These pancakes are fluffy and subtly sweet. The pecans add a flavorful crunch that pairs nicely with butter and maple syrup.
I love breakfast. I usually pick something sweet over savory, or a mix of both. We enjoy pancakes and waffles around our house so I figured it was about time to make my own recipe. These pancakes take 10 ingredients, all of which you probably have in your kitchen.
You start with some hearty whole wheat flour and mix in baking powder, salt, brown sugar, and cinnamon. Then you mix your wet ingredients of eggs, milk, vanilla, and oil. Once those are whisked well, you mix both the dry and wet together until it is to your desired consistency. Nick loves thin pancakes (don’t ask me) so it takes more liquid. At this point, it’s time to fold in the pecans and get to cooking!
I used a little more than 1/4 cup for some good sized pancakes. Cook until it’s brown and crispy on both sides and start stacking them onto a plate. This recipe should make about 10 pancakes! Unless you make baby pancakes but nobody likes baby pancakes.
Whole Wheat Cinnamon Pecan Pancakes
- 2 cups whole wheat flour
- 1 tbsp baking powder
- 1 tbsp brown sugar
- 2 tsp cinnamon
- 1/2 tsp salt
- 3 eggs
- 1 1/2 tsp vanilla
- 1 1/4-1/2 cup milk or water (depending on preferred consistency)
- 1/2 coconut/olive/canola oil
- 1/2 cup pecans
- Combine flour, baking powder, brown sugar, and salt in a bowl large bowl and set aside.
- In a separate bowl, whisk together eggs, vanilla, milk, and oil. Add more milk if necessary.
- Slowly pour wet ingredients in with the dry ingredients and mix well. Fold in your pecans (and any other add ins!)
- Spray and heat a pan on medium heat. Once heated, pour about 1/4 cup of mix into pan. Cook until crisp and golden on both sides and repeat.
- Serve immediately!