Homemade Pancake Syrup

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…

breakfast Oct 30, 2024 0 19 Add to Reading List

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.

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.

Two images showing buttermilk syrup simmering in a pot, then when it's being poured over sheet pan pancakes from a little glass pitcher.

More breakfast favorites for homemade buttermilk syrup:

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Homemade Pancake Syrup

Our easy Pancake Syrup recipe only takes 10 minutes and will make you feel like you're in a fancy restaurant. It uses pantry ingredients and is so good, you'll never want to buy syrup again.

Course Breakfast

Cuisine American

Prep Time 5

Cook Time 5

Total Time 10

Servings

Calories 60kcal

Author Lauren Allen

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

US Customary – Metric

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.