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Our Buttermilk Syrup recipe comes together in just 10 minutes with simple pantry staples. Once you taste it, you'll never buy store-bought syrup again!
We can't enjoy pancakes or waffles without this (EASY) homemade syrup.
Honestly, this syrup is the reason my family requests pancakes every single weekend. It takes 10 minutes, uses ingredients you already have, and tastes like something from a fancy brunch spot. I encourage you to make a big batch because it keeps well in the fridge for weeks, and you'll love it topped on so much more than pancakes! It's the best buttermilk syrup for waffles, or french toast recipes, German Pancakes or any recipe you'd use breakfast syrup with.
How to make Pancake Syrup:
Combine Ingredients: Melt butter in a saucepan over medium heat then whisk in sugar, buttermilk, vanilla, and cinnamon. Bring to a full boil then reduce heat to low and cook fro 2 minutes, whisking constantly.
Add Baking Soda: Dump in baking soda while whisking (the syrup will get bubbly and rise). Take off heat and let sit for a few minutes before serving.
Enjoy: This syrup is so good I could drink it! But since that isn't socially acceptable, I love to serve it on my Buttermilk Pancakes, Classic French Toast, German Pancakes, Hawaiian French Toast Casserole, Belgian Waffles, or Sheet Pan Pancakes!
Homemade Pancake Syrup
Equipment
Ingredients
- 1/2 cup butter
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1 cup buttermilk, (can easily make your own)
- 1 Tablespoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
Instructions
- In a large saucepan, melt butter. Add sugars, buttermilk, vanilla, and cinnamon then whisk to combine. Bring mixture to a full boil, and once boiling, reduce to simmer for 2 minutes while whisking constantly.½ cup butter, ½ cup granulated sugar, 1 cup buttermilk, 1 Tablespoon vanilla extract, ½ teaspoon ground cinnamon, ½ cup light brown sugar
- Whisk in baking soda and cook for 30 more seconds, whisking constantly. Mixture will foam and rise.½ teaspoon baking soda
- Remove from heat and set aside to rest for a few minutes before serving.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I originally shared this recipe March 2019. Updated July 2021, August 2024 and March 2026.
Recipe originally adapted from All Recipes.
Feel like i have to comment as I make this recipe for the 3rd time now!
Its AMAZING! My kids literally lick the plate clean and beg for this syrup! Its so good, shockingly simple to make and store, and even forgave my blunder not following instructions to still be an awesome make! 12/10, great recipe
I usually use different syrup recipe but have been wanting to try this one ever since I saw it. Today was the day! It’s not bad. Very cinnamony, which isn’t necessarily a bad thing. I’m just not sure how much flavor it would have without the cinnamon. I’ll keep this one around in the event that we want something different, but it won’t be our primary syrup recipe.
Thanks for trying it and sharing your thoughts. The cinnamon definitely gives it a strong flavor. You can always reduce it or leave it out for a more classic buttermilk syrup, and add a little extra vanilla instead.
What can I replace the brown sugar with
You can use all granulated sugar (1 cup total) instead it just won’t have quite the same caramel-y flavor. Or swap in dark brown sugar if that’s what you’ve got. Coconut sugar works too as a 1:1 swap.
Hello Lauren
CAN I REPLACE BUTTER MILK?
Yes! If you’re out of buttermilk, just mix 1 cup milk with 1 tablespoon lemon juice or white vinegar and let it sit for 5–10 minutes. Works like a charm in this syrup recipe.
Curious, what does the baking soda do?
Great question! The baking soda is what gives the syrup that dreamy foamy texture and thickens it up a little.
Wonderful!
I had no idea making tasty syrup could be so easy and quick.
Hello Lauren, someone on the reviews asked “what’s the shelf life” I didn’t see a response? I did see that you noted that it lasted about a month in the fridge. That seems like a long time to me for a Buttermilk.Is there a reason that it last that long in the refrigerator? I really want to try this recipe.
Yes, it really does last that long because the buttermilk gets cooked (killing off bacteria) and there’s a good amount of sugar, which acts as a natural preservative. As long as you keep it refrigerated in a clean container, it should be fine for about a month.
-Stacy
Thank you Stacy, that all makes sense. Can’t wait to make it.
My goodnes gracious!! This is a really delicious syrup, Lauren I absolutely love this Buttermilk syrup. Thank you, so much! I also made your very fluffy tasty pumpkin waffels to go with the Buttermilk waffels. It was delicious like a bite from a cloud. My 83 year old mother smiled with every bite she loved it! We all did! Thank you again Lauren I look forward to trying more of your wonderful delicious and simple recipes God Bless you and yours Sincerly Teresa.🥰
Thank you Teresa!