Homemade Butter Syrup is easy to make and so delicious! You'll get perfect results every single time. It's buttery, and thick and has a unique flavor twist!
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Quick Recipe Overview
WHAT: A rich, creamy homemade butter syrup made with butter, sugar, milk, honey, and almond extract.
WHY: Takes just 15 minutes to make and tastes infinitely better than store-bought syrup with simple ingredients.
HOW: Boil butter, sugar, milk, and honey for 2 minutes, then whisk in baking soda and extract.
Jump to:
- Quick Recipe Overview
- Why I Love Making Butter Syrup
- Ingredient Notes
- Homemade Butter Syrup Recipe
- How To Make Butter Syrup
- Browned Butter Syrup
- FAQs for Butter Syrup
- My Best Tips for Making Butter Syrup
- What to Serve With Butter Syrup
- Storage & Reheating Tips
- Other Syrup Recipes to Try
- More Favorites From Longbourn Farm
Why I Love Making Butter Syrup
This butter syrup has completely changed my weekend breakfast routine. Instead of reaching for maple syrup or the expensive bottles at the store, I can whip up this velvety, buttery creation in about 10 minutes using ingredients I always have on hand.
The brown sugar depth and the baking soda create an incredible foamy texture that's somehow both light and decadent. The almond extract adds a subtle nutty note that complements crepes, pancakes and french toast beautifully, though vanilla works just as well if that's what you prefer.
I've served this at countless brunches, and guests always ask for the recipe. Plus, making your own syrup means you control the sweetness and can adjust it to your family's taste—something you just can't do with store-bought options.
🩷 Melissa
Want to know my can't-fail secret? I'm obsessive about timing that 2-minute boil. Once I see those vigorous bubbles, timer on—no exceptions. It takes the guesswork completely out of the equation.
And please, do yourself a favor: don't rush the resting phase! Give that foamy mixture 3-4 minutes to calm down after whisking in the baking soda. Your future self will thank you when you're pouring smooth, gorgeous syrup instead of dealing with overflow.
Ingredient Notes
Baking Soda: This ingredient is essential for creating the syrup's signature foamy texture and lighter consistency. Don't substitute baking powder, as it won't create the same reaction.
Almond Extract: I recommend using pure almond extract rather than imitation for the best flavor. If you're sensitive to almond flavor or find it too strong, start with just 1 teaspoon and adjust to your taste.
Honey: The honey adds a subtle depth of sweetness and helps create a smoother texture. You can use any variety you have on hand, though lighter honeys work best.
For the exact amounts needed, please see the recipe card below.
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Homemade Butter Syrup Recipe
Equipment
Ingredients
- ½ cup butter (one stick)
- 1 cup sugar
- ½ cup milk
- 1 tablespoon honey
- ½ 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).½ cup butter, 1 cup sugar, ½ cup milk, 1 tablespoon honey
- Bring to a rolling boil (see note) and boil for 2 minutes.
- Off heat, add baking soda and almond extract.½ teaspoon baking soda, 2 teaspoons 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.
Notes
Nutrition
How To Make Butter Syrup
Step 1: Add butter, sugar, milk, and honey to a 2.5 quart (or larger) saucepan. Heat over medium-high heat, stirring occasionally until the mixture reaches a full rolling boil that continues bubbling even when stirred.
Step 2: Once you reach a rolling boil, set a timer and let it boil for exactly 2 minutes. Stir occasionally to prevent sticking.
Step 3: Remove from heat and immediately whisk in the baking soda and almond extract. The mixture will foam dramatically—this is normal!
Step 4: Let the syrup sit for 3-4 minutes to allow the foam to settle. Serve warm over pancakes, french toast, or waffles. Store leftovers in the refrigerator and reheat before serving.
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.
FAQs for 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.
The baking soda reacts with the acidic ingredients, creating bubbles and foam. This is completely normal and creates the syrup's lighter texture. Just let it settle for a few minutes before serving.
Store it in an airtight container in the refrigerator for up to 3 weeks. The syrup will thicken when cold, so reheat and stir before serving.
While butter is essential to the flavor, you can experiment with plant-based butter and non-dairy milk alternatives. The texture and taste will differ slightly, but it can still work. Coconut milk creates a particularly nice richness.
My Best Tips for Making Butter Syrup
☞Watch For A True Rolling Boil: The mixture should continue bubbling vigorously even when you stir it. This usually takes about 5 minutes of heating.
☞Use A Large Enough Pot: When you add the baking soda, the syrup doubles in volume and foams dramatically. Use at least a 2.5 quart saucepan or you'll have a sticky mess bubbling over onto your stovetop.
☞Reheat Gently and Stir Well: When reheating refrigerated syrup, use low heat and stir frequently. The butter may separate when cold, but gentle reheating and stirring will bring everything back together beautifully.
☞Let it Rest Before Serving: After whisking in the baking soda and extract, give the syrup a few minutes to settle. The foam will subside, and you'll be left with the perfect pourable consistency. Rushing this step means you'll have an overly foamy syrup.
What to Serve With Butter Syrup
This homemade syrup pairs perfectly with classic breakfast favorites. Pour it over fluffy buttermilk pancakes, thick-cut french toast, crispy Belgian waffles, or warm biscuits. It's also delicious drizzled over vanilla ice cream, bread pudding, or pound cake.
For a complete breakfast spread, serve alongside crispy bacon, scrambled eggs, fresh fruit, and hot coffee. The syrup also makes a wonderful topping for oatmeal or yogurt parfaits when you want to add a sweet, buttery finish.
Storage & Reheating Tips
Refrigerator Storage
Store butter syrup in an airtight container or mason jar in the refrigerator for up to 3 weeks. The syrup will thicken considerably when cold.
Freezer Storage
While you can freeze this syrup for up to 3 months, I don't recommend it as the texture may separate slightly upon thawing. If you do freeze it, thaw in the refrigerator overnight and whisk vigorously when reheating.
Reheating
Warm refrigerated syrup in the microwave for 20-30 seconds, stirring halfway through. Alternatively, heat gently in a small saucepan over low heat, stirring constantly. You may need to add a tablespoon of milk and whisk to restore the smooth consistency.
Make Ahead
This is an excellent make-ahead recipe. Prepare it up to 3 weeks in advance and store in the fridge. Just remember to reheat and stir before serving for the best texture.
Anonymous
hi what a unique recipe indeed I'm so glad I found it. I do have a question… I wanted to make this for a cocktail to serve this Thanksgiving. Do you think it would do? OK over ice? Thank you in advance
Jazmine
I used vanilla instead of almond, I will be making this from here on out! Thank you
Diana
I followed the directions but I used Splenda brown sugar and it turned out great. I'm a diabetic.
Melissa Griffiths
Thanks for letting us know it worked will Diana, that's so helpful!
Sharley
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
Sharley, I used 1 tsp of almond extract and one tsp of vanilla and it was the perfect combination!!!!
Misha
I have used this now for about a year and it is absolutely amazing!!!
Alli
Thank you Misha!!
Christy
I will NEVER buy syrup again!! This is amazing !!!thank you for sharing !!
Alli
Yay!!! So glad you love it, Christy. It's a favorite.
Jersey
Excellent recipe, added a bit of amaretto liquor instead of extract and it was Delicious.
Alli
So glad you liked it!
Jean
We have been making this recipe every weekend for at least a year. It’s so good!
Alli
So happy to hear that!!
Chalece
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
So glad to hear that you liked it, Chalece! Thank you for the review!
Meme
Have you ever substituted Monk Fruit for the sugar?
Alli
I never have, but I would suggest not subbing the sugar out since it's the main ingredient.
Jen
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
So glad you loved the syrup! Thank you for the review Jen!
Malene Lund
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
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.
I was wondering about the baking soda as well, thank you for answering!
Alli
No problem 🙂
Cia
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
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
Fast and good! I made it with lemon extract and served on blueberry pancakes, yum!
Alli
That's a great idea!
Meg
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
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
Yes! That will work great. You can use all vanilla too if you'd prefer that.
Alysa
This is the best syrup recipe. Thick and creamy. My family is in love with it!
Alli
Thank you so much, Alysa! I'm glad you love it!
Helen
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
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
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
I am eating this now and loving it. How long will this stay good in the refrigerator?
Alli
I'm so glad you love it, Sarah! Thank you! It will stay good in the fridge for about two weeks.
Ld
The Nutritional Facts are rather alarming. What, exactly, is a serving?
Alli
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
I always love having a batch of this on hand!
Ld
Thanks! ????
Heather
Made this tonight for breakfast for dinner! Yummy! I used vanilla extract and the whole family loves it! Thanks
Alli
Yay! I'm so happy to hear that, Heather. Breakfast for dinner is one of my favorite meals 🙂
Kara Warren
do you think you could use maple extract or would it be to much?
Alli
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
Believe you me, I'm definitely making this the next time I make pancakes (or waffles)!!!!
Alli
Let me know how you like it Marlee!