Pecan Maple Sour Cream Pancakes With Pecan Maple Syrup Recipe

Name: Pecan Maple Sour Cream Pancakes With Pecan Maple Syrup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups baking mix; ⅓ cup sour cream; ⅔ cup milk; 1 tablespoon brown sugar, packed; 2 tablespoons maple syrup; 2 eggs; ½ cup pecans, chopped, toasted; 1 cup maple syrup (doesn't have to be real); 1 teaspoon pecan flavoring; 2 tablespoons butter

Servings: persons

2 cups baking mix
⅓ cup sour cream
⅔ cup milk
1 tablespoon brown sugar, packed
2 tablespoons maple syrup
2 eggs
½ cup pecans, chopped, toasted
1 cup maple syrup (doesn't have to be real)
1 teaspoon pecan flavoring
2 tablespoons butter

1
Heat griddle or skillet over medium-high heat or electric griddle to 375 degrees F grease if necessary.
2
Mix baking mix thru eggs in large bowl.
3
Pour 1/4 cup batter onto hot greased griddle.
4
Cook until bubbles begin to break and edges are somewhat dry.
5
Sprinkle with toasted chopped pecans, Flip; cook until golden.
6
Serve with Pecan Maple syrup.
7
Pecan Maple Syrup: in saucepan heat the 1 cup maple syrup add butter and pecan flavoring.

478

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 cups baking mix, ⅓ cup sour cream, ⅔ cup milk, 1 tablespoon brown sugar, packed, and more.

Yes, Pecan Maple Sour Cream Pancakes With Pecan Maple Syrup falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pecan Maple Sour Cream Pancakes With Pecan Maple Syrup

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