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Caramel Pecan Butter Pancakes

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These Caramel Pecan Butter Pancakes are light, fluffy, and drenched in a warm, buttery caramel pecan topping. Perfect for a cozy brunch or indulgent weekend breakfast, they’re rich, nutty, and melt-in-your-mouth delicious—like dessert for breakfast.

Ingredients

  • For the Pancakes:
  • 1½ cups all-purpose flour
  • 3 tbsp granulated sugar
  • 1 tbsp baking powder
  • ½ tsp salt
  • 1¼ cups milk
  • 1 egg
  • 3 tbsp melted butter (plus more for cooking)
  • 1 tsp vanilla extract
  • For the Caramel Pecan Topping:
  • ½ cup chopped pecans
  • ½ cup brown sugar
  • 4 tbsp butter
  • 2 tbsp heavy cream or milk
  • Pinch of salt
  • Optional: splash of vanilla extract

Instructions

  1. Make the Pancake Batter: In a large bowl, whisk together flour, sugar, baking powder, and salt. In another bowl, mix milk, egg, melted butter, and vanilla. Combine wet and dry ingredients; stir just until mixed—don’t overmix.
  2. Cook the Pancakes: Heat a skillet or griddle over medium heat and butter lightly. Pour ¼ cup batter per pancake and cook until bubbles form. Flip and cook until golden brown.
  3. Make the Caramel Pecan Topping: Toast pecans in a dry skillet until fragrant. In a saucepan, melt butter, then add brown sugar, cream, salt, and vanilla. Cook until bubbly and smooth. Stir in toasted pecans.
  4. Serve: Stack pancakes and spoon warm caramel pecan sauce over the top. Serve immediately.

Notes

  • Add cinnamon or nutmeg to the batter for extra warmth.
  • A splash of bourbon in the caramel adds depth for a grown-up twist.
  • Use a gluten-free flour blend for a gluten-free version.
  • Sauce and pancakes can be made ahead and reheated separately.

Nutrition

Find it online: https://cookedbymaya.com/caramel-pecan-butter-pancakes/