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!
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.
Butter Syrup Recipe Ingredients
- Butter
- Sugar
- Milk
- Honey
- Baking soda
- Almond extract or vanilla extract
How do you make Homemade 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 stove top.
Browned 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 you burn the sugar or butter, there really isn’t much you can do to mess it up.
Is Butter Syrup the same as Buttermilk 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 lets the almond {or vanilla} extract shine through. Tell me which variation you prefer!
Homemade Syrup Recipe Flavorings
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 🙂 .
You can use almond extract or vanilla extract in this particular recipe. For other syrup recipes, check out this list.
- Blackberry Syrup Recipe
- Homemade Pancake Syrup
- Caramel Syrup Recipe
- Blueberry Syrup Recipe
- Butter Maple Syrup
How to serve Blonde Butter Syrup
You can serve this syrup just as you would any other syrup. Pour it over pancakes, waffles, or even ice cream!
How to store this Syrup Recipe
This recipe can be kept in the fridge for up to a week. Reheat it carefully in the microwave in 15-second increments, stirring between.
How long is homemade pancake syrup good for?
Homemade pancake syrup is good for up to a week in the fridge.
Check out these other great breakfast recipes!
More favorites from Longbourn Farm
Blonde Butter Syrup Recipe
Equipment
Ingredients
- 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
Instructions
- Add butter, sugar, milk, and honey to a 2.5 quart saucepan (see note).
- Bring to a rolling boil (see note) and boil for 2 minutes.
- Off heat, add baking soda and almond extract.
- Whisk to mix together, the syrup will bubble and foam vigorously.
- Let rest for a few minutes to let the foam settle down.
- Serve warm or cold.
- Store in an airtight container (like a mason jar) in the fridge, reheating and stirring before use to melt and combine.
Sharley says
Unfortunately it wasn’t for me. Maybe if I tried the vanilla substitute instead of almond extract. But I would say if you like the smell the almond extract you might be a fan. The texture I thought was great though!
Melissa says
Sharley, I used 1 tsp of almond extract and one tsp of vanilla and it was the perfect combination!!!!
Misha says
I have used this now for about a year and it is absolutely amazing!!!
Alli says
Thank you Misha!!
Christy says
I will NEVER buy syrup again!! This is amazing !!!thank you for sharing !!
Alli says
Yay!!! So glad you love it, Christy. It’s a favorite.
Jersey says
Excellent recipe, added a bit of amaretto liquor instead of extract and it was Delicious.
Alli says
So glad you liked it!
Jean says
We have been making this recipe every weekend for at least a year. It’s so good!
Alli says
So happy to hear that!!
Chalece says
This syrup is beyond amazing!!! I’m so glad I found this recipe. We ran out of regular syrup and didn’t have any maple extract or vanilla extract on hand – or any of the other usual syrup recipe ingredients. This recipe uses basic ingredients and the almond extract in there is so delicious! I am definitely saving this recipe and will be making it regularly to go on our German pancakes.
Alli says
So glad to hear that you liked it, Chalece! Thank you for the review!
Meme says
Have you ever substituted Monk Fruit for the sugar?
Alli says
I never have, but I would suggest not subbing the sugar out since it’s the main ingredient.
Jen says
We made this syrup this morning and it is DIVINE!!!! I loved that the ingredients were already in our kitchen and the recipe came together so fast and easy!!! We will never buy bottled syrup again!!!
Alli says
So glad you loved the syrup! Thank you for the review Jen!
Malene Lund says
Hello! I like how this syrup seems to be thick and hold shape for some time, and not just ‘sweet water’ as some are. Do you know why this syrup is thick? is it the butter or maybe the honey or something else?
And what does the baking soda do? 😀
Alli says
Hi Malene, the syrup is thick because there is butter in it, when you store it in the fridge it will thicken even more but you can thin it in the microwave. The baking soda reacts with the acid in a few of the ingredients in the recipe and creates a smooth texture.
A. says
I was wondering about the baking soda as well, thank you for answering!
Alli says
No problem 🙂
Cia says
I love this recipe!!! I’m making if as Christmas gifts this year actually! Quick question: how many pint sized mason jars do you think one batch would yield? Lol I need ) jars of this stuff!!!
Alli says
Hi Cia! I’m so glad you love the recipe. One batch will fill up about 1 and a half jars I think. I can’t remember exactly but I know it doesn’t all fit in a pint.
Leigha says
Fast and good! I made it with lemon extract and served on blueberry pancakes, yum!
Alli says
That’s a great idea!
Meg says
So yummy! Hubs and I both loved it. I used half almond and half vanilla because we have some Mexican vanilla that’s superb (although I’d like to try your recipe and make my own vanilla). We will definitely keep some in the fridge.
Laurie says
I just stumbled on this recipe and want to try it. Do you think using half vanilla and half almond extract would be ok?
Alli says
Yes! That will work great. You can use all vanilla too if you’d prefer that.
Alysa says
This is the best syrup recipe. Thick and creamy. My family is in love with it!
Alli says
Thank you so much, Alysa! I’m glad you love it!
Helen says
This recipe was so good, but I won’t make it again unless I have a group of people coming over for breakfast. This was SO good that I literally would pull out the leftovers all throughout the day and ate it by the spoonful every day because it was that good. I used the almond extract and just the SMELL was something I could never deny. So if you struggle with self control, this would not be the recipe to use haha! It is absolutely so delicious and so easy to make.
Helen says
Let me clarify, I won’t make it unless there is a group of people so that I don’t have leftovers because I can’t control myself around such delicious leftovers.
Alli says
Haha! I TOTALLY know what you mean!!! I have to stop myself from making pancakes every day when I have a jar of it made. 🙂 Thank you for your wonderful comment, friend!
Ssrah says
I am eating this now and loving it. How long will this stay good in the refrigerator?
Alli says
I’m so glad you love it, Sarah! Thank you! It will stay good in the fridge for about two weeks.
Ld says
The Nutritional Facts are rather alarming. What, exactly, is a serving?
Alli says
A “serving” is whatever is listed as the servings on the recipe card. So in this case, the nutrition facts are for the whole recipe of syrup – 2 pints. Hopes that helps ease your conscience! 🙂
Alli says
I always love having a batch of this on hand!
Ld says
Thanks! ????
Heather says
Made this tonight for breakfast for dinner! Yummy! I used vanilla extract and the whole family loves it! Thanks
Alli says
Yay! I’m so happy to hear that, Heather. Breakfast for dinner is one of my favorite meals 🙂
Kara Warren says
do you think you could use maple extract or would it be to much?
Alli says
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!
Marlee Brady says
Believe you me, I’m definitely making this the next time I make pancakes (or waffles)!!!!
Alli says
Let me know how you like it Marlee!