I am a big fan of grainy pancakes. They used to have a grain and nut pancake entree at one of my favorite breakfast spots but, it has since been taken off the menu.

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This recipe is super easy to make. It features the earthy, nutty flavor of pecans. Eat these pancakes with syrup and fresh fruit.

Garnish with fresh chopped or whole pecans.

Ingredients

1 cup all-purpose flour

2 tablespoons sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup buttermilk (or regular milk with 1 tablespoon lemon juice added)

1 large egg

2 tablespoons unsalted butter, melted

1 teaspoon vanilla extract

1/2 cup chopped pecans (plus extra for serving, if desired)

Butter or oil for cooking

Directions

1. Prepare Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
2. Mix Wet Ingredients: In a separate bowl, beat the egg, then add the buttermilk, melted butter, and vanilla extract. Mix until combined.
3. Combine Mixtures: Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix; a few lumps are okay. Fold in the chopped pecans.
4. Heat the Pan: Heat a non-stick skillet or griddle over medium heat and add a little butter or oil to coat the surface.
5. Cook the Pancakes: Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook for another 2-3 minutes until golden brown.
6. Serve: Serve warm with maple syrup, extra chopped pecans, or a dollop of whipped cream.

What do you think?

You can make this in a bunch of different ways, substituting the pecans for pistachios, chopped peanuts, cashews or any other favorite nut you have.

Will you be trying this recipe for breakfast?