Name: Buttery Caramel Pecan Butter Pancakes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 1 ½ cups all-purpose flour; 3 tablespoons granulated sugar; 1 tablespoon baking powder; ½ teaspoon salt; 1 ¼ cups milk; 1 large egg; 3 tablespoons melted butter; 1 teaspoon vanilla extract; ½ cup brown sugar; ¼ cup heavy cream; 2 tablespoons unsalted butter; ½ teaspoon vanilla extract; ½ cup chopped toasted pecans; ¼ cup candied pecans (store-bought or homemade); Pinch of salt

Why You’ll Love This Recipe

I love how these pancakes combine the best of both worlds: a simple, fluffy base and a decadent topping that turns them into a real treat. The caramel sauce is buttery and smooth, with a touch of crunch from the pecans. Using both toasted and candied nuts makes every bite a mix of sweet, salty, and crunchy. Whenever I make these, they instantly elevate an ordinary morning into something special.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the pancakes:
1½ cups all-purpose flour
3 tablespoons granulated sugar
1 tablespoon baking powder
½ teaspoon salt
1¼ cups milk
1 large egg
3 tablespoons melted butter
1 teaspoon vanilla extract

For the caramel pecan topping:
½ cup brown sugar
¼ cup heavy cream
2 tablespoons unsalted butter
½ teaspoon vanilla extract
½ cup chopped toasted pecans
¼ cup crunchy candied pecans
Pinch of salt

Directions

In a large mixing bowl, I whisk the flour, sugar, baking powder, and salt together.
In another bowl, I whisk the milk, egg, melted butter, and vanilla until combined.
I pour the wet ingredients into the dry mixture and stir until just combined—being careful not to overmix. I let the batter rest for 5 minutes.
On a nonstick skillet or griddle heated to medium, I pour ¼ cup batter per pancake. I cook until bubbles form and the edges look set, then flip and cook until golden brown.
For the topping, I combine the brown sugar, cream, and butter in a saucepan over medium heat. I stir until smooth, then add the vanilla, salt, toasted pecans, and candied pecans. I let it simmer for 2–3 minutes to thicken slightly.
I stack the pancakes high, pour the warm caramel pecan topping over them, and finish with extra candied pecans and a pat of butter.

Servings and timing

This recipe makes 4 servings.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Variations

Sometimes I swap the vanilla extract in the caramel with bourbon or rum extract for a deeper flavor. For an autumn twist, I sprinkle cinnamon or pumpkin spice into the batter. If I’m craving something extra decadent, I add chocolate chips to the pancakes or drizzle the stack with melted dark chocolate along with the caramel sauce.

Storage/reheating

I store leftover pancakes in an airtight container in the fridge for up to 3 days. To reheat, I pop them in the toaster oven or warm them on a skillet so they stay fluffy instead of soggy. The caramel pecan sauce keeps in the fridge for up to 4 days—I reheat it gently on the stove before serving.

FAQs

Can I make the pancakes ahead of time?

Yes, I often make the pancakes in advance and refrigerate or freeze them. They reheat beautifully in the toaster or oven.

How do I keep pancakes fluffy?

I avoid overmixing the batter and let it rest before cooking. I also never press down on the pancakes while they’re on the griddle.

Can I use store-bought caramel sauce?

Yes, but making the sauce from scratch gives it a fresher, nuttier flavor that complements the pecans perfectly.

What’s the best type of pecans for this recipe?

I like using a mix of toasted pecans for depth and candied pecans for crunch. If I only have one, I stick with toasted.

Can I make this recipe dairy-free?

Yes, I use almond milk or oat milk in the pancakes and coconut cream plus vegan butter for the topping.

Conclusion

These buttery caramel pecan butter pancakes are my idea of pure breakfast luxury. Fluffy, golden pancakes paired with a rich, nutty caramel topping make every bite feel indulgent. Whether I’m making them for a holiday brunch, a cozy weekend, or just to treat myself, this recipe always delivers a plate worth savoring.