Vanilla Butter Syrup is better than anything store-bought! Homemade Syrup recipe made with butter, brown sugar, half & half, honey and vanilla extract. Easy to make syrup with fantastic buttery flavor!
I’ve been tweaking my original butter syrup recipe for years and finally have a version that I want to share. It’s absolutely the best Butter Syrup I’ve ever tasted! It has a lovely, rich, buttery flavor that everyone goes crazy over. If you’ve ever tried a buttermilk based syrup in the past, you’ve got to try this one. I can assure you that you’ll love it even more!!
What is Butter Syrup?
Butter Syrup is a homemade syrup recipe made with butter, some type of dairy and brown sugar. I’ve used Buttermilk in the past but have since tested this version that I enjoy even more. Buttermilk tends to separate, so you constantly have to stir to combine. Butter Syrup has a fabulous sweet, rich flavor that tastes SO much better than any store-bought syrup- even the expensive ones!
Vanilla Butter Syrup Ingredients
Here’s what you’ll need to make this syrup:
— Butter: No substitutes! I prefer to use Salted Butter.
— brown sugar: Light or Dark brown sugar works- I say use what you have on hand.
— Half & Half: I really prefer 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!
— Honey: There’s not much needed for this recipe but it’s critical as it acts as an emulsifier. It melds all the ingredients beautifully- far better than corn syrup.
— Vanilla Extract: 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: This is added at the very last step to lighten the syrup a bit and make it less heavy. Make sure you use a medium sized saucepan because the baking soda will make it bubble up!
How to Make Vanilla Butter Syrup
Add butter, brown sugar, half & half and honey to a medium sized saucepan on medium heat. Whisk to combine as butter melts and mixture melds together.
Bring mixture to a boil and boil for 5 minutes. Remove from heat.
Add in vanilla and whisk intermittently until syrup is all one color.
Add baking soda 1/3 at a time and whisk quickly- syrup increases in size, so be ready! Keep gently whisking until it simmers down.
Ladle over hot pancakes and ENJOY! Store any leftovers in the fridge. (I store mine in a canning jar & heat it up in the microwave before serving again.)
Need some new Breakfast Ideas? Here are several more Breakfast recipes:
Savory Breakfast Ideas:
- Protein Breakfast Wraps
- 3 Cheese Breakfast Casserole
- Loaded Breakfast Burrito recipe
- Bacon, Egg & Cheese Breakfast Pockets
- Best Ham & Cheese Scrambled Eggs
- Easy Breakfast Nachos
- Easiest Way to Cook Bacon
- Savory Breakfast Rolls
- Fiesta Egg Bites recipe
- Ham & Cheese Breakfast Casserole
VANILLA BUTTER SYRUP
Ingredients
- 1 cup butter 2 cubes
- 1 cup brown sugar
- 1 1/2 cups half & half
- 1 TBSP honey
- 1/2 tsp baking soda
- 2 TBSP vanilla
Instructions
- Add butter, brown sugar, half & half and honey to a medium sized saucepan on medium heat. Whisk to combine as butter melts and mixture melds together.
- Bring mixture to a boil and boil for 5 minutes. Remove from heat.
- Add in vanilla and whisk intermittently until syrup is all one color.
- Add baking soda 1/3 at a time and whisk quickly- syrup increases in size, so be ready! Keep gently whisking until it simmers down.
- Ladle over hot pancakes and ENJOY! Store any leftovers in the fridge. (I store mine in a canning jar & heat it up in the microwave before serving again.)
Nutrition
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Can you Freeze 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’re ready to use it. I find that previously frozen syrup separates a bit more, so be sure to whisk well when reheating.
How do your Store Butter Syrup?
I store my homemade syrup in a glass canning jar. You can even get a pour spout lid that works great!
Sweet Breakfast Recipes:
- Easy 15-Minute Maple Bars
- Baked Oatmeal Cups
- Best Blueberry Muffin recipe
- Nutella Banana Muffins
- Apple Bread Pudding
- Berry Protein Pancake Bites
- Oatmeal Waffle recipe
- Cinnamon French Toast Casserole
- Cinnamon Roll Breakfast Cake recipe
- One Hour Orange Rolls
- Easy 15 Minute Donut Recipes
- Perfect Crisp Belgian Waffles
Vanilla Butter Syrup is better than anything store-bought! Homemade Syrup recipe made with butter, brown sugar, half & half, honey and vanilla extract. Easy to make syrup with fantastic buttery flavor!
Amy Muy says
So delicious and can be made quickly when you find that you have no syrup for the pancakes you just made. This one’s a keeper for sure!
Alison says
It’s definitely great in a pinch! Glad you were able to still enjoy those pancakes!
Holly says
Not bad at all! I think I prefer this over regular maple syrup. I made it because I didnt have any syrup but this will now be a regular thing for me!
Nellie says
This is our favorite syrup too!
Denise says
Is this supposed to be runny like liquid or thick like syrup? I’ve made it twice and boiled it twice as long the second time thinking that I didn’t boil it long enough to make it thick first time. But still runny and the butter separates from the rest. Am I doing something wrong?
Tastes super yummy but consistency seems odd to me.
Jessica says
Did you use honey? It’s a great emulsifier- helps the ingredients to not separate. I do usually whisk before serving. It is a bit thinner than store bought syrup.
Rae says
I’m making this right now, and it’s not thickening up. I followed the directions to a T. Nothing is separating, ingredients are completely mixed and incorporated with each other, it’s just not getting thick! Help!
Jessica says
It will thicken as it cools as well. The syrup is thinner than store-bought.
Tara says
Sounds good, but why isn’t corn syrup in the ingredients list (how much do you put in?). And honey is listed but not mentioned in the instructions. May be the reason why some can’t get the right consistency.
Jessica says
I adjusted the recipe to use honey instead of corn syrup because the ingredients meld much better with honey.
Fran says
VANILLA BUTTER SYRUP
1 cup butter (2 cubes)
1 cup brown sugar
1 1/2 cups half & half
1 TBSP honey
1/2 tsp baking soda
2 TBSP vanilla
HOW MUCH CORN SYRUP??????
Jessica says
I adjusted the recipe to use honey instead of corn syrup because the ingredients meld much better with honey.
Samantha P says
The recipe refers to corn syrup, but the ingredient list has honey. Which is it?
Jessica says
You can actually use either, but I find the mixture combines better when you use honey. I just made it again last weekend. DELISH.
Julia says
Yummy syrup, thank you for sharing! I followed the directions exactly, however my syrup looks like it curdled? I used fresh 1/2 and 1/2 and butter… wondering if I should of put the cream after the butter melted? Thank you.
Jessica says
Did you bring it to a boil?
Julia says
Yes, I did, followed the directions exactly
Dalia says
How much is a serving please?
Jessica says
About 2 TBSP is what I count as a serving. But we often use less than that!
Kristine says
This has become the family’s new favorite syrup. My husband asked me to make it regularly
Lynn says
Was in Vegas last week and had maple butter sauce served with waffles at a restaurant there. Was very similar to this. Can’t wait to try this recipe and see if the taste is similar! Thanks!
Victoria Vowell says
Can you substitute heavy cream for half and half?
Nellie says
Yep, you can, but your syrup will be a little thinner. Still delicious though!
Linda says
Can someone tell me what half and half is please?
Jessica says
Half & Half is a store bought product made with half milk and half heavy cream!
Julie Pawlacyk says
So tasty! I will never eat waffles again without it. Thanks for sharing!
Rhonda Ingram says
Do you think this can be canned/made shelf stable? Perhaps, pressure canned? Just curious, I’ll be making it soon but in all honesty it sounds so good I doubt there would ever be enough left to preserve!
Nellie says
I’m not sure if there is a way to can it, but we rarely have any left over! It does store very well in the refrigerator for several days though and can easily be reheated if you do have extra syrup.
Mikayla says
LOVE LOVE LOVE THIS! Made this for French toast this morning! Honestly the BEST recipe I’ve found that doesn’t get grainy! One question.. does it keep on the counter or in the fridge? And for how long?
Nicole says
You can keep it in an airtight/sealed container in the fridge for up to 2 weeks. I recommend a closed mason jar just because it’s convenient for serving and storing.
Layla M. says
How long would you say this is good for if refrigerated? I haven’t made this yet, but actually considering using this for a hot buttered Rum cocktail.
Jessica says
I make this all the time and it refrigerates well for a good 6 weeks! I do notice that it thickens a little more each time you reheat it, so by the 4th or 5th time, it needs a good whisk before serving. Enjoy!