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Pecan Pie Pancakes with Butter Syrup stacked on a rustic table
Sophia James

Pecan Pie Pancakes with Butter Syrup

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These fluffy pecan pie pancakes deliver the cozy comfort of a Southern dessert in breakfast form. Topped with rich butter syrup, they’re a warm and nutty treat perfect for slow weekends or holiday brunches.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 people
Course: Breakfast, Brunch
Cuisine: American
Calories: 420
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 ½ cups cake flour
  • 2 tbsp brown sugar
  • 1 tsp baking powder
  • ¼ tsp salt
  • 1 egg
  • 1 cup whole milk or almond milk
  • 1 tsp vanilla extract
  • 2 tbsp melted butter
  • ½ cup chopped toasted pecans
  • 1 tbsp neutral oil for cooking
  • ¼ cup butter (for syrup)
  • ¼ cup brown sugar (for syrup)
  • 2 tbsp corn syrup or maple syrup (for syrup)
  • 1 tsp vanilla extract (for syrup)
  • ¼ cup chopped pecans (for syrup)

Equipment

  • mixing bowls
  • whisk
  • non-stick skillet or griddle
  • spatula
  • saucepan
  • measuring cups and spoons

Method
 

  1. In a bowl, mix flour, brown sugar, baking powder, and salt.
  2. In another bowl, whisk egg, milk, vanilla, and melted butter.
  3. Combine wet and dry ingredients gently. Do not overmix; a few lumps are okay.
  4. Let batter rest for 10 minutes while you toast the chopped pecans in a dry pan for 5 minutes.
  5. Fold toasted pecans into batter. Heat griddle to medium and lightly oil it.
  6. Pour ¼ cup batter per pancake. Cook until bubbles form and edges are set, then flip once and cook until golden.
  7. In a small saucepan, melt butter for syrup. Stir in brown sugar, syrup, and vanilla. Simmer for 5–7 minutes until thickened. Stir in pecans and remove from heat.
  8. Serve pancakes warm with a generous pour of butter pecan syrup. Top with whipped cream or powdered sugar if desired.

Nutrition

Calories: 420kcalCarbohydrates: 49gProtein: 6gFat: 22gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gCholesterol: 55mgSodium: 340mgPotassium: 160mgFiber: 2gSugar: 21gVitamin A: 420IUCalcium: 120mgIron: 1.6mg

Notes

Use cake flour for the fluffiest texture. Toast your pecans for maximum flavor. For variations, try pumpkin puree, gluten-free flour, or make the batter ahead. The butter syrup reheats beautifully, so double it and store for later!

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