Homemade Buttery Pecan Syrup with Pancakes

The sauce starts with toasted crushed pecans, maple syrup, brown sugar, butter, cream, cinnamon, and vanilla, then goes over warm pancakes made from a simple flour-and-milk batter. Xena’s Kitchen uses whole milk in the pancake batter, though the ingredient list simply calls for milk.

Watch How to Make It

The pecans are toasted first, then stirred into the finished sauce after it comes off the heat. Pancakes are cooked separately on a lightly greased skillet or griddle and served with the butter pecan sauce.

Why You'll Love This Recipe

This recipe makes both the pancakes and the butter pecan sauce from scratch. The sauce includes toasted pecans, maple syrup, brown sugar, heavy cream, cinnamon, and vanilla extract.

The pancake batter comes together by whisking the dry ingredients in one bowl and the wet ingredients in another before stirring them together. A few lumps are okay, so the batter does not need to be completely smooth.

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Ingredients You'll Need

For the pancakes, gather all-purpose flour, granulated sugar, baking powder, salt, eggs, milk, melted unsalted butter, and vanilla extract. The creator uses whole milk for the batter.

The butter pecan sauce uses unsalted butter, brown sugar, maple syrup, crushed pecans, heavy cream, cinnamon, and vanilla extract. The pecans are toasted in a dry skillet before being added to the sauce.

How To Make It

Make the butter pecan sauce first, then prepare and cook the pancake batter. Keep the heat at the levels listed as you move from the toasted pecans to the saucepan sauce and finally to the pancakes.

Add the crushed pecans to a dry skillet over medium heat. Toast them for 3-5 minutes, stirring constantly, until they are fragrant and lightly golden.

Immediately transfer the toasted pecans to a plate so they do not burn. Set them aside while making the sauce.

In a medium bowl, whisk together the flour, granulated sugar, baking powder, and salt. In a separate bowl, whisk together the eggs, milk, melted butter, and vanilla extract.

Combine the wet and dry ingredients, stirring just until combined. Do not overmix the batter – a few lumps are okay.

In a small saucepan, combine the unsalted butter, brown sugar, and maple syrup over medium-low heat. Stir continuously until the butter is fully melted and the brown sugar has completely dissolved.

Bring the saucepan contents to a very gentle simmer and cook for about 2-3 minutes. Whisk occasionally to keep it smooth.

Lower the heat completely, then whisk in the heavy cream and ground cinnamon until fully incorporated and velvety. Remove the saucepan from the heat and stir in the toasted pecans and vanilla extract.

Allow the sauce to cool slightly before serving. It will thicken as it sits.

Heat a lightly greased skillet or griddle over medium heat. Pour 1/4 cup of batter for each pancake and cook until bubbles form, then flip and cook until golden brown.

Serving & Variations

Serve the pancakes warm with the butter pecan sauce. Letting the sauce cool slightly before serving gives it time to thicken as directed.

The recipe finishes with toasted pecans stirred into the sauce along with vanilla extract. That toasted pecan step happens before the saucepan sauce is made, so transfer the pecans to a plate immediately after toasting.

Wrapping Up

These pancakes are served warm with the finished butter pecan sauce after the sauce has cooled slightly. Recipe created by Xena’s Kitchen for Trust Me Try It.

Homemade Buttery Pecan Syrup with Pancakes

Print Pin Rate

Prep Time: 5 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 15 minutes minutes

Servings: 12

Ingredients

• 2 cup all-purpose flour
• 2 tbsp granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 2 large eggs
• 1 3/4 cup milk I use whole milk
• 1/4 cup unsalted butter, melted
• 1 tsp vanilla extract
• 1/2 cup unsalted butter
• 1/3 cup brown sugar
• 1/3 cup maple syrup
• 1 cup crushed pecans
• 1/2 tsp vanilla extract
• 3 tbsp heavy cream
• 3/4 tsp cinnamon

Instructions

• Add the crushed pecans to a dry skillet over medium heat.
• Toast for 3-5 minutes, stirring constantly until they are fragrant and lightly golden.
• Immediately transfer to a plate so they don’t burn.
• In a small saucepan, combine the unsalted butter, brown sugar, and maple syrup over medium-low heat.
• Stir continuously until the butter is fully melted and the brown sugar has completely dissolved.
• Bring the mixture to a very gentle simmer and let it cook for about 2-3 minutes, whisking occasionally to ensure it remains smooth.
• Lower the heat completely.
• Whisk in the heavy cream and ground cinnamon until fully incorporated and velvety.
• Remove the saucepan from the heat.
• Stir in the toasted pecans and vanilla extract.
• Allow the sauce to cool slightly before serving; it will thicken beautifully as it sits.
• In a medium bowl, whisk together the flour, sugar, baking powder and salt.
• In a separate bowl, whisk the eggs, milk, melted butter and vanilla extract.
• Combine the wet and dry ingredients, stirring just until combined.
• Do not overmix (a few lumps are okay).
• Heat a lightly greased skillet or griddle over medium heat.
• Pour 1/4 cup batter per pancake and cook until bubbles form, then flip and cook until golden brown.
• Serve warm with the butter pecan sauce and enjoy!