Pecan Pie Pancakes

These fluffy pancakes are packed with the flavor of pecan pie and can be enjoyed for breakfast or brunch. Feel free to adjust the sweetness and toppings to your liking.

Course Breakfast and Brunch Recipes

Cuisine American

Keyword breakfast recipe, easy bread recipes

Prep Time 10

Cook Time 5

Total Time 15

Servings

Calories 326kcal

Author Nicole Cook

Ingredients

1 ½ cups all-purpose flour
2 tablespoons brown sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
¼ cup milk
1 tablespoon melted butter
1 teaspoon vanilla extract
½ cup chopped pecans
maple syrup for serving (optional)
whipped cream for serving (optional)
chopped pecans for garnish (optional)

Instructions

Whisk dry ingredients: In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, and salt.
Combine wet ingredients: In a separate bowl, whisk together the milk, egg, melted butter, and vanilla extract.
Combine wet and dry ingredients: Pour the wet ingredients into the dry ingredients and stir just until combined. Do not overmix. The batter will be slightly lumpy.
Fold in pecans: Gently fold in the chopped pecans.
Cook pancakes: Heat a lightly greased griddle or skillet over medium heat. Pour 1/4 cup of batter per pancake onto the griddle. Cook for 2-3 minutes per side, or until golden brown and cooked through.
Serve: Serve warm with maple syrup, whipped cream, and/or additional chopped pecans, if desired.

Notes

Tips:

For a richer flavor, use dark brown sugar instead of light brown sugar.
You can substitute other chopped nuts, such as walnuts or almonds, for the pecans.
To make the pancakes gluten-free, use a gluten-free flour blend.
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave until warmed through.

Enjoy these delicious and easy pecan pie pancakes!

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