Chop the pecan halves into smaller pieces with either a knife or with a few pulses in a mini food processor.
Place the pecan pieces in a frying pan. Heat over medium heat, stirring occasionally. Pecans are done once you can smell the pecans toasting and they start to turn golden brown. Watch carefully as they can burn easily.
Unwrap the caramel squares and cut into quarters. Set aside.
Preheat a nonstick griddle to medium low heat (375 degrees F).
Heat the milk in the microwave until the milk is warm (about 30 to 60 seconds).
Melt the butter.
Whisk together the milk, butter, and egg.
Stir together the flour, cocoa powder, sugar, baking powder, and salt in a mixing bowl.
Whisk the liquid mixture into the dry ingredients.
Add in the pecans, cut caramels, and chocolate chips.
Drop ¼ cup of batter onto the preheated griddle pan. Flip once the edges look dry. Be careful of any melted caramel that leaks out as it becomes very hot and could burn you.
Notes
Makes about 24 pancakes (3-inch pancakes using ¼ cup batter)
Serving size 3 pancakes
This recipe can easily be cut in half if desired.
Regular milk can be substituted for buttermilk but the pancakes won’t be quite as fluffy.
If you’re making these in the morning and don’t have a lot of time, you can toast the pecans a day or two ahead of time and store in an airtight container. You can also measure and pre-mix the dry ingredients.
Store in airtight container in fridge for 2-3 days. Be careful reheating leftover pancakes as the caramel heats up quickly! Reheat over low heat.