Perfect Pecan Pancakes Made with Butter Pecan Ice Cream

These Pecan Pancakes have the nutty, buttery taste of crunchy pecans, combined with the sweet, creamy richness of butter pecan ice cream, all brought together in a pancake form that’s golden brown and irresistibly fluffy.

Pecan Pancakes

Y’all, I can’t even…these fluffy Pecan Pancakes taste so amazing, I just know you’re going to love them as much as we do.

My kids have always enjoyed my buttermilk pancakes, so it didn’t surprise me when they devoured these Butter Pecan Pancakes.

This recipe came to life whe I was trying to come up with something different for breakfast. I was craving something sweet, and I had a big bag of pecans, so my Pecan Pancakes we born!

Little did I know, these fluffy pecan pancakes would become a breakfast favorite. And why stop at breakfast? These have become a dessert favorite too!

I’ll never make pancakes another way, the possibilities are endless.

Why You’ll Love These Pecan Pancakes

• Unique Flavor: These butter pecan pancakes offer a unique twist on a classic breakfast, incorporating the rich, nutty flavor of butter pecan ice cream into the batter for an amazing flavor.
• Easy Preparation: With simple steps and common kitchen tools, you can whip up a delicious batch of pecan pancakes in no-time!
• Quick Cooking Time: Ready in just about 15 minutes, these pancakes are are great when you’re craving something delicious for breakfast, but don’t have a ton of time.
• No Fancy Ingredients Needed: My pancake recipe uses basic ingredients like self-rising flour and vanilla frosting, combined with the star ingredient – butter pecan ice cream.
• Creative Use of Ice Cream: Using butter pecan ice cream in the pancake batter is a fun and easy way to infuse flavor and create moist, fluffy pancakes every time.

Not Just for Breakfast

It’s true! thes pancakes are so dang delicious, y’all, that my kids have even requested them for dessert.

They really are so beautiful and taste amazing, so if you are trying to think of a new and creative dessert option that’s EASY to make, these pancakes are it!

Whether you’re gathering around the table with your family or treating yourself to a sweet, comforting dessert, these butter pecan pancakes promise to deliver on taste!

If pancakes are your thing, you need to also try my Carrot Cake Pancakes, Pumpkin Pancakes, Cheesecake Pancakes, and Caramel Pancakes!

If you love pecans, you MUST try my Butter Pecan Fudge!

Pecan Pancakes Ingredients

• Butter Pecan Ice Cream: This is a key ingredient for the pancake batter. While there is no true substitute, vanilla ice cream with a teaspoon of butter extract could work in a pinch.
• Self-Rising Flour: Eliminates the need for other ingredients. If you don’t have self-rising flour, you can make your own with all-purpose flour, baking powder, and salt.
• Vanilla Frosting: We top the pecan pancakes with frosting (it’s SOOOOO good!). You can use whipped cream if you prefer, but oh my gosh, frosting on these pancakes…YUM! You could also make homemade Cream Cheese Frosting and use that instead.
• Chopped Pecans: Sometimes I used them crushed or in pieces and other times I use pecan halves. Other nuts like walnuts or sliced almonds can also be used, but these ARE pecan pancakes! Sometimes I toast pecans first, but when I’m in a hurry I skip that.
• Syrup: You’ll want to drizzle some of your favorite syrup over the top of your pancakes. I like to use pure maple syrup but you can go all out and use butter pecan syrup if you want to.
• Butter: The pancakes crisp up on the edges and develop a nice brown color from the butter. Trust me, butter is preferred here over oil.

Tools Needed to Make The Best Pancakes

• Large Skillet: Use a non-stick pan for easier flipping. A griddle will also work great!
• Large Spatula: You want a nice, large spatula for flipping the panacakes
• Mixing Bowl: Grab any large bowl suitable for mixing ingredients.
• Piping Bag with 1M Piping Tip: I use a piping bag to pipe my batter into the skillet. It will also help beautify your pancakes when you add the frosting on top. A freezer bag with a corner snipped off can be used as a makeshift piping bag.

How to Make Pecan Pancakes

Prepare the Pancake Batter: Start by combining the melted butter pecan ice cream and self-rising flour in a large mixing bowl. Use an electric mixer to blend on high until you achieve a smooth and thick batter. Set it aside to let your batter rest a few minutes.

Heat the Skillet: Place a large skillet or non-stick pan on the stove and set it to medium heat. Allow the pan to heat thoroughly for about 10 minutes to ensure even cooking. Don’t let it start smoking though! If it gets too hot take it off the burner for a minute or two.

Grease the Skillet: Using a dab of butter, grease the skillet well. This prevents the pancakes from sticking and adds a hint of richness to their flavor.

Pipe the Batter: Transfer the pancake batter into a piping bag. Carefully pipe the batter onto the hot skillet, forming pancakes. The size of your pancakes will dictate cooking time, so adjust the amount of batter accordingly.

Cook Pancakes: Maintain the heat on medium to low. Cooking the pancakes slowly ensures they cook through without burning. Once the edges look cooked and the surface bubbles, use a rubber spatula to gently flip them over. Cook until the second side is golden brown.

Stack and Serve: Place your frosting into a piping bag. You can use a 1M tip if desired. Pipe frosting on to the top of your stack. Top with pecans and syrup. Serve and enjoy!

Recipe Variations

• Banana Nut Variation: Adding mashed bananas to the pancake batter makes the pancakes a tad sweeter and the edges crisp up and carmilize beautifully.
• Chocolate Chip Pecan: Fold in 1 cup of chocolate chips to the batter after mixing the ice cream and flour. The chocolate chips melt slightly as the pancakes cook, creating gooey pockets of chocolate in every bite.
• Cinnamon Spice: Adding a hint of cinnamon works well with the butter pecan flavors. For a fun fall twist, a dash of nutmeg or pumpkin spice blend can be added as well.
• Marshmallow Flavors: Add some marshmallow frosting on top for a smooth and sweet finish.
• Salted Caramel Pecan: Take your pancakes to a whole new level by swirling in some salted caramel into the batter. The key is to fold the caramel gently into the batter to create marble-like streaks. Serve with a drizzle of salted caramel on top instad of using syrup and add some buttery pecans.

Storing Leftovers

1. Allow your leftover pancakes to cool to room temperature. Avoid covering them while they cool to prevent moisture from making them soggy.
2. Place a sheet of parchment paper on a flat surface. Lay the pancakes in a single layer on the parchment paper, ensuring they do not touch. If you have more pancakes than can fit in a single layer, place another sheet of parchment paper on top and continue layering.
3. Carefully transfer the layered pancakes into an airtight container. If you prefer, you can also use a freezer bag. Press out as much air as possible if using a freezer bag to minimize freezer burn.
4. If you plan to eat the pancakes within a couple of days, store them in the refrigerator. For longer storage, place them in the freezer. Properly stored, they can last in the freezer for up to two months.
5. When ready to enjoy your pancakes again, you can reheat them in the microwave, oven, or on a skillet over medium heat. If they were frozen, there’s no need to thaw them first; they can be reheated directly from the freezer.

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Pecan Pancakes

These Pecan Pancakes have the nutty, buttery taste of crunchy pecans, combined with the sweet, creamy richness of butter pecan ice cream, all brought together in a pancake form that’s golden brown and irresistibly fluffy.

Prep Time 15 minutes minutes

Cook Time 5 minutes minutes

Servings 8 -10 pancakes

Ingredients

• 2 pints Butter Pecan Ice Cream
• 2 cups Self Rising Flour
• 2 tablespoons Vanilla Frosting
• Chopped Pecans for topping
• Syrup for topping
• Butter for cooking

Instructions

• Start by adding melted ice cream and flour to a large mixing bowl. Mix on high until completely combined and smooth.
• Let a skillet heat up on medium heat. I try to let mine heat up for at least 10 minutes.
• Butter your skillet well. Pour your pancake batter into a piping bag. This makes it so much easier.
• Pipe batter into your well greased skillet. You do not want to cook these on high heat, low and slow is the trick.
• Cook your pancake until the edges are cooked through. Then gently flip.
• Continue cooking until both sides are golden brown. Stack on a serving plate.
• Place your frosting into a piping bag. You can use a 1M tip if desired. Pipe frosting on to the top of your stack.
• Top with pecans and syrup. Serve and enjoy!