I am sure you all have at least one pancake recipe that involves pecans. These amazing nuts seem to pair with all sorts of ingredients, from fruits to spices and chocolate. But pecans are special it their ability to also pair with vegetables in pancake recipes – have you tried carrot or sweet potato flapjacks?
Why Use Pecan Butter in Your Pancake Recipes
Pecans are rich in fiber, protein, as well as monounsaturated and polyunsaturated fatty acids. In addition, they contain considerable amounts of vitamin B and minerals like magnesium, manganese, phosphorus, zinc, thiamin, and iron. This nutritional profile contributes to a healthier heart, facilitated weight loss, stronger bones, better brain function and more!
As much as I love the crunchiness of these nuts in my pancake recipes, I must admit I’m a little fed up. However, giving pecans up is the last thing on my mind. You know that butter pecan flavor you find in cookies, cakes and ice cream – that’s the flavor I wanted to recreate in my pancakes.
The original is made of roasted pecans, vanilla, and butter but my search has led me to a much healthier option – pecan butter. This nut butter is easily made at home, 100% natural, and good for you. All you need is a food processor and some patience!
How to Make Pecan Butter for Pancakes
For additional flavor, you can add some salt and cinnamon into your pecan butter. Make sure you use quality pecans and toast them in advance to emphasize the flavor.
- 2 cups pecans
- pinch of salt
- pinch of cinnamon (optional)
Put the pecans in a large pan and toast for about 5 minutes until fragrant. Stir frequently. Let the toasted pecans cool and then transfer them to a food processor. Blend, stopping from time to time to scrape the sides and allow the mixture to cool a bit. Blending time depends on the food processor and can range from 5 to 20 minutes. Blend until the mixture is completely creamy and smooth.
Add the salt and cinnamon (if using), then blend for one minute more. Store in a glass sealed jar in the fridge.
How to Use Pecan Butter in Pancakes
To be honest, I was unable to find a recipe that calls for pecan butter. Most pancake recipes make use of pecan maple butter which involves crushed pecans. So, I took the liberty to experiment and replace regular butter in my favorite quick and easy pancake recipe with pecan butter. I loved the result! The recipe calls for crushed pecans as well, but I left them out because I felt that the butter would bring enough pecan flavor to the pancakes.
- ⅔ cup all-purpose flour
- 1½ teaspoons baking powder
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- 2 eggs
- ½ cup milk
- ¼ cup pecan butter
- ½ teaspoon vanilla extract
- 1 tablespoon sugar
- 1/2 cup pumpkin purée
- ⅓ cup pecans (optional)
Combine the dry ingredients in a large bowl and set aside. In a separate bowl, whisk together the wet ingredients, including the pecan butter. Add them into the dry mixture.
Heat a frying pan over medium-high heat. Pour about a ¼ cup batter per pancake onto the pan and cook for a minute or two, until bubbly. Turn the pancake and cook for another minute or so, until golden brown.
Top with the remaining pecan butter, maple syrup, and, optionally, crushed pecans.