Caramel Pecan Butter Pancakes

These Caramel Pecan Butter Pancakes are buttery, golden, and fluffy—exactly what I want in a comforting breakfast. They melt in my mouth with every bite and are layered with rich caramel flavor and nutty pecans. Whether I’m making them for a special morning or just treating myself on a lazy weekend, they always hit the spot.

Why You’ll Love This Recipe

I love how indulgent and satisfying these pancakes are. The batter cooks up light and fluffy, while the warm, buttery caramel drizzle and toasted pecans take things to a whole new level. They’re sweet and toasty with just the right amount of richness to feel like a breakfast treat. It’s like dessert and breakfast had a perfect baby.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Pancakes:

• 1 1/2 cups all-purpose flour

• 3 tbsp granulated sugar

• 1 tbsp baking powder

• 1/2 tsp salt

• 1 1/4 cups milk

• 1 egg

• 3 tbsp melted butter (plus more for the pan)

• 1 tsp vanilla extract

For the Caramel Pecan Topping:

• 1/2 cup chopped pecans

• 1/2 cup brown sugar

• 4 tbsp butter

• 2 tbsp heavy cream or milk

• Pinch of salt

• Optional: a splash of vanilla extract

Directions

1. I whisk together the flour, sugar, baking powder, and salt in a large bowl.

2. In another bowl, I beat the milk, egg, melted butter, and vanilla until smooth.

3. I pour the wet ingredients into the dry ingredients and stir just until combined. A few lumps are okay—I avoid overmixing.

4. I heat a nonstick skillet or griddle over medium heat and lightly butter it.

5. I pour about 1/4 cup of batter for each pancake and cook until bubbles form on the surface. Then I flip and cook the other side until golden brown.

6. While the pancakes cook, I toast the pecans in a dry skillet until fragrant.

7. In a small saucepan, I melt butter, then stir in brown sugar, cream, and a pinch of salt. I cook the caramel until smooth and bubbly, then stir in the toasted pecans.

8. I stack the pancakes on a plate and generously spoon the warm caramel pecan topping over them.

Servings and timing

This recipe makes about 8 pancakes, enough to serve 3–4 people. It takes roughly 25 minutes from start to finish—15 minutes to prep and another 10 minutes to cook everything up.

Variations

Sometimes I add cinnamon or nutmeg to the batter for extra warmth. If I want a boozy twist, I splash a bit of bourbon into the caramel sauce. I also like swapping pecans for walnuts if that’s what I have on hand. For a gluten-free version, I use a 1:1 gluten-free flour blend, and it turns out great.

storage/reheating

I store leftover pancakes in an airtight container in the fridge for up to 3 days. To reheat, I pop them in a toaster or warm them in a skillet over low heat. The caramel pecan topping can be stored separately and warmed in the microwave or on the stovetop before serving again.

FAQs

Can I make the batter ahead of time?

Yes, I sometimes mix the dry and wet ingredients separately the night before and combine them in the morning. I don’t recommend mixing the full batter too far in advance, though, since the baking powder can lose its strength.

How do I keep pancakes warm while cooking the rest?

I keep them on a baking sheet in a 200°F (93°C) oven while I finish the rest of the batch. That way, everything stays warm and ready to serve together.

Can I freeze these pancakes?

Absolutely. I freeze them in a single layer, then transfer them to a bag once solid. They reheat beautifully in the toaster or oven.

Can I use pancake mix instead of making the batter from scratch?

Sure, I’ve done that when I’m short on time. I just prepare the mix as instructed and focus on making the homemade caramel pecan topping to keep that rich flavor intact.

What if I don’t have heavy cream for the caramel?

I substitute whole milk or even half-and-half in a pinch. It won’t be quite as rich, but it still works nicely.

Conclusion

These Caramel Pecan Butter Pancakes are everything I want in a special breakfast—fluffy, buttery, rich, and loaded with indulgent topping. I love making them when I want to treat myself or impress guests with something cozy and decadent. Every bite is sweet, nutty, and melt-in-your-mouth good.

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