Pecan Pancakes with Chocolate Spread - Kraft Recipes Top
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Pecan Pancakes with Chocolate Spread

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13 servings, 2 topped pancakes each

You might think it doesn't get yummier than from-scratch buttermilk pancakes made with toasted pecans and topped with chocolate spread. You'd be right.

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What You Need

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Make It

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  • Mix flour, 1/2 cup nuts, granulated sugar, brown sugar, baking powder and baking soda in large bowl. Whisk eggs, buttermilk and butter in medium bowl until blended. Add to flour mixture; stir just until moistened. (Batter will be lumpy.)
  • Heat large nonstick griddle or heavy skillet sprayed with cooking spray on medium-high heat. Pour batter onto griddle, using 1/3 cup batter for each pancake. Cook until bubbles form on tops, then turn over to brown other sides.
  • Spread each pancake with cream cheese spread; top with COOL WHIP and remaining nuts.

Special Equipment Needed

Special Extra

Serve topped with fresh sliced strawberries and garnished with mint sprigs.


  • 13 servings, 2 topped pancakes each

Nutritional Information

Serving Size 13 servings, 2 topped pancakes each
Calories 210
Total fat 12g
Saturated fat 4.5g
Cholesterol 40mg
Sodium 190mg
Carbohydrate 20g
Dietary fiber 1g
Sugars 7g
Protein 5g
% Daily Value
Vitamin A 4 %DV
Vitamin C 0 %DV
Calcium 8 %DV
Iron 8 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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