Easy Fluffy Pecan Pancakes

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

Cook Time 15

Total Time 30

Servings Pancakes

Calories 224kcal

Author Christine McMichael

Equipment

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