One rainy weekend morning my husband and I were puttering around the kitchen and decided to make our normal buttermilk pancakes with the addition of a buttery praline sauce. Just like that, these Pecan Praline Pancakes were born.

They are now a family favorite!

We make these Pecan Praline Pancakes on any occasion that for calls for a little something more than the ordinary.

That might be birthdays, a special brunch, family staying over, snow days, breakfast for dinner…really, anytime you want to elevate your average pancake!

These Pecan Praline Pancakes start with fluffy homemade buttermilk pancakes.

Y’all, not to brag, but our buttermilk pancakes are EXCELLENT at any time, but the warm pecan praline sauce totally takes them to the next level.

It is buttery and rich with toasted pecans and that amazing Southern praline flavor.

Stack of buttermilk pancakes on a blue plate topped with a warm pecan praline sauce.

Table of Contents

What Is a Praline?

A praline is a classic Southern candy made from brown sugar, butter, cream, and pecans. The mixture is cooked until thick and caramel-like, then spooned into small patties that harden into a sweet, nutty treat.

In this recipe, we take those same delicious flavors and turn them into a warm pecan praline sauce that’s perfect for pouring over fluffy buttermilk pancakes.

Pecan Praline Pancakes

Overhead view of golden pancakes on a blue plate with a gravy boat of pecan praline sauce.

I hope that you enjoy this fun and indulgent breakfast or brunch!

Ingredients:

Praline Sauce:

2 sticks unsalted butter
1 1/2 cups brown sugar
1/2 cup heavy cream
1 cup chopped, toasted pecans
1/4 teaspoon salt
1 teaspoon vanilla

Pancakes:

2 cups all-purpose flour
3 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon salt
2 large eggs, beaten
4 tablespoons unsalted butter, melted and slightly cooled
2 cups buttermilk, plus up to 1/2 cup more if needed – I usually use about 2 1/4 cup.
1 teaspoon vanilla
OPTIONAL: Add 1/2 cup chopped pecans to your pancake batter. We usually don’t because some of our grandkids don’t like nuts in their pancakes.

Ingredients are labeled. They are on a black background.

Directions:

Praline Sauce:

Preheat the oven to 350°F.
Spread the pecans on a baking sheet in a single layer and toast for about 5 minutes, just until fragrant. Remove from the oven and set aside.
In a saucepan over medium heat, melt the butter, then add the brown sugar and heavy cream.
Bring to a gentle boil, stirring constantly. Lower to a simmer for 2 to 3 minutes, until slightly thickened and glossy.
Remove from heat and stir in the vanilla, salt, and toasted pecans. Set aside to thicken slightly while you make the pancakes.

A blue plate with a stack of 4 fluffy pancakes topped with a sauce with pecans.

Buttermilk Pancakes

In a large bowl, whisk together the dry ingredients: flour, sugar, baking powder, baking soda, and salt.
In a separate bowl, whisk together the eggs, buttermilk, and vanilla.
Pour the wet ingredients into the dry ingredients and gently stir just until combined. Do not overmix.
If the batter feels too thick, add a little more buttermilk.
Heat a skillet or griddle over medium-low heat. Lightly grease if needed.
Pour a heaping 1/4 cup of batter onto the hot surface. Cook until the edges look set and bubbles form on the surface, then flip and cook until golden brown and cooked through.
Serve warm with praline sauce poured over the top.

A stack of pancakes with a wedge cut out that show the fluffy interior of the pancakes. There is a sauce over the pancakes with pecans.

Recipe Notes for Pecan Praline Pancakes:

Because this batter is thick it is best to cook them on medium-low heat. This allows the inside to cook through before the outside gets too dark.

Use unsalted butter in both the pancakes and the praline sauce so you can control the salt level.

The praline sauce will thicken as it cools. If it becomes too thick to pour, warm it gently over low heat and add more cream stirring constantly.

These pancakes are best served warm. You can keep them on a baking sheet in a 200°F oven while you finish cooking the batch.

Leftover praline sauce keeps well in the refrigerator for several days. It is delicious spooned over waffles, ice cream, or even stirred into oatmeal.