Homemade Syrup {Butter Syrup}

Homemade Butter Syrup!!

As you all should know by now, I have a pancake obsession. And a homemade mix obsession. And I have a homemade pancake mix recipe. A few years ago I thought that I should really have a homemade syrup recipe to go along with these pancakes I make! I have been making this syrup for years now and I totally love it. 

There are a few variations of this homemade syrup recipe out there, I actually got the original recipe mine is based on from a neighbor a loooooong time ago before I graduated high school as part of a youth church activity.

Homemade Butter Syrup!!

I’ve changed the original homemade syrup recipe a bit {of course} and really love how it turns out! There is only one caution with this recipe: use a big enough pot!

At the end you are going to add baking soda, and that causes the syrup to foam and bubble. If you use  a pot that is too small, it will bubble up out of the pot and you will be left with a giant sticky mess all over your stovetop.

Homemade Butter Syrup!!

If you are comfortable browning butter, this homemade syrup is DIVINE if you let the butter brown a bit before adding the sugar. Don’t be scared to play around with this recipe, while it is similar to a caramel recipe, it is much more forgiving. Unless your burn the sugar or butter, there really isn’t much you can do to mess it up.

Homemade Butter Syrup!!

A lot of homemade syrup recipes like this one are called “buttermilk syrup,” and you can use buttermilk in place of the regular milk in my recipe. I like the flavor of this syrup best with regular milk, because it let’s the almond {or vanilla} extract shine through. Tell me which variation you prefer!

Homemade Butter Syrup!!

I accidentally made it into a caramel syrup one time {distracted cook!}, and I’ve been working on a fool-proof method for that variation. I’ll update when I get there! Sometimes recreating accidents is a little difficult 🙂 .

Homemade Syrup {Butter Syrup}

Yields About 2 pints

Homemade syrup is easy to make and so delicious! This recipe turns out every time. It's buttery, and thick and has a unique flavor twist!

5 minPrep Time

10 minCook Time

15 minTotal Time

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  • 1/2 cup butter (one stick)
  • 1 cup sugar
  • 1/2 cup milk
  • 1 tablespoon honey
  • 1/2 teaspoon baking soda
  • 2 teaspoons almond extract (can substitute vanilla extract)


  1. Add butter, sugar, milk, and honey to a 2.5 quart saucepan (see note).
  2. Bring to a rolling boil (see note) and boil for 2 minutes.
  3. Off heat, add baking soda and almond extract.
  4. Whisk to mix together, the syrup will bubble and foam vigorously.
  5. Let rest for a few minutes to let the foam settle down.
  6. Serve warm or cold.
  7. Store in an airtight container (like a mason jar) in the fridge, reheating and stirring before use to melt and combine.


• A 2.5 quart saucepan is the smallest size you will want to use for this recipe. It will bubble and foam up quite a bit once the baking soda is added. • A rolling boil is a boil that does not break even when you stir the liquid. It will take about 5 minutes to get the mixture to a rolling boil. I set a timer for the 2 minute boil step.

41 cal
1 g
6 g
1 g

Click Here For Full Nutrition, Exchanges, and My Plate Info

Homemade syrup is easy to make and so delicious! This recipe turns out every time. It's buttery, and thick and has a unique flavor twist!

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  • Reply
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  • Reply
    Kara Warren
    May 12, 2017 at 4:15 PM do you think you could use maple extract or would it be to much?
    • Reply
      May 12, 2017 at 8:46 PM Hi Kara! I haven't tried maple, mostly because I don't often have it on hand. I think it would be good though! I would start with 1 teaspoon, taste it, and then add more if needed. Let me know if you try it and how it turns out!
  • Reply
    Marlee Brady
    April 27, 2017 at 5:00 PM Believe you me, I'm definitely making this the next time I make pancakes (or waffles)!!!!
    • Reply
      April 27, 2017 at 9:21 PM Let me know how you like it Marlee!

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