Description

Fluffy pancakes topped with rich caramel sauce, toasted pecans, and candied crunch. These buttery caramel pecan butter pancakes are indulgent, cozy, and perfect for brunch.

Ingredients

For the Pancakes:

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

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 candied pecans (store-bought or homemade)

Pinch of salt

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Instructions

Make the Pancake Batter: In a large bowl, whisk flour, sugar, baking powder, and salt. In another bowl, combine milk, egg, melted butter, and vanilla. Stir wet ingredients into dry until just combined. Let rest for 5 minutes.

Cook the Pancakes: Heat a nonstick skillet or griddle over medium heat. Pour ¼ cup batter per pancake. Cook until bubbles form and edges set, flip, then cook until golden.

Prepare the Topping: In a saucepan over medium heat, combine brown sugar, heavy cream, and butter. Stir until smooth. Add vanilla, salt, toasted pecans, and candied pecans. Simmer for 2–3 minutes until thickened.

Assemble: Stack pancakes, drizzle generously with warm caramel pecan sauce, and top with extra pecans and a pat of butter.

Notes

For the best texture, use both toasted and candied pecans.

Don’t press pancakes while cooking—let them rise naturally.

Serve with whipped cream or vanilla glaze for extra indulgence.

Store leftovers in the fridge and reheat in a toaster oven for best results.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Breakfast, Brunch, Dessert
Method: Stovetop, Skillet
Cuisine: American