Total Time
20mins
Prep 5 mins
Cook 15 mins

This is a recipe from a Pillsbury recipe card book. These are a nice chocolatey change of pace for breakfast. The pecans give a nice little crunch to the pancakes.

Ingredients Nutrition

Directions

  1. In 1qt nonstick saucepan, heat syrup and hot fudge topping over medium heat until warm, stirring until smooth.
  2. Keep warm.
  3. In a medium bowl, mix flour, brown sugar,baking powder, baking soda,salt and pecans.
  4. Beat in buttermilk, eggs and butter with a spoon until blended.
  5. Heat griddle over medium heat.
  6. Grease griddle with butter.
  7. For each pancake pour about 1/4 cup batter onto hot griddle.
  8. Cook pancakes until bubbles form on top and edges look dry.
  9. Turn and cook other sides until golden brown.
  10. Serve with warm syrup.