Happy Pancake Day! In order to celebrate in style try these fluffy buttermilk pancakes with pecan praline syrup. This recipe is so good you will want to make them for breakfast, lunch, and dinner.
Unlike the pancakes made from a mix, these pancakes have a taste and mouthfeel that comes from using fresh eggs and real buttermilk. Buttermilk gives tanginess and helps produce the bubbles that create the fluffiest pancakes ever. Don’t try substituting milk and vinegar or lemon juice for the buttermilk, it won’t create the thick batter that you want. (Check out my recipe for Easy Cheddar Bay Biscuits for a great tip about freezing extra buttermilk.
Tricks and Tips for Fluffy Buttermilk Pancakes
Just like my recipe for Snickerdoodle Pancakes, you want to let the ingredients shine and do the work of creating a rich fluffy pancake that tastes as good as it looks. Following these tips for the fluffiest pancakes ever.
- It’s all about the batter, you want a thick batter that will drip off the spoon. This will allow the pancake to immediately start to fluff up when it hits the hot pan. Unlike crepe batter that spreads and cooks in a thin layer.
- Don’t over-mix the batter once you add the flour. Stir the dry ingredients into the wet ingredients to combine, there may be some small lumps still visible, but resist to keep stirring since that activates the gluten and deflates the air pockets the ingredients have created.
- Use baking soda and baking powder to get the biggest reaction (fluff) with the buttermilk.
- Make sure your pan is hot. (But not too hot) You want the pan hot enough so the batter rises up as soon as it touches the pan. But not so hot the butter used to oil the pan is smoking or the edges of the pancake turn brown before the small bubbles form around the pancake.
- The first pancake is a test. Enjoy the process as you adjust the temperature on the stove and how long before you flip.
Pecan Praline Syrup
This syrup doesn’t require a candy thermometer to bring it to the correct temperature, unlike if you were making classic Southern pralines. But this recipe has all the same flavors and, as an added benefit, you can pour it over anything. I’ll give the option of adding toasted pecans to the batter to make these fluffy buttermilk pancakes with pecan praline syrup extra special.
A word of caution when boiling sugar—it is much hotter than boiling water and will produce very painful burns on the skin. Respect the danger of any hot liquid, but be extra careful when handling syrups and caramels.Print
These fluffy buttermilk pancakes with pecan praline syrup will make you swoon. Perfect for breakfast, brunch, or breakfast for dinner.
The delicious pecan praline syrup has all the flavors of the Southern classic in a pourable form. Wonderful on pancakes, bread puddings, ice cream, or any other dessert.
Pecan Praline Syrup
- 1 cup dark corn syrup
- 1/4 cup brown sugar, (either light or dark)
- 1/4 cup water
- 2 tablespoons half and half, or heavy cream
- 1 teaspoon vanilla
- 1/2 teaspoon kosher salt
- 1/2 cup pecan pieces
Fluffy Buttermilk Pancakes
- 2 cups all-purpose flour
- 1/4 cup sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 2 cups buttermilk
- 4 tablespoons, butter, melted
- 1 tablespoon vanilla
- 2 eggs, beaten
To Make the Pecan Praline Syrup
- In a medium-sized pot over medium heat, stir together the corn syrup, brown sugar and water and bring to a boil, whisking constantly, for 3-5 minutes, or until the sauce thickens and begins to turn carmel in color and coats the back of a spoon (it make take a few minute longer).
- Remove the pan from the heat and carefully stir in the half and half, and vanilla being careful to avoid the boiling liquid as it bubbles up when the dairy is added.
- Stir in the pecan pieces and salat and allow the Pecan praline liquid to cook before transferring it to a serving dish.
- Store in the fridge.
For the Pancakes
- In a medium bowl, combine the flour sugar, baking powder, baking soda, and salt and whisk well to combine all the dry ingredients.
- In a large mixing bowl, stir together the buttermilk, melted butter, vanilla and beaten eggs.
- Using a whisk, fold the dry ingredients into the wet ingredients until just combined. Being careful to not over mix.
- If adding pecans, stir in the chopped nuts.
- Allow the batter to rest for 15 minutes.
- Heat a frying pan or griddle t over medium-high heat.
- Spray with cooking spray or brush a light coating of butter or oil on the griddle.
- With a ladle, add 1/4-1/3 cups of batter per pancake to the heated pan and cook.
- When small bubbles have formed on the surface and the edges are firm, flip the pancake over and continue to cook the other side.
- Remove each pancake from the griddle and keep warm.
- Serve with the Pecan Praline Syrup and enjoy.
You can add 2/3 cup pecans, chopped to the batter for a wonderful crunch.
The Pecan Praline Syrup will keep for up to 2 weeks in the refrigerator.