Plum and Pecan Pancakes

plum and pecan pancakes
  • Cook Time
  • Prep Time
  • 4Servings


  • 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


In a medium bowl, toss the plum slices with 1 1/2 tablespoons sugar and set aside.

In a large bowl, whisk together the remaining 3 tablespoons sugar and the flour, baking powder, baking soda and salt.

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.

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.