Butter Pecan Pancakes

Butter Pecan Pancakes are a decadent breakfast treat that blend buttery, fluffy pancake batter with toasted pecans for a nutty, caramelized flavor profile. If you’re tired of dry, overcooked chicken breasts or dull breakfast fare, this recipe offers a luxurious, bakery-style stack that brings together rich ingredients for maximum morning comfort.

At dishfoody.com, this dish demonstrates how classic ingredients can be elevated with a sweet twist for indulgent brunches or celebratory mornings. This article explains why this recipe works, ingredient advice, prep tips, step-by-step instructions, expert advice, creative flavor variations, serving suggestions, and FAQs.

Why This Butter Pecan Pancakes Recipe Works

• Familiar pancake base becomes extraordinary with buttery richness and toasted pecans
• Brown sugar and pecans add caramel notes and crunch
• Simple to make yet impressive enough for brunch guests

Choosing the Right Ingredients for Butter Pecan Pancakes

Best Ingredients for This Recipe

All-purpose flour for fluffy pancakes; brown sugar and pecans for depth and texture. Real butter melted into the batter enhances flavor. Use milk or butter pecan-flavored creamer for extra richness.

Buying Tips

Pick fresh, unsalted butter and high-quality pecans. Always use pure maple syrup for topping.

Substitutions

Swap milk for almond or oat milk. Add a pinch of cinnamon or use pecan praline syrup for variation.

Ingredients & Prep for Butter Pecan Pancakes

• 1 ½ cups all-purpose flour
• 3 tablespoons brown sugar
• 2 teaspoons baking powder
• ½ teaspoon salt
• 2 large eggs
• 1 ¼ cups milk or butter pecan coffee creamer
• 3 tablespoons melted unsalted butter
• ½ cup chopped pecans
• Optional: ½ teaspoon cinnamon

For Butter Pecan Syrup:

• 1 cup pure maple syrup
• 4 tablespoons melted unsalted butter
• 1 teaspoon vanilla
• ¼ cup chopped pecans

Step-by-Step Cooking Instructions for Butter Pecan Pancakes

Pre-Cooking Prep

Preheat griddle to 350ºF. Whisk together dry ingredients, then wet ingredients, then fold wet into dry and stir in pecans. Batter will be slightly thick and lumpy.

Cooking Method

1. Scoop batter onto hot greased griddle or skillet in ¼-cup portions.
2. Cook until edges appear set and bubbles form, then flip and cook until golden brown.
3. For syrup: Melt butter and pecans over medium heat. Add maple syrup, bring to a boil, and simmer 5 minutes. Stir in vanilla.
4. Serve pancakes warm, topped with pecan syrup and extra toasted pecans.

Doneness Check

Pancakes should be golden, fluffy, and the syrup rich and nutty.

Resting

Let pancakes rest a couple minutes before stacking.

Pro Tips for Perfect Butter Pecan Pancakes

• Toast pecans for deeper nutty flavor before adding to batter and syrup.
• Use fresh baking powder for maximum fluffiness.
• Don’t overmix; a few lumps in batter help with light pancakes.

Flavor Variations for Butter Pecan Pancakes

Spicy Twist

Add pinch of nutmeg or chili flakes to batter.

Keto/Paleo

Use almond flour and sugar substitute; coconut oil for buttery flavor.

Global Flavors

• Southern: Add bourbon to syrup.
• European: Top with whipped cream and stewed fruit.
• Hawaiian: Add shredded coconut and pineapple chunks.

Serving Suggestions for Butter Pecan Pancakes

Serve stacked with warm butter pecan syrup and toasted pecans. Pair with crispy bacon, fruit, or whipped cream for brunch.

FAQs for Butter Pecan Pancakes

• Can I make ahead? Yes, keep pancakes warm in oven; reheat syrup before serving.
• How long do leftovers last? Refrigerate up to 3 days; reheat on skillet.
• Can I freeze? Yes, freeze cooked pancakes and thaw as needed.

Conclusion

Butter Pecan Pancakes offer a rich, nutty twist on the classic breakfast stack, perfect for weekends, holidays, or pampering yourself. Simple steps and quality ingredients guarantee a dish everyone will love. For more brunch inspiration, visit dishfoody.com and try our Cheese & Chive Pancakes next!

Butter Pecan Pancakes

Print Recipe

These Butter Pecan Pancakes are rich, fluffy, and bursting with buttery pecan flavor. Perfect for a cozy family breakfast or special brunch.

• Author: ssam
• Prep Time: 10 mins
• Cook Time: 15 mins
• Total Time: 25 mins
• Yield: 4 servings 1x
• Category: Breakfast
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 1 cup all-purpose flour
• 2 tablespoons brown sugar
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 large egg
• 3/4 cup Southern Butter Pecan Coffee Creamer or milk
• 2 tablespoons melted butter
• 1/2 cup chopped pecans

Instructions

• 1. In a large bowl, whisk together flour, brown sugar, baking powder, and salt.
• 2. In another bowl, whisk the egg with coffee creamer (or milk) and melted butter.
• 3. Pour wet ingredients into dry ingredients and mix until just combined.
• 4. Fold in chopped pecans gently.
• 5. Heat a griddle or non-stick pan over medium heat; lightly grease it.
• 6. Pour 1/4 cup batter per pancake; cook until bubbles form and edges set, about 2-3 minutes.
• 7. Flip and cook another 2 minutes until golden and cooked through.
• 8. Serve warm topped with butter pecan syrup.

Notes

• To make butter pecan syrup, melt 1/4 cup butter, add 1/4 cup chopped pecans and cook until fragrant. Stir in 1/2 cup maple syrup and 1 teaspoon vanilla extract; simmer briefly.
• Add cinnamon or nutmeg for extra warmth.
• Use toasted pecans for enhanced flavor.

Nutrition

• Serving Size: 2 pancakes
• Calories: 350
• Sugar: 12g
• Sodium: 300mg
• Fat: 15g
• Saturated Fat: 6g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 2g
• Protein: 7g
• Cholesterol: 70mg

Keywords: butter pecan pancakes, pecan pancakes, breakfast, brunch