Pecan Pancakes With Chocolate Spread Recipes

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CHOCOLATE-PECAN PANCAKES

Surprise everyone at the dinner table with a stack of fluffy chocolate pancakes for dessert; they're especially good drizzled with hot fudge sauce.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Pancake Recipes

Time 35m

Number Of Ingredients 14



Chocolate-Pecan Pancakes image

Steps:

  • Preheat oven to 225 degrees. In a large mixing bowl, whisk together flour, granulated sugar, cocoa, baking powder, and salt. In another bowl, whisk together milk, egg, melted butter, and vanilla; pour over flour mixture, whisking to combine. Fold in chocolate chips and pecans; let batter stand until slightly thickened, 5 to 10 minutes.
  • In a large nonstick skillet, heat 1 tablespoon oil over medium heat until a water droplet sizzles; swirl to coat bottom of pan with oil. Reduce heat to medium-low. Spoon four small mounds (1 heaping tablespoon each) of batter into skillet. Cook until bubbles appear in center, 3 to 4 minutes. With a thin spatula, flip pancakes; continue cooking until set, 3 to 4 minutes more.
  • Transfer to a baking sheet; cover loosely with foil; place in oven to keep warm. Repeat with remaining oil and batter in three more batches (adjust heat as necessary to avoid overbrowning).
  • Stack 4 pancakes on each plate, sprinkling each layer with confectioners' sugar, if desired. Serve immediately, drizzled with hot fudge sauce, if desired.

1 cup all-purpose flour, (spooned and leveled)
1/3 cup granulated sugar
1/3 cup Dutch-process cocoa powder
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup milk
1 large egg
4 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
1/2 cup mini chocolate chips
1/4 cup chopped pecans
4 tablespoons vegetable oil
Confectioners' sugar (optional)
Hot fudge sauce (optional)

PECAN PANCAKES WITH CHOCOLATE SPREAD

You might think it doesn't get yummier than from-scratch buttermilk pancakes made with toasted pecans and topped with chocolate spread. You'd be right.

Provided by My Food and Family

Categories     Dairy

Time 45m

Yield 13 servings, 2 topped pancakes each

Number Of Ingredients 11



Pecan Pancakes with Chocolate Spread image

Steps:

  • Mix flour, 1/2 cup nuts, granulated sugar, brown sugar, baking powder and baking soda in large bowl. Whisk eggs, buttermilk and butter in medium bowl until blended. Add to flour mixture; stir just until moistened. (Batter will be lumpy.)
  • Heat large nonstick griddle or heavy skillet sprayed with cooking spray on medium-high heat. Pour batter onto griddle, using 1/3 cup batter for each pancake. Cook until bubbles form on tops, then turn over to brown other sides.
  • Spread each pancake with cream cheese spread; top with COOL WHIP and remaining nuts.

Nutrition Facts : Calories 210, Fat 12 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 190 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 5 g

1-1/2 cups flour
1 cup chopped pecans, toasted, divided
2 Tbsp. granulated sugar
1 Tbsp. brown sugar
1 tsp. baking powder
1/2 tsp. baking soda
2 eggs
1-1/2 cups buttermilk
3 Tbsp. butter, melted
1/4 cup PHILADELPHIA Dark Chocolate Cream Cheese Spread
1-1/2 cups thawed COOL WHIP Whipped Topping

BUTTERMILK PECAN PANCAKES

"With flecks of pecans in each bite, these light, tasty pancakes are an elegant morning entree," relates Jann Braun of Chatham, Illinois.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 25m

Yield 16 pancakes.

Number Of Ingredients 9



Buttermilk Pecan Pancakes image

Steps:

  • In a large bowl, beat egg yolks and butter. Combine the flour, pecans, sugar, baking powder, baking soda and salt; add to the egg mixture alternately with buttermilk. Beat egg whites until stiff peaks form; fold into batter. , Pour batter by 1/4 cupfuls onto a lightly greased hot griddle; turn when bubbles form on top of pancakes. Cook until second side is golden brown.

Nutrition Facts : Calories 366 calories, Fat 19g fat (6g saturated fat), Cholesterol 149mg cholesterol, Sodium 761mg sodium, Carbohydrate 37g carbohydrate (8g sugars, Fiber 2g fiber), Protein 11g protein.

3 eggs, separated
3 tablespoons butter, melted
1-1/2 cups all-purpose flour
1/2 to 1 cup chopped pecans
1 tablespoon sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1-2/3 cups buttermilk

MAPLE PECAN PANCAKES

Instead of using only wheat flour in these pancakes, I've combined whole-wheat flour and almond flour. The almond flour makes for a very moist and delicate pancake. Almond flour is high in vitamin E, calcium, magnesium and copper.

Provided by Martha Rose Shulman

Categories     breakfast, easy, quick, main course

Time 35m

Yield 15 pancakes

Number Of Ingredients 13



Maple Pecan Pancakes image

Steps:

  • Sift together the flours, baking powder, baking soda and salt
  • In a medium bowl, whisk the eggs. Whisk in the maple syrup, buttermilk, canola oil and vanilla. Quickly whisk in the flour mix. Fold in the pecans and the cranberries. Do not overwork the batter
  • Heat a griddle or a large skillet, either nonstick or seasoned cast iron, over medium-high heat. Brush with butter or oil. Use a 1/4-cup ladle or cup measure to drop 3 to 4 tablespoons of batter per pancake onto your heated pan or griddle. When bubbles break through the pancakes, carefully slide a spatula under them (they are delicate), flip them over and cook for another minute, until they are brown on the other side. Serve right away, or allow to cool and wrap individual servings in plastic, then place in a freezer bag and freeze

Nutrition Facts : @context http, Calories 140, UnsaturatedFat 5 grams, Carbohydrate 14 grams, Fat 8 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 188 milligrams, Sugar 5 grams, TransFat 0 grams

1 cup (140 grams) whole-wheat flour
1/2 cup (60 grams) almond flour
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
2 eggs
1 tablespoon maple syrup
1 1/2 cups buttermilk
2 tablespoons canola oil
1 teaspoon vanilla extract
1/2 cup (60 grams) chopped pecans
1/2 cup dried cranberries
Butter or oil as needed for cooking

BANANA-CHOCOLATE-PECAN PANCAKES

We added ripe bananas, sweet chocolate chips and pecans to pancake batter for a yummy wake-up call topped with maple syrup.

Provided by By Deborah Harroun

Categories     Breakfast

Time 20m

Yield 4

Number Of Ingredients 9



Banana-Chocolate-Pecan Pancakes image

Steps:

  • In small bowl, mash 2 bananas with fork. In medium bowl, stir together Bisquick mix, milk and eggs. Stir in mashed bananas just until combined. Stir in chocolate chunks and 1/2 cup pecans.
  • Spray griddle with cooking spray; heat over medium heat. For each pancake, pour 1/4 cup batter onto griddle. Cook until bubbles form on top and edges are dry. Turn; cook other side until golden brown.
  • Serve pancakes topped with syrup, sliced bananas and additional pecans.

Nutrition Facts : ServingSize 1 Serving

2 ripe bananas
2 cups Original Bisquick™ mix
1 cup milk
2 eggs
1/2 cup semisweet chocolate chunks
1/2 cup chopped pecans
Real maple or maple-flavored syrup
Sliced bananas
Additional chopped pecans

PECAN PANCAKES

Provided by Florence Fabricant

Categories     breakfast, easy, quick, main course

Time 30m

Yield 12 large pancakes

Number Of Ingredients 9



Pecan Pancakes image

Steps:

  • Whisk flour, baking powder, sugar and salt together in a bowl. In another bowl, beat eggs and milk together, pour over the flour mixture, and stir until blended. Fold in the pecans.
  • Heat regular or nonstick skillet or griddle over medium-high heat. Grease it with butter, if needed.
  • Drop large spoonfuls (about 1/3 cup) of batter into skillet or onto griddle. Use back of spoon to spread it a little. Cook each pancake for 1 or 2 minutes on each side, until golden brown, and then remove from pan. Repeat with remaining batter, and then serve with butter and syrup.

Nutrition Facts : @context http, Calories 199, UnsaturatedFat 9 grams, Carbohydrate 20 grams, Fat 11 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 193 milligrams, Sugar 3 grams, TransFat 0 grams

2 cups - flour
4 teaspoons baking powder
1 teaspoon sugar
1/2 teaspoon salt
2 eggs
2 cups milk
1 1/2 cups finely chopped pecans
Butter for greasing skillet (optional)
Melted butter and maple syrup for serving

FLUFFY PECAN PANCAKES

Fluffy pecan pancakes are made light and airy with beaten egg whites. Enjoy these pancakes with your favorite syrup. From: Southern U.S. Cuisine

Provided by Annacia

Categories     Breakfast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12



Fluffy Pecan Pancakes image

Steps:

  • In a mixing bowl, combine the flour, sugar, salt, baking powder, soda, and chopped pecans.
  • In another bowl, whisk together buttermilk and milk, egg yolks, and melted butter. Blend into the dry ingredients just until all ingredients are moistened.
  • Beat egg whites in another bowl until stiff peaks form.
  • Fold into the batter until well incorporated.
  • Heat a small amount of oil in a large skillet over medium heat (or use a griddle to make more at a time).
  • When skillet is hot enough for a drop of water to sizzle, scoop pancake batter onto the skillet in about 1/4-cup portions, spreading slightly.
  • When edges are rather dry and bubbles are popping and bottoms are nicely browned, about 2 to 3 minutes, turn over and cook the other side until browned, about 2 minutes longer.
  • Serve hot with butter and syrup and garnish with pecan halves or fruit, if desired.

2 cups flour
2 tablespoons brown sugar
1/2 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 cup finely chopped pecans, toasted if desired
1 cup buttermilk
3/4 cup milk
2 large eggs, separated
1/4 cup melted butter
vegetable oil
pecan halves (optional) or fruit (to garnish) (optional)

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