Brown Butter Pecan Pancakes

Brown Butter Pecan Pancakes with Bourbon Sauce


  • 1/2 cup unsalted butter
  • 2 cups all-purpose flour
  • 1/4 cup brown sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon cloves
  • 2 eggs
  • 1 1/2 cups whole milk
  • 1 teaspoon vinegar
  • 1 teaspoon vanilla


  • 5 tablespoons unsalted butter
  • 1 tablespoon all-purpose flour
  • 1/2 cup brown sugar
  • 1 cup heavy cream
  • 1/4 teaspoon salt
  • 2 tablespoons bourbon
  • 1/2 teaspoon vanilla

3/4 cup pecans, toasted and chopped



Melt the butter in a saucepan over medium low heat.  Continue to cook the butter, swirling occasionally, until nutty brown solids form at the bottom.  Remove from the heat.

In a bowl, combine the flour, brown sugar, baking powder, baking soda, salt and spices.  Whisk in the eggs, milk, vinegar, vanilla and browned butter.

Preheat a griddle to 300 and spray with non-stick spray.  Use a 1/4 measuring cup to measure the batter onto the griddle and cook on one side until almost cooked through, then flip and finish cooking the other side.


Melt the butter in a saucepan over medium low heat.  Whisk in the flour, brown sugar, cream, salt, bourbon and vanilla.  Cook, whisking constantly, until thick enough to coat a spoon.

Serve the pancakes with the sauce and toasted pecans.

Yields about 16-18 pancakes.

Recipe from Curly Girl Kitchen