Ingredients for Pecan Maple Sour Cream Pancakes With Pecan Maple Syrup
- 2 cups pancake baking mix
- 1 cup sour cream
- Milk
- 1/4 cup packed brown sugar
- 1 cup pure maple syrup (for pancakes) + 1 cup pure maple syrup (for syrup)
- Eggs
- Pecans
- Flavoring
- Butter
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How to Make Pecan Maple Sour Cream Pancakes With Pecan Maple Syrup
- Heat a lightly oiled griddle or large skillet over medium-high heat to 375°F (190°C).
- In a large bowl, whisk together 2 cups pancake baking mix, 2 large eggs, 1 cup sour cream, and 1/4 cup packed brown sugar until just combined. Do not overmix.
- Pour 1/4 cup of batter onto the hot griddle for each pancake.
- Cook for 2-3 minutes per side, or until golden brown and cooked through. Bubbles will begin to form on the surface before flipping.
- Sprinkle cooked pancakes with 1/4 cup toasted, chopped pecans.
- Serve immediately with warm pecan maple syrup.
- **To make the Pecan Maple Syrup:** In a small saucepan over medium heat, combine 1 cup pure maple syrup, 2 tablespoons butter, and 1 teaspoon pecan extract. Heat gently, stirring occasionally, until butter is melted and combined. Do not boil.
Nutrition Information (Approximate per serving)
Sodium
32 g
Sugar
263g
Fat
54g
Carbs
35g
