Amazing homemade butter syrup made with butter, sugar, cream & vanilla! Light in color with a delicious caramel-like flavor that is perfect on pancakes, waffles, crepes, etc!
White pancake syrup is an easy recipe that combines some pretty basic pantry staples and cooks them down into a think blonde butter syrup. Homemade pancake syrup is one of my go-to recipes for so many different breakfast foods.
How to Make Syrup With Sugar
Traditional maple syrup has you boiling tree sap until it becomes the stuff you know and love but this butter syrup is a unique twist on a classic! This blonde butter syrup has an incredible flavor.
I got the recipe from my sister in law years ago and it quickly became a family favorite- I’m sure it’ll be a favorite in your home too.
What is Butter Syrup?
It’s a syrup made using a generous amount of butter and cream, in the form of Half & Half. Those (plus the other ingredients) help to give it an incredibly thick texture and rich delicious flavor. It’s perfect on top of pancakes, waffles, crepes… or just eaten by the spoonful!
What Will I Need to Make Homemade Syrup?
Products that will help you re-create this recipe at home:
- 3-piece glass measuring cup set
- Measuring cups and spoons, 19-piece set
- 11-inch balloon whisk
- Stainless saucepan
Easy Syrup Ingredients
— Butter: No substitutes! I prefer to use Salted Butter; you’ll need 1 cube or 1/2 cup.
— Sugar: I cup total. Granulated sugar, or brown sugar works- I say use what you have on hand, or use half of each!
— Half & Half: I really prefer using 1 cup Half & Half in this recipe. You can always make your own by combining half heavy cream and half milk, if you’d like. I’ve even used Dairy-Free with great success! {Note- I used to use Buttermilk for this syrup, but didn’t like how much it separated. Honey helps a ton, but I had much better success blending the ingredients together when I swapped out Half & Half.}
— Honey: Just 1 TBSP needed, but it’s critical as it acts as an emulsifier. It melds all the ingredients beautifully- far better than corn syrup.
— Vanilla Extract: 1 TBSP Vanilla flavor makes this recipe sing so I suggest using a good quality vanilla extract or a Vanilla Bean Paste. I linked my favorites!
— baking soda: Only 1/2 tsp is added at the very last step to lighten the syrup a bit. Make sure you use a medium sized saucepan because the baking soda will make it bubble and foam up!
How to Make Butter Syrup
In a sauce pot over medium heat, add your butter, sugar, half & half and honey. Simmer the mixture until it’s almost to a boil.
Whisk in the baking soda and then remove the pot from the heat. Continue whisking. Add in vanilla & whisk to combine.
Serve your syrup warm as desired.
Butter Syrup
Ingredients
- 1/2 cup butter
- 1 cup sugar
- 1 cup half & half
- 1 tbsp vanilla
- 1 tbsp honey
- 1/2 tsp baking soda
Instructions
- In a medium-large pot over medium heat, add the butter, sugar, half & half and honey. Simmer the mixture until it’s almost to a boil.
- Whisk in the baking soda and then remove the pot from the heat. Continue whisking. Add in vanilla & whisk to combine.
- Serve warm and ENJOY! Syrup is perfect on pancakes, waffles, crepes, etc. Can be stored in a jar in the fridge for up to a month. Reheat in the microwave & stir before serving again.
Nutrition
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How Long Does Butter Syrup Last?
I personally keep a jar of this syrup in the fridge for up to a month or two at a time. Whenever I want warm syrup over my pancakes or waffles, I simply warm it up in the microwave for about a minute and then pour it over the top of my freshly made breakfast. It’s soooo good!
What Type of Vanilla Extract Should I Use?
A few years ago I tested 10 different vanilla extracts and found new favorites! I love using TOTONAC’s Mexican Vanilla for everyday use. It’s pure vanilla and contains no alcohol, which I like because I don’t like the taste of extracts made with alcohol. Each time I try another, I go back to Totonac’s quickly afterward; it’s so good! I also love using Nielsen Massey Vanilla Bean Paste. Again, this one has the best flavor by far!
Check Out These Breakfast Recipes for the Best Pancakes, Waffles and Syrups!
- Apple Cider Syrup
- Banana Pecan Pancakes with Butter Syrup
- Maple Bacon Pancakes
- The Perfect Crisp Belgian Waffles
- Easy Peach Syrup
- Peaches and Cream Waffles
- Breakfast Pancake Pizzas
- Oatmeal Waffles
- Chocolate Pancakes
- Vanilla Orange Waffles with Butter Syrup
- Vanilla Butter Syrup
- Raspberries Cream Stuffed Waffles
- Pumpkin Pancakes Cinnamon Apples
- Gingerbread Waffles with Butter Syrup
- Pumpkin Protein Pancake Parfaits
With amazing butter syrup transforming your breakfast foods into an incredible dish, breakfast time just got an upgrade. Everyone will ask for more blonde syrup, but the hardest part will be deciding between pancakes or waffles.
Amazing homemade butter syrup made with butter, sugar, cream & vanilla! Light in color with a delicious caramel-like flavor that is perfect on pancakes, waffles, crepes, etc!
Beth B says
I made this today for our Christmas morning pancakes and it was all I could do to not eat it right there! I loved it so much I grabbed some jars to make more for presents. For the life of me I couldn't find my corn syrup so I used honey. It gave it a nice rich flavor. I can't wait for the morning!
Lisa says
I’m glad to hear somebody used honey instead of corn syrup! I was going to ask that until I saw your comment, Beth. Now I am willing to make this.
leah says
I just made this and it was super easy and yummy! And I was able to do it almost all organic!
Susan Wheeler says
Does this store well or do you need to use it upon fixing? And if you can store it well, how long would you say it would be good for.
Kelly says
I would like to double, triple or better yet quadruple this recipe to jar for gifts – anyone ever done this? Please help. Thanks, Kelly mcgriffs2obx@gmail.com
Stacy says
Wow, was this ever tasty! My husband, who rarely likes syrup, went back for more. I added about a tablespoon of vanilla paste to the finished product.
Makeba Magambo says
I just made this with the milk lemon substitute. Is it normal for the lumps to show?
Jessica says
I’ve never had lumps show… since you cook it, everything melts/ melds together really well. Double check the ingredients- did you accidentally leave something out??
Kandace McCreary says
Has anyone bottled this for canning-food storage? I’m wondering how it would hold up in a water bath?
Jessica says
I haven’t- I’m not a super experiences canner so I’m not quite sure how this would do. My first thought would be to freeze it as opposed to can it. Let me know if you find anything out though!! (BTW- this syrup will stay good in the fridge for a few weeks!)
Lisa says
Kandace, I would not recommend a hot-water bath for this recipe. There is not enough acid in it to can it safely in a hot-water bath. It would probably do well with a pressure canner, but freezing would be a great way to preserve it. Just leave enough room for expansion as it freezes and be sure the syrup is completely cooled before putting it in the freezer to avoid breaking your jars.
Melissa says
Oh my goodness…. would it be socially acceptable to IV infuse this stuff??
It’s amazing, made it for the first time just this morning. Even my daughter, who dislikes any kind of syrup, loved it so that says a lot. Looked away for a few minutes and it boiled over just a touch, caught it though. Then, added the baking soda and it foamed up and over the sides of the pot *sigh*. I’m a kitchen noob, what can I say, but it was still incredible and I (though not my arteries LOL) thank you so much for the recipe! Will be a staple in my fridge from now on.
Jessica says
We just had some this morning on our waffles- I AGREE! It’s one of our favorites- so glad you liked it! BTW- it keeps for several weeks in the fridge!
Helen Logan says
Sounds great from other people’s comments but before I make it I’d like to know, do you stir constantly or not while it is coming to a boil? I don’t want to spoil it by doing it the wrong way. Thank you
Jessica says
No, you don’t have to stir it constantly. 🙂
sherene says
Hi; I saw your butter syrup recipe for the first time yesterday and had to make it right away. Unfortunately, the sauce broke. That won’t stop me from using it; it’s delicious! Any idea what may have gone wrong? I followed the ingredient list precisely; could I have left it on the heat too long? It did boil before I took it off heat.
Jessica says
Hmmm… the syrup does separate once it’s cooled- did it not blend well once you stirred it? I’ve never boiled it- really you just need to melt the butter and have all the ingredients combine over heat. I store it in the fridge, reheat in the microwave and give it a little stir and it’s fantastic. I’m glad it still tastes good! Let me know if you try it again, if you can identify what the problem was, okay?
sherene says
Thanks for the response. It does seem the sauce will come back together when stirred and reheated. Guess we got it right after all.
Terri B says
How fun to have found this! My grandmother used this same recipe on her carrot cake! As a 4-H kid I entered that recipe and sauce in the county fair and took best of show! This stuff is good! Thanks so much for the memory! I’m 56 now so this one has been around a long time!
Jessica says
That’s awesome!! I’ve never thought to use this on deserts, but it makes sense! Thank you!
jill says
I would like to make this recipe but some confusion. The recipe calls for 1/2 and 1/2 but further down it speaks of buttermilk. Which is to be used? thanks.
Jessica says
Sorry! it should be Half & Half! I used to use buttermilk but the Half & Half works better.
Sinziana says
Hello! I am visiting you from Happiness is Homemade – your mouthwatering photo catch my attention instantly !!! And this is such a great recipe…my son will love it for sure. I am not. big cooker I must admit, I love to cook but sometimes I don’t have enough time and my mother helps me…but I love to try new recipes when I have the time and this is on my list. Thanks for the printable version!
Lauren says
Is this supposed to be a very liquidy consistency? I followed the recipe but I wouldn’t call what I ended up with syrup. It just looks like melted butter. Is this right?
Nicole says
If your syrup is still too liquidy in consistency it may be a result of you not cooking it long enough or at high enough of a temperature. It should definitely be thicker than water but not as thick as honey, similar to the consistency of storebought maple syrup.