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 in a gravy boat with french toast and fruit in the background.

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

Side by side photos of the ingredients needed to make pancake syrup, and the syrup cooking in a saucepan with a whisk.

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)
  • Applesauce
  • Peanut butter
  • Cottage cheese
  • Fresh fruit with powdered sugar
  • Nutella
  • 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.

Homemade buttermilk pancake syrup being poured over french toast on a white plate.

Try my other breakfast recipes! Some of my favorites include:

 

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Recipe

Homemade syrup in a gravy boat with french toast and fruit in the background.
Cook 10 mins
Total 10 mins
Add to Meal Plan

Video

Ingredients
  

  • 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

Instructions
 

  • 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.

Notes

Recipe adapted from The Stay at Home Chef.

Nutrition

Calories: 59kcalCarbohydrates: 7gFat: 3gSaturated Fat: 2gCholesterol: 9mgSodium: 53mgPotassium: 10mgSugar: 7gVitamin A: 110IUCalcium: 10mg

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RATE and COMMENT below! I would love to hear your experience.

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About The Author

Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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Comments

  1. 5 stars
    WOW! Literally I might not ever buy p pancake syrup again! This was so FAST and EASY and a love all- insanely good!!

  2. Haven’t tried the recipe but would love too. Could I replace the buttermilk with another ingredient (because of food allergies)? Thanks!

    1. You could use regular milk, or try evaporated milk. If it’s a dairy allergy you could try soy milk or almond milk 🙂

  3. 5 stars
    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!

  4. 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!

  5. 5 stars
    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.

  6. I’ve used another recipe, but can’t find it atm, so was looking at ALL the recipes online. Question: why the baking soda?

  7. 5 stars
    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!

  8. 4 stars
    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.

  9. 5 stars
    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?