Butter Pecan Crumble Pancakes With Homemade Cinnam

Annacia *

By
@Annacia

Butter Pecan Crumble Pancakes With Homemade Cinnamon Maple Butter.

All I can say is, WOW!


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Rating:

Comments:

Serves:

makes 6-8 pancakes

Prep:

25 Min

Cook:

10 Min

Method:

Griddle

Ingredients

CINNAMON MAPLE BUTTER

1 c
butter, room temperature
1/4 c
maple syrup
1 tsp
ground cinnamon

PECAN CRUMBLE TOPPING

1/3 c
all-purpose flour
1/3 c
brown sugar
4 Tbsp
cinnamon maple butter
1/3 c
chopped pecans

BUTTER PECAN PACAKES

1 c
all-purpose flour
1/8 c
brown sugar
1 1/2 tsp
baking powder
1/4 tsp
baking soda
1/4 tsp
salt
1/4 tsp
cinnamon
1/8 tsp
ground nutmeg
1/8 tsp
ground cloves
1
large egg
3/4 tsp
buttermilk
1/4 c
cinnamon maple butter, melted and cooled
1/2 tsp
vanilla (or use vanilla bean paste)
1/2 c
chopped pecans

Directions Step-By-Step

1
FOR BUTTER:
2
With an electric mixer, beat the first 3 ingredients until smooth and creamy and set aside.
3
FOR TOPPING:
4
Preheat the oven to 350°F

Combine the flour and sugar in a bowl.
5
Using a pastry cutter, cut the butter into the flour and sugar until the mixture resembles coarse crumbs.

Add the pecans, and use your fingers to toss together and incorporate into the mixture.
6
Spray a baking sheet with non-stick spray.

Spread the crumble on the baking sheet and bake for 15 minutes until golden brown and crisp.
7
PANCAKES:
8
In a large bowl, combine all the dry ingredients. In a separate bowl, whisk together the egg, buttermilk, melted butter and vanilla.
9
Pour into the dry ingredients and stir just until combined (batter should be lumpy). Stir in the pecans.
10
Let the pancake batter rest for 20 minutes before cooking the pancakes on a griddle or in a large pan.
11
Top each pancake with some of the pecan crumble and maple syrup.

About this Recipe

Course/Dish: Pancakes
Main Ingredient: Flour
Regional Style: American
Dietary Needs: Vegetarian, Soy Free