Pecan Pie Pancakes

Ingredients: – 1 cup all-purpose flour – 2 tablespoons brown sugar – 1 teaspoon baking powder – 1/2 teaspoon baking soda – 1/4 teaspoon salt – 1 teaspoon ground cinnamon

– 1/2 teaspoon ground nutmeg – 1 cup buttermilk – 1 large egg – 2 tablespoons unsalted butter, melted – 1 teaspoon vanilla extract – 1/2 cup chopped pecans

For the Pecan Pie Sauce: – 1/2 cup chopped pecans – 1/2 cup maple syrup – 2 tablespoons unsalted butter – 1/4 cup brown sugar – 1/4 cup heavy cream – 1/2 teaspoon vanilla extract

Instructions: 1. In a large mixing bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. 2. In a separate bowl, whisk together the buttermilk, egg, melted butter, and vanilla extract.

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1. Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the chopped pecans. 2. Heat a griddle or non-stick skillet over medium heat. Lightly grease with butter or cooking spray.

Pour 1/4 cup of batter onto the griddle for each pancake. Cook until bubbles form on the surface, then flip and cook until the other side is golden brown.

For the Pecan Pie Sauce, in a small saucepan, combine the chopped pecans, maple syrup, butter, brown sugar, and heavy cream. Cook over medium heat, stirring constantly, until the mixture comes to a simmer. Remove from heat and stir in the vanilla extract.

Serve the pancakes warm, drizzled with the Pecan Pie Sauce. Optionally, you can top with additional chopped pecans for extra crunch.

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