Pancakes are always a good idea. But when they taste like pecan pie and cozy, fall flavors, they’re especially winning! Today, we’re sharing one of our favorite go-to fall breakfast recipes: Pecan Pancakes that are fluffy, delicious, and SO easy to make! Here’s what we’re loving about these pancakes:
- They use simple, everyday ingredients.
- They can be thrown together in about 10 minutes!
- They’re dairy-free and vegan.
- The recipe is easily adjustable.
- They’re perfect for making ahead of time and storing (if you can resist eating them all right there and then)!
RELATED: 9 Easy Healthy Pancakes Recipes
How To Make Extra Fluffy Pecan Pancakes
The secret to the extra fluffy pancakes is the simple ingredients in the recipe and the mixture of baking powder with baking soda. Additionally, be sure to keep from overtaxing the pancake batter in order to ensure that the pancakes are fluffy! Here are the steps for making fluffy pecan pancakes:
- Combine oat milk and vinegar.
- Spray oil and heat up your pan.
- Mix dry ingredients.
- Pour liquid ingredients into dry ingredients and stir just until everything is well mixed.
- Pour batter into pan and sprinkle chopped pecans on top.
- Cook the pancakes and DONE!
Tips For Making Pecan Pancakes
- Spray a skillet with coconut oil so there isn’t too much oil in the pan. If you don’t have coconut oil you can try any other mild flavored oil!
- As well as pecans this recipe also works with hazelnuts, walnuts, cashews or even chestnuts.
- We used oat milk in this recipe, but feel free to use any plant-based milk or regular milk instead.
- You can make these pecan pancakes in advance and store in an airtight container for up to a week in the fridge or up to a month in the freezer!
More Delicious Pancake Recipes To Try
- Easy Oatmeal Pumpkin Pancakes
- Healthy Sweet Potato Pancakes
- Gingerbread Oatmeal Pancakes
- 10-Minute Healthy Banana Pancakes
- Fluffy Sourdough Pancakes
Easy Fluffy Pecan Pancakes
Ingredients
Instructions
- Mix the oat milk and vinegar together, set aside.
- Spray a pan with coconut oil and set over medium heat.
- Mix the flour, baking powder, baking soda, salt, sugar, and cinnamon in a mixing bowl.
- Pour the liquid mixture into the dry ingredients and stir just until mixed (ensuring not to overmix).
- Pour about 1/2 cup of batter into the oiled pan, then sprinkle the chopped pecans on top.
- Cook each pancake for about 1 minute (or until bubbles form), then flip.
- Serve and enjoy!
Notes
- Spray a skillet with coconut oil so there isn’t too much oil in the pan. If you don’t have coconut oil you can try any other mild flavored oil!
- As well as pecans this recipe also works with hazelnuts, walnuts, cashews or even chestnuts.
- We used oat milk in this recipe, but feel free to use any plant-based milk or regular milk instead.
- You can make these pecan pancakes in advance and store in an airtight container for up to a week in the fridge or up to a month in the freezer!
Stephanie says:
I loved these tasty, fluffy pancakes! My husband and I gobbled them up sooo quickly! 🙂
Deborah says:
These look amazing. I’m vegan but these can be easily veganized. Can’t wait to try them.
Analida Braeger says:
I have never used vinegar in my scratch pancakes but I need to give it a try. Thanks for sharing!
Eden | Sweet Tea and Thyme says:
So cute and clever! And I love how healthy they are!
caren magill says:
Hmmm… isn’t tuesday supposed to be pancake night? I think this is what I need to have for dinner tonight. Never thought of pecans in pancakes before. Brilliant.
Jacque Hastert says:
These pancakes are calling my name! I will have to make this for our brunch with family on Sunday.
Aleta says:
Yessss these look amazing!! Not only do I love pecans, but I love that these are healthy pancakes! Making these for my girls 🙂
Chef Dennis says:
I’m gonna have this for breakfast! Your Fluffy Pecan Pancakes recipe looks really appetizing and healthy-licious!
Julie says:
Oh my gosh!!! What a great pancake! Love how fluffy these look.
Kalee says:
Oh my goodness! Yum! This is the perfect weekend breakfast!
Deborah Brooks says:
I have ben experimenting with oat milk in recipes too. Really makes pancakes fluffy. Great idea to add pecans
Emily Kemp says:
Omg drooling over these, they look like just what I need on a dark and cold morning!
Sandi says:
Did I miss something? When I made this recipe it only made 4 small (1/4C scoop) sized pancakes..
Christine McMichael replied:
Hi, Sandi! I’m sorry you only got 4 out of the recipe. Mine were about 3 inches in diameter, so they were pretty small. Maybe that was the difference? I hope you enjoyed the recipe other than that!
Mechele McMichael says:
Looks soooo good!
Christine McMichael replied:
Thank you!! 🙂
Cari says:
Ah this looks amazing! I so want pancakes for dinner right now. 🙂
Christine McMichael replied:
Thank you! Pancakes for dinner is the best! 🙂