Description
This homemade pancake syrup recipe offers a rich and flavorful alternative to store-bought syrups. Made with butter, both granulated and brown sugars, buttermilk, and aromatic vanilla and cinnamon, it delivers a perfectly balanced sweet and creamy topping. The simple stovetop method comes together quickly, creating about 1 ¾ cups of syrup that’s ideal for drizzling over pancakes, waffles, or French toast.
Ingredients
Scale
Base Ingredients
- 1/2 cup butter
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1 cup buttermilk (can be homemade)
Flavorings & Leaveners
- 1 Tablespoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
Instructions
- Melt the Butter and Combine Ingredients: In a large saucepan, melt 1/2 cup of butter over medium heat. Once melted, add 1/2 cup granulated sugar, 1/2 cup light brown sugar, 1 cup buttermilk, 1 tablespoon vanilla extract, and 1/2 teaspoon ground cinnamon. Whisk the ingredients together thoroughly to combine all the flavors evenly.
- Boil and Simmer: Bring the mixture to a full rolling boil on medium-high heat. When boiling, reduce the heat to a simmer and continue to whisk constantly for 2 minutes to prevent burning and ensure a smooth texture.
- Add Baking Soda and Final Stir: Whisk in 1/2 teaspoon baking soda. The mixture will foam and rise due to the soda reacting with the acidic buttermilk. Continue cooking and whisking for an additional 30 seconds to incorporate the baking soda fully.
- Cool and Serve: Remove the saucepan from heat and let the syrup rest for a few minutes. This will allow it to thicken slightly before serving. Use warm as a delicious topping for your pancakes or waffles.
Notes
- The recipe yields about 1 ¾ cups of syrup, perfect for multiple servings.
- Store leftover syrup in the refrigerator for several weeks. To serve again, simply reheat in the microwave for a few seconds until warm.
Keywords: homemade pancake syrup, easy syrup recipe, buttermilk syrup, breakfast syrup, stovetop syrup