Pecan Praline Pancakes

Products Used
Pecan Praline Pancakes Imperial


Praline Sauce

  • 1 cup Imperial Sugar Light Brown Sugar
  • 4 tablespoons unsalted butter
  • 1/3 cup heavy cream
  • 1/4 teaspoon salt
  • 1/2 cup chopped and toasted pecans
  • 1 teaspoon vanilla extract


  • 1 1/2 cups all-purpose flour*
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 tablespoons Imperial Sugar Extra Fine Granulated Sugar
  • 1 1/4 cups milk
  • 1 egg
  • 1 teaspoon vanilla extract
  • 3 tablespoons unsalted butter, melted
  • 1/4 cup chopped pecans
  • *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.


  1. For praline sauce, preheat oven to 350°F. Spread chopped pecans out on a baking pan. Place baking pan in oven and toast pecans for 5 minutes. Remove from oven and set aside.
  2. Place brown sugar, butter, cream, and salt into a small saucepan. Bring to a boil over medium heat, stirring constantly.
  3. Let it come to a boil and then reduce heat to low. Let cook for 2-3 minutes and then remove from heat.
  4. Stir in vanilla extract and toasted pecans.
  5. For pancakes, sift flour, baking powder, salt, and sugar in a bowl.
  6. Add milk, egg, vanilla, and cooled melted butter.
  7. Stir ingredients together until just mixed. Stir in chopped pecans. Let batter sit 4-5 minutes.
  8. Heat skillet or griddle over medium heat. Spray with non-stick cooking spray.
  9. Pour 1/4 cup of batter onto griddle. Let pancakes cook until bubbles start to form on top.
  10. Flip pancakes with a spatula and cook for another 2 minutes.
  11. Top with pecan praline sauce and serve.
Imperial Sugar Insight

Recipe developed for Imperial Sugar by Heather Seeley @FoodLovinFamily.

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