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Lemon-Pecan Pancakes Recipe

Lemon-Pecan Pancakes

Prep Time 10 minutes Cook Time 10 minutes

by Cat Cora

What you'll need

  • 1 1/2 cups multi-grain or whole grain store-bought pancake mix
  • 1 1/4 cups low-fat milk, warmed slightly
  • 1/2 cup pecans, finely chopped
  • 1 large egg, beaten
  • 1 teaspoon lemon zest
  • Fresh or frozen raspberries, blackberries, strawberries, and blueberries
  • Unsalted butter
  • Maple syrup


Serves 4

How to make it

  1. Preheat a griddle or large non-stick sauté pan over medium heat.
  2. In a large bowl, combine the pancake mix and lemon zest.
  3. In a separate small bowl, mix together the warm, low-fat milk and beaten eggs.
  4. Make a well in the center of the flour-lemon zest mixture and pour in the milk and eggs, as well as the chopped pecans. Whisk until just combined.
  5. Grease your cooking surface with cooking spray.
  6. Spoon 1/4-cupfuls of the pancake batter onto the hot griddle being careful to leave space in between the pancakes.
  7. Cook the pancakes until small bubbles appear and the underside becomes golden, about 3 minutes. Flip the pancakes and cook for 1-2 minutes more until golden brown.
  8. Transfer the cooked pancakes onto a plate or serving platter. Serve hot with fresh berries, butter, and maple syrup, if desired.
  9. Repeat with remaining batter.