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Pecan Praline Pancakes

Fluffy buttermilk pancakes topped with a decadent pecan praline sauce for a sweet Southern breakfast treat.
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Course Breakfast
Cuisine Southern
Servings 12 pancakes

Ingredients
  

Pecan Praline Sauce

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

Pancake Batter

  • 2 cups all-purpose flour
  • 3 tbsp sugar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 3/4 tsp salt
  • 2 large eggs, beaten
  • 2 1/4 cup buttermilk
  • 4 tbsp unsalted butter, melted
  • 1 tsp vanilla

Instructions
 

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.

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.
  • 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 with the Pecan Praline Sauce!