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Pecan Pie Pancake Syrup

Pecan Pie Pancake Syrup

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RonSmith

I tried the pecan pie pancakes at a famous restaurant and decided to make it for myself. Serve with topped with whipped cream.

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 208 kcal
  • 10%
  • Fat:
  • 10.5 g
  • 16%
  • Carbs:
  • 27.2g
  • 9%
  • Protein:
  • 2.3 g
  • 5%
  • Cholesterol:
  • 64 mg
  • 21%
  • Sodium:
  • 125 mg
  • 5%

Based on a 2,000 calorie diet

Directions

  1. Heat water in a saucepan over medium-low heat; cook and stir white sugar into hot water until dissolved, about 5 minutes. Stir brown sugar and salt into the sugar mixture until dissolved; stir in butter.
  2. Whisk eggs and vanilla together in a bowl until smooth; stir 2 to 3 tablespoons hot sugar mixture into eggs, 1 tablespoon at a time, to slowly bring eggs up to temperature without cooking them. Slowly stir egg mixture into saucepan of sugar mixture. Fold in pecans.
  3. Increase temperature to medium heat; cook and stir mixture until thickened and bubbling, about 5 minutes. Reduce heat to low before serving.
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Reviews

mauigirl
3
12/30/2012

Very good. It reminded me of the filling for German Chocolate Cake. I used it over waffles. The only thing I had a bit of difficulty with is that it wanted to get too thick (Maybe it is supposed to be that way though) so I kept trying to thin it out with water. Thanks so much for sharing.

jolly po
3
12/18/2012

Very good on waffles. I think it would be good over ice-cream, too.

UUCHICK
0
9/4/2014

OMG SO GOOD. i only used one egg since some of the other reviews indicated it was too thick- it worked beautifully. it kept fine for a week, just reheated it to serve for leftovers. a delicious way to dress up waffles or pancakes.