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Pecan Pie Pancakes on a serving plate with a fork.
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Pecan Pie Pancakes

Decadent pancakes with all the flavors and textures of a pecan pie.
Course Breakfast, Brunch
Cuisine American
Keyword pancakes, pecan pie
Budget Splurge
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2
Calories 774kcal

Ingredients

For the topping:

  • 1 ½ tablespoon butter
  • 1 tablespoon brown sugar
  • ¼ cup chopped pecans
  • ¼ cup light corn syrup
  • 1 teaspoon mild flavor molasses
  • 1 teaspoon vanilla extract
  • Pinch of salt

For the pancakes:

  • ¾ cups cake flour
  • 2 teaspoons baking powder
  • 2 tablespoon brown sugar
  • pinch salt
  • ½ cup Milk
  • 1 small egg or one egg yolk
  • ½ teaspoon vanilla
  • 1 tablespoon butter melted
  • 1 teaspoon Oil
  • ¼ cup Chopped pecans

Instructions

For the topping:

  • Melt the butter and brown sugar together in a small saucepan over medium heat. When the sugar melts, add the pecans and reduce the heat to low.
  • Cook 10 minutes to bring out the nutty flavor. Add the corn syrup, molasses, vanilla, and salt. Stir well and heat through.
  • You may keep it warm over very low heat until ready to serve or remove from the heat and re-heat just before serving. This topping becomes stiff when it cools so it will definitely need to be heated to pour.

For the pancakes:

  • In a small bowl mix the cake flour, baking powder and salt. Whisk to mix, then set aside.
  • In another bowl add the milk, egg, and vanilla and whisk lightly. Pour the wet ingredients over the dry and whisk just to mix.
  • Add the melted butter and whisk it in. The batter should still be lumpy. If it is too thick, add a little more milk to thin it down.
  • Heat a griddle or skillet to medium heat. Brush with vegetable oil. Place chopped pecans in a small pancake-sized sized circle.
  • Just use a few and scatter them randomly leaving spaces between. Pour a small circle of batter into the center of the pecans.
  • Allow the batter to flow around the pecans. When bubbles form on top and being to pop, use a spatula to flip the pancakes over. Cook on the opposite side until light golden brown and cooked through.
  • You can keep them warm in a 250 degree oven until they are all done ar serve them as they come off the griddle. Top with a pat of butter and the warm topping.

Nutrition

Calories: 774kcal | Carbohydrates: 95g | Protein: 13g | Fat: 40g | Saturated Fat: 13g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 116mg | Sodium: 621mg | Potassium: 361mg | Fiber: 4g | Sugar: 57g | Vitamin A: 655IU | Vitamin C: 0.3mg | Calcium: 379mg | Iron: 2mg