Brown Butter Pecan Pancakes | i should be mopping the floor
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Brown Butter Pecan Pancakes

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These Brown Butter Pecan Pancakes make the perfect addition to your holiday cooking...a delightful breakfast for everyone. They're chocked full of cinnamon, pecans, browned butter and awesome.

My lips first met brown butter pancakes at an adorable little restaurant in Temple, Texas called Megg's Cafe. They were a holiday menu special and I couldn't get enough of them. I worked like crazy to combine a few of my favorite pancake recipes, along with brown butter to come up with my own version.

The browned butter just takes these pancakes to an incredible nutty paradise. The flavor is really deep and rich...the perfect breakfast for the holiday season!

With my husband being a school principal, we all get a full two-week holiday break every year. It's pretty awesome to be able to just shut down and have holiday fun with no work and school for that entire time. 

One thing we love to do during that time, is to fix big, yummy holiday breakfasts... almost every day of our break. The usual cold cereal is put away and the good breakfasts make their appearance for those two weeks. These Brown Butter Pecan Pancakes are always a part of our line up {sometimes more than once}. 

What truly takes these pancakes to their level of holiday awesomeness is the butter. I ran to my Walmart, which is about a block away {perfection} and grabbed a box of the Land O Lakes Salted Butter. It's truly the best butter!

I loved working with Land O Lakes last month on my Italian Supper Bake post...super thrilled to work with their butter sticks this time for this fabulous holiday breakfast dish.

For this recipe, you'll need:
3 cups all-purpose flour
1/4 cup sugar
1/2 teaspoon nutmeg
1 teaspoon cinnamon
3 teaspoons baking powder
1 1/2 teaspoons baking soda
3 cups buttermilk
3 large eggs, beaten
1 teaspoon vanilla
1/2 cup chopped pecans, toasted and cooled {instructions below}
1/2 cup Land O Lakes salted butter, browned and cooled {instructions below}
1/4 cup chopped pecans, {optional for topping}, toasted and cooled

I start by toasting the pecans with a tablespoon of Land O Lakes butter over medium heat...until the house starts to smell like the nut stand in the mall {as in, fabulous}. I remove my pecans from the pan, but I don't wipe it out. I like the little bits of remaining pecans to add to the flavor of the browned butter.

I add in half the stick of Land O Lakes butter {I cut it into pats first, for easier melting} into the same pan. Over medium heat, I bring it to a boil and let it get all frothy and goooood. When it starts to smell nutty and turns the color above, it's there, friend. Add in the remaining half stick of butter {in pats} and stir into the browned butter until it melts and incorporates. Remove it from the heat and allow it to cool to room temperature {if you try to use it when it's too hot, it can actually scramble the eggs in the recipe...that's a hot mess, y'all}.

Once your browned butter has cooled, you can put the batter together and pancake it up {woot, woot}! 

Combine your flour, sugar, nutmeg, cinnamon baking powder, and baking soda. In a separate bowl, mix together buttermilk, eggs, vanilla and browned butter. Add a little of the wet mixture at a time to the dry mixture, until combined. Gently fold in the 1/2 cup of pecans. 

Drop spoonfuls of batter onto a greased griddle or pan over medium-high heat and cook until bubbly, then flip and finish cooking the other side.

Top with a pat of butter, the additional pecans and maple syrup.

This recipe makes a good three dozen pancakes. I always like to freeze some to use on the rushed school mornings, too. 
This is just a quick tip on freezing these pancakes. I line a cookie sheet with wax paper and then layer them, separating with more wax paper between layers. I pop them in the freezer like this for a few hours, until they're completely frozen. Then I remove them from the tray and put them into zip top freezer bags. Since they "pre-freeze", they won't stick together once they're in the bags. I pop them in the toaster on weekday mornings for a quick, but delicious breakfast.

They just scream "holiday yum" with each and every bite.

To download the printable recipe card, click on the image below:

And for even more awesome holiday recipes, check out the Land O Lakes Holiday baking site, packed full of wonderful seasonal recipes:

Neglect your chores like me and don't miss a thing:


  1. This looks so yummy…just started cooking with brown butter! Adding it to our holiday menu…. Blessings, K

  2. OMG
    It looks sooooooooooooooooo delicious!!
    I like the fact that you made it with pecans :)

  3. this looks so much better than my oatmeal this morning :)

  4. These look incredible! Going on our Christmas morning breakfast list! #client

  5. WOW. These look SO good and I am not even a pancake person. Yum!

  6. Oh my! These pancakes look heavenly Kristi! Pinned!

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  8. Those look AMAZING, Kristi! Gorgeous photos of the most delicious looking pancakes I think I have ever seen! I think we might have to make these for Thanksgiving breakfast this year. Pinning!!! :)

  9. My mouth literally started to water when I saw these pancakes on pinterest, and I'm not even a big breakfast person. Thanks for sharing this recipe. I can't wait to try it.

  10. Oh my gosh, just drooling looking at the picture and reading your lovely recipe! Hey thanks for linking up with us at #FoodieFriDIY!! Featuring your delicious breakfast this week :D Come by and link up again and have a GREAT day!