This recipe seriously makes the best homemade pancake syrup! My family loves it. It tastes divine on our fluffy buttermilk pancakes.
We make it for special brunches or when we have guests for breakfast. We have never had someone not fall in love with it.
The best part for me (besides the taste) is that this syrup is super simple to make. In less than fifteen minutes you’ll have a batch.
You can easily double the recipe – if you’re feeding a crowd like me – without affecting the consistency at all.
If you are health conscious, this might not be the best recipe to try unless you adhere to the 80/20 diet. (eat well 80% of the time) Although, this recipe will definitely fall into the 20 part of your diet.
I make my best homemade pancake syrup recipe a few times a year with great reviews. I use organic raw sugar, but plain granulated sugar would work as well. This portion of the recipe comes down to personal preference.
Best Homemade Pancake Syrup
Pour the buttermilk into a large sturdy saucepan. Add the butter.
Place the pan on the stovetop and turn the burner on medium-high heat.
Whisk this mixture together until the butter is completely melted.
At this point, you will add the sugar. Mix vigorously to combine.
Turn the heat down to a gentle rolling boil and leave the syrup alone for about three minutes.
Turn the heat off and remove the pan from the stovetop.
Slowly add the baking soda and gently mix to combine. The syrup will bubble and foam. Leave it alone for a few minutes.
Best Homemade Pancake Syrup Modifications and Substitutions
If you don’t have buttermilk: place one teaspoon of apple cider vinegar (or lemon juice) in a one-cup measuring cup. Top with milk. Use in place of the buttermilk. It will produce a thinner syrup, but in a pinch – it’ll still taste fine.
If you don’t want corn syrup: substitute with honey.
You can also omit the nutmeg if you don’t personally care for it.
For more substitution ideas, you can go see this blog post.