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Pecan Pie Pancakes with Apple Cinnamon Syrup

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.
Prep Time25 minutes
Cook Time15 minutes

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

  • Mix apple juice, water, and corn starch together, making a slurry. Set aside.
  • 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.
  • 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).
  • Once the apples are tender and it has thickened, take off of the heat. Set aside.

Pancakes

  • Preheat your griddle over med-low heat, making sure to grease it with melted butter or cooking spray.
  • In a large bowl, sift together all dry ingredients. Set aside.
  • 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.
  • Using about a 1/4 cup of batter for each pancake, drop the batter onto a hot griddle.
  • 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.
  • Drench with syrup, top with pecans, and enjoy!