Italian Cream Pancakes Recipe

Name: Italian Cream Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2/3 cup finely chopped pecans; 1/2 cup sweetened flaked coconut; 2 cups all-purpose flour; 1/3 cup sugar; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 cup buttermilk; 3/4 cup heavy cream; 2 tablespoons butter, melted; 2 teaspoons vanilla extract; 2 large eggs, separated; Garnish: chopped toasted pecans

Servings: persons

2/3 cup finely chopped pecans
1/2 cup sweetened flaked coconut
2 cups all-purpose flour
1/3 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
3/4 cup heavy cream
2 tablespoons butter, melted
2 teaspoons vanilla extract
2 large eggs, separated
Garnish: chopped toasted pecans

1
Preheat oven to 350u00b0. Bake pecans and coconut in a single layer in a shallow pan 5 to 7 minutes or until lightly toasted and fragrant, stirring halfway through.
2
Stir together flour and next 4 ingredients in a large bowl. Whisk together buttermilk, next 3 ingredients, and 2 egg yolks in another bowl. Gradually stir buttermilk mixture into flour mixture just until dry ingredients are moistened. Stir in toasted pecans and coconut. Beat egg whites at high speed with an electric mixer until stiff peaks form; fold into batter.
3
Pour about 1/4 cup batter for each pancake onto a hot buttered griddle or large nonstick skillet. Cook 3 to 4 minutes or until tops are covered with bubbles and edges look dry and cooked. Turn and cook 3 to 4 minutes or until done. Place in a single layer on a baking sheet, and keep warm in a 200u00b0 oven up to 30 minutes. Serve with Cream Cheese Syrup.
4
Note: When using a griddle, heat it to 350u00b0.
5
Tip: For tender pancakes, don't overmix the batter; it should be lumpy.

1099

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2/3 cup finely chopped pecans, 1/2 cup sweetened flaked coconut, 2 cups all-purpose flour, 1/3 cup sugar, and more.

Yes, Italian Cream Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Italian Cream Pancakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions