Pecan Pancakes Recipe

Combine dry ingredients

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

Combine wet ingredients

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

Make the batter: Pour the wet mixture into the dry ingredients and gently fold with a spatula until just combined. Small lumps are fine — do not overmix. Let the batter rest 5 minutes while you prepare the griddle and pecans.

Toast and caramelize: Heat a medium skillet over medium heat and add 1 tablespoon unsalted butter. Once melted, add the chopped pecans and 1 tablespoon light brown sugar. Stir constantly for 2–4 minutes until the pecans are fragrant and the sugar has melted and lightly coats the nuts. Sprinkle with 1/4 teaspoon salt, toss to combine, then transfer the pecans to a plate to cool. Reserve about 1/4 cup for topping and leave the rest to fold into the batter.

Fold pecans into batter: After the caramelized pecans have cooled slightly, fold about 3/4 cup of the toasted pecans into the pancake batter so the nuts are evenly distributed.

Preheat griddle or skillet to medium (about 350°F / 175°C) and lightly grease with butter or oil. Use a 1/3-cup measure for each pancake. Pour batter onto the hot surface, spacing pancakes 2 inches apart. Cook until bubbles form on the surface and edges look set, about 2–3 minutes.

Flip and finish: Flip each pancake and cook another 1–2 minutes until golden and cooked through. Transfer finished pancakes to a warm plate in a low oven (200°F / 95°C) or cover loosely with foil while you finish the batch.

Combine liquids: In a small saucepan combine 1/2 cup pineapple juice, 1/2 cup mango puree (or mango juice) and 2 tablespoons light brown sugar (or honey). Bring to a gentle simmer over medium-low heat, stirring to dissolve the sugar.

Thicken: In a small bowl whisk the cornstarch with 1 tablespoon cold water until smooth. Slowly whisk the slurry into the simmering fruit liquid and continue to cook 1–2 minutes until slightly thickened. Remove from heat and stir in 1 tablespoon fresh lime juice. Keep warm.

Assemble: Stack pancakes (2–3 per serving) on plates. Spoon warm tropical syrup over the stack, sprinkle generously with the reserved extra toasted pecans, and dust lightly with powdered sugar.

Finish: Add a dollop (about 1 tablespoon per pancake) of whipped butter on top or on the side so it melts into the warm pancakes. Serve immediately.