Buttermilk Pecan Pancakes
Source: Taste of Home
Makes 16

3 eggs -- separated
3 tablespoons butter or margarine -- melted
1 1/2 cups flour
1/2 cup chopped pecans
1 tablespoon sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 2/3 cups buttermilk

In a bowl, beat the egg yolks and butter. Combine flour, pecans (may use up to 1 cup pecans), sugar, baking powder, baking soda and salt; add to egg mixture alternately with buttermilk. Beat egg whites until stiff peaks form; fold into batter. Pour batter by 1/4 cupfuls onto a lightly greased hot griddle; turn when bubbles form on top of pancakes. Cook until second side is golden brown.This batter can be kept in the refrigerator for 2-3 weeks. You can make
them fresh daily. My family's favorite!!

I am also giving some ingredient variations. They are all good.