Butter Pecan Crumble Pancakes with Homemade Cinnamon Maple Butte
Indulge in a decadent breakfast experience with these Butter Pecan Crumble Pancakes topped with Homemade Cinnamon Maple Butter. Fluffy, golden pancakes are elevated with a buttery pecan crumble that’s delicately toasted for a warm, nutty crunch. The creamy cinnamon maple butter adds a luscious, aromatic finish, melting into every sweet bite. Made with pantry staples like all-purpose flour and brown sugar, this recipe is quick to prepare yet luxurious enough for weekend brunch. Perfectly balanced with textures and flavors, these pancakes are ideal for pairing with warm maple syrup and fresh coffee. Whether you're craving comfort food or hosting a brunch gathering, this dish is sure to impress with its irresistible blend of buttery richness, pecan crunch, and cinnamon spice.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 2 tablespoons Granulated sugar
- 1.5 teaspoons Baking powder
- 0.25 teaspoons Salt
- 1.25 cups Whole milk
- 1 Egg
- 3 tablespoons Unsalted butter (melted)
- 0.5 cups Chopped pecans
- 0.25 cups Brown sugar
- 2 tablespoons Unsalted butter (softened for crumble)
- 2 tablespoons All-purpose flour (for crumble)
- 6 tablespoons Unsalted butter (softened for cinnamon maple butter)
- 2 tablespoons Maple syrup
- 0.5 teaspoons Ground cinnamon
Instructions
Prepare the cinnamon maple butter: In a small bowl, combine 6 tablespoons of softened unsalted butter, 2 tablespoons of maple syrup, and 1/2 teaspoon of ground cinnamon. Mix until smooth. Cover and refrigerate for at least 10 minutes or until ready to serve.
Make the pecan crumble: In a medium bowl, combine 1/2 cup chopped pecans, 1/4 cup brown sugar, 2 tablespoons of softened butter, and 2 tablespoons of flour. Mix with a fork until the mixture has a crumbly texture. Set aside.
In a large bowl, whisk together 1.5 cups of all-purpose flour, 2 tablespoons of granulated sugar, 1.5 teaspoons of baking powder, and 1/4 teaspoon of salt.
In a separate small bowl, whisk together 1.25 cups of whole milk, 1 large egg, and 3 tablespoons of melted butter.
Pour the wet ingredients into the dry ingredients and mix just until combined. Do not overmix; some lumps are fine.
Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or cooking spray.
Scoop 1/4 cup of batter per pancake onto the skillet. Allow pancakes to cook until bubbles form and the edges look set, about 2-3 minutes. Flip and cook for an additional 1-2 minutes or until golden brown.
Once the pancakes are cooked, keep them warm. In a separate small skillet over medium heat, toast the pecan crumble mixture for 2-3 minutes, stirring frequently, until fragrant and golden brown.
Serve pancakes stacked with a generous sprinkle of the pecan crumble on top and a dollop of the chilled cinnamon maple butter. Drizzle additional maple syrup if desired.
Nutrition Facts
Calories |
738 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.1 g | 59% | |
| Saturated Fat | 23.3 g | 116% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 140 mg | 47% | |
| Sodium | 382 mg | 17% | |
| Total Carbohydrate | 72.7 g | 26% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 32.1 g | ||
| Protein | 11.1 g | 22% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 136 mg | 10% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 270 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
