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Homemade Pancake Syrup Recipe

4.4 from 112 reviews

This homemade pancake syrup recipe is a rich, creamy, and flavorful alternative to store-bought syrups. Made with butter, sugars, buttermilk, and a touch of cinnamon and vanilla, it offers a unique, slightly tangy sweetness that perfectly complements your favorite pancakes and breakfast treats. Easy to make and perfect for breakfast or brunch, this syrup can be stored for weeks and reheated quickly.

Ingredients

Scale

Ingredients

  • 1/2 cup butter
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar
  • 1 cup buttermilk
  • 1 Tablespoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda

Instructions

  1. Melt Butter and Combine Ingredients: In a large saucepan, melt the butter over medium heat. Once melted, add the granulated sugar, light brown sugar, buttermilk, vanilla extract, and ground cinnamon. Whisk thoroughly to combine all ingredients into a smooth mixture.
  2. Bring to Boil and Simmer: Bring the mixture to a full boil, then immediately reduce the heat to a simmer. Continue whisking constantly for 2 minutes, allowing the syrup to thicken slightly.
  3. Add Baking Soda and Foam Up: Whisk in the baking soda and cook for an additional 30 seconds while whisking constantly. The mixture will foam and rise as the baking soda reacts, creating a light texture.
  4. Rest and Cool: Remove the saucepan from heat and allow the syrup to rest for a few minutes. This will let the foam settle and the syrup to thicken to the perfect consistency before serving.

Notes

  • The recipe yields about 1 ¾ cups of syrup, enough for approximately 30 servings.
  • Store leftover syrup in an airtight container in the refrigerator for up to several weeks.
  • Reheat refrigerated syrup in the microwave for a few seconds before serving to restore its pourable consistency.

Keywords: Homemade pancake syrup, pancake topping, breakfast syrup, easy syrup recipe, buttermilk syrup, cinnamon vanilla syrup