Our Vanilla Butter Pancake Syrup Recipe is SO much BETTER than store-bought! Fantastic warm buttery maple pancake syrup make with brown sugar, honey, butter and extracts. Simple recipe everyone adores!
This vanilla syrup for pancakes recipe is a wonderful blend of rich flavors and warm spices in every bite. Try making this easy homemade pancake syrup recipe today, it it truly a delicious addition to pancakes or waffles.
Homemade Vanilla Syrup Recipe
If you have ever wanted to make your own pancake syrup then you are going to LOVE this simple vanilla butter pancake syrup recipe. This recipe is as simple as bringing some ingredients to a boil and then letting it cook and thicken, before cooling down to a perfect usable heat. No candy thermometers or fancy equipment is needed, making it so easy for anyone to make! The hardest part about making this recipe is finding new ways to use it up because one batch will last you a while and you are going to want it smothering everything from pancakes to French toast, waffles, and more.
Vanilla Butter Syrup Ingredients
-Brown sugar: You will need 2 ½ cups of brown sugar for the sweet base of this recipe. It helps to add a depth of flavor thanks to the molasses.
-Water: Using 1 cup of water will help blend everything together well.
-Honey: You will need ⅓ cup of honey to make the syrup nice and thick and sweet.
-Salt: You only need 1 dash of salt to help enhance the flavors in this syrup.
-Cinnamon: Just 1 dash of cinnamon helps give this syrup a nice warmth of spice in every delicious bite.
-Butter: Use 2 tablespoons of butter improves the texture of the syrup. It also decreases the likelihood of the syrup crystallizing.
-Vanilla extract: Adding in 2 teaspoons of vanilla extract will help to make the syrup taste incredible.
-Maple extract: You only need ½ teaspoon of maple extract to give this syrup a more traditional flavor we all know and love.
How to make Vanilla Butter Pancake Syrup Recipe
In a small saucepan, combine the brown sugar, water, honey, salt, and cinnamon.
Proceed to bring the mixture to a low boil.
Next, add in the butter and then reduce the heat and simmer for 10 minutes while whisking occasionally.
Cool and Thicken
After it has simmered for about 10 minutes and remove the mixture from the heat.
Let the syrup cool for 20 minutes and then stir in the vanilla and maple extracts.
Serve fresh and warm, enjoy!
Store leftovers in an airtight container for use later. There’s no need to refrigerate the syrup! Use straight from the pantry, or you’re welcome to heat each time you serve it.
My Syrup Crystallized. Help!
I tested this recipe extensively and found that adding butter greatly reduced the risk of the syrup developing sugar crystals. Also, try not to overcook it! The longer you cook it, the thicker the syrup ends up being, but cooking too long causes crystals to form. You can heat the syrup up to get rid of most of the crystals.
Vanilla Butter Pancake Syrup Recipe
- 2 ½ cups brown sugar
- 1 cup water
- ⅓ cup honey
- 1 Dash of salt
- 1 Dash of cinnamon
- 2 TBSP butter
- 2 tsp vanilla extract
- ½ tsp maple extract
- In a small saucepan, combine the brown sugar, water, honey, salt, and cinnamon.
- Proceed to bring the mixture to a low boil.
- Next, add in the butter and then reduce the heat and simmer for 10 minutes while whisking occasionally.
Cool and Thicken
- After it has simmered for about 10 minutes, remove the mixture from the heat.
- Let the syrup cool for 20 minutes and then stir in the vanilla and maple extracts.
- Serve fresh and warm, enjoy! Store in an airtight container in the pantry. Will keep unrefrigerated for 2-3 weeks.
Can I use corn syrup instead of honey?
We make this homemade pancake syrup without corn syrup and instead we opt for honey because it is a slightly healthier alternative. You can replace the honey with corn syrup if desired.
How do you reduce a liquid into a syrup?
This process is incredibly simple and easy. All you have to do is cook the liquid for an extended period of time. As the liquid cooks, some of it will evaporate and cause the mixture to thicken as a result. For our syrup recipe here we let it come up to a boil and then allow it to simmer for several minutes. This should help it to thicken to a nice syrup consistency.
Does homemade syrup expire?
Syrup has a long shelf life when refrigerated. Because it is made with preserving ingredients like sugar and water, it stays fresh for up to 6 months when stored in the fridge.
Can you freeze homemade butter syrup?
Yes, you can freeze homemade syrup in an airtight container for up to 6 months. Just thaw on the countertop or in the fridge when you are ready to use it. I find that previously frozen syrup separates a bit more, so be sure to whisk well when reheating.
For more breakfast favorites check out these other great syrup recipes
- PUMPKIN PANCAKES WITH APPLE CIDER SYRUP
- AMAZING BUTTER SYRUP
- GINGERBREAD WAFFLES with BUTTER SYRUP
- LEMON PANCAKES WITH RASPBERRY SYRUP
- VANILLA BUTTER SYRUP
- APPLE CIDER SYRUP RECIPE
- EASY PEACH SYRUP
- LEMON CREPES WITH STRAWBERRY SYRUP
If you want to make your own syrup then look no further than this vanilla butter pancake syrup recipe. It is super simple and easy to whisk together and only needs a small handful of ingredients and steps. This syrup is perfect for your morning needs and will quickly become a family favorite!