Why wait til Thanksgiving to enjoy your favorite dessert? Try out these Pecan Pie Pancakes! Decadent, comforting, and a perfect breakfast for any time of the year!
Guys, guys, guys! I have some exciting news! Last weekend I got my engagement pictures taken! For reals!
As soon as we got engaged, Danna, a photographer friend of Matt and I, offered to take our engagement photos for us here in Italy. While we were initially thinking of doing it in Annapolis (where we got engaged) we decided that Italy is also a pretty important place for us. Plus, who gets to take engagement photos in Italy??
This girl does!
We went along the Amalfi Coast to this cute little city called Positano. It was just the perfect image of what you imagine the Amalfi coast to be. Clear, blue water, little boutiques lining the streets, and gelato shops and restaurants everywhere. The streets are rustic without feeling dirty or outdated, and the purple and pink flowers blooming everywhere were positively heavenly.
What better place to get our engagement photos taken?
It was awesome. We had a great time exploring the city before sunset and Danna did an amazing job photographing us. Danna is a photographer who owns Stumberg Photography and is amazing at what she does. Check her out, for reals!
I’ve only seen a sneak peek so far and I cannot wait to see the rest!
Here’s a little preview of our engagement session… =)
Ok, now that we are all feeling dreamy, warm, and gooey on the inside, let’s talk about something else that is dreamy, warm, and gooey. Pecan Pie Pancakes.
These pancakes are seriously out of this world. And who couldn’t use another way to eat Pecan Pie, even if it’s only June?
These pancakes are bombdiggity. They are rich, decadent, nutty, warm, and comforting.
The pancake itself is fairly simple. The only thing I did special with that was add a little brown sugar to the batter. The Pecan Pie Syrup though, that is where it is at.
(Notice nice nails done for nice engagement session before nice Pecan Pie Syrup)
Made by combining maple syrup, butter, brown sugar, cinnamon, vanilla, and a pinch of salt, this sauce is to die for. It is thick and rich and perfectly sweet. Not only is it amazing on these pancakes but it is also amazing on french toast, waffles, and even ice cream!
Who says you need to wait for fall to enjoy Pecan Pie. I say enjoy it now! Plus it’s also a great breakfast for Thanksgiving morning or on Black Friday!
Enjoy this decadent treat and happy cooking!
- ½ cup unsalted butter
- ¼ cup brown sugar, lightly packed
- 1 tsp ground cinnamon
- ½ tsp vanilla extract
- ¼ tsp salt
- ½ cup maple syrup
- 1½ cups roughly chopped pecans
- 2 cups all purpose flour
- 2 tbs brown sugar, lightly packed
- 2 tbs baking powder
- 1 tsp salt
- 1 tsp vanilla extract
- 2 eggs, beaten
- 1½ cups milk
- 5 tbs unsalted butter, melted
- Butter to grease
- Combine butter and brown sugar in a small saucepan on medium heat and cook until butter has melted and mixture has begun to boil. Allow to boil for 1 minute. Turn down heat to low and add cinnamon, vanilla, salt and syrup to the pan, whisking to combine. Toss in chopped pecans and remove syrup from the heat. Set aside.
- Combine flour, brown sugar, baking powder, and salt in a large bowl. Whisk to combine. To the dry mixture add in vanilla, eggs, milk, and melted butter and whisk until fully combined.
- Heat a saute pan over medium-low heat. Melt a small amount of butter in the pan to grease. Scoop out ⅓ cup of batter into the pan and allow to brown on each side.
- Once all the pancakes are cooked, serve each pancake with some reserved pecan pie syrup. Serve immediately.
Pancake batter adapted from Cookies and Cups.
Check out these other decadent breakfasts!