Pecan Pie Pancakes
Servings 12 servings
Ingredients
- 1 1/2 cups roughly chopped pecans toasted and divided
- Pancakes:
- 2 cups all purpose flour
- 3 Tbsp granulated sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/4 tsp ground cinnamon
- 1 1/2 cups buttermilk (well shaken)
- 4 Tbsp salted butter melted
- 2 large eggs
- 2 tsp pure vanilla extract
- Pecan Pie Sauce:
- 1 cup light brown sugar (packed)
- 1/2 cup salted butter
- 1 14 oz can sweetened condensed milk
- 3 Tbsp pure maple syrup
- 1 tsp pure vanilla extract
Instructions
- Spread pecans on a sheet pan in a single layer. Toast in a preheated 350°F oven for 6-8 minutes until lightly golden and fragrant. Set aside.
- Buttermilk Pancakes: In a medium bowl, use a whisk to sift together flour, sugar, baking powder, baking soda, salt and cinnamon.
- In a separate bowl whisk together the buttermilk, melted butter, eggs and vanilla. Add the wet mixture to the dry ingredients stirring just until combined. The mixture will be lumpy. Set aside.
- Butter a cast iron skillet or griddle and heat to medium-high. Divide the pancake batter using a ¼ cup measuring cup.
- Cook until golden and the batter has bubbled on top for around 1 1/2-2 minutes per side, then flip. Cook in batches adding more butter to the pan as needed. Keep warm until serving.
- Pecan Pie Sauce: (This can be done in advance) Place butter and brown sugar in a heavy bottomed saucepan over medium heat. Cook until butter is melted.
- Add condensed milk and maple syrup to the pan. Cook for another 5-10 minutes allowing the mixture to gently bubble. Remove from heat and add vanilla and 1 cup of pecans. Mix to combine. Keep warm until serving.
- Serve warm drizzled over pancakes. Garnish with reserved toasted pecans.