Your Cart is Empty

Lemon-Pecan Pancakes

Lemon-Pecan Pancakes

One of my favorite pancake recipes! This has some great flavors from the lemon zest, vanilla and pecans. A nice twist on an old favorite.


1 ½ cups multi-grain/whole grain pancake mix
1 tsp raw sugar
1 Lemon (zested)
1 ¼ cups low fat milk (warmed slightly)
1 large egg (beaten)
2 Tbsp. unsalted butter (melted)
1 tsp vanilla extract
½ cup pecans (very finely chopped)
Fresh berries
Powdered sugar
Maple syrup


1. Preheat griddle pan or large sauté pan over medium heat. In a large bowl, mix the pancake mix with sugar and lemon zest. In a separate bowl, mix together the low fat milk, egg, butter and vanilla. Make a well in the center of the flour mixture and pour in the milk mixture and chopped pecans. Whisk just until well combined. Butter sauté pan, or use cooking spray. Spoon by 1/4-cupfuls onto the griddle; being careful to not let edges touch. Cook until the tops begin to bubble and just turn golden, about 3 minutes, flip for 1-2 minutes more on other side until light golden brown. Transfer to a plate, and repeat with remaining batter until all pancakes are finished. Serve hot, with maple syrup, fresh berries, and powdered sugar, if desired.




Also in Recipes

Chocolate Budino
Chocolate Budino

Budino in Italian means pudding but this is more like a molten cake, moist and almost gooey in the middle when served warm from the oven. I like to serve the budino with a scoop of homemade Banana Chocolate-Chunk Ice Cream (in my cookbook, Cooking From the Hip), but it's also great with creme anglaise and fresh raspberries or strawberries.
Cat Cora's Peach Panzanella Salad with Burrata and Bacon
Cat Cora's Peach Panzanella Salad with Burrata and Bacon

Cat Cora's Garlic Mushroom Pasta
Cat Cora's Garlic Mushroom Pasta