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I went a little nutty when I found whole pecans on sale! That is how my decadent Fluffy Pecan Pancakes Recipe with Pecan Pie Syrup came about. There's nothing quite as comforting as a stack of fluffy pancakes. Add a touch of pecan pie magic to it, and you have the perfect fall breakfast treat. Introducing the Fluffy Pecan Pancakes with Pecan Pie Syrup, a delightful twist to the traditional pancake recipes, bringing together the nutty flavor of pecans with the sweetness of brown sugar.
WHAT’S SO GOOD ABOUT THIS RECIPE?
When you combine butter, brown sugar, and chopped pecans with light corn syrup and a hint of vanilla, you get a syrup that mimics the decadence of pecan pie. I created a topping which, to me, tastes just like the filling in a pecan pie. I used brown sugar in place of granulated sugar in the pancake batter recipe. Paired with fluffy pancakes, this recipe offers a gourmet breakfast experience that's both indulgent and unforgettable. I imagine these would work best for a weekend brunch for most folks. Easter morning just begs for pecan pie pancakes don't you think?
IS THIS RECIPE BUDGET-FRIENDLY?
While this recipe falls under the 'Splurge' category on our budget scale, every bite justifies the investment. The ingredients, though a little upscale, deliver a culinary experience that's worth every penny.
INGREDIENT NOTES
- Brown Sugar: This adds a rich molasses flavor that white sugar can't replicate.
- Cake Flour: A finer grain than purpose flour, this ensures the pancakes remain light and fluffy.
- Light Corn Syrup: Adds sweetness and consistency to the syrup.
- Molasses: Imparts a deep caramel flavor, enhancing the nutty profile of the syrup.
For the full recipe with quantities, see the recipe card at the end of the post.
SUBSTITUTIONS
- Brown Sugar: Can be replaced with white sugar but will slightly alter the taste.
- Cake Flour: If unavailable, you can use purpose flour but may get a slightly denser pancake.
- Milk: Almond milk can be an alternative for those seeking a dairy-free option.
VARIATIONS
- Pumpkin Pecan Pancakes: Incorporate pumpkin puree and warm spices for a festive touch.
- Butter Pecan Pancakes: Use brown butter instead of regular melted butter for a more intense flavor profile.
EQUIPMENT
- Large Bowl: For mixing the dry ingredients.
- Medium Bowl: To whisk together the wet ingredients.
- Small Saucepan: Essential for preparing the pecan pie syrup.
- Large Skillet: Ideal for achieving those golden brown pancakes.
PRO COOKING TIPS
- Let the pancake batter rest for a few minutes before cooking. This helps the baking powder activate, leading to fluffier pancakes.
- Always heat the skillet to medium heat before pouring the batter. Too high and the pancakes will burn, too low and they won't be golden brown.
- Use coconut oil or a non-stick spray for a healthier alternative to regular oil when cooking.
- Notice the pretty scalloped edges on my pancakes? That happened when I sprinkled a few pecans in a pancake-sized circle in the hot skillet. I used a cookie scoop to measure the batter and pour it over the pecans. The batter caught on the pecans and flowed around them creating the scalloped edge. After the first one, it became a challenge to see if I could make the next one even prettier.
FREQUENTLY ASKED QUESTIONS
Can I use whole wheat flour instead of cake flour?
Yes, but it will make the pancakes denser and the taste will be slightly different.
How should I store leftover pancakes?
Place them in an airtight container and refrigerate. They can also be stored in layers separated by parchment paper on a baking sheet in the freezer.
Can I replace corn syrup?
Yes, maple syrup can be an alternative, but it will change the flavor profile of the topping.
Pecan Pie Pancakes
Decadent pancakes with all the flavors and textures of a pecan pie.
4.91 from 50 votes
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Course Breakfast Brunch
Servings 2
Budget Splurge
Ingredients
For the topping:
- 1 ½ tablespoon butter
- 1 tablespoon brown sugar
- ¼ cup chopped pecans
- ¼ cup light corn syrup
- 1 teaspoon mild flavor molasses
- 1 teaspoon vanilla extract
- Pinch of salt
For the pancakes:
- ¾ cups cake flour
- 2 teaspoons baking powder
- 2 tablespoon brown sugar
- pinch salt
- ½ cup Milk
- 1 small egg or one egg yolk
- ½ teaspoon vanilla
- 1 tablespoon butter melted
- 1 teaspoon Oil
- ¼ cup Chopped pecans
Instructions
For the topping:
Melt the butter and brown sugar together in a small saucepan over medium heat. When the sugar melts, add the pecans and reduce the heat to low.
Cook 10 minutes to bring out the nutty flavor. Add the corn syrup, molasses, vanilla, and salt. Stir well and heat through.
You may keep it warm over very low heat until ready to serve or remove from the heat and re-heat just before serving. This topping becomes stiff when it cools so it will definitely need to be heated to pour.
For the pancakes:
In a small bowl mix the cake flour, baking powder and salt. Whisk to mix, then set aside.
In another bowl add the milk, egg, and vanilla and whisk lightly. Pour the wet ingredients over the dry and whisk just to mix.
Add the melted butter and whisk it in. The batter should still be lumpy. If it is too thick, add a little more milk to thin it down.
Heat a griddle or skillet to medium heat. Brush with vegetable oil. Place chopped pecans in a small pancake-sized sized circle.
Just use a few and scatter them randomly leaving spaces between. Pour a small circle of batter into the center of the pecans.
Allow the batter to flow around the pecans. When bubbles form on top and being to pop, use a spatula to flip the pancakes over. Cook on the opposite side until light golden brown and cooked through.
You can keep them warm in a 250 degree oven until they are all done ar serve them as they come off the griddle. Top with a pat of butter and the warm topping.
Nutrition
Calories: 774kcalCarbohydrates: 95gProtein: 13gFat: 40gSaturated Fat: 13gPolyunsaturated Fat: 8gMonounsaturated Fat: 17gTrans Fat: 1gCholesterol: 116mgSodium: 621mgPotassium: 361mgFiber: 4gSugar: 57gVitamin A: 655IUVitamin C: 0.3mgCalcium: 379mgIron: 2mg
DISCLAIMERS
Approximate nutrition information is provided as a convenience and courtesy only. You are encouraged to do your own calculations if precise data is required.
We take every effort to ensure that the estimated meal cost per serving is accurate. We use a meal cost analysis application that estimates the cost of a recipe based on groceries purchased at a Walmart store in my geographical area, northern California.
Tried this recipe?Let us know how it was!
The Fluffy Pecan Pancakes with Pecan Pie Syrup is not a new recipe; it's a reader favorite from 2014. It encapsulates the essence of fall breakfast delights. While the pancake batter gets its structure and taste from the combination of wet and dry ingredients, it's the pecan pie syrup that truly sets it apart. The merging of brown sugar, molasses, and pecans creates a symphony of flavors that is hard to resist.
Whether you're making this for a weekend brunch or a festive breakfast, it's always a good idea to prepare extra syrup. It can be used as a topping on ice cream or even as a sweet drizzle on a warm slice of pie. As with all breakfast recipes, serve warm, garnished with a sprinkle of love and a side of joy.
Reader Interactions
Comments
Sandra @ Scrumptilicious 4 You! says
Love your link! Thanks for partying with us on the Four Seasons Blog Hop! Sandra from Scrumptilicious 4 You!
Reply
Nici says
I'm almost speechless. Wowzers! Those sound amazing and are absolutely beautiful! Pinning! Thanks for linking up to our All Things Thursday Blog Hop! Have a great weekend!
Blessings,
NiciReply
Mary says
Thanks Nici, they're probably low cal too! 🙂
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Gloria // Simply Gloria says
These pancakes are absolutely gorgeous, Mary! I never knew you could freeze nuts, thank you for sharing! I love how you put brown sugar in these in place of the granulated sugar... the texture must be amazing! Can't wait to try these, pinning and bookmarking!
Reply
Cindy Eikenberg says
Hi Mary! These pancakes looks simply incredible (and does your shrimp!) Thank you so much for sharing your wonderful recipes and stunning photography at Best of the Weekend! I'm featuring your wonderful pancakes at tomorrow's party. Thank you again for sharing with us and hope you have a happy Friday!
Reply
Mary says
Thanks Cindy!
Reply
Erin @ The Speckled Palate says
Well, you've definitely sold me on these pancakes... and I kind of want them right now, even though it's far past breakfast time. (Pancakes for lunch? Might be making that a thing!) And I think you're right... these pancakes would be fabulous for Easter morning breakfast!
Also, this was one of my favorite from last week's That's Fresh Friday! I'll be sharing it tomorrow evening as one of my favorites from the week, so thanks for sharing!
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Natasha In Oz says
They look so delicious. Your photos are amazing too! I am pinning this right now!If you have a minute to spare I would be so thrilled if you could stop by my blog and share your recipe at my weekly Say G'day Link up. This would be a delicious addition!
Best wishes,
Natasha in OzReply
