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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
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.