Butter Pecan Crumble Pancakes With Homemade Cinnamon Maple Butte

READY IN: 33mins
Recipe by Annacia

All I can say is WOW!

Top Review by Baby Kato

After making this, all I can say is WOW. Was this good. Well worth the extra effort and time to make this delicious treat. You will not be disappointed. The pancakes were beautifully spiced, light, tender and fluffy filled with pecans and the topping was excellent. Mine turned out like candied brittle, but I certainly didn't mind. A very nice addition to the pancakes. Thanks for sharing this winner that I will certainly make again.

Ingredients Nutrition


  2. With an electric mixer, beat the first 3 ingredients until smooth and creamy and set aside.
  4. Preheat the oven to 350°F Combine the flour and sugar in a bowl. Using a pastry cutter, cut the butter into the flour and sugar until the mixture resembles coarse crumbs. Add the pecans, and use your fingers to toss together and incorporate into the mixture.
  5. Spray a baking sheet with non-stick spray. Spread the crumble on the baking sheet and bake for 15 minutes until golden brown and crisp.
  7. In a large bowl, combine all the dry ingredients. In a separate bowl, whisk together the egg, buttermilk, melted butter and vanilla. Pour into the dry ingredients and stir just until combined (batter should be lumpy). Stir in the pecans.
  8. Let the pancake batter rest for 20 minutes before cooking the pancakes on a griddle or in a large pan. Top each pancake with some of the pecan crumble and maple syrup.

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