Plain pancakes are already delicious, but adding candied pecans takes them to a whole new level of flavor and texture. This candied pecan pancake recipe combines the fluffy goodness of homemade pancakes with the sweet crunch of candied pecans, creating a decadent and satisfying pancake you'll love.
Making Your Pecan Pancake Recipe
These pancakes offer several advantages:
- Delicious: The combination of sweet, fluffy pancakes with crunchy, caramelized pecans creates a unique texture and delicious flavor.
- Easy to make: This recipe is surprisingly simple, even for beginner cooks. The candied pecans can be made ahead of time, making the pancakes quick and easy to whip up.
- Versatile: Candied pecans can be added to the batter or sprinkled on top, allowing you to customize the level of nuttiness to your preference.
- Perfect for special occasions: These pancakes look so pretty in appearance and are ideal for brunches, holidays, or any special occasion.
- Packed with nutrients: Candied pecans offer a good source of healthy fats, while the pancakes provide protein and carbohydrates for a balanced breakfast.
To Make the Candied Pecans
It's time to start making some candied pecans to start our pecan pancake recipe. I suggest using this candied pecan recipe.
- baking powder
- melted butter
- candied pecans
- Maple syrup, optional toppings (fresh fruit, whipped cream, etc
- Preheat griddle to 250 degrees.
- In a mixing bowl, stir all ingredients together minus the pecans. Stir until well combined. Fold in the pecans.
- Pour approximately ¼ cup of batter for each pancake onto the griddle. Cook for several minutes, until edges are formed and the centers of the pancakes are bubbly. Flip and cook the other side of the pancake for an additional couple of minutes until cooked thoroughly.
- To serve: Top with additional candied pecans and fresh fruit.
There are some substitutions you can make in order for this recipe to be adaptable for food allergies or intolerances.
- Gluten free: Substitute gluten free flour in place of the flour.
- Dairy free: Use dairy free yogurt, and dairy free milk in place of the Greek yogurt and milk.
- Vegan: Use dairy free yogurt and milk in the recipe and substitute egg replacer in place of the eggs.
Pancakes are best served fresh but you can store them in an airtight container in the refrigerator for several days. You can also freeze leftover pancakes for up to one month.
- To prevent the pancakes from sticking, make sure your griddle or skillet is hot enough before adding the batter.
- Serve the pancakes immediately for the best texture.
- If you have leftover candied pecans, they can be stored in an airtight container at room temperature for up to a week.
Yes, you can substitute the pecans with other nuts like walnuts, almonds, or hazelnuts.
Yes, you can use gluten-free flour to make these pancakes.
Yes, you can substitute the milk with plant-based milk and use vegan yogurt instead of regular yogurt.
Leftover pecan pancakes can be stored in the refrigerator for several days.
Absolutely! You can freeze your pancakes up to one month.
Winter Breakfast Recipes
This candied pecan pancake recipe is delicious but you can never have to many good winter breakfast recipes. Why not try these hot cocoa pancakes? Or try your pecan pancake with a delicious cup of chocolate chip hot cocoa.
Candied Pecan Pancake Recipe
- griddle pan
- 1 ½ cups all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 ½ cups milk
- 2 large eggs
- 2 tablespoons melted butter
- ½ cup candied pecans reserve some for topping
- Maple syrup optional toppings (fresh fruit, whipped cream, etc
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- In a separate bowl, whisk together milk, eggs, and melted butter.
- Gradually add the wet ingredients to the dry ingredients, whisking until just combined. Avoid overmixing.
- Gently fold in ½ cup of the candied pecans.
- Heat a lightly greased griddle or skillet over medium heat.
- Pour approximately ¼ cup of batter per pancake onto the griddle.
- Cook for 2-3 minutes per side, or until golden brown and bubbles appear on the surface. Flip and cook for an additional 1-2 minutes until cooked through.
- Top the pancakes with additional candied pecans and drizzle with maple syrup.