Pecan Pie and Pancakes are the perfect combo!
We make pancakes each and every Weekend for breakfast. It’s definitely become a tradition. So, it’s a no brainer that we’d be celebrating National Pancake Day today.
This time we wanted to give them a Fall feel, so we made Pecan Pie Pancakes using Eagle Brand Condensed Milk. It’s the perfect ingredient for the smooth pecan pie topping. It’s not fall if you don’t have pecan pie.
And it’s so easy to make! Melt butter and brown sugar in a saucepan. Add the can of Eagle Brand Condensed Milk. Cook until it’s bubbling. Stir in vanilla and pecans and that’s it! The pecan pie topping is done. Pour it over fluffy buttermilk pancakes and you have a perfect Fall breakfast. It’s just like biting into a delicious slice of pecan pie.
Definitely give this one a try!
Pecan Pie Pancakes
Ingredients
Pancakes
- 1 cup All Purpose Flour
- 1 tbsp sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 egg
- 1 cup buttermilk
- 2 tbsp melted butter
- 1 tsp vanilla
- 1 tbsp milk
Pecan Pie Topping
- 1 can Eagle Brand Condensed Milk
- 1/2 cup butter
- 1 cup dark brown sugar
- 1/2 tsp vanilla
- 1 cup pecans
Instructions
Pancakes
- In a bowl, combine flour, sugar, baking powder, baking soda, and salt. Add buttermilk, egg, whole milk, melted butter and vanilla. Heat a non stick griddle. Scoop about 1/4 cup batter for each pancake onto griddle. Brown on both sides.
Pecan Pie Topping
- Place butter and brown sugar in a saucepan over medium heat. Cook until butter is melted. Add Eagle Brand Condensed Milk. Cook for another 5-10 minutes until mixture is bubbling. Remove from heat and add in vanilla and pecans. Top pancakes with the mixture and serve.
