Plum and Pecan Pancakes

August 2007
Plum and Pecan Pancakes

by 4 people

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Makes: 4 servings

Prep: 10 mins

Cook: 20 mins

  • 3 plums, thinly sliced
  • 4 1/2 tablespoons sugar
  • 2 cups flour
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups buttermilk
  • 2 large eggs
  • 1/4 cup butter, melted, plus more for greasing
  • 3/4 cup pecans, coarsely chopped
  • Maple syrup, warmed, for serving
  1. In a medium bowl, toss the plum slices with 1 1/2 tablespoons sugar and set aside.
  2. In a large bowl, whisk together the remaining 3 tablespoons sugar and the flour, baking powder, baking soda and salt.
  3. In a medium bowl, whisk together the buttermilk, the eggs and 1/4 cup melted butter until combined. Make a well in the center of the dry ingredients; pour the buttermilk mixture and pecans into the well and whisk until incorporated.
  4. Brush a nonstick griddle or skillet with butter and heat over medium heat. Working in batches, spoon 1/4 cup batter onto the griddle for each pancake. Gently press 3 plum slices into each pancake, lower the heat to medium-low and cook until golden brown on the bottom and the top is bubbling near the edges, 3 to 4 minutes. Flip and cook for 2 more minutes. Serve with the maple syrup.
Tip Make it your own
  • Try your favorite nuts instead of pecans.