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Vanilla Toffee Caramel Pancakes

Indulge yourself with these fluffy vanilla toffee caramel pancakes studded with pecans. Serve them with a pat of butter and maple syrup for a special weekend breakfast.


1 cup (250 mL) buttermilk

1/2 cup (125 mL) International Delight coffee whitener Vanilla Toffee Caramel flavour

2 eggs

1/4 cup (60 mL) butter, melted

1 1/2 cups (375 mL) all-purpose flour

1 cup (250 mL) chopped toasted pecans, divided

1 tbsp (15 mL) brown sugar

1 tsp (5 mL) baking powder

1/2 tsp (2 mL) baking soda

1/2 tsp (2 mL) salt

2 tbsp (30 mL) butter

1/3 cup (75 mL) maple syrup


Whisk together buttermilk, International Delight coffee whitener Vanilla Toffee Caramel flavour, eggs and butter. Combine flour, 3/4 cup (175 mL) pecans, brown sugar, baking powder, baking soda and salt; stir into egg mixture until almost smooth.

Heat lightly greased nonstick skillet or griddle over medium heat. Using 1/4 cup (60 mL) batter for each pancake, cook pancakes, in batches, for about 2 minutes or until bubbles appear on the surface. Turn and cook for 1 to 2 minutes or until golden brown on bottoms. Serve with butter and maple syrup; garnish with remaining pecans.

Servings: 4

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