Plum Pecan Pancakes

Plum Pecan Pancakes

When I stopped to take inventory on which summer produce items I hadn’t properly cooked or baked with this season, plums, along with raspberries, came up woefully short. So a week ago at our weekly Sunday brunch, I decided it was high time to fix that faux-pas. Enter these pancakes. I LOVED them. Sweet plums, crunchy pecans, perfectly cooked pancakes – what’s not to love!

sliced plums

making plum pecan pancakes

making plum pecan pancakes

I also realized that when it comes to stone fruits, peaches are my go-to, which makes sense. Peaches are supremely popular in Texas, and they were far and away the most frequently consumed stone fruit of my impressionable childhood. But when I took my first bite of these pancakes, I forgot how much I adore plums, and how they often become overshadowed by peaches. This stone fruit season may be ending, but there’s always next summer. So, you have my full blessing to hold me to it – next summer, there will be more plums!

plum pecan pancakes

A recipe note: the original recipe said to slice the plums, then add them to the pancakes before flipping them, exactly like I did with these amazing peach pancakes. I tried that on the first batch, and it didn’t really work. The plums didn’t adhere and become part of the pancake batter; instead they fell off, or stuck to the griddle, and just generally looked like a hot mess. So I discarded the first two pancakes, and folded the sliced plums into the batter. Worked beautifully! That’s what I would advise you to do from the get-go. You could either chunk the plums into smaller pieces, but plums are so small anyway, that I found that unnecessary. They really did work just fine sliced. Enjoy these!!

Plum Pecan Pancakes

{One year ago: Chocolate Chip Cookie Dough Ice Cream}

Source: adapted from Everyday with Rachael Ray, August 2007

3 plums, pitted and sliced
4 ½ tbs sugar, divided
2 cups all-purpose flour
1 ½ tsp baking powder
¾ tsp baking soda
½ tsp salt
2 cups buttermilk
2 large eggs
¼ cup unsalted butter, melted, plus more for the griddle
¾ cup pecans, coarsely chopped
Maple syrup, for serving

In a medium bowl, toss the plum slices with 1 ½ tbs sugar and set aside.
In a large bowl, whisk together the remaining 3 tbs sugar, flour, baking powder, baking soda, and salt.
In a medium bowl, whisk together buttermilk, eggs, and melted butter until combined. Make a well in the center of the dry ingredients and pour the wet ingredients into the well. Add pecans and whisk until just incorporated. Add the plum slices and fold into the batter.
Brush a nonstick griddle or skillet with butter and heat over medium to medium-low heat. When it’s hot, pour puddles of batter, about ¼ cup each, onto the griddle. Cook until golden brown on the bottom and bubbles start appearing on the top. Flip and cook about 2 more minutes, or until cooked through. Test with a toothpick in the center of a pancake. Repeat with the rest of the batter; don’t forget to grease the griddle with more butter between batches. It may be necessary to adjust your heat level as you go. Serve with maple syrup.

3 responses to “Plum Pecan Pancakes

  1. Julie,
    You make amazing pancakes. I’m in awe. I should send my daughter to you for a tutorial. Plum and pecan? Genius!

  2. Pingback: Summer Produce Recipe Round-Up | The Texan New Yorker

Leave a Reply

Your email address will not be published. Required fields are marked *