Pecan Pie Pancakes Recipe

Name: Pecan Pie Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE SYRUP:; 1/2 cups Unsalted Butter; 1/4 cups Brown Sugar (lightly Packed); 1 teaspoon Ground Cinnamon; 1/2 teaspoons Vanilla Extract; 1/4 teaspoons Salt; 1/2 cups Maple Syrup; 1-1/2 cup Roughly Chopped Pecans; FOR THE PANCAKES:; 2 cups All-purpose Flour; 2 Tablespoons Brown Sugar (lightly Packed); 2 Tablespoons Baking Powder; 1 teaspoon Salt; 1 teaspoon Vanilla Extract; 2 whole Eggs, Beaten; 1-1/2 cup Milk; 5 Tablespoons Unsalted Butter, melted

Servings: persons

FOR THE SYRUP:
1/2 cups Unsalted Butter
1/4 cups Brown Sugar (lightly Packed)
1 teaspoon Ground Cinnamon
1/2 teaspoons Vanilla Extract
1/4 teaspoons Salt
1/2 cups Maple Syrup
1-1/2 cup Roughly Chopped Pecans
FOR THE PANCAKES:
2 cups All-purpose Flour
2 Tablespoons Brown Sugar (lightly Packed)
2 Tablespoons Baking Powder
1 teaspoon Salt
1 teaspoon Vanilla Extract
2 whole Eggs, Beaten
1-1/2 cup Milk
5 Tablespoons Unsalted Butter, melted

1
For the syrup:
2
Combine butter and brown sugar in a small saucepan on medium heat and cook until butter has melted and mixture has begun to boil. Allow to boil for 1 minute. Turn down heat to low and add cinnamon, vanilla, salt and syrup to the pan, whisking to combine. Toss in chopped pecans and remove syrup from the heat. Set aside.
3
For the pancakes:
4
Combine flour, brown sugar, baking powder, and salt in a large bowl. Whisk to combine. To the dry mixture add in vanilla, eggs, milk, and melted butter and whisk until fully combined.
5
Heat a saute pan over medium-low heat. Melt a small amount of butter in the pan to grease. Scoop out 1/3 cup of batter into the pan and allow to brown on each side.
6
Once all the pancakes are cooked, serve each pancake with some reserved pecan pie syrup. Serve immediately.

981

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 17 ingredients. The key ingredients include: FOR THE SYRUP:, 1/2 cups Unsalted Butter, 1/4 cups Brown Sugar (lightly Packed), 1 teaspoon Ground Cinnamon, and more.

Yes, Pecan Pie Pancakes 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 Pie Pancakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions