Pecan Cinnamon Cakes (Print-Friendly Version)
# What You'll Need:
→ Dry Stuff
01 -
1 teaspoon salt
02 -
2 cups (240g) plain flour
03 -
2 teaspoons baking powder
04 -
1 teaspoon ground cinnamon
05 -
2 tablespoons brown sugar
06 -
1 teaspoon baking soda
→ Wet Stuff
07 -
1 teaspoon vanilla
08 -
2 large eggs
09 -
2 cups buttermilk
10 -
1/4 cup (57g) melted unsalted butter, cooled
→ Extras
11 -
1 cup (120g) finely chopped pecans
# Step-by-Step Directions:
01 -
Whisk flour, sugar, baking powder, baking soda, cinnamon, and salt together in a big bowl until mixed well.
02 -
In another bowl, mix eggs, melted butter, buttermilk, and vanilla until smooth.
03 -
Make a hole in the dry mix and pour the wet stuff in. Stir softly just enough to mix.
04 -
Gently fold in the pecans. Let the batter chill for 10 to 15 minutes so it gets better texture.
05 -
Heat a non-stick pan or griddle on medium. Lightly butter or spray it so nothing sticks.
06 -
Scoop 1/4 cup batter onto the pan. Cook until you see bubbles and edges look set, about 2 minutes. Flip and cook 1 to 2 more minutes till golden.
07 -
Serve the pancakes hot with your favorite toppings and enjoy.
# Helpful Notes:
01 -
Letting the batter rest helps relax the gluten and wakes up the baking powder for fluffier pancakes.
02 -
You can keep cooked pancakes warm in a low oven (150-200°F) while you finish cooking the rest.