Place the Greek yogurt, honey, and vanilla in a small bowl and stir to combine. Set aside.
Make the Brown Butter Bourbon Peach Syrup:
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).
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:
Place the flour, pecans, sugar, baking powder, baking soda, and salt in a medium mixing bowl and stir to combine.
Place the buttermilk, butter or oil, and egg in a large liquid measure, and whisk to combine.
Preheat a skillet over medium heat and grease it lightly with butter.
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.
Cook the pancakes in the prepared skillet, until golden on both sides. Top with Brown Butter Bourbon Peach Syrup and Honey Vanilla Greek Yogurt.
Toasted Pecan Pancakes with Brown Butter Bourbon Peach Syrup
Amount Per Serving
Calories 335Calories from Fat 180
% Daily Value*
Saturated Fat 9g56%
Vitamin A 626IU13%
Vitamin C 3mg4%
* Percent Daily Values are based on a 2000 calorie diet.