• Cover the pan with the lid and cook for 4 minutes.
• Remove the lid, carefully flip each pancake, cover again, and cook for 2 minutes. Transfer pancakes to a plate once ready.
• Stack pancakes and serve with warm pecan pie filling!

Video

Notes

• I used whole milk for this recipe, but any regular or plant-based milk will work. 
• The pecan pie filling looks super drippy after simmering, but becomes quite thick after sitting off the heat for 5-10 minutes.
• Every stovetop and non-stick pan are different! If your pancakes are getting too dark after the first batch, turn the heat to low (instead of medium-low). My gas stovetop tends to be too hot, so I have to turn it to low heat in order not to burn the pancakes.
• If the pecan mixture causes the pan to start to burn, you may need to carefully wipe out the pan in between batches with a paper towel & then add more butter to grease the pan. 
• If possible, use a light-colored nonstick pan instead of a dark-coated one. I tested the recipe 3 times in a dark coated pan and they burned a bit faster than in the white coated pan. However, it does need to have a true non-stick coating!
• Feel free to 1.5x or 2x the pecan pie filling if you want more as a topping!

Nutrition

Serving: 1 Pancake | Calories: 224 kcal | Carbohydrates: 22 g | Protein: 8 g | Fat: 12 g | Saturated Fat: 6 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 4 g | Trans Fat: 0.1 g | Cholesterol: 69 mg | Sodium: 235 mg | Potassium: 134 mg | Fiber: 2 g | Sugar: 7 g | Vitamin A: 231 IU | Vitamin C: 0.1 mg | Calcium: 100 mg | Iron: 1 mg

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