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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
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.