If you're looking for a rich, buttery syrup to take pancakes and waffles to the next level, this Homemade Butter Pecan Syrup is one to try. Toasted pecans, brown sugar, butter, and vanilla come together in just a few minutes to make a warm, flavorful syrup that's perfect for breakfast or dessert.
It's ready in less than 10 minutes and keeps well in the refrigerator, making it easy to prepare ahead for busy mornings or weekend brunch.
My homemade whole wheat pancake mix is a great mix to keep on hand when you are prepping for breakfasts. It is so easy to make and is also a perfect gift you could give along with this rich syrup!
Ingredients
You'll only need a few pantry staples:
- Pecan pieces – Toasting them brings out their rich, nutty flavor.
- Butter
- Brown sugar
- Buttermilk
- Vanilla extract
- Baking soda
How To Make
Start by toasting the pecans in a medium saucepan over medium heat for a few minutes, stirring often so they don't burn.
Add the butter, brown sugar, and buttermilk. Stir until the butter has melted and the mixture comes to a gentle boil.
Remove the pan from the heat and stir in the vanilla and baking soda. The syrup will foam quite a bit at first, but that's completely normal. Stir until the foam settles.
Serve warm over your favorite breakfast or dessert.
Serving Ideas
This syrup is delicious on more than just pancakes. Try it with:
- Pancakes
- Waffles
- French toast
- Biscuits
- Crepes
- Vanilla ice cream
- Bread pudding
Recipe Tips
- Toasting the pecans adds extra flavor, so don't skip this step.
- Stir frequently while the pecans toast to prevent burning.
- The syrup will thicken slightly as it cools.
- Reheat gently on the stovetop or in the microwave before serving leftovers.
- Store the syrup in an airtight container in the refrigerator for up to one week. Warm gently before serving.
Ways To Use The Syrup
- Whole Wheat Waffles
- Sprouted Oat Pancakes
- Carrot Cake Pancakes
- Cream Cheese Stuffed French Toast
- Coconut Ice Cream
Homemade Butter Pecan Syrup
Equipment
- pan
Ingredients
- 1½ cups pecan pieces
- ½ cup salted butter
- ⅔ cup buttermilk
- ¾ cup brown sugar
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
Instructions
- In a large saucepan, toast the pecans over medium heat for 4–5 minutes, stirring frequently, until fragrant.
- Add the butter, buttermilk, and brown sugar. Stir until the butter has melted, then bring the mixture to a gentle boil.
- Remove the pan from the heat and immediately stir in the vanilla and baking soda. The syrup will foam and expand significantly—this is normal.
- Let the foam settle slightly, then serve warm or cool completely before storing.
Notes
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Notes
- Use a large saucepan, as the syrup will foam and expand when the baking soda is added.
- Stir the pecans frequently while toasting to prevent burning.
- Store leftover syrup in an airtight container in the refrigerator for up to 1 week.
- Reheat gently on the stovetop or in the microwave before serving.
Did you make this recipe? Let me know!