Maple Pecan Pancakes with Bourbon Vanilla Drizzle are the ultimate cozy and indulgent breakfast treat. Fluffy pancakes are studded with toasted pecans and infused with the warm, earthy sweetness of pure maple syrup. Drizzled with a rich bourbon-spiked vanilla sauce, this recipe is a decadent yet satisfying way to start your day.
Why You’ll Love This Maple Pecan Pancakes with Bourbon Vanilla Drizzle
These epic pancakes are a true comfort food classic, with a modern twist. The nutty pecans and maple syrup create a zesty, bright flavor that’s perfectly balanced by the creamy, indulgent bourbon vanilla drizzle. This recipe is a crowd-pleasing favorite, perfect for leisurely weekend brunches, cozy winter mornings, or any time you need a hearty, satisfying meal. The festive flavors and melty, lush texture are sure to leave you feeling warm and satisfied.
Ingredients
This recipe calls for simple, wholesome ingredients that come together to create an incredibly flavorful and satisfying dish. You’ll need all-purpose flour, baking powder, salt, eggs, milk, pure maple syrup, melted butter, and toasted pecans. The bourbon vanilla drizzle is made with heavy cream, bourbon, vanilla extract, and powdered sugar.
- 2 cups (250g) – All-purpose flour
- 2 teaspoons – Baking powder
- 1/2 teaspoon – Salt
- 2 – Eggs
- 1 1/2 cups (360ml) – Milk
- 1/4 cup (60ml) – Pure maple syrup
- 4 tablespoons (57g) – Melted butter
- 1 cup (120g) – Toasted pecans, roughly chopped
- 1 cup (240ml) – Heavy cream
- 2 tablespoons – Bourbon
- 1 teaspoon – Vanilla extract
- 1/4 cup (30g) – Powdered sugar
Ingredient Substitutions
- Dairy-free: Use non-dairy milk and vegan butter in the pancake batter.
- Alcohol-free: Omit the bourbon and use an extra teaspoon of vanilla extract in the drizzle.
How to Make Maple Pecan Pancakes with Bourbon Vanilla Drizzle
Begin by toasting the pecans in a dry skillet over medium heat, stirring frequently, until fragrant and golden brown. Allow to cool, then roughly chop. In a large mixing bowl, whisk together the dry ingredients – flour, baking powder, and salt. In a separate bowl, beat the eggs, then whisk in the milk, melted butter, and maple syrup. Pour the wet ingredients into the dry ingredients and stir just until combined, being careful not to overmix. Fold in the chopped pecans.
Step 1: Prep Work
Toast the pecans in a dry skillet over medium heat, stirring frequently, until fragrant and golden brown. Allow to cool, then roughly chop. In a large mixing bowl, whisk together the dry ingredients – flour, baking powder, and salt. In a separate bowl, beat the eggs, then whisk in the milk, melted butter, and maple syrup.
Step 2: Main Cooking Process
Pour the wet ingredients into the dry ingredients and stir just until combined, being careful not to overmix. Fold in the chopped pecans. Heat a large nonstick skillet or griddle over medium heat and grease lightly with butter or oil. Scoop the batter onto the hot surface, using about 1/4 cup per pancake. Cook for 2-3 minutes per side, until golden brown.
Step 3: Final Steps/Assembly
While the pancakes are cooking, prepare the bourbon vanilla drizzle. In a small saucepan, combine the heavy cream, bourbon, and vanilla extract. Bring to a simmer over medium heat, then remove from heat and whisk in the powdered sugar until smooth. Serve the warm maple pecan pancakes drizzled with the rich bourbon vanilla sauce.
Recipe Variations & Tips
- Extra Indulgence: Top the pancakes with a dollop of whipped cream or a scoop of vanilla ice cream.
- Spice It Up: Add a sprinkle of cinnamon or a dash of nutmeg to the batter for additional warmth and spice.
- Make-Ahead: The pancake batter can be mixed and refrigerated for up to 2 days before cooking. The bourbon vanilla sauce can be made in advance and reheated gently before serving.
- Nut-Free: Leave out the pecans for a classic, nut-free pancake.
Serving & Storage
Serve with: Fresh fruit, maple syrup, whipped cream.
Storage: Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days.
Reheat: Gently reheat in the microwave or on the stovetop before serving.
Make-Ahead: The pancake batter can be mixed and refrigerated for up to 2 days. The bourbon vanilla sauce can be made in advance and reheated gently before serving.
Nutrition Information
One serving of these indulgent Maple Pecan Pancakes with Bourbon Vanilla Drizzle contains approximately 450 calories, 23 grams of fat, 53 grams of carbohydrates, and 9 grams of protein. This recipe is a hearty, satisfying breakfast that provides a good balance of nutrients to fuel your day.
- Serving Size: 2 pancakes with drizzle
- Calories: 450 kcal
- Protein: 9 g
- Carbs: 53 g
- Fat: 23 g
- Sodium: 520 mg
Frequently Asked Questions
Can I make the pancake batter ahead of time?
Yes, the pancake batter can be mixed and refrigerated for up to 2 days before cooking. This makes it easy to have a quick, homemade breakfast on busy mornings.
Can I use a different type of nut?
Absolutely! While pecans are the classic choice, you can substitute walnuts, almonds, or even hazelnuts in this recipe.
Can I make the bourbon vanilla sauce non-alcoholic?
Certainly. To make a non-alcoholic version, simply omit the bourbon and use an extra teaspoon of vanilla extract instead.
How can I make these pancakes gluten-free?
Swap out the all-purpose flour for a gluten-free flour blend. You may need to adjust the liquid ingredients slightly to achieve the right batter consistency.
Can I freeze the leftover pancakes?
Yes, the cooked pancakes can be frozen for up to 3 months. Reheat them in the toaster or oven before serving.
Try These Next
- Pumpkin Spice Pancakes With Maple Drizzle
- Savory Pumpkin Pancakes With Maple Drizzle
- Maple Bourbon Chocolate Milkshake With Whipped Cream
Maple Pecan Pancakes with Bourbon Vanilla Drizzle
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: 🍳 Breakfast & Brunch Upgrades
- Method: Griddle Cooking
- Cuisine: American
- Diet: Vegetarian
Description
Fluffy pancakes infused with maple syrup and crunchy pecans, topped with a rich bourbon vanilla drizzle. Perfect for brunch!
Ingredients
1 cup all-purpose flour
2 tablespoons brown sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup milk
1 large egg
2 tablespoons melted butter
1/2 cup chopped pecans
1/4 cup maple syrup
1 teaspoon vanilla extract
1 tablespoon bourbon (optional)
Instructions
1.
2. 1. In a large bowl, whisk together flour, brown sugar, baking powder, and salt.
3. 2. In another bowl, mix the milk, egg, and melted butter.
4. 3. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. 4. Fold in the chopped pecans.
6. 5. Heat a non-stick skillet over medium heat and lightly grease it.
7. 6. Pour 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface, then flip and cook until golden brown.
8. 7. Repeat with the remaining batter.
9. 8. For the drizzle, combine maple syrup, vanilla extract, and bourbon in a small bowl. Mix well.
10. 9. Serve pancakes warm, drizzled with the bourbon vanilla sauce.
Notes
– You can substitute the bourbon with more maple syrup if desired.
– For extra flavor, toast the pecans before adding them to the batter.
Nutrition
- Serving Size: 1 pancake
- Calories: 220 kcal
- Sugar: 10g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 30mg
Keywords: pancakes, maple, pecan, brunch