Quick and easy, kid-friendly, syrup-free pancakes.



Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

  • Combine flour, white sugar, pecans, brown sugar, egg, and oil in a bowl. Mix batter thoroughly. Fill each cup of a muffin tin 2/3-full with batter.

  • Bake in the preheated oven until tops spring back when lightly pressed, 8 to 12 minutes.

Nutrition Facts

180.8 calories; 3 g protein; 29 g carbohydrates; 15.5 mg cholesterol; 271.7 mg sodium. Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
12.1.18 There has to be a missing ingredient because there s simply not enough liquid to even lightly moisten the flour mixture to what would be the consistency of batter; it s just dry and crumbly. I scaled this down to 6 muffins and added about 1/4 cup plus 2 Tbsp of milk to even reach a very thick consistency. Wanted something quick easy and warm for a Saturday morning breakfast before heading out for the day and it just doesn t get much easier than this recipe. Texture was a bit dense more like a pancake than a light muffin but not knowing what the missing ingredient is it s very hard to rate this recipe. They ended tasting OK so 3 stars it is. Read More