Fluffy buttermilk pancakes are studded with crunchy toasted pecans, drizzled with a sweet brown butter bourbon peach syrup, and topped with creamy honey vanilla Greek yogurt.

Toasted Pecan Pancakes with Brown Butter Bourbon Peach Syrup | Baking a Moment

Pancakes!  Or as my 5 year-old likes to say, “Pan-a-cakes.”

Can you believe I’ve never posted pancakes on the blog before???  That is just wrong.  Especially considering they get made on a pretty regular basis around here.

It took Mystery Dish to finally make an official pancake post a reality.

Toasted Pecan Pancakes with Brown Butter Bourbon Peach Syrup | Baking a Moment

The lovely Meriem of Culinary Couture was our host this month, and she started us all off with a fabulous list of ingredients to play with:

  • Peaches
  • Cheddar Cheese
  • Green Beans
  • Corn
  • Chicken
  • Nectarines
  • Butter
  • Pecans
  • Heavy Cream
  • Pesto
  • Coconut Milk/Cream

You know what I love about this dish?  It’s peaches, which are summery, but the brown butter, toasted pecans, and bourbon are so cozy and warming they put me in mind of fall and winter.  And since our summer produce doesn’t come in until a little later in the season here in the Northeast, I chose to go with frozen peaches.  Which makes life so simple since they’re already peeled, de-pitted, and sliced.  And it also means that you can enjoy this dish all year ’round.

Maple syrup, it’s over.  No offense.  It’s not you, it’s me.  Actually, it’s not me either.  It’s brown butter bourbon peach syrup.  When I started out I thought it was just going to be a one-time thing, but who am I kidding?  There’s no going back now.

Oh my dear sweet Lord.  It is heavenly!  So buttery.  The peaches give off some of their sweet nectar plus there’s a little bit of dark brown sugar to bring out the caramel-y notes.  I added just a hint of cinnamon too, and the bourbon just takes it to a whole different level.

The pancake recipe is from Better Homes and Gardens.  I, like so many other new brides, received their cookbook as a gift when I got married.  Their buttermilk pancake recipe is spot-on and I’ve probably made it hundreds of times.  If you don’t keep buttermilk on hand, you can sour regular milk with a teaspoon or so of lemon juice or vinegar, or you can substitute equal parts plain yogurt (Greek or regular) and milk.  It works great.

Toasted Pecan Pancakes with Brown Butter Bourbon Peach Syrup | Baking a Moment

I added a little plain Greek yogurt mixed with honey and vanilla bean seeds for garnish!  I highly recommend this.  The combination of flavors is just outta this world.  <—PS- did you see my Chobani giveaway?  You should totally enter!  😀

But first- check out what all my Mystery Dish peeps came up with!

June Mystery Dish | Baking a Moment

Pretty awesome right???  Thanks again, Meriem, for making all this deliciousness possible!

Toasted Pecan Pancakes with Brown Butter Bourbon Peach Syrup | Baking a Moment

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Toasted Pecan Pancakes with Brown Butter Bourbon Peach Syrup
Prep Time
25 mins
Cook Time
20 mins
 

Fluffy buttermilk pancakes are studded with crunchy toasted pecans, drizzled with a sweet brown butter bourbon peach syrup, and topped with creamy honey vanilla Greek yogurt.

Course: Breakfast, Brunch
Cuisine: American
Keyword: brown butter bourbon peach syrup, pecan pancakes, pecan peach pancakes
Servings: 6
Calories: 335 kcal
Ingredients
For the Honey Vanilla Greek Yogurt:
  • 1/4 cup plain Greek yogurt (I used non-fat)
  • 1 teaspoon honey
  • seeds scraped from one vanilla bean, or 1/2 teaspoon vanilla bean paste (vanilla extract can be substituted in equal measure)
For the Brown Butter Bourbon Peach Syrup:
For the Toasted Pecan Pancakes:
Instructions
Make the Honey Vanilla Greek Yogurt:
  1. Place the Greek yogurt, honey, and vanilla in a small bowl and stir to combine. Set aside.
Make the Brown Butter Bourbon Peach Syrup:
  1. Place the butter in a large skillet over medium heat. Allow it to melt, then foam and crackle, and finally to turn a nutty brown color (watch it carefully after it is no longer foamy- it can burn easily).
  2. Add the peach slices, dark brown sugar, bourbon, cinnamon, and salt, and cook, stirring occasionally, until it becomes syrupy and the peaches are tender. Stir in the vanilla and set aside, keeping warm.
Make the Toasted Pecan Pancakes:
  1. Place the flour, pecans, sugar, baking powder, baking soda, and salt in a medium mixing bowl and stir to combine.
  2. Place the buttermilk, butter or oil, and egg in a large liquid measure, and whisk to combine.
  3. Preheat a skillet over medium heat and grease it lightly with butter.
  4. Stir the buttermilk mixture into the flour mixture until just barely combined. Batter will be lumpy. Do not overmix or the pancakes could come out tough.
  5. Cook the pancakes in the prepared skillet, until golden on both sides. Top with Brown Butter Bourbon Peach Syrup and Honey Vanilla Greek Yogurt.
Nutrition Facts
Toasted Pecan Pancakes with Brown Butter Bourbon Peach Syrup
Amount Per Serving
Calories 335 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 9g56%
Cholesterol 62mg21%
Sodium 283mg12%
Potassium 300mg9%
Carbohydrates 32g11%
Fiber 2g8%
Sugar 14g16%
Protein 7g14%
Vitamin A 626IU13%
Vitamin C 3mg4%
Calcium 106mg11%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.