Personally, I prefer to drizzle pure maple syrup on my pancakes as I don’t care for the fake stuff ~ i.e. imitation maple syrup. However, aside from maple syrup, this recipe makes the best pancake syrup ever.
Beside tasting A-MA-Zing, it’s cheap and healthier than the store-bought stuff.
DIY Pancake Syrup
I make this syrup for special brunches, special occasions, or simply when my family requests it. By the way, it tastes divine on fluffy buttermilk pancakes.
Everyone has fallen in love with it—so far, anyway I am sure it will happen at some point at some point.
Aside from its taste, the best part for me is that it’s super simple to make. Five basic ingredients, ten minutes and bam, you have the best pancake syrup ever.
As a side note, I like to add various spices and flavorings. If you just want to make the basic recipe, you will only need ground cinnamon.
When I have guests, I easily double the recipe without affecting the consistency of the end product.
If you are health conscious and a purist, this syrup might not be the best recipe to try. I have had a few people on a previous blog complain about the sugar….easy peasy, don’t make it if that is a concern.
Best Pancake Syrup Ever
Place a medium saucepan on the stovetop. Pour the buttermilk into the pan. Add the sugar and mix with a whisk to combine.
Add the butter.
Turn the burner to medium-high heat.
Whisk this mixture on occasion until the butter is completely melted.
Add the ground cinnamon.
Whisk again and bring to a boil.
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 Pancake Syrup Ever: 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.
Note: For additional substitution ideas, you may visit this post (Ingredient Hacks).
If you want a thicker syrup you may add one tablespoon of light corn syrup or honey.
For more substitution ideas, you can go take a peek at this blog post.
In place of sugar, you may use coconut sugar, raw sugar, etc.
- 1 stick of butter (1/2 cup)
- 1 cup buttermilk
- 1 cup sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon baking soda
- 1/8 teaspoon ground nutmeg
- 1/2 teaspoon rum extract
- 1 teaspoon vanilla extract
- 1 tablespoon corn syrup or honey
- Place a medium saucepan on the stovetop. Pour the buttermilk into the pan. Add the sugar and mix with a whisk to combine.
- Add the butter.
- Turn the burner to medium-high heat.
- Whisk this mixture on occasion until the butter is completely melted.
- Add the ground cinnamon.
- If you want a fancier -- and in my opinion, a tastier version -- add the vanilla and rum extracts, and ground nutmeg.
- Whisk again and bring to a boil.
- 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.
- Serve warm.