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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The recipe is simple and tastes ok but I found that the baking soda and buttermilk gave it a funny after taste, almost a bit acidic. It wasn’t a winner at our house but that’s ok.
What is buttermilk, and can whole milk substitute maybe with an additive?
Buttermilk is a slightly tangy, fermented dairy product often used in baking for its ability to add tenderness and a rich flavor. If you don’t have buttermilk, you can easily substitute whole milk by adding an acid to it, like lemon juice or white vinegar, to mimic buttermilk’s acidity and taste. For a quick and easy buttermilk substitute recipe, check out our guide here: https://tastesbetterfromscratch.com/how-to-make-buttermilk/
What’s the shelf life for this!?
YUMM!! So tasty and MUCH better than store-bought!!! Thx 🙂
This is a great recipe. We loved it on pancakes. Thanks for sharing!
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.