Buttermilk Pancakes with Butter Pecan Cream
Featuring alternating layers of deliciousness, these Buttermilk Pancakes with
Butter Pecan Cream are one awesome breakfast treat!
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I remember the moment when I first discovered my “own” flavor of ice cream. Ok, so maybe I don’t remember the exact moment, but I know I was about 6 or 7 years old. Butter Pecan Ice Cream. It was a magical combination of flavors, and it had pecans…in the ice cream! We usually had a carton of vanilla ice cream in the freezer, and I still love a good vanilla bean ice cream. But Butter Pecan was my flavor. You see, I had a 
As I’ve gotten older, I have learned to appreciate any and all flavors of ice cream. I mean, what’s not to love about ice cream? But Butter Pecan still holds a special place in my heart…it is my ice cream after all! I also have a serious affinity for all things related to breakfast food, so I decided to combine these two loves and create these Buttermilk Pancakes with Butter Pecan Cream. I’m here to tell ya…this is one legit breakfast!
Have you guys seen those crepe cakes with something crazy like 32+ layers? They’re basically a tall stack of crepes alternated with layers of light cream. Well, I was inspired by that awesomeness and decided to turn these pancakes into something similar. Granted I didn’t make 32+ layers. That’s more pancakes than even I can eat! But I did whip up a batch of delicious buttermilk pancakes, and then I layered them with a Butter Pecan Cream that I made using International Delight’s Southern Butter Pecan creamer. The result? Well, it may very well be the holy grail of breakfast deliciousness!
Oh, and for the record, my sister is no longer bratty. She’s turned into an awesome friend, and I don’t want to leave you with the wrong impression. But she’s still my little sister, and she better not lay a finger on my pancakes!
Buttermilk Pancakes with Butter Pecan Cream
Ingredients
For the Butter Pecan Cream
- ½ cup heavy cream
- 3 Tbsp International Delight Southern Butter Pecan creamer
For the Buttermilk Pancakes
- ½ cup pecan halves
- 1 cup all-purpose flour
- 2 tsp granulated sugar
- ½ tsp salt
- ½ tsp baking powder
- ¼ tsp baking soda
- 1 cup buttermilk
- 1 egg separated
- 2 Tbsp unsalted butter melted
- canola or vegetable oil for brushing griddle
- maple syrup for serving
Instructions
For the Butter Pecan Cream
- Combine the heavy cream and Southern Butter Pecan creamer in a small bowl. Using an electric mixer, whip at high speed until mixture increases in volume and loose peaks form. (See note below.) Place Butter Pecan Cream in the refrigerator until needed.
For the Buttermilk Pancakes
- Place the pecans on a parchment lined baking sheet. Bake at 350°F for 5-6 minutes. Remove pecans from the oven and set aside to cool.
- In a medium bowl, combine the flour, sugar, salt, baking powder and baking soda. Mix until well combined and set aside.
- In a small bowl, whisk together the buttermilk, milk and egg white until well combined.
- In another small bowl, whisk together the egg yolk and melted butter. Add this to the egg white mixture and mix until well combined.
- Add the liquid mixture to the flour mixture and stir gently until just combined. (Tip: Take care not to overmix.)
- Place a large skillet or griddle over medium heat. Brush the pan with canola or vegetable oil.
- Once hot, add about 1/4 cup of batter to the griddle. Once bubbles begin to appear at the top of the pancake (~1-2 minutes), carefully flip the pancakes and continue cooking until done (~1-2 more minutes).
- Brush the skillet with oil again and continue until no batter remains.
- Layer several pancakes with several Tbsp of Butter Pecan Cream in between each layer.
- Garnish with toasted pecans and serve with maple syrup.
Notes
This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.
