Imagine waking up to the irresistible aroma of toasted pecans and warm peaches wafting through your kitchen, as you prepare to indulge in a breakfast that feels like a decadent treat! Our Toasted Pecan Pancakes with Brown Butter Bourbon Peach Syrup are not just any pancakes; they are a delightful symphony of flavors that will elevate your morning routine to a whole new level. With a perfect blend of nutty, sweet, and slightly boozy elements, this recipe promises to make your taste buds dance with joy. Whether you're hosting a weekend brunch or simply treating yourself to a special breakfast, these pancakes are sure to impress. Ready to flip your mornings upside down? Let’s dive into this mouthwatering recipe!
Ingredients
- 1 cup all-purpose flour
- 1/2 cup chopped toasted pecans
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1 large egg
- 2 tablespoons melted butter
- 2 peaches, sliced
- 1/4 cup bourbon
- 1/4 cup maple syrup
Instructions
- Prepare the pecans by toasting them in a dry skillet over medium heat for 3-5 minutes, stirring constantly until fragrant and golden brown. Set aside to cool.
- In a large mixing bowl, combine the all-purpose flour, toasted chopped pecans, sugar, baking powder, and salt. Whisk together until well blended.
- In a separate bowl, whisk together the milk, egg, and melted butter until thoroughly combined.
- Pour the wet ingredients into the dry ingredients and mix gently until just combined. Be careful not to overmix; some small lumps are okay.
- Heat a non-stick griddle or large skillet over medium heat. Lightly grease the surface with butter or cooking spray.
- Using a 1/4 cup measure, pour batter onto the hot griddle. Cook until bubbles form on the surface and edges look dry, about 2-3 minutes.
- Flip the pancake and cook the other side for an additional 1-2 minutes until golden brown. Repeat with remaining batter.
- For the brown butter bourbon peach syrup, melt butter in a saucepan over medium heat until it turns golden brown and develops a nutty aroma.
- Add sliced peaches to the browned butter and cook for 2-3 minutes until they start to soften.
- Pour in bourbon and maple syrup, stirring to combine. Simmer for 5 minutes until the sauce thickens slightly.
- Serve warm pancakes topped with the bourbon peach syrup and additional toasted pecans if desired.
Tips
- Toast the Pecans Carefully: Keep a close eye on the pecans while toasting them in the skillet. They can go from perfectly golden to burnt very quickly, so stir constantly and remove them from the heat as soon as they become fragrant.
- Don’t Overmix the Batter: When combining the wet and dry ingredients, mix gently. Overmixing can lead to tough pancakes, so it’s okay to have a few lumps in the batter.
- Perfect Pancake Temperature: Ensure your griddle or skillet is preheated to medium heat. If it’s too hot, the pancakes may burn on the outside before cooking through. A drop of water should sizzle and evaporate quickly when the pan is ready.
- Customize Your Syrup: Feel free to adjust the amount of bourbon in the syrup to suit your taste. If you prefer a milder flavor, reduce the bourbon and add a bit more maple syrup.
- Serve Immediately: For the best texture and flavor, serve the pancakes right after cooking while they’re still warm. You can keep them warm in a low oven (around 200°F) if you need to cook in batches.
- Garnish for Extra Flair: Top your pancakes with additional toasted pecans and a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent twist!
Nutrition Facts
Calories: 450kcal
Carbohydrates: 55g
Protein: 8g
Fat: 22g
Saturated Fat: 9g
Cholesterol: 75mg
