Best 5 Pecan Pie Pancakewaffle Syrup Recipes
Indulge in a delectable journey with our Pecan Pie PancakeWaffle Syrup, a culinary symphony that harmonizes the classic flavors of pecan pie with the comforting warmth of pancake and waffle syrup. This versatile syrup elevates your breakfast experience, transforming ordinary pancakes and waffles into extraordinary treats. Embark on a delightful adventure with our three featured recipes: Pecan Pie PancakeWaffle Syrup from Scratch, Easy Pecan Pie PancakeWaffle Syrup, and Vegan Pecan Pie PancakeWaffle Syrup. Whether you're a seasoned cook or a novice in the kitchen, these recipes offer varying levels of complexity, ensuring that everyone can savor the sweet, nutty goodness of pecan pie in syrup form.
Here are our top 5 tried and tested recipes!
PECAN PIE PANCAKE SYRUP
I tried the pecan pie pancakes at a famous restaurant and decided to make it for myself. Serve with topped with whipped cream.
Provided by RonSmith
Categories Side Dish Sauces and Condiments Recipes Syrup Recipes
Time 20m
Yield 8
Number Of Ingredients 8
Steps:
- 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.
- 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.
- Increase temperature to medium heat; cook and stir mixture until thickened and bubbling, about 5 minutes. Reduce heat to low before serving.
Nutrition Facts : Calories 208.4 calories, Carbohydrate 27.2 g, Cholesterol 57.9 mg, Fat 10.5 g, Fiber 0.7 g, Protein 2.3 g, SaturatedFat 3.5 g, Sodium 125.3 mg, Sugar 26.4 g
PECAN PIE WITH MAPLE SYRUP
This pecan pie with maple syrup has a golden crust and delicious filling.
Provided by Kitkat737
Categories Desserts Pies Pecan Pie Recipes
Time 50m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Place a rack in the lowest position.
- Combine eggs, maple syrup, brown sugar, butter, and vanilla extract in a large bowl. Blend well. Stir in pecans. Pour batter into the pie shell.
- Bake in the preheated oven until shell is golden brown and filling is set, 35 to 40 minutes.
Nutrition Facts : Calories 451.2 calories, Carbohydrate 53 g, Cholesterol 77.4 mg, Fat 25.7 g, Fiber 2.6 g, Protein 5.5 g, SaturatedFat 5.4 g, Sodium 171 mg, Sugar 37.8 g
PECAN PIE
Steps:
- Preheat the oven to 375 degrees F. Spread the pecans evenly on the bottom of the pie shell. In a mixing bowl, whisk the eggs, sugar, brown sugar, cane syrup, vanilla, salt, butter, and flour, together. Mix well. Pour the mixture over the pecans. Bake for about 1 hour, or until the filling sets. Remove the pie from the oven and allow to cool for 10 minutes before slicing. Place a piece of the pie in the center of the plate. Garnish with ice cream, chocolate sauce, whipped cream, mint sprigs, and powdered sugar.
PECAN PIE PANCAKE/WAFFLE SYRUP
Easy to make. Sooo tasy to indulge in! Also tastes amazing on french toast! Definitely not something you would eat every day, but it's a delicious treat when you'll allow yourself to indulge!
Provided by Melanie2590
Categories Sauces
Time 7m
Yield 16 serving(s)
Number Of Ingredients 5
Steps:
- In small saucepan, melt together butter and brown sugar. Add cinnamon if using. Bring to a boil.
- Remove from heat. Stir in vanilla, mix well. Then stir in pecans.
- Serve warm over pancakes, waffles, or french toast.
Nutrition Facts : Calories 224.6, Fat 18.9, SaturatedFat 7.9, Cholesterol 30.5, Sodium 87.1, Carbohydrate 14.8, Fiber 1, Sugar 13.7, Protein 1.1
CANE SYRUP PECAN PIE
Provided by Robb Walsh
Categories Dessert Bake Christmas Thanksgiving Pecan Kidney Friendly
Yield Makes 6 to 8 slices
Number Of Ingredients 10
Steps:
- Preheat the oven to 450°F. Bake the pie shell for 5 minutes. Set aside. Decrease the oven temperature to 375°F.
- In a saucepan over low heat, melt the butter, salt, cane syrup, and brown sugar, stirring together until smooth, about 5 minutes. Transfer to a mixer bowl and allow to cool thoroughly (so the eggs don't cook in the next step). Add the eggs, vanilla, and rum and beat for 10 minutes at medium-high until fluffy smooth. Add the chopped pecans and pulse a few times until well mixed. Pour the filling into the pie shell and arrange the pecan halves over the top.
- Bake for 50 minutes. Cool on a pie rack until well set before slicing.
Tips:
- Use high-quality pecans. Fresh, plump pecans will give your syrup the best flavor. If you can, buy them in the shell and crack them yourself just before using.
- Toast the pecans before using them. This will bring out their flavor and make them more fragrant. To toast the pecans, spread them in a single layer on a baking sheet and bake at 350°F for 5-7 minutes, or until they are fragrant and slightly browned.
- Use a good quality maple syrup. The maple syrup you use will have a big impact on the flavor of your syrup. Look for a maple syrup that is dark and amber-colored, and has a strong maple flavor.
- Don't overcook the syrup. The syrup should be cooked until it has thickened and coats the back of a spoon, but it should not be overcooked or it will become too thick and sticky.
- Let the syrup cool completely before storing it. This will help to prevent the syrup from crystallizing.
Conclusion:
Pecan pie pancake waffle syrup is a delicious and versatile topping that can be used on pancakes, waffles, ice cream, and more. It is easy to make and can be stored in the refrigerator for up to 2 weeks. With its sweet and nutty flavor, pecan pie pancake waffle syrup is sure to be a hit with everyone who tries it.
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