Description
Why wait until Thanksgiving to enjoy your favorite dessert? Try out these Pecan Pie Pancakes! Decadent, comforting, and a perfect breakfast for any time of the year!
Ingredients
- FOR THE SYRUP:
- ½ cups Unsalted Butter
- ¼ cups Brown Sugar (lightly Packed)
- 1 teaspoon Ground Cinnamon
- ½ teaspoons Vanilla Extract
- ¼ teaspoons Salt
- ½ cups Maple Syrup
- 1-½ 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
- 1-½ cup Milk
- 5 Tablespoons Unsalted Butter, melted
Preparation
For the syrup:
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.
For the pancakes:
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.
Heat a saute pan over medium-low heat. Melt a small amount of butter in the pan to grease. Scoop out ⅓ cup of batter into the pan and allow to brown on each side.
Once all the pancakes are cooked, serve each pancake with some reserved pecan pie syrup. Serve immediately.
