Buttermilk Pecan Pancakes with Vanilla Bourbon Peaches and Syrup (Meatless Monday)

Pecan Pancake recipe, bourbon, peaches, vanilla, peach syrup, Meatless Monday, Meat Free Monday

Buttermilk Pecan Pancakes with Vanilla Bourbon Peaches and Syrup

Breakfast-for-dinner is a winner with this week’s Meatless Monday recipe for Buttermilk Pecan Pancakes with Vanilla Bourbon Peaches and Syrup. 

I’m finally getting back on track after the death of a dear friend, so this recipe is one that I have gently modified from a recipe published by Culicurious.

These pancakes are so easy to prepare and just so darned delicious! In my version I have omitted ginger and substituted nutmeg; I also used buttermilk in the pancakes instead of milk, and honey instead of agave.


The liquid to cook the peaches becomes the syrup; I used dark brown sugar instead of granulated to add a richness of flavor, as well as using peach nectar instead of water to bump up the peachy element.

These are just perfect for a brunch, or for a breakfast-for-dinner treat. Make them!

P~

5.0 from 2 reviews
Buttermilk Pecan Pancakes with Vanilla Bourbon Peaches and Syrup (Meatless Monday)
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Breakfast
Serves: 6 medium-sized
Ingredients
  • FOR THE VANILLA BOURBON PEACHES:
  • 1 cup peach nectar
  • ½ cup dark brown sugar
  • ½ vanilla bean, split and scraped (reserve pod)
  • ¼ teaspoon kosher salt
  • 2 peaches, pitted, peeled and cut into 8 slices each (frozen peaches work nicely, too)
  • ¼ cup bourbon
  • FOR THE PANCAKES:
  • 2 cup all-purpose flour
  • 1 cup pecan pieces
  • 2½ teaspoon baking powder
  • ½ teaspoon kosher salt
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • 1¼ cup buttermilk milk
  • 1 large egg
  • 2 tablespoons honey
  • 1 tablespoon vanilla extract
  • 2 tablespoon melted unsalted butter
Instructions
  1. FOR THE VANILLA BOURBON PEACHES:
  2. In a large pot, bring the peach nectar, brown sugar, vanilla seeds and pods to a boil.
  3. Stir well with a whisk until the sugar dissolves.
  4. Add peaches and bourbon, and reduce heat to a simmer.
  5. Continue to simmer until peaches are tender but still hold shape, about 8 minutes (If peaches are very ripe, it may take less time. Check progress after 5 minutes).
  6. Using a slotted spoon, transfer peaches to a plate to hold.
  7. Continue to cook syrup over medium heat until reduced by half, or about 10 minutes.
  8. Remove from heat and gently add the peaches back to the sauce, and stir just well enough to combine. Remove vanilla bean pods at this time as well (discard).
  9. Cover and set aside until ready you use.
  10. FOR THE PANCAKES:
  11. In a small mixing bowl, combine the flour, pecan pieces, baking powder, kosher salt, cinnamon and nutmeg.
  12. Stir to combine.
  13. In a separate, larger bowl combine the buttermilk milk, egg, honey and vanilla extract.
  14. Stir well to break up egg yolk and combine.
  15. Add the flour mixture to the wet ingredients and whisk just enough to mix the two. There will still be a few lumps.
  16. Do not over mix.
  17. Gently fold in the melted butter before cooking.
  18. Heat a large skillet over medium heat.
  19. Once heated, coat with a light layer of non-stick spray.
  20. Ladle the batter into the pan.
  21. Allow pancake(s) to cook about 3 minutes on the first side. You should start to see bubbles on the top of the pancake (Don’t turn until you can easily get the pancake onto a spatula to flip).
  22. Once you flip, allow the pancake to cook another 1-2 minutes on the second side.
  23. Serve topped with vanilla bourbon peaches in their syrup.

 

About P ~ The Saucy Southerner

I started cooking when I was ten years old. For me, the process of cooking, from inception of a dish, to the execution, to the washing of the pots is sheer delight.

I am now retired from a business I still own, in partnership with my husband. I used to work six days a week and still cook every night. Now, I’m gardening, still cooking, always having fun and hoping to share my joy with you. Thank you for reading…and commenting! P~

This entry was posted in Brunch, Living in Elegant Simplicity, Meatless Monday, Saucy Southerner Recipes. Bookmark the permalink.

4 Responses to Buttermilk Pecan Pancakes with Vanilla Bourbon Peaches and Syrup (Meatless Monday)

  1. This looks wonderful, P! 🙂 I really like your changes. Buttermilk is such a wonderful idea!

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