Are you ready to take your Pancakes up a notch?
We’re talking Fluffy and Buttery Pancake Stacks that’s rich and decadent. You can enjoy these pancakes for Breakfast or Brunch and also perfect for the winter holidays!
Pancakes for breakfast have always been a classic staple here in our home. Besides, What are Saturday mornings without a nice stack of pancakes to enjoy? And if I can be totally honest here, I love switching up our pancakes from time to time with different flavors that are sure to wake up your taste buds.
Want to bring more delicious breakfast to your table? Here are more great recipes to try out: Sausage & Tomato Gravy, Banana and Blueberries overnight oats.
Raise your hands if you love Bacon and pecan. Yep, I figured you did! The saltiness from the nuts and bacon combined with the sweet syrup provides the perfect balance. This recipe is so rich and so delicious! It’s a recipe that you want to add to your breakfast/holiday recipe collection. My family loves these pancakes! And I’m pretty certain that there will be a special request coming soon!
Now Let’s Talk Ingredients
These buttery pancakes are made from scratch and topped with a Sweet Cream Rum Syrup that is so simple to make, It’s Sweet, Creamy and only takes 3 minutes to make! And don’t forget to top these stacks with some added chopped pecan and Bacon. (Check the recipe card below for recipe directions)
Pancakes
- 1 1/2 cup All Purpose Flour
- 1/2 tsp. Salt
- 1/2 tsp. cinnamon
- 3 tbsp. Brown Sugar or Granulated Sugar
- 1 tsp. Baking Powder
- 1 tsp. Baking Soda
- 1 cup Milk
- 1 Large Egg
- 3 tbsp. Melted Butter (unsalted)
- 1 tsp. Rum Extract
Golden Sweet Syrup
- 1/2 cup of Half n Half
- 1 cup of Sweetened Condense Milk
- 1 tsp. Cinnamon
- 1 tbsp. Brown Sugar
- 1 tsp. Rum Extract
- 1 tsp. Vanilla Extract
- 1 tbsp. Butter
Toppings
- Chopped Pecans
- Chopped Cooked Bacon
- Powdered Sugar
Tips on this Recipe
- There are 2 cooking tools that I prefer and that’s a Cast Iron Skillet and the Griddle. If you are looking for the edges of your Pancakes to have a light crisp to them then you will want to cook pancakes in a good ole cast iron skillet. Nice and fluffy on the inside with golden crispiness around the edges. Then there’s the griddle which cooks your pancakes evenly and also allows you to cook multiple pancakes at once.
- Salt – The recipe calls for a 1/2 tsp. of salt. Be sure that you are using unsalted butter. But if you only have salted butter on hand, leave off the 1/2 tsp of salt. You don’t want your pancakes to turn out salty. (I made this mistake in trial and error)
- Do not over-mix the batter! I repeat. Do not over-mix your batter. I can tell you that was my first mistake when first attempting to make pancakes from scratch, I thought that I had to mix away all the lumps until it was perfectly smooth. I found that it was the total opposite. Overmixing your batter will flatten your batter and the pancakes turn out more dense. Who wants that?
- Don’t throw out that Bacon Grease! Listen that bacon grease is gold! Add just a little to your cast iron skillet and I tell you those pancakes will come out so darn delicious with that bacon flavor.
Simple Ingredient Substitutions
1. Non Stick Spray or Canola Oil
You don’t care to use the bacon drippings huh? No worries at all! you can use a nonstick cooking spray or a tbsp. of oil to lightly coat your skillet or griddle.
2. Turkey Bacon
Swapping out the pork bacon for turkey bacon will still make this recipe oh-so-delicious. I have tried this easy swap serval times before and I love it! My only suggestion is that you cook your turkey bacon a little on the crispy side (not burn) to give the texture of having pork bacon when chopped.
3. Honey
This recipe calls for 1 tbsp. of Brown Sugar or Granulated Sugar. Feel free to substitute the sugar for 1 tbsp. of Honey instead or you can opt out of any type of sweeteners altogether. Besides the syrup will provide plenty of sweetness.
4. Milk
Milk for this recipe you can use buttermilk or whole milk. I have tried them both and honestly, they both taste so good I think the buttermilk gives it a more richer taste than the whole milk.
How to Style your Pancakes
We all know that presentation is everything! And although I usually prefer to make perfectly round pancake stacks, for this particular recipe I decided to add a little character onto the plate. And by character I mean let’s not put too much focus on each pancake being perfectly round. Let’s have a little fun by making different sizes. Because when stacking each pancake, it really gives it a little style by adding a touch uniqueness to the overall plate presentation.
So here are a few styling tips:
- Plates– I love a good set of white plates to showcase my meals. In my opinion White plates are so versatile that it can be use for any meal and occasion year round. It’s another great way for you to showcase your meals in an upgraded way.
- Styling – Make sure that you are placing your chopped pecan and bacon mix between each pancake layer. Sprinkle some onto the plate as well for added styling. You can also drizzle a little of the syrup onto or around the plate as well to really wow your family and friends.
- Garnish – To finalize your pancake presentation, add some sort of fresh berries to add more style and it also adds pop a of color to the stacks of pancakes. This can be Blueberries, Raspberries, Strawberries or a mix of the three.
- Final – As always be sure to wipe around the plate to clean it up. A nice clean plate before serving a well presented plate!
Pancake Recipe – Rum Pecan Pancakes
Equipment
- Skillet or Griddle
- Spatula -for flipping the pancakes
- Small Sauce pan
Ingredients
- 1½ cup Flour
- 1 tbsp. Brown Sugar
- ½ tsp. Salt
- 1 Cinnamon
- 1 tsp. Baking Powder
- 1 tsp. Baking Soda
- 2 Egg
- 1 cup Milk
- 1 tsp. Rum Extract
- 1 tsp. Vanilla Extract
- 2 tbsp. Butter (melted)
Golden Syrup
- 1 tbsp. Butter
- 1 tsp. Cinnamon
- 1 tbsp. Brown Sugar
- 1 cup Sweetened Condense Milk
- ½ cup Half n Half
- 1 tsp. Rum Extract
- 1 tsp. Vanilla Extract
Toppings
- 5-6 Strips Bacon
- 1 cup Pecans (chopped)
- Cool Whip Optional
Instructions
BACON
- Preheat your oven to 325° F
- Place bacon in the preheated oven on a baking sheet for about 10 minutes or until the bacon is nice golden brown to a crisp. ( Not Burn)
- Once done, remove the bacon and set aside on paper towel to soak off the excess oil. Keep the bacon grease for the pancakes. Once Bacon has cooled chop into pieces along with the pecans and set aside for topping.
Pancakes
- In a large bowl, add flour, baking powder, baking soda, sugar, salt and whisk the ingredients together. In a separate small to medium size bowl, whisk together the egg, milk, rum extract, butter and add to the dry mixture. Gently Fold in all ingredients together until well combine but do not over mix. Allow the batter to sit for a few minutes before adding to skillet or griddle.
- Heat lightly oiled skillet. then scoop out about 1/4 cup of pancake batter onto the already heated skillet. When the pancakes forms small bubbles on the top it's time to flip the pancakes. Once the Pancakes are golden brown remove from skillet and repeat. Place Pancakes in a warm oven or space to keep warm until ready to serve.
Sweet Golden Syrup
- In a small sauce pan, add butter, sweetened condense milk, half n half, brown sugar, cinnamon, vanilla extract and rum extract stirring continuously over medium heat for 2-3 minutes just enough to get it nice and warm. Pour over Pancakes and Enjoy!
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