Pecan Pie Pancakes with Apple Cinnamon Syrup
Prep Time
25 mins
Cook Time
15 mins
 
These pecan pie pancakes are filled with all the flavors of fall and topped with a homemade apple cinnamon syrup! And the secret to the lightest, fluffiest pancakes ever?! Canada Dry Sparkling Seltzer Water.
Ingredients
Pecan Pie Pancakes
  • 2 2/3 cups all-purpose flour
  • 2 tsp baking powder
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • 1/4 cup brown sugar
  • 1/2 tsp all spice
  • 1/2 tsp nutmeg
  • 1/2 tsp cloves
  • 1 tsp cinnamon
  • 3/4 cup pecans finely chopped
  • 1/4 cup vegetable oil
  • 2 eggs
  • 1 1/4 cups buttermilk
  • 3/4 cup Canada Dry Sparkling Seltzer Water Lemon Lime or Original
  • 1 1/2 tsp vanilla extract
  • 1/2 tsp butter extract
Apple Cinnamon Syrup
  • 1 cup water
  • 1 cup apple juice
  • 1 cup brown sugar
  • 2 Tbsp corn starch
  • 1/4 cup butter
  • 1 tsp cinnamon
  • 1/4 tsp salt
  • 1/2 tsp cloves
  • 1 cup apples chopped (I used bigger slices, but you can chop them finely as well)
  • 2 tsp vanilla extract
Topping
  • Extra Pecans
  • Powdered Sugar
Instructions
Syrup
  1. Mix apple juice, water, and corn starch together, making a slurry. Set aside.
  2. In a medium saucepan over med-low heat, melt butter and brown sugar together. Once melted, add in the water mixture and whisk until combined.
  3. Add in apples, vanilla extract, cinnamon, salt, and cloves. Bring to a boil, then turn down to med-low heat, allowing the apples to cook down, about 6-7 minutes or until the syrup has begun to thicken (it will continue to thicken after being taken off the heat).
  4. Once the apples are tender and it has thickened, take off of the heat. Set aside.
Pancakes
  1. Preheat your griddle over med-low heat, making sure to grease it with melted butter or cooking spray.
  2. In a large bowl, sift together all dry ingredients. Set aside.
  3. In another bowl, whisk together buttermilk, Canada Dry Sparkling Seltzer Water, vanilla extract, butter extract, and eggs. Gently incorporate the wet ingredients into the dry.
  4. Using about a 1/4 cup of batter for each pancake, drop the batter onto a hot griddle.
  5. Cook until bubbles begin to form and pop on each pancake and the edges look dry, about 1-2 minutes. Flip the pancakes over and cook for about 1-2 more minutes, or until the pancakes are golden brown.
  6. Drench with syrup, top with pecans, and enjoy!