These light and fluffy pancakes have a subtle nutty flavour from the ground pecans. The secret to these light and fluffy pancakes is the beaten egg whites that are folded into the batter.
These are hands down the fluffiest and lighest pancakes I have ever made. They absolutely melt in your mouth. Separating the eggs and beating the egg whites until still peaks form, THEN incorporating them into the batter is what gives it the supberb texture.
There's something about a pancake breakfast on the weekend that just feels like vacation time to me. That's when I love making this recipe. No hurry to get out the door to work or school. Simply relaxing with a cup of coffee and lingering over a nice family breakfast.
These pancakes are a family favourite along with our Perfect French Toast recipe.
Do you enjoy trying different breakfast recipes? Awesome! You'll want to check out my Mushroom Frittata as well.
YOU'LL LOVE THIS RECIPE!
- basic ingredients - no trips to specialty stores! This recipe uses simple ingredients.
- the lightest, fluffiest pancakes you've ever eaten.
- all-purpose flour
- granulated sugar
- baking powder
- baking soda
- butter, melted
- eggs, separated
- lemon zest
- fresh or frozen blueberries
Using a small food processor, grind pecans. You can also chop them by hand. Sometimes, I find this little chopper saves a lot of work and mess.
In a large bowl, whisk together flour, ground pecans, granulated sugar, baking powder and baking soda.
In a separate bowl, whisk together buttermilk, egg yolks, melted butter and lemon zest. Mix the wet ingredients with the dry ingredients and stir with as few strokes as possible.
In a separate glass bowl, beat egg whites with whisk until stiff peaks form. The mixture will stand straight up when fluffed with the whisk as shown in the photo above.
Gently fold the egg whites into the batter, then add the blueberries. If using frozen blueberries, toss them in 1 tbsp. of flour to stop them from turning your pancakes purple.
Add ½ cup of batter to a greased skillet over medium-high heat. Cook until pancakes bubble (about 1 and ½ to 2 minutes). Turn over and cook for another 1 and ½ to 2 minutes.
Serve with fresh berries and maple syrup.
Stir the batter as little as possible. This will ensure light and fluffy pancakes. A good non-stick skillet will also result in delicious pancakes.
Pancakes are best cooked over low heat. You should have bubbles appearing at the surface one and half to two minutes after putting them into the skillet.
- I use a mini food chopper/processor to chop the pecans. It speeds up the prep time by about 3 minutes.
- Eggs should be at room temperature. I am so grateful that my sister has chickens on her farm and keeps me supplied with farm-fresh eggs.
- If you do not have buttermilk on hand you can make a substitute by adding 1 tbsp. of vinegar or lemon juice to 1 cup of milk and let it sit for five minutes.
- Wash and dry lemons thoroughly before zesting.
- If blueberries are frozen, toss them in 1 tbsp. of all purées flour to prevent the entire batter from turning purple.
- I whisked the egg whites by hand until stiff peaks formed but you can use an electric mixer as well. Stiff peaks means that when you lift the whisk from the eggs mixture you should see a peak (like an ocean wave).