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 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.
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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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 BreakfastCuisine American
Prep Time 5 minutes minutesCook Time 5 minutes minutesTotal Time 10 minutes minutes
Servings 30
Calories 60kcal
Author Lauren Allen
Ingredients1/2 cup butter1/2 cup granulated sugar1/2 cup light brown sugar1 cup buttermilk (can easily make your own)1 Tablespoon vanilla extract1/2 teaspoon ground cinnamon1/2 teaspoon baking sodaUS Customary – Metric
InstructionsIn 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.
Video
NotesYields about 1 ¾ cups of syrup.
NutritionCalories: 60kcal | Carbohydrates: 7g | Protein: 0.3g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 9mg | Sodium: 52mg | Potassium: 17mg | Fiber: 0.02g | Sugar: 7g | Vitamin A: 108IU | Vitamin C: 0.001mg | Calcium: 14mg | Iron: 0.03mg
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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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