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Cornbread Pecan Pancakes with Homemade Caramel Sauce

Fluffy, tender cornbread pancakes, loaded with pecans, and doused with the world's easiest homemade caramel sauce.
Course Breakfast
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 10 - 5-inch pancakes

Ingredients

Pancakes:

  • 1 c. whole wheat flour or oat flour
  • 1 c. cornmeal
  • 1/3 c. packed brown sugar
  • 2 tsp. baking powder
  • 1 c. evaporated milk
  • 1/4 c. water
  • 1/4 c. oil
  • 1 egg
  • 1/2 c. chopped pecans

Caramel Sauce:

  • 1 c. packed brown sugar
  • 1/2 c. unsalted butter
  • 1/2 c. heavy cream
  • 1 tsp. vanilla

Instructions

Pancakes:

  1. In a large bowl, combine the first 4 ingredients. Add in all wet ingredients and mix until just combined. Fold in pecans.
  2. Heat a griddle or large saucepan over medium-high heat.
  3. Lightly coat pan with butter or non-stick spray and pour approximately 1/3 c. batter for each pancake, or to desired size.
  4. Cook for 2-3 minutes, or until edges are dry and the middle is mostly set. Flip, and cook an additional 1-2 minutes. You'll probably want them to be golden brown, of course! :)

Caramel Sauce:

  1. In a saucepan over medium heat, combine all ingredients and whisk well.
  2. Stirring continuously, bring the mixture to a rolling boil, and allow it to boil for 1 minute.
  3. Remove from heat and allow it to cool, but continue stirring it occasionally to whisk out any foam on the top. It will be smooth and glossy.
  4. Serve over warm pancakes and enjoy!!