Last modified on April 30th, 2018 at 8:54 PM

Homemade Syrup {Butter Syrup}

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!

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.

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 you 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 lets 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 🙂 .

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Pouring homemade syrup on a stack of pancakes.
5 from 3 votes
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Homemade Syrup {Butter Syrup}

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!
Course Breakfast
Cuisine American
Keyword homeamde syrup, homemade butter syrup
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 16 people
Calories 109 kcal
Author Longbourn Farm • Alli Kelley

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

  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.

Recipe Notes

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.

Nutrition Facts
Homemade Syrup {Butter Syrup}
Amount Per Serving
Calories 109 Calories from Fat 54
% Daily Value*
Total Fat 6g 9%
Saturated Fat 3g 15%
Cholesterol 16mg 5%
Sodium 88mg 4%
Potassium 10mg 0%
Total Carbohydrates 14g 5%
Sugars 14g
Vitamin A 3.8%
Calcium 1%
* Percent Daily Values are based on a 2000 calorie diet.
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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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16 Comments

  • Reply
    Helen
    February 16, 2018 at 7:17 AM

    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.

    • Reply
      Helen
      February 16, 2018 at 7:18 AM

      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.

      • Reply
        Alli
        February 19, 2018 at 7:04 AM

        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!

  • Reply
    Ssrah
    February 11, 2018 at 7:43 AM

    I am eating this now and loving it. How long will this stay good in the refrigerator?

    • Reply
      Alli
      February 12, 2018 at 5:17 AM

      I’m so glad you love it, Sarah! Thank you! It will stay good in the fridge for about two weeks.

  • Reply
    Ld
    February 3, 2018 at 10:13 AM

    The Nutritional Facts are rather alarming. What, exactly, is a serving?

    • Reply
      Alli
      February 3, 2018 at 7:38 PM

      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! 🙂

  • Reply
    Alli
    January 4, 2018 at 4:08 PM

    I always love having a batch of this on hand!

    • Reply
      Ld
      February 3, 2018 at 7:41 PM

      Thanks! ????

  • Reply
    Heather
    October 15, 2017 at 5:14 PM

    Made this tonight for breakfast for dinner! Yummy! I used vanilla extract and the whole family loves it! Thanks

    • Reply
      Alli
      October 18, 2017 at 3:23 PM

      Yay! I’m so happy to hear that, Heather. Breakfast for dinner is one of my favorite meals 🙂

  • 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
      Alli
      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
      Alli
      April 27, 2017 at 9:21 PM

      Let me know how you like it Marlee!

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