Pecan Pancakes with Buttered Pecans and Warm Maple Syrup
Elevate your breakfast game with these irresistible Pecan Pancakes with Buttered Pecans and Warm Maple Syrup. Fluffy, golden pancakes studded with crunchy chopped pecans form the base of this decadent dish, while a luscious topping of toasted buttered pecans provides a rich, nutty flavor that perfectly complements the warm, velvety maple syrup. Made with buttermilk for a tender texture and a hint of vanilla, these pancakes are a delightful blend of sweet and nutty notes. Quick to prepare in just 35 minutes, this recipe is perfect for a cozy weekend brunch or a special morning treat. Serve them hot and stacked high for a breakfast experience that’s as comforting as it is indulgent.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 2 tablespoons Granulated sugar
- 0.25 teaspoons Salt
- 1.25 cups Buttermilk
- 2 large Eggs
- 3 tablespoons Unsalted butter (melted)
- 1 teaspoon Vanilla extract
- 0.75 cups Chopped pecans
- 2 tablespoons Unsalted butter
- 0.5 cups Whole pecans
- 0.75 cups Maple syrup
Instructions
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, granulated sugar, and salt.
In a separate bowl, combine the buttermilk, eggs, melted butter, and vanilla extract. Whisk until well blended.
Pour the wet ingredients into the dry ingredients and gently mix until just combined. Do not overmix; some lumps are fine.
Fold the chopped pecans into the pancake batter until evenly distributed.
Heat a non-stick skillet or griddle over medium heat and lightly grease with oil or butter.
Scoop about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, about 2 minutes, then flip and cook the other side until golden brown, about 1-2 more minutes.
Transfer the cooked pancakes to a plate and keep warm while you prepare the topping.
In a small saucepan over medium heat, melt the butter and add the whole pecans. Stir frequently and cook until the pecans are lightly toasted and fragrant, about 3 minutes. Remove from heat and set aside.
In a separate small pan, warm the maple syrup over low heat for a few minutes, stirring occasionally. Do not bring to a boil.
To serve, stack the pancakes on a plate, spoon the buttered pecans over the top, and drizzle generously with the warm maple syrup. Serve immediately.
Nutrition Facts
Calories |
3195 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 181.9 g | 233% | |
| Saturated Fat | 54.1 g | 270% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 560 mg | 187% | |
| Sodium | 2604 mg | 113% | |
| Total Carbohydrate | 361.3 g | 131% | |
| Dietary Fiber | 18.4 g | 66% | |
| Total Sugars | 205.7 g | ||
| Protein | 54.5 g | 109% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 547 mg | 42% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 1347 mg | 29% | |
*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.
