Butter Pecan Pancakes Recipe

Mix dry ingredients

In a large bowl whisk together the all-purpose flour, baking powder, baking soda, granulated sugar, and 1/2 teaspoon fine sea salt until evenly combined.

Mix wet ingredients

In a separate bowl whisk the buttermilk, eggs, melted butter, and 1 teaspoon vanilla extract until smooth.

Pour the wet ingredients into the dry and gently fold with a spatula until just combined. Do not overmix; a few small lumps are fine. Let the batter rest for 5 minutes while you prepare the other components.

In a small skillet over medium heat melt 3 tablespoons unsalted butter. Add the roughly chopped pecans and toast, stirring, for about 2–3 minutes until fragrant and lightly browned.

Stir in the brown sugar, maple syrup (or honey) and 1/4 teaspoon fine sea salt. Continue cooking 1–2 minutes, stirring, until the sugar melts and coats the pecans and the mixture is sticky and glossy. Remove from heat and let cool slightly; it will thicken as it cools.

In a medium skillet over medium heat cook the diced bacon until it begins to crisp, about 6 minutes. Use a slotted spoon to transfer bacon to a plate lined with paper towels, leaving rendered fat in the skillet.

Add the crumbled breakfast sausage to the skillet with the bacon fat. Break it up with a spoon and cook until browned and cooked through, about 5–6 minutes. If the pan becomes very greasy, spoon off excess fat but leave enough to cook the bell pepper.

Add the diced bell pepper and diced ham to the skillet. Sauté with the cooked sausage for 2–3 minutes until the pepper softens and the ham is warmed through. Stir in the reserved crisped bacon pieces, sliced scallions, and 1/4 teaspoon black pepper. Keep warm over the lowest heat or transfer to a bowl.

Heat a large nonstick griddle or skillet over medium heat. Brush or melt 1 tablespoon unsalted butter on the surface to coat. For each pancake, pour about 1/4 cup of batter onto the griddle (for ~4-inch to 5-inch pancakes).

Immediately spoon about 2 tablespoons of the savory mix onto each pancake surface so it becomes embedded in the top as the pancake cooks. Allow pancakes to cook until bubbles form across the surface and edges set, about 2–3 minutes.

Flip pancakes and cook the second side until golden brown, 1–2 minutes more. Transfer cooked pancakes to a warm plate and tent with foil while you cook remaining batter, adding more butter to the griddle as needed.

Stack pancakes on serving plates. Spoon a generous tablespoon of the warm butter-pecan mixture over each stack so the pecans coat and glaze the top and cascade down the sides.

While pancakes cook or just before serving, make the vanilla cream: in a chilled bowl whip 1 cup heavy cream with 2 tablespoons powdered sugar and 1/2 teaspoon vanilla extract until soft peaks form. Keep chilled until ready to serve.

To serve, place pancake stacks on plates, add a dollop (2–3 tablespoons) of vanilla cream on top of each stack, spoon additional butter-pecan mixture over the cream if desired, and drizzle with maple syrup (about 1–2 tablespoons per stack). Finish with a light sprinkle of flaky salt if using.