Did you know you can make homemade Pancake Syrup in just 10 minutes, using pantry ingredients we all have around? It's so good, you'll never want to buy syrup again.
I'm a huge fan of breakfast recipes–particularly pancakes! Some current favorites are Cottage Cheese Pancakes, Pumpkin Pancakes, Crunchy French Toast, Yeasted Waffles, and Sheet Pan Pancakes!
10-minute Pancake Syrup is my favorite pancake upgrade.
10-minute Pancake Syrup is my favorite pancake upgrade.Really though, this easy homemade syrup will make any pancakes or French toast feel special, and it couldn't be easier or quicker to make. It's an obvious match for our Buttermilk or Whole Wheat Pancakes, classic French Toast and Belgian Waffles. I can't wait for you to give it a go!
How to make Pancake Syrup:
In a large saucepan: Melt butter over medium heat. Whisk in sugar, buttermilk, vanilla, and cinnamon and bring to a full boil. Reduce heat to low and cook for 2 minutes, whisking constantly.
Whisk in Baking Soda; it will foam and rise. Remove from heat and set aside for a few minutes before serving.
Store Homemade pancake syrup in the fridge for up to a month. Reheat in the microwave for a few seconds before serving.
More breakfast favorites for homemade buttermilk syrup:
- German Pancakes
- Air Fryer French Toast
- Hawaiian French Toast Casserole
- Pumpkin French Toast
- Lemon Blueberry Pancakes
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Recipe
Homemade Pancake Syrup
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 sugar, 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.
- Whisk in baking soda and cook for 30 more seconds, whisking constantly. Mixture will foam and rise.
- Remove from heat and set aside to rest for a few minutes before serving.
- Store leftover pancake syrup in the fridge for up to a month. Reheat in the microwave for a few seconds before serving.
Notes
Nutrition
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I originally shared this recipe March 2019. Updated July 2021 and August 2024.
Recipe originally adapted from All Recipes.
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Hi:
If I wanted a maple flavor how much maple flavor should I add?
I would aadd 1 tsp!
I LOVE THIS recipe. Sometimes I add 1/2 tablespoon of maple extract instead of vanilla and it’s AMAZING!
I’ve made this syrup twice now and it tastes way better than store bought! My husband, kids and I agree it is the best syrup we’ve ever had! Thank you Lauren!
I’ve used another recipe, but can’t find it atm, so was looking at ALL the recipes online. Question: why the baking soda?
Add me to the list of people never buying syrup again. Very easy and incredibly delicious. I think I like it even better then genuine maple syrup-and it’s a lot cheaper. I do agree that it turns out very very liquidy. I used the cornstarch slurry and even still it never developed into a syrup texture. That’s okay. I’ll make it again and again and probably tweak my technique a bit as I go.
Unbelievably delicious; I immediately thought the Same thing… not buying crappy store syrup anymore!! This recipe ROCKS! I was in such a rush because the first batch of choc chip pancakes hit the griddle before realizing: NO SYRUP!!
Wish I had read further down about the thickening suggestion. Maybe edit the actual recipe to include that little tid bit. That said, the “runny” wet consistency was NOT a game killer, because 1. The incredible taste and 2. It soaks into the pancakes!! Makes and KEEPS them moist!
Awesome 👏 Well done!!
Thanks!
I have never been quicker to give someone a Five ***** rating as I have today. I was attracted by the so different ingredients rather than the ‘run of the mill’ ones. I have never been more challenged to try such a different recipe. I will never buy pancake syrup again!
What if i use regular milk?
That would work great!
Haven’t tried the recipe but would love too. Could I replace the buttermilk with another ingredient (because of food allergies)? Thanks!
You could use regular milk, or try evaporated milk. If it’s a dairy allergy you could try soy milk or almond milk 🙂
WOW! Literally I might not ever buy p pancake syrup again! This was so FAST and EASY and a love all- insanely good!!
Thanks Janet–I’m so happy you enjoyed it! Thanks for coming back to comment.