Description
Butter Pecan Pancakes are a true breakfast masterpiece, blending the comforting flavors of buttery pecans with the pillowy soft texture of fluffy pancakes. Whether you’re treating yourself to a leisurely weekend brunch or whipping up a weekday morning delight, these pancakes are sure to satisfy your cravings and leave you feeling utterly content.
Ingredients
- 1 1/2 cup all-purpose flour
- 3 tablespoon packed brown sugar
- 2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1 1/4 cup International Delight Southern Butter Pecan Coffee Creamer
- 3 tablespoon unsalted butter, melted
- 1/2 cup chopped pecans
- 1 cup pure maple syrup
- 4 tablespoon unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/4 cup chopped pecans (optional)
Instructions
1. Preheat the Griddle: Heat a griddle to 350°F.
2. Mix the Dry Ingredients: In a large bowl, whisk together the flour, brown sugar, baking powder, and salt.
3. Combine the Wet Ingredients: In a separate bowl, whisk the eggs, coffee creamer, and melted butter.
4. Combine the Mixtures: Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the chopped pecans.
5. Cook the Pancakes: Lightly grease the griddle. Pour the batter onto the griddle in 1/4 cup portions. Cook until bubbles form on the surface, then flip and cook until golden brown.
6. Prepare the Syrup: In a saucepan, melt the butter over medium heat. Add the maple syrup and bring to a boil. Let simmer for 5 minutes. Remove from heat and stir in the vanilla extract and chopped pecans (if using).
7. Serve: Drizzle the warm syrup over the Butter Pecan Pancakes and serve immediately.
Notes
To ensure your Butter Pecan Pancakes turn out beautifully every time, here are a few helpful tips:
– Choosing the Right Pan: A well-seasoned cast-iron griddle or non-stick skillet will give you the best results.
– Optimal Cooking Temperature: Maintaining a consistent temperature of 350°F is key to getting those perfectly golden-brown pancakes.
– Knowing When to Flip: Keep an eye on the surface of the pancakes, and flip them once you see those signature bubbles forming.
– Storing and Reheating: If you have leftover Butter Pecan Pancakes, allow them to cool completely, then stack them with parchment paper in between. Store in the refrigerator for up to 4 days or freeze for up to 2 months.
Nutrition
- Serving Size: 2 pancakes
- Calories: 350
- Sugar: 20g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 100mg