I can’t get over how these Butter Pecan Pancakes turn out fluffy, buttery, and loaded with nutty sweetness under that maple glaze. One stack looks like a breakfast worth lingering over.

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I’m obsessed with these butter pecan pancakes because they taste like breakfast decided to show off a little. The pancakes are thick, soft, and loaded with pecans, so every bite has that buttery crunch I keep chasing with my fork.

And the pure maple syrup glaze? Ridiculous.

It drips into the stack, hits the edges, and turns the whole plate into something I want on repeat. But I still love that they feel simple, not fussy or precious.

Just a big, sweet, nutty stack that makes my morning instantly better. Pancake cravings do not stand a chance here at all.

Ingredients

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All-purpose flour gives the pancakes that soft, classic diner-style body.
Sugar adds a little sweetness without making breakfast feel like cake.
Baking powder is the lift, so you’ll get fluffy stacks.
Salt keeps everything from tasting flat.
Tiny thing, big job.
Milk loosens the batter and makes the pancakes tender.
The egg helps hold everything together and adds a bit of richness.
Melted butter makes the batter cozy, soft, and lightly buttery.
Chopped pecans bring crunch, warmth, and that toasted nutty bite.
Extra butter for the pecans makes them taste way more snackable.
Powdered sugar turns the glaze smooth, sweet, and drizzle-ready.
Maple syrup brings that real breakfast flavor you actually want.
Milk or cream thins the glaze, depending how fancy you’re feeling.
Vanilla adds a sweet bakery smell.
Basically, it makes everything friendlier.
A pinch of salt keeps the glaze from being too sugary.
Plus butter or syrup on top? Totally optional, but I’d do it.

Ingredient Quantities

1 1/2 cups all purpose flour

2 tablespoons granulated sugar

1 tablespoon baking powder

1/2 teaspoon salt

1 1/4 cups milk

1 large egg

3 tablespoons unsalted butter melted

3/4 cup pecans chopped

2 tablespoons unsalted butter for toasting pecans

1 cup powdered sugar

2 to 3 tablespoons pure maple syrup

1 to 2 tablespoons milk or heavy cream for glaze

1/2 teaspoon vanilla extract

Pinch of salt for the glaze

Butter or extra maple syrup for serving, optional

How to Make this

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1. In a large bowl whisk together 1 1/2 cups all purpose flour, 2 tablespoons granulated sugar, 1 tablespoon baking powder, and 1/2 teaspoon salt.

2. In a separate bowl whisk 1 1/4 cups milk, 1 large egg, and 3 tablespoons melted unsalted butter until combined.

3. Pour the wet ingredients into the dry ingredients and stir gently until just combined; do not overmix.

4. In a small skillet melt 2 tablespoons unsalted butter over medium heat, add 3/4 cup chopped pecans and toast, stirring, until fragrant and lightly browned, about 2 to 3 minutes; remove from heat and set aside.

5. Fold most of the toasted pecans into the batter, reserving a few for topping.

6. Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil; pour about 1/4 cup batter per pancake onto the skillet.

7. Cook pancakes until bubbles form on the surface and edges look set, about 2 to 3 minutes, flip and cook until golden brown and cooked through, another 1 to 2 minutes; keep warm and repeat with remaining batter.

8. While pancakes cook, make the maple glaze by whisking together 1 cup powdered sugar, 2 to 3 tablespoons pure maple syrup, 1 to 2 tablespoons milk or heavy cream, 1/2 teaspoon vanilla extract, and a pinch of salt until smooth; adjust consistency with more milk or powdered sugar as needed.

9. Stack pancakes on plates, drizzle generously with the maple glaze, sprinkle with the reserved toasted pecans, and add butter or extra maple syrup if desired.

10. Serve immediately and enjoy.

Equipment Needed

1. Large mixing bowl
2. Medium mixing bowl
3. Whisk
4. Liquid and dry measuring cups and measuring spoons
5. Small skillet for toasting pecans
6. Nonstick skillet or griddle
7. Heatproof spatula or turner
8. Rubber spatula or wooden spoon for folding batter
9. Small bowl or pitcher for whisking glaze

FAQ

Can I make the batter ahead of time? Yes. Mix dry and wet ingredients separately and combine just before cooking for best rise. Fully made batter can be refrigerated up to 24 hours; give it a gentle stir before cooking and add a splash of milk if it has thickened.

How do I toast the pecans without burning them? Toast chopped pecans in a dry skillet or with 2 tablespoons butter over medium heat, stirring constantly for 3 to 5 minutes, until fragrant and lightly browned. Remove from heat immediately to prevent burning.

Can I substitute the pecans or make this nut free? Yes. Swap pecans for walnuts or chopped almonds, or omit nuts entirely for a nut free version. If omitting, add a few extra tablespoons of mix-ins like chocolate chips or dried fruit for texture.

How do I know when the pancakes are done? Cook over medium heat until bubbles form on the surface and the edges look set, about 2 to 3 minutes, then flip and cook another 1 to 2 minutes until golden and cooked through.

How should I store or reheat leftovers? Store cooled pancakes in an airtight container in the refrigerator for up to 3 days or freeze layers separated by parchment for up to 2 months. Reheat frozen or chilled pancakes in a 350 F oven for 8 to 10 minutes or in a toaster or skillet until warmed through.

How do I adjust the glaze if it is too thick or too thin? If glaze is too thick, whisk in a teaspoon of milk or cream at a time until desired consistency is reached. If too thin, add small amounts of powdered sugar until it thickens. Add 2 to 3 tablespoons maple syrup and 1/2 teaspoon vanilla for flavor, plus a pinch of salt to balance sweetness.

Easy Butter Pecan Pancakes Recipe Substitutions and Variations

All purpose flour: Substitute with equal parts whole wheat pastry flour for nuttier flavor and slightly denser texture; or use a 1:1 gluten free baking blend for a gluten free version.
Milk: Use buttermilk in the same amount for tang and extra fluffiness; if dairy free, use unsweetened almond or oat milk one to one.
Pecans: Swap with chopped walnuts or toasted almonds for similar crunch and flavor.
Powdered sugar (for glaze): Replace with light brown sugar glaze (melt brown sugar with a little butter and milk) or use plain Greek yogurt thinned with maple syrup for a tangy, less sweet topping.

Pro Tips

1. Toast pecans until they smell nutty and just start to brown, then let them cool completely before folding into the batter. Warm nuts will melt butter in the batter and weigh it down, giving you dense pancakes instead of light, fluffy ones.

2. Let the batter rest 10 minutes before cooking. That brief pause hydrates the flour and lets the baking powder start working, so your pancakes will rise more evenly and be tender inside.

3. Cook over medium heat and watch the bubbles. Flip only when bubbles are forming and the edges look set. Flipping too soon or repeatedly squeezes out steam and makes pancakes tough.

4. Make the glaze slightly thinner than you think you need. A looser maple glaze soaks into the stack and flavors every bite, while a thick one will sit on top and can clump. Adjust with a splash of milk or a bit more powdered sugar until it pours smoothly.

5. Keep finished pancakes warm in a single layer on a baking sheet in a 200 F oven while you finish the batch. Stacking them right away traps steam and softens the toasted pecans and the exterior texture.

Easy Butter Pecan Pancakes Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

I can’t get over how these Butter Pecan Pancakes turn out fluffy, buttery, and loaded with nutty sweetness under that maple glaze. One stack looks like a breakfast worth lingering over.

Servings

servings

Calories

446

kcal

Equipment: 1. Large mixing bowl
2. Medium mixing bowl
3. Whisk
4. Liquid and dry measuring cups and measuring spoons
5. Small skillet for toasting pecans
6. Nonstick skillet or griddle
7. Heatproof spatula or turner
8. Rubber spatula or wooden spoon for folding batter
9. Small bowl or pitcher for whisking glaze

Ingredients

1 1/2 cups all purpose flour
2 tablespoons granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 1/4 cups milk
1 large egg
3 tablespoons unsalted butter melted
3/4 cup pecans chopped
2 tablespoons unsalted butter for toasting pecans
1 cup powdered sugar
2 to 3 tablespoons pure maple syrup
1 to 2 tablespoons milk or heavy cream for glaze
1/2 teaspoon vanilla extract
Pinch of salt for the glaze
Butter or extra maple syrup for serving, optional

Directions

In a large bowl whisk together 1 1/2 cups all purpose flour, 2 tablespoons granulated sugar, 1 tablespoon baking powder, and 1/2 teaspoon salt.
In a separate bowl whisk 1 1/4 cups milk, 1 large egg, and 3 tablespoons melted unsalted butter until combined.
Pour the wet ingredients into the dry ingredients and stir gently until just combined; do not overmix.
In a small skillet melt 2 tablespoons unsalted butter over medium heat, add 3/4 cup chopped pecans and toast, stirring, until fragrant and lightly browned, about 2 to 3 minutes; remove from heat and set aside.
Fold most of the toasted pecans into the batter, reserving a few for topping.
Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil; pour about 1/4 cup batter per pancake onto the skillet.
Cook pancakes until bubbles form on the surface and edges look set, about 2 to 3 minutes, flip and cook until golden brown and cooked through, another 1 to 2 minutes; keep warm and repeat with remaining batter.
While pancakes cook, make the maple glaze by whisking together 1 cup powdered sugar, 2 to 3 tablespoons pure maple syrup, 1 to 2 tablespoons milk or heavy cream, 1/2 teaspoon vanilla extract, and a pinch of salt until smooth; adjust consistency with more milk or powdered sugar as needed.
Stack pancakes on plates, drizzle generously with the maple glaze, sprinkle with the reserved toasted pecans, and add butter or extra maple syrup if desired.
Serve immediately and enjoy.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.