Butter Pecan Pancakes

Instructions

Step 1 In a large bowl, whisk together flour, sugar, baking powder, and salt.
Step 2 In another bowl, mix milk, egg, melted butter, and vanilla extract until combined.
Step 3 Pour the wet ingredients into the dry ingredients and stir gently until just combined.
Step 4 Fold in the chopped pecans evenly throughout the batter.
Step 5 Heat a non-stick skillet or griddle over medium heat and lightly grease it.
Step 6 Pour about 1/4 cup of batter for each pancake onto the skillet.
Step 7 Cook until bubbles form on the surface, then flip and cook until golden brown.
Step 8 Repeat with remaining batter and keep pancakes warm.
Step 9 Serve stacked with butter, maple syrup, and extra pecans if desired.

Storage and Reheating Tips

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.
Freeze pancakes with parchment between layers for up to 2 months.
Reheat in a toaster, skillet, or oven at 350°F (175°C) until warmed through.
Avoid microwaving too long to maintain the best texture.