Pecan Pancakes with Fudge Syrup

Pecan Pancakes with Fudge Syrup

Chocolate lovers will delight in these pecan-filled pancakes drizzled with fudgy syrup!

Prep Time

25

Minutes

Total Time

25

Minutes

Makes

4

servings

Syrup
1
cup maple-flavored or real maple syrup
1/4
cup hot fudge topping
Pancakes
1 1/2
cups Gold Medal® all-purpose flour
2
tablespoons packed brown sugar
1
teaspoon baking powder
1/4
teaspoon baking soda
1/4
teaspoon salt
1/2
cup chopped pecans
1 1/2
cups buttermilk
2
eggs, beaten
2
tablespoons butter, melted
  1. In 1-quart nonstick saucepan, heat syrup and fudge topping over medium heat until warm, stirring until smooth. Keep warm.
  2. In medium bowl, mix flour, brown sugar, baking powder, baking soda, salt and pecans. Beat in buttermilk, eggs and butter with spoon or wire whisk just until blended.
  3. Heat griddle or skillet over medium heat or to 375°F. Grease griddle with butter or vegetable oil if necessary (or spray with cooking spray before heating). For each pancake, pour about 1/4 cup batter onto hot griddle. Cook pancakes until bubbles form on top and edges are dry. Turn and cook other sides until golden brown. Serve with warm syrup.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Serve these tasty pancakes with your favorite sausage links and fresh fruit.

Nutrition Information:

1 Serving (1 Serving (3 Pancakes and 3 Tablespoons Syrup))
  • Calories 710
    • (Calories from Fat 190),
  • Total Fat 21g
    • (Saturated Fat 7g,
    • Trans Fat 0g),
  • Cholesterol 125mg;
  • Sodium 610mg;
  • Total Carbohydrate 116g
    • (Dietary Fiber 3g,
    • Sugars 58g),
  • Protein 13g;
Percent Daily Value*:
    Exchanges:
    • 3 1/2 Starch;
    • 0 Fruit;
    • 4 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 1/2 High-Fat Meat;
    • 3 Fat;
    Carbohydrate Choices:
    • 8;
    *Percent Daily Values are based on a 2,000 calorie diet.