Pecan Pancakes With Fudge Syrup Recipe

Name: Pecan Pancakes With Fudge Syrup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup maple syrup you can also use maple flavored pancake syrup; ¼ cup hot fudge topping; 1 ½ cups all-purpose flour; 2 tablespoons packed brown sugar; 1 teaspoon baking powder; ¼ teaspoon salt; ½ cup chopped pecans; 1 ½ cups buttermilk; 2 eggs, beaten; 2 tablespoons butter, melted

Servings: persons

1
In 1qt nonstick saucepan, heat syrup and hot fudge topping over medium heat until warm, stirring until smooth.
2
Keep warm.
3
In a medium bowl, mix flour, brown sugar,baking powder, baking soda,salt and pecans.
4
Beat in buttermilk, eggs and butter with a spoon until blended.
5
Heat griddle over medium heat.
6
Grease griddle with butter.
7
For each pancake pour about 1/4 cup batter onto hot griddle.
8
Cook pancakes until bubbles form on top and edges look dry.
9
Turn and cook other sides until golden brown.
10
Serve with warm syrup.

1176

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: 1 cup maple syrup you can also use maple flavored pancake syrup, ¼ cup hot fudge topping, 1 ½ cups all-purpose flour, 2 tablespoons packed brown sugar, and more.

Yes, Pecan Pancakes With Fudge 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.

That's it — enjoy your meal!

Pecan Pancakes With Fudge Syrup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions