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
📫 Save this recipe! Send it to your email! 📩
I consent to receiving emails from this site.
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!
Bonnie Gillis says
Can’t find your “Best Homemade Carmel Sauce please help
Jessica says
Here you go! http://butterwithasideofbread.com/2015/10/the-best-homemade-caramel-sauce/
Judy says
how long can you keep this in the refrigerator?
Jessica says
It will last several weeks in the fridge! I just heat it up before using it again- it’s delicious!
Nana says
Looks yummy. Do you use light brown or dark brown sugar or does it matter?
Patti Cannon says
Amazing….tastes like my Grandma’s English Toffee!!!
Jessica says
It does! It’s completely ruined my family on store-bought syrup forever!
Marbar says
Made this for breakfast today and the flavors were delicious! I need to find a way to thicken this just a bit as the consistency was very watery, not syrupy.
Jessica says
Cooking it longer results in a thicker syrup! We’re just usually too impatient… 😉
Claudia says
This looks amazing! Do you use salted or unsalted butter and also dark or light brown sugar?
Jessica says
I use salted butter and light brown sugar. 🙂
Sabrina says
Can you use heavy cream if you don’t have half and half? And do you have to add corn syrup?
Jessica says
Hi Sabrina! So I’ve tested this recipe extensively- YES, you can use heavy cream, but know that it will separate a lot, so you’ll have to give it a good stir after warming it up, before spooning it onto pancakes or whatnot. 🙂 I’ve never tried it without corn syrup, but it adds a sweetness and acts as a thickening agent. You can try replacing it with honey instead!
Kristina C says
We LOVE this recipe! Thanks for sharing
Jessica says
So glad you like it!
Bee says
This looks sooooo yummy. Question, though–do you think it would work with almond milk? I’m assuming not, but maybe you know for sure?
Cheryl Pugh says
This looks so good I can’t wait to try. Looks so good I will want to preserve to share with others, can this be preserved by canning?
Jessica says
Hi Cheryl, I’m no canning expert by any means, so I truly don’t know if this can be safely preserved through canning. Know that it lasts in the fridge for 4-6 weeks, so there’s no need to hurry and consume it once you make a jar. I wish I was more help!
Ani says
Hi, can you tell me the recipe of the pancakes? They look so delicious! Thanks
Jessica says
Thank you! I actually try a million pancake recipes. I was testing out different recipes, but I most closely followed this recipe for the pancake photos you’re taking about: http://www.ohsweetbasil.com/melt-in-your-mouth-buttermilk-pancakes-recipe/ ENJOY!
Shalisa says
Can you use regular milk
Jessica says
You can- it tastes great- but you’ll have to stir it up prior to using as it separates more with just milk.
Sade Phillips says
Hello you said 1 cup of butter (2 cubes) but 1 cup of butter equals 2 whole sticks….what is the correct measurements on the butter?
Jessica says
Sade- I used the word “cubes” for sticks- 1 cup of butter or 2 whole sticks is correct! I’ll change the wording so it’s more clear. 🙂
Katie Otoole says
I’m really stuck on your vanilla butter syrup, I have everything but the baking soda, the only th8ng I have is baking powder? HELP QUICK, this is for right now I told my residents that I care for I would make this for dinner. Thank you I advance for any help you can provide to me. Katie O
Jessica says
Hi Katie- I’m so sorry I’m just now responding; I was out of town! I hope you just left the baking soda out. It just gives it a lighter consistency. 🙂
Katie Otoole says
Hi Jessica, my first batch came out awesome, my residents loved it. Now I’m making it again, and once again I don’t have all the ingredients. This time we don’t have enough half and half. Can I use what I have on the cream and the rest milk?
Christine says
Made this recipe tonite, for Belgian waffles. Breakfast for dinner, gotta love it. This Vanilla Butter Syrup is heaven sent. So easy to make, not to sweet. Simply delicious!!!
Jessica says
So glad you liked it Christine!
Robert says
Jessica,
I may be a little dense, but I do not see the corn syrup in the list of ingredients so I don’t know the amount to use.
Also, can I substitute pure maple syrup for the corn syrup?
Thanks. Robert
Jessica says
You’re not dense Robert- I actually replaced the corn syrup with HONEY. It’s a better emulsifier and adds a lovely flavor. 🙂
Kristina says
Ok! We have loved this recipe for many years! Last time I used honey as per your recipe and we were NOT pleased with the results. The flavor was off just a bit and the syrup did not hold together at all! The fats separated into a chunk when chilled and it never really came back together well when reheated . We think you should return the recipe to the original ingredients. Thank you for sharing this!
emily says
the directions still say to add the corn syrup.
Jessica Kogelmann says
I made this last night to go on waffles and it was soooo delicious! I just wanted to say thanks for the recipe!