Toffee Nut Pancakes
Toffee Nut Pancakes are the perfect pancakes. Rich buttery flavors, light and fluffy texture, and cake-y enough to absorb as much syrup as you like without dissolving.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Heat the griddle
(or a large non-stick skillet
) to medium-high.
In a bowl, add all the dry ingredients and whisk to blend. In a smaller bowl, whisk the milk, egg, and vanilla until frothy.
Add the milk mixture to the dry mix and whisk until smooth; then whisk in the melted butter and the end.
Allow the pancake batter to rest for 3-5 minutes before cooking to thicken. It should be so thick that it barely pours. Once the griddle is hot, stir in the pecans and toffee bits.
Make one pancake as a test-batch to ensure your heat in accurate. Use a 1/4 or 1/3 cup scoop to ladle the batter onto the griddle. Cook for 1-3 minutes per side. Flip when small bubbles rise to the top of the batter. If the pancake turns dark too quickly, lower the heat. Makes 8-10 pancakes.
Serving: 1serving | Calories: 352kcal | Carbohydrates: 37g | Protein: 8g | Fat: 19g | Saturated Fat: 8g | Cholesterol: 72mg | Sodium: 660mg | Potassium: 377mg | Fiber: 2g | Sugar: 9g | Vitamin A: 420IU | Vitamin C: 0.3mg | Calcium: 167mg | Iron: 2.1mg