Description

Deliciously fluffy pecan pancakes filled with a warm pecan pie filling, perfect for a cozy breakfast. These pancakes combine the nutty flavor of pecans with a tender batter made from a blend of all-purpose and whole wheat flours, enriched with cottage cheese for extra moisture and fluffiness. The recipe features a sweet and buttery pecan pie filling cooked on the stovetop and spooned right into the center of each pancake, making every bite a delightful treat.

Ingredients

Pecan Pie Filling

1/4 cup chopped pecans (chopped very small)
3 Tablespoons unsalted butter (sliced)
2 Tablespoons maple syrup
2 Tablespoons dark brown sugar
1 teaspoon vanilla extract
1/2 teaspoon cinnamon

Pancake Batter

1 cup 4% cottage cheese
3 large eggs
1/4 cup milk (of choice)
2 Tablespoons coconut oil (melted and cooled)
1 Tablespoon maple syrup
1 teaspoon vanilla extract
3/4 cup all-purpose flour (spooned and leveled)
3/4 cup whole wheat flour (spooned and leveled)
2 teaspoons baking powder
1/2 teaspoon cinnamon
1/4 teaspoon fine sea salt
2 Tablespoons chopped pecans
Avocado oil spray (for cooking pancakes)

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Instructions

Heat Filling: In a small pot over medium heat, combine the chopped pecans, unsalted butter, maple syrup, dark brown sugar, vanilla extract, and cinnamon. Cook, stirring frequently, until the butter melts and the mixture becomes very bubbly, about 3 minutes. Remove from heat and set aside.
Blend Wet Ingredients: In a blender, combine the 4% cottage cheese, eggs, milk, melted coconut oil, maple syrup, and vanilla extract. Blend until the mixture is smooth and creamy.
Whisk Dry Ingredients: In a large bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, cinnamon, fine sea salt, and chopped pecans to ensure even distribution.
Whisk Batter: Pour the blended wet mixture into the bowl with the dry ingredients. Whisk gently until just combined, about 30 seconds, being careful not to overmix to keep the pancakes fluffy.
Heat Pan: Place a large nonstick frying pan over medium-low heat and spray with avocado oil to prevent sticking.
Portion Batter: Scoop 1/4 cup of the pancake batter into the pan for each pancake. Use the back of the measuring cup to gently spread the batter into a round shape. You can cook 3 to 4 pancakes at a time depending on pan size.
Add Filling: Spoon 1 heaping teaspoon of the prepared pecan pie filling into the center of each pancake while the batter is still wet.
Cover and Cook: Cover the pan with a lid and cook the pancakes for 4 minutes to allow the batter to set and the filling to warm inside.
Flip and Cook: Remove the lid carefully, flip each pancake, cover again, and cook for another 2 minutes to finish cooking through and achieve a golden color.
Stack and Serve: Transfer cooked pancakes to a plate, stack them, and serve immediately topped with extra warm pecan pie filling for a delightful breakfast treat.

Notes

Be careful not to overmix the batter; a few lumps are okay and help keep pancakes fluffy.
Using cottage cheese adds moisture and protein, making these pancakes more nutritious and tender.
You can substitute milk with any plant-based milk if desired.
Make sure to chop pecans finely for the filling and batter to ensure even texture and flavor.
Adjust cooking heat if pancakes brown too quickly before cooking through.
Leftover pecan pie filling can be stored in the refrigerator for up to a week and reheated before serving.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Breakfast
Method: Stovetop
Cuisine: American