For a richer flavor, use browned butter instead of regular unsalted butter. Toast the pecans before adding them to the syrup for a more intense nutty flavor. If you prefer a smoother syrup, you can strain it through a fine-mesh sieve after cooking to remove any small bits of cooked egg. This syrup can be stored in an airtight container in the refrigerator for up to one week. Reheat gently before serving.
Pecan Pie Pancake Syrup
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PREP TIME10 mins
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COOK TIME10 mins
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TOTAL TIME20 mins
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SERVING8 People
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VIEWS21
Elevate your brunch game with this luscious Pecan Pie Pancake Syrup, a decadent homage to the classic Southern dessert. Drizzle it generously over warm pancakes, waffles, or French toast for an unforgettable breakfast experience. The rich, buttery notes of pecan pie are captured in this velvety syrup, making every bite a celebration.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate27 g
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Cholesterol58 mg
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Fiber1 g
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Protein2 g
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Saturated Fat4 g
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Sodium125 mg
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Sugar26 g
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Fat11 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
In a medium saucepan, combine water and granulated sugar. Heat over medium-low heat, stirring constantly until the sugar is completely dissolved. (Approximately 5 minutes)
02
Step
3 mins
Add the brown sugar and salt to the saucepan. Continue stirring until dissolved. Stir in the butter until melted and fully incorporated. (Approximately 3 minutes)
03
Step
2 mins
In a separate bowl, whisk together the eggs and vanilla extract until smooth. Temper the eggs by slowly drizzling 2 to 3 tablespoons of the hot sugar mixture into the egg mixture, whisking constantly to prevent curdling. This step is crucial for a smooth, creamy syrup. (Approximately 2 minutes)
04
Step
1 mins
Gradually pour the tempered egg mixture back into the saucepan with the remaining sugar mixture, stirring constantly. (Approximately 1 minute)
05
Step
1 mins
Gently fold in the toasted pecans. (Approximately 1 minute)
06
Step
5 mins
Increase the heat to medium and cook, stirring continuously, until the syrup has thickened slightly and is bubbling gently. (Approximately 5 minutes)
07
Step
2 mins
Reduce the heat to low and keep warm until ready to serve. The syrup will thicken further as it cools. (Approximately 2 minutes)
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RECIPE REVIEWS
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Please Rate
Fermin Kuvalis
Jun 14, 2025I was a little nervous about tempering the eggs, but it turned out perfectly! The syrup is so smooth and creamy.
Pearline Hills
May 14, 2025The toasted pecans make all the difference. Such a simple but elegant syrup.
Foster Mann
May 5, 2025This is now my go-to pancake syrup recipe. It's so much better than store-bought!
Grover Bashirian
May 3, 2025This syrup is absolutely divine! I made it for a pancake brunch, and everyone raved about it.