Pecan Pie Pancakes
Fluffy pancakes infused with brown sugar and vanilla, topped with a buttery pecan-maple syrup, these Pecan Pie Pancakes bring all the cozy charm of the classic pie into a quick and delicious breakfast.
Ingredients
- All-Purpose Flour: 1 and 1/2 cups – Forms the base of our fluffy pancakes.
- Baking Powder: 2 teaspoons – Adds lift and tenderness.
- Salt: 1/2 teaspoon – Enhances and balances the sweetness.
- Egg: 1 large – Binds the ingredients and adds richness.
- Milk: 1 and 1/4 cups – Creates a smooth, pourable batter.
- Melted Butter: 2 tablespoons – Infuses buttery flavor throughout.
- Vanilla Extract: 1 teaspoon – Adds warm, aromatic depth.
- Brown Sugar: 2 tablespoons – Brings a molasses-sweet richness.
- Chopped Pecans: 1 cup (divided) – Adds nutty crunch in the batter and topping.
- Maple Syrup: 1/2 cup – Sweetens and softens the topping with caramel tones.
- Butter (for topping): 2 tablespoons – Melts into the syrup for a velvety glaze.
Instructions
- Preheat Your Equipment: Warm a nonstick skillet or griddle over medium-low heat.
- Combine Ingredients: In one bowl, whisk together flour, baking powder, salt, and brown sugar. In another, mix egg, milk, melted butter, and vanilla. Combine both mixtures and gently fold in half the chopped pecans.
- Prepare Your Cooking Vessel: Lightly grease your skillet or griddle with butter or spray.
- Assemble the Dish: Pour 1/4 cup of batter onto the skillet for each pancake.
- Cook to Perfection: Cook until bubbles form, flip, and continue for 1–2 minutes until golden.
- Finishing Touches: In a saucepan, warm maple syrup, butter, and remaining pecans until glossy.
- Serve and Enjoy: Stack pancakes and drizzle generously with the warm pecan topping.
Notes
- Tip: Toast pecans for extra flavor and crunch.
- Make Ahead: Prepare topping a day ahead and reheat before serving.
- Leftovers: Store pancakes in the fridge or freezer and reheat in a toaster or skillet.
Find it online: https://dishmio.com/pecan-pie-pancakes/