Caramel Pecan Pancakes

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  • Prep Time: 35 mins
  • Ready in: none
  • Difficulty: Very Easy
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Caramel Pecan Pancakes

Our squeezy version of Carnation Caramel is the ideal topping for pancakes - try this simple delicous recipe for fail-safe pancakes!


  • Pancake batter:
  • 100g (3½oz) plain flour
  • 2 eggs
  • 250ml (9fl oz) full-fat milk
  • 25g (1oz) butter, melted
  • grated zest 1 large orange
  • sunflower oil for frying (optional)
  • a little butter for greasing
  • 55g (2oz) pecans, lightly toasted
  • juice 1 large orange
  • 1-2 tbsp caster sugar
  • 8tbsp Carnation Squeezy Caramel

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  1. To make the pancake batter, beat the flour and the eggs together with a little of the milk, until smooth and then gradually add the rest of the milk.
  2. Heat a 20cm (8in) non-stick frying pan. Brush sparingly with a little oil and pour in a ladelful of the batter. Immediately swirl and tilt the pan to create a thin even layer. Cook until golden around the edge and dry in the centre, about 45 seconds. Carefully flip the pancake over and cook for a further 15 seconds. Turn out onto a plate. Repeat with the remaining mixture.
  3. Preheat a grill to medium or turn the oven to 200°C, 400°F, Gas Mark 6.
  4. Lightly butter a shallow ovenproof dish. Fold the pancakes into eighths and arrange in the dish. Scatter over the pecans and the orange juice. Sprinkle over a little caster sugar. Place under a medium grill or in the oven for about 5 minutes until the pancakes are heated through and the edges are crispy.
  5. Remove from the heat. Warm the Carnation Caramel in a small pan or microwave and serve at once.