Pecan Pie Pancakes

This recipe for Pecan Pie Pancakes is rich and indulgent. They feature a fluffy buttermilk pancake that’s smothered with a homemade pecan pie sauce. You can serve them for breakfast, brunch or dessert any time of year for a fusion of flavors everyone will love!

Easy Pecan Pie Pancakes Recipe

These rich Pecan Pie Pancakes are sure to become a family favorite. They’re a delightful way to enjoy the flavors of pecan pie in breakfast form ideal for those who love a sweet start to their day. It’s important to serve the pancakes warm so that the pecan pie filling remains gooey and inviting. The combination of fluffy pancake texture with the rich, nutty sweetness of the pecan pie filling makes for a decadent breakfast or brunch treat. How to make homemade Pecan Pancakes: (Scroll down for the fully printable recipes)

Toast Pecans – Spread pecans on a sheet pan in a single layer. Toast in a preheated 350°F oven for 6-8 minutes until lightly golden and fragrant. Set aside.
Dry Ingredients – Use a whisk to sift together flour, sugar, baking powder, baking soda and salt.
Wet Ingredients – In a separate bowl whisk together the buttermilk, melted butter, eggs and vanilla.
Combine – Add the wet to the dry stirring just until combined. The mixture will be lumpy. Set aside.
Cook – Butter a cast iron skillet or griddle and heat to medium-high. Divide the pancake batter using a ¼ cup measuring cup.
Fry the Pancakes – Cook until golden per the recipe adding more butter to the pan as needed. Keep warm until serving.
Make the Pecan Pie Sauce – Place butter and brown sugar in a heavy bottomed saucepan over medium heat. Cook until butter is melted.
Add condensed milk and maple syrup to the pan. Cook per the recipe allowing the mixture to gently bubble. Remove from heat and add vanilla and 1 cup of pecans. Mix to combine. Keep warm until serving.
Serve warm drizzled over pancakes. Garnish with reserved toasted pecans.

How to Make the Best Pecan Pie Pancakes

Ingredients you’ll need to make homemade Pecan Pie Pancakes: All purpose flour, baking powder, baking soda, salt, large eggs, buttermilk, melted butter and vanilla extract.
For the Pecan Pie Sauce you’ll need: Butter, light brown sugar, sweetened condensed milk, vanilla extract and toasted chopped pecans.
Kitchen tools you’ll need: A griddle or heavy bottomed skillet, medium bowl, large bowl, whisk, measuring cups and spoons, sheet pan for the pecans, sharp knife and cutting board or nut chopper.
You can make the pecan pie sauce up to 2 days in advance and then store it chilled in the refrigerator until serving. You’ll need to reheat it gently in a heavy bottomed saucepan over medium heat.
Please note: The Pecan sauce for these pancakes is thicker by design than a classic maple syrup. You can thin it further using cream or half and half just until it becomes the thickness that you like.
Pancake Variations: These pecan pie pancakes can be served with additional toppings to mimic the classic pecan pie experience. This may a dollop of whipped cream or vanilla ice cream topped with a sprinkle of extra chopped pecans for added crunch and flavor.
You can make these pancakes in advance and then reheat them. That can be done over medium heat in a non stick skillet or in the microwave. You can also reheat cooked pancakes in an air fryer for 2-3 minutes.
Storage and Leftovers – Store the Pecan Pie Pancakes and pecan pie sauce in separate airtight containers chilled in the refrigerator for up to 5 days. Reheat each separately before serving.

More Pancake Recipes to Make

These Banana Pancakes are like banana bread with pecans hidden in the batter.
This recipe for Mini Pancakes will delight kids of all ages at your breakfast table.
Blueberry Buttermilk Pancakes are filled with sweet fresh blueberries.
Red Velvet Pancakes are the perfect way to say “I love you”.
Oatmeal Chocolate Chip Pancakes are guaranteed to kick start your day.
Snickerdoodle Pancakes are drizzled with a vanilla glaze that’s to die for!
Strawberry Pancakes from Simple Joy.

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