Pecan Praline Pancakes
Sweeten up your morning with these delicious pecan praline pancakes. They are fluffy, easy to make pancakes that include chopped pecans and topped with a rich, homemade pecan praline sauce.
Servings: 4
Ingredients
Praline Sauce
- 1 cup light brown sugar
- 4 tablespoons unsalted butter
- ⅓ cup heavy cream
- ¼ teaspoon salt
- ½ cup chopped, toasted pecans
- 1 teaspoon vanilla extract
Pancakes
- 1 ½ cups all-purpose flour
- 3 teaspoons baking powder
- ½ teaspoon salt
- 2 tablespoons sugar
- 1 ¼ cups milk
- 1 egg
- 1 teaspoon vanilla extract
- 3 tablespoons unsalted butter, melted
- ¼ cup chopped pecans
Instructions
Praline Sauce
- Preheat the oven to 350 degrees F. To toast the pecans, spread the chopped pecans out on a baking pan. Place the baking pan in the oven and toast pecans for 5 minutes. Remove from the oven and set aside.
- Place the brown sugar, butter, cream and salt into a small saucepan. Bring to a boil over medium heat, stirring constantly.
- Let the mixture come to a boil and then reduce heat to low. Let cook for 2-3 minutes and then remove from heat.
- Stir in the vanilla extract and toasted pecans.
Pancakes
- Sift the flour, baking powder, sugar and salt in a bowl. Mix in the egg, milk, and cooled melted butter.
- Stir ingredients together until just mixed. Stir in chopped pecans. Let the batter sit 4-5 minutes.
- Heat skillet or griddle over medium heat. Spray with non-stick cooking spray.
- Pour 1/4 cup of the batter onto the griddle. Let the pancakes cook until bubbles start to form on top.
- Flip the pancakes with a spatula and cook for another 2 minutes.
- Top with pecan praline sauce and serve.
Nutrition
Calories: 846kcal | Carbohydrates: 104g | Protein: 11g | Fat: 45g | Saturated Fat: 20g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 125mg | Sodium: 508mg | Potassium: 661mg | Fiber: 3g | Sugar: 65g | Vitamin A: 1097IU | Vitamin C: 0.3mg | Calcium: 315mg | Iron: 4mg