If you love IHOP syrups but want to know how to make them in the comfort of your own home, I have just the recipe for you! This IHOP Butter Pecan Syrup (Copycat) is the ultimate indulgence for your morning pancakes, waffles, french toast, or even ice cream topping!
Why Make This Syrup?
It is so simple. This recipe takes under 10 minutes to make. That means you can have this done while the pancakes are cooking.
This syrup is delicious! Butter pecan is such a great combo and made in syrup form is really indulgent.
It holds well in the fridge for at least a week. This recipe can easily be doubled and either used to feed a crowd, or even for meal prep. Simply store in an airtight container, then reheat when you are ready.
Ingredients
- Pecan Pieces- you can use pecan halves if you want, but they are really big if you are using them for pancakes and waffles. I could see using these if you making this for an ice cream topping, but if you are not, pieces are best.
- Butter- It is butter pecan after all. I like to use salted butter for this recipe. If you don't have it in the house, then add ¼ teaspoon salt to the recipe.
- Brown sugar- Granulated sugar can be used, but I prefer the underlying molasses flavor that brown sugar gives.
- Buttermilk- this is a buttermilk syrup as well. Regular milk will not work as well, as there is a chemical reaction that takes place between the buttermilk and baking soda.
- Vanilla- this is a must.
- Baking soda- This causes a chemical reaction with the buttermilk, making it lighter than what it would be. It really is a must.
How To Make
When I told you this recipe was simple, I wasn't kidding. Let me show you just how simple.
Add your pecans to a medium-sized saucepan. Over medium heat, cook them for several minutes, stirring occasionally. This will toast your pecans and give them more depth of flavor.
Then add in the butter, buttermilk, and brown sugar. If you are using unsalted butter, add in the ¼ teaspoon now. Cook, mixing steadily until it comes to a boil.
Remove it from the heat and add the vanilla and baking soda. Mix well. This will bubble and get foamy, but don't stress it will go down.
That is it! The syrup is ready to go!
Notes
- There are just a few things to know before making this recipe. These tips will help you to get the perfect syrup the first time!
- Make sure and mix the pecans while they are toasting. You want them to be toasted and not burnt. They can go from perfect to burnt in just a minute, so don't walk away.
- If you are not wanting to use this syrup right away, you can always make it ahead of time. After it has cooked, cool it to room temp. Then store it in an airtight container in the fridge until you are ready to use it.
- You can either reheat this syrup on the cooktop over low heat or in the microwave. Both ways work well.
FAQs For Butter Pecan Syrup
It can, but with different results than the original. Use vegan butter and plant-based milk instead.
NO! This recipe creates a much better butter pecan flavor than the extract will.
You sure can. The flavor will change of course, but you can try hazelnuts, cashews, walnuts, and even peanuts.
Ways To Use The Syrup
- Whole Wheat Waffles
- Sprouted Oat Pancakes
- Carrot Cake Pancakes
- Cream Cheese Stuffed French Toast
- Coconut Ice Cream
IHOP Butter Pecan Syrup Recipe (copycat)
Equipment
- pan
Ingredients
- 1 ½ cup pecan pieces
- ½ cup butter I actually like to use salted here. If you don't have it, add in ¼ teaspoon salt.
- ⅔ cup buttermilk
- ¾ cup brown sugar
- 1 teaspoon vanilla
- 1 teaspoon baking soda
Instructions
- Make sure you start with a pan big enough to hold about 8-10 cups of water. There is a point where the syrup will bubble and foam and almost quadruple in volume.
- Add your pecans to a pan and heat over medium heat. Make sure and stir frequently to prevent burning. You will need to cook this for about 4-5 minutes. You will know they are done when you can smell a toasted pecan smell.
- To this add in the butter, buttermilk, and brown sugar. Mix well and continue to cook, stirring occasionally until the syrup boils. Remove from heat.
- Add in your vanilla and baking soda right away. Mix in. This will bubble and foam. Don't worry, it will go down as it cools.
- That is it. The syrup is done and ready to use. If you don't plan on using it right away, let it cool to room temperature. Store in an airtight container in the fridge until you are ready to go. Then simply reheat on the cooktop or microwave.
- Now, sit back and enjoy. You deserve it!
Notes
- There are just a few things to know before making this recipe. These tips will help you to get the perfect syrup the first time!
- Make sure and mix the pecans while they are toasting. You want them to be toasted and not burnt. They can go from perfect to burnt in just a minute, so don't walk away.
- If you are not wanting to use this syrup right away, you can always make it ahead of time. After it has cooked, cool it to room temp. Then store it in an airtight container in the fridge until you are ready to use it.
- You can either reheat this syrup on the cooktop over low heat or in the microwave. Both ways work well.