Homemade Pancake Syrup made with buttermilk, is an easy recipe that takes just 10 minutes to make. After you know how to make syrup, you’ll never buy it again.
You will be shocked at how simple this Pancake Syrup recipe is to make. I always make a double batch of homemade syrup and store it in the refrigerator. My family loves it with lots of breakfast recipes including Classic French Toast and Buttermilk Pancakes!
Homemade Pancake Syrup
I hope that scientists continue to support breakfast as the most important meal of the day because I LOVE breakfast food! Lately my kids have loved making homemade crepes with a variety or sweet and savory toppings. However, the classic breakfast recipes will always be my favorite; German Pancakes, Belgian Waffles, French Toast, and Buttermilk Pancakes are the best recipes in my arsenal. And you can bet that I love to serve this Homemade Pancake Syrup recipe with all of those breakfast classics.
Ingredients in Homemade Syrup:
- ½ cup butter
- 1 cup sugar
- 1 cup buttermilk
- 1 tablespoon vanilla extract
- ½ teaspoon ground cinnamon
- ½ teaspoon baking soda
How to make homemade syrup:
Start by melting the butter in a large saucepan. (Make sure your saucepan is large because the sugar will foam and rise significantly once you add the baking soda).
Add the sugar, buttermilk, vanilla, and cinnamon and whisk to combine.
Bring the mixture to a boil, and once boiling turn it down to simmer for 2 minutes while whisking constantly.
Add the baking soda and cook for 30 more seconds, whisking constantly. (This is where you fill notice the syrup foam and rise).
Remove the syrup from the heat and allow to rest for a couple minutes before serving. Serve homemade syrup warm of store it in the refrigerator.
What can I use instead of syrup for pancakes?
- Homemade Jam (raspberry, strawberry, peach)
- Peanut butter
- Cottage cheese
- Fresh fruit with powdered sugar
- Sour cream mixed with brown sugar
How long does homemade syrup last in the fridge?
You can store your pancake syrup in the refrigerator for up to 1 month. It has the potential to last longer but the shelf life of syrup depends on a variety of factors. Check out this resource for more info on storing homemade syrup.
How to thicken pancake syrup:
If you find that your syrup is too runny, there are a couple of things you can do to thicken it. Try cooking the pancake syrup for longer on the heat before adding the baking soda. The more you heat a simple syrup, the thicker it will become.
To thicken your pancake syrup you can also add a little extra sugar. Thicker syrups tend to have lots and lots of sugar.
Another commonly used method for thickening syrup is mixing in a cornstarch slurry. Mix 1 teaspoon of cornstarch with 1 teaspoon of water and add the mixture to your syrup while it cooks. Stir consistently until it reaches your desired thickness.
Check out this resource for more tips on thickening pancake syrup.
Try my other breakfast recipes! Some of my favorites include:
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Homemade Pancake Syrup
- 1/2 cup butter
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 cup buttermilk
- 1 Tablespoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- Start by melting the butter in a large saucepan. (Make sure your saucepan is large because the sugar will foam and rise significantly once you add the baking soda).
- Add the sugar, buttermilk, vanilla, and cinnamon and whisk to combine.
- Bring the mixture to a boil, and once boiling turn it down to simmer for 2 minutes while whisking constantly.
- Add the baking soda and cook for 30 more seconds, whisking constantly. (This is where you fill notice the syrup foam and rise).
- Remove the syrup from the heat and allow to rest for a couple minutes before serving. Serve homemade syrup warm of store it in the refrigerator.
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HAVE YOU TRIED THIS RECIPE?!
RATE and COMMENT below! I would love to hear your experience.
Just made this recipe with evaporated milk because I didn’t have buttermilk and it tasted amazing! It gives it a nice caramel flavor that compliments the cinnamon quite well!
And I’m a total ditz and forgot to rate it *face palm*
What is the serving size for the 59 calories you mentioned? I’m thinking 1 Tablespoon? Thanks!
All 5 kids and hubby give this two thumbs up! It really needs to be labeled “cinnamon French toast syrup”. In my morning flurry I misread ingredients and used 1/2 cup of white sugar and 1/2 cup of brown sugar. Result: Devine!
I usually don’t leave comments, but this one was just too delicious. My kids loved it and it was easy to make. 5 stars for sure!
I didn’t add the baking soda though. Is is important to add?
I’m not the best in the kitchen; so I will ask a redundant question. The recipe calls for 1/2 cup butter, but the ingredient picture shows 1/2 stick of butter. Which is it please?
The ingredients shot shoes 1 stick of butter which is 1/2 cup!
I must confess to being a bit of a maple syrup snob. I only use the real stuff and tend to look down my nose a bit at ‘table syrup’. That being said, this recipe was VERY good. Not as sweet as real maple syrup – comparable to table syrup in that regard, but the touch of cinnamon was just right. Mine thickened up okay. No complaints there. I have recipes for Christmas pudding and apple dumplings that this syrup would be perfect for. I definitely plan to make it again.
The only down side for me was that leftover portions stratify in the fridge with solidified butter on top, so it needs reheating before use – not quite as convenient as real maple syrup or table syrup. On the other hand, it microwaves very well as far a reheating.
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