Fluffy pancakes filled with pecans and oats! Pecan Oat Pancakes are a delicious, hearty breakfast.
What kind of pancake person are you?
Are you a plain, fluffy pancake person or do you need stuff in your pancakes?
I need something in mine. Preferably something with some texture. A crunchy nut or a super juicy blueberry. A break from the soft pancake, you know?
So for these, I did chopped pecans and to make them a little heartier, I added some oats that I ground up slightly in the food processor.
Okay, I am totally the girl that sees a recipe that calls for ground oats and says NOPE because that’s an extra step, an extra thing to wash, etc, etc, etc.
But it’s so worth it for these pancakes. Just pulse the oats until they look like a coarse flour, no need to get it totally smooth.
Related: I can’t get the top off the food processor and BF is out of town so it’s just sitting on my counter, unwashed, right now. Had to turn it upside down and shake it to get the oats out. I don’t know how these things happen to me.
If you love your pancakes with stuff inside like me, you should totally make these next time you feel like making a weekend breakfast. Or breakfast for dinner one night. Whatever.
Scroll down for ingredient amounts!
- Old-fashioned oats – these are going to get blended up in a food processor to make oat flour. It gives the pancakes a nutty flavor and makes them a little heartier than pancakes made with only flour
- All-purpose flour
- Baking powder
- Brown sugar
- Unsalted butter
- Pecans – you can use another nut if you prefer. Walnuts, chopped macadamia nuts, or hazelnuts would be delicious
How To Make Pecan Oat Pancakes
- Make oat flour. Place oats in a food processor (or blender) and process until it looks like a coarse flour. Transfer to a mixing bowl.
- Combine dry ingredients. Add flour, baking powder, and salt to oat flour; whisk to remove any lumps.
- Add wet ingredients. Add brown sugar, butter, eggs, milk, and vanilla; mix until combined.
- Add pecans. Fold in chopped pecans.
- Cook pancakes. Use a ¼ cup measure to drop onto a hot griddle and cook until bubbles appear on the surface. Flip and cook until golden brown.
Can You Freeze Pancakes?
Yes, these Pecan Oat Pancakes are perfect for the freezer! I like to freeze them in a freezer ziploc bag (make sure you squeeze as much air out as possible) and they will stay good for up to 2 months.
You can let them defrost overnight in the fridge and then reheat in the toaster or oven.
More Pancake Recipes
- Mini Sausage Pancake Muffins
- Peanut Butter Banana Pancakes
- Buckwheat Pancakes
- Blueberry Sour Cream Pancakes
- Orange Ricotta Pancakes
- Pineapple Cinnamon Pancakes
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- 1 ½ cups old-fashioned oats
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 2 tablespoons brown sugar
- 2 tablespoons unsalted butter, melted and cooled
- 2 eggs
- 1 ¼ cups milk
- 1 teaspoon vanilla
- ¾ cup chopped pecans
- Place oats in a food processor (or blender) and process until it looks like a coarse flour. Transfer to a mixing bowl. Add flour, baking powder, and salt; whisk to remove any lumps. Add brown sugar, butter, eggs, milk, and vanilla; mix until combined. Fold in chopped pecans.
- Use a ¼ cup measure to drop onto a hot griddle and cook until bubbles appear on the surface. Flip and cook until golden brown.
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Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 261Total Fat: 13gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 57mgSodium: 228mgCarbohydrates: 29gFiber: 3gSugar: 3gProtein: 7g