Butter Pecan Syrup with Cornbread Pancakes

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This recipe for butter pecan syrup with cornbread pancakes comes to you via a request from my friend Shawn. He’s been asking me to post a recipe for butter pecan syrup, and today I finally did! This one’s for you, Shawn.

These have to be some of the best pancakes I have ever eaten. Seriously. One of my biggest complaints when it comes to pancakes is that they soak up too much syrup and become soggy. These don’t. They are dense, and that helps prevent them from becoming syrup-logged. I appreciate that. Our peanut butter pancakes are like that also.

Despite the fact that these cornbread pancakes contain no buttermilk, they are still very fluffy inside. I am sure you will enjoy them!

Ingredients

Pancakes

• All-purpose flour (1¼ cups).
• Cornmeal (¾ cup). The cornmeal gives these pancakes their distinctive flavor.
• Granulated sugar (¼ cup).
• Baking powder (2 teaspoons). Necessary for rise.
• Salt (½ teaspoon). Enhances flavor.
• Large egg (1), beaten. Necessary for structure and rise.
• Milk (1⅓ cup). I tested this recipe with whole milk, but reduced fat, lactose-free or nut milk should work as well.
• Vegetable oil (¼ cup). Any neutral-flavored oil like safflower or canola oil will work as a substitute. You can also substitute unflavored (refined) liquefied coconut oil.

Butter Pecan Syrup

• Granulated sugar (2 cups).
• Water (1 cup).
• Chopped pecans (½ cup).
• Butter pecan or maple extract (1 teaspoon). I used maple.
• Salted butter (¼ cup).

Instructions

Pancakes

Step 1. In a large bowl whisk together dry ingredients: flour, cornmeal, sugar, baking powder and salt.

Step 2. In a separate medium bowl, combine wet ingredients: egg, milk and vegetable oil.

Step 3. Pour wet ingredients into bowl with dry ingredients. Whisk together until just combined. Do not overmix. Leave any lumps.

Step 4. Spray skillet with cooking spray and heat over medium heat. Add pancake batter ¼ to ⅓ cup at a time, depending on how large you want your pancakes. Cook for 1-2 minutes or until batter bubbles and bubbles begin to burst. Flip pancakes and cook on other side for 1-2 minutes. You may need to lower heat to low to keep your pancakes from burning. When pancakes are done, remove to a plate and tent loosely with aluminum foil to keep them warm. Prepare syrup.

I think the hardest part about making these pancakes is refraining from trying to get all the lumps out of the batter. You really do want to mix your wet ingredients into your dry ingredients until just combined. You’ll have lumps, but please resist the urge to keep stirring until they’re gone. Trust me. Otherwise you’ll end up with dense pancakes. Not the light and fluffy ones that we all know and love. Don’t worry about the lumps. It all works out. I promise.

Butter Pecan Syrup

Now the syrup couldn’t be easier. The one piece of advice that I have to offer with that is to make sure you keep stirring while you’re dissolving your sugar in the water. Burnt sugar is not a good thing. Believe me. Been there, done that. Just keep stirring and you’ll be fine. Once the mixture is boiling, give a few more stirs, then just lower heat to low, add pecans and simmer for five minutes. Remove from heat, stir in the butter and extract. Easy peezy.

Step 1. In a medium saucepan over medium heat, boil water and sugar until sugar is dissolved.

Step 2. Add pecans. Reduce heat and simmer for 5 minutes. Remove from heat and stir in extract and butter.

I skimmed the pecans off the top and reserved them in a small bowl. Then I poured the syrup into a small carafe for easier pouring. The pecans can be spooned onto the pancakes separately. Serve with warm pancakes.

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Storage

Pancakes

• Refrigeration. Allow the pancakes to cool completely before storing. Place them in an airtight container or resealable plastic bag and store them in the refrigerator for up to 3 days.
• Freezing. For longer storage, you can freeze the pancakes. Place a sheet of parchment paper between each pancake to prevent them from sticking together, then store them in a freezer-safe bag or container. They can be frozen for up to 2 months.
• Reheating. To reheat, you can use the microwave, toaster, or oven. For microwaving, wrap pancakes in a damp paper towel and heat in 20-second intervals until warmed through. If using a toaster, toast the pancakes on a low setting until heated. For the oven, place the pancakes on a baking sheet, cover with foil, and warm in a preheated 350 F oven for about 10 minutes.

Butter Pecan Syrup

• Refrigeration. After the syrup has cooled, store it in an airtight container or a glass jar with a lid. Refrigerate for up to 1 week.
• Reheating. To reheat the syrup, warm it gently on the stovetop over low heat or microwave it in short 10-15 second bursts, stirring in between, until heated through. Avoid overheating, as this can cause the syrup to thicken too much.
• Freezing. While not typically necessary, you can freeze the syrup for longer storage. Pour it into a freezer-safe container, leaving some space at the top for expansion, and freeze for up to 3 months. Thaw in the refrigerator overnight and reheat as needed.

FAQs

Can I use a different type of flour instead of all-purpose flour in the pancakes?

Yes, you can substitute whole wheat flour or a gluten-free flour blend if you prefer. However, keep in mind that the texture may change slightly. Whole wheat flour will make the pancakes denser, while gluten-free flour may result in a slightly different consistency.

Can I use a different oil instead of vegetable oil in the pancake batter?

Absolutely! You can substitute vegetable oil with other neutral oils like canola oil or melted coconut oil. Each oil may impart a slightly different flavor, so choose one that complements the other ingredients.

How can I make the pancakes fluffier?

To make fluffier pancakes, make sure you don’t overmix the batter, and consider adding an extra teaspoon of baking powder. Also, let the batter rest for about 5 minutes before cooking to allow the baking powder to activate fully.

Can I make the butter pecan syrup less sweet?

Yes, you can reduce the sugar amount in the syrup to make it less sweet. Start by cutting the sugar down by ¼ cup and adjust to your taste. You can also balance the sweetness by adding a bit more salted butter or a splash of lemon juice.

How do I prevent the pancakes from sticking to the skillet?

Make sure to preheat the skillet and spray it with cooking spray or lightly coat it with butter or oil before adding the batter. Also, avoid flipping the pancakes too early; wait until bubbles form and start to burst on the surface before flipping.

Related Recipes

Loved these pancakes? There’s more where that came from.

• Cinnamon Oatmeal Pancakes
• Butterscotch Pancakes
• Peanut Butter Pancakes
• Lemon Blueberry Pancakes

Plus a few more syrup recipes to make and enjoy. 🙂

• Mixed Berry Syrup
• Blueberry Syrup
• Raspberry Syrup
• Apple Syrup

Made this recipe? We would love it if you could leave a rating. Tap the rate button in the recipe card or leave a comment below. Don’t forget to subscribe to our newsletter to receive a free e-cookbook of quick and easy breakfast recipes. Thanks!

Butter Pecan Syrup with Cornbread Pancakes

Extraordinarily delicious from-scratch cornbread pancakes drizzled with homemade butter pecan syrup. A trip to food heaven!

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Prep Time:30 minutes mins

Cook Time:30 minutes mins

Total Time:1 hour hr

Equipment

Medium saucepan

Large bowl

Medium bowl

Griddle

Medium non-stick skillet

Ingredients

Pancakes

• 1¼ cups all purpose flour
• ¾ cup cornmeal
• ¼ cup granulated sugar
• 2 teaspoon baking powder
• ½ teaspoon salt
• 1 large egg beaten
• 1⅓ cups milk
• ¼ cup vegetable oil

Butter Pecan Syrup

• 2 cups granulated sugar
• 1 cup water
• ½ cup chopped pecans
• 1 teaspoon butter pecan or maple extract I used maple
• ¼ cup salted butter

US Customary – Metric

Instructions

Pancakes

• In a large bowl whisk together dry ingredients: flour, cornmeal, sugar, baking powder and salt.
• In a separate medium bowl, combine wet ingredients: egg, milk and vegetable oil.
• Pour wet ingredients into bowl with dry ingredients. Whisk together until just combined. Do not overmix. Leave any lumps.
• Spray skillet with cooking spray and heat over medium heat. Add pancake batter 1/4 to 1/3 cup at a time, depending on how large you want your pancakes. Cook for 1-2 minutes or until batter bubbles and bubbles begin to burst. Flip pancakes and cook on other side for 1-2 minutes. You may need to lower heat to low to keep your pancakes from burning. When pancakes are done, remove to a plate and tent loosely with aluminum foil to keep them warm. Prepare syrup.

Butter Pecan Syrup

• In a medium saucepan over medium heat, boil water and sugar until sugar is dissolved.
• Add pecans. Reduce heat and simmer for 5 minutes. Remove from heat and stir in extract and butter.

  I skimmed the pecans off the top and reserved them in a small bowl. Then I poured the syrup into a small carafe for easier pouring. The pecans can be spooned onto the pancakes separately. Serve with warm pancakes.

Notes

Pancake recipe from from Betty Crocker

Butter pecan syrup recipe from Carroll Pellegrinelli.

 

Nutrition

Calories: 460kcal | Carbohydrates: 72g | Protein: 4g | Fat: 19g | Saturated Fat: 10g | Cholesterol: 37mg | Sodium: 333mg | Potassium: 97mg | Fiber: 2g | Sugar: 57g | Vitamin A: 223IU | Calcium: 89mg | Iron: 1mg

Servings: 8 pancakes

Calories: 460kcal

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