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 thoughtthat I should really have a homemade syrup recipe to go along with thesepancakes 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.
Table of Contents
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.
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.
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.
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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.
It's a syrup made using a generous amount of butter and cream, in the form of Half & Half. Those (plus the other ingredients) help to give it an incredibly thick texture and rich delicious flavor. It's perfect on top of pancakes, waffles, crepes… or just eaten by the spoonful!
Homemade butter starts with a bowl of cream whipped to billowy heights — and then whipped some more. Once that separation happens, you'll pour everything into a strainer to drain off the buttermilk, pressing down on the butter to squeeze out as much liquid (buttermilk) as possible.
As you mix, the cream will go through three distinct stages: whipped cream, followed by stiff peaks, and finally, butter. The liquid left over after the cream transforms into butter is pure buttermilk. Instead of discarding it, save it for making biscuits or pancakes. Carefully separate the butter from the buttermilk.
Yes, because Butter Country Syrups™ contains dairy ingredients it will have to be refrigerated after opening. They have a shelf life of two years (before and after opening) but our guess is that you won't make it past two months.
In a small bowl, combine equal amounts of cornstarch and warm water, starting with 3 tablespoons (44 mL) of each. Mix them together with a spoon until they form a gritty paste. Cornstarch is a thickening agent that won't change the flavor of your syrup.
Shake the jar until butter forms. This could take between five to 20 minutes. Once you have shaken the jar enough, the liquid will suddenly separate from the butter. The butter will be a pale yellow lump, and the liquid will be milky.
Buttermilk has more acid than regular milk, which will reduce the carbon dioxide released and thwart the leavening process important to these recipes. To achieve the desired result when using buttermilk instead of milk, be sure to substitute baking soda for some or all for of the baking powder.
The best option would be fresh, raw cream from pastured Jersey cows. Milk from Jersey cows has the highest fat content, which is why they are primarily dairy cattle. In addition, the fat in their milk has larger globules in it which makes it perfect for churning butter.
The cream from Jersey cows produces the best butter because of its higher fat content milk, plus the fact that their fat is dispersed in larger globules than milk from other types of cows and tends to churn into butter more easily.
Butter is produced by churning cream until the fats separate from the liquid (buttermilk) and the butter is in a semi-solid state. (See our recipe for making butter yourself.) It is believed that the Nomads first discovered butter-making by mistake.
How long does homemade butter last? Homemade butter has a shelf life of up to 2 – 3 weeks when kept in the fridge. You can also keep your homemade butter in the freezer for up to 9 months.
If you use ice-cold water, or even water that's just too cold from the tap, your butter will get so hard it will be difficult to get all the buttermilk out. If you use water that's too warm (or even if the warmth from your hands gets too warm), your butter will begin to melt.
Syrups can be made by dissolving sugar in water or by reducing naturally sweet juices such as cane juice, sorghum juice, or maple sap. Corn syrup is made from corn starch using an enzymatic process that converts it to sugars.
Contains: A Mixture of High Fructose Corn Syrup and Granulated Sugar, Filtered Water, Citric Acid, Natural & Artificial Flavors, Sodium Benzoate As A Preservative and May Contain: Caramel Color, FD&C Red#40, Yellow#5, Yellow#6, Blue#1, And Potassium Sorbate.
According to Wright, the Menominee made a cut in the tree for the sap to ooze from.They gouged out a puncture into which they inserted a wooden spout to carry the sap into a wooden receptacle made of birch bark. The birch bark container held about two quarts. The sap was taken back to camp and poured into receptacles.
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