Sweet & Sticky Praline Pancakes

Imagine: Nutty cinnamon pancakes dripping in hot caramel praline sauce. GUESS WHAT. They are real and really delicious. This is the perfect thing for a cold winter morning. This recipe also reminds me of my absolute favorite dessert growing up which was a cinnamon and sugar bread with a kind of caramel sauce. Most people call it monkey bread but in my family we always called it Monster bread because of how sticky and messy it was. Anyways, I found a way to bring the same kind of taste and comfort to breakfast, because why not? šŸ™‚






Sweet & Sticky Praline PancakesĀ 


Caramel Praline SauceĀ 

  • 1 c sugar
  • 1/2 c packed brown sugar
  • Ā½ c water
  • 6 T cubed unsalted butter
  • 2 t sea salt
  • 1 T Vanilla
  • 1 c whipping cream (room temperature)
  • 1/2 c chopped pecans


  • 1 c SweetStacks Mix
  • 1 egg
  • 3 T oil
  • 2/3 c milk
  • 1 T cinnamon
  • 1/2 c chopped pecans



  1. Combine SweetStacks Mix, egg, oil, milk together.
  2. Mix in cinnamon and pecans.
  3. Make pancakes!

Caramel Praline SauceĀ 

  1. In a large saucepan heat sugar and water on high heat. Stir until sugar is dissolved then refrain from stirring for 10+ minutes or until mixture is a nut brown, while occasionally swirling the pan for even browning. (This may take a while but donā€™t move until the next step until the mixture reaches a caramel brown color.)
  2. Add brown sugar and combine until dissolved.
  3. Remove from heat and stir in butter and whipping cream. Be careful, the mixture will bubble!
  4. Once combined, mix in salt, vanilla and bourbon. If the mixture is starting to harden at the bottom of the pan, put pan on low heat and stir.
  5. Let caramel cool for 8-10 minutes before pouring into jars. The consistency will change once cooled so donā€™t worry if it looks more like soup than sauce.
  6. Pour over pancakes!




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