Get ready to elevate your breakfast game with this delightful Homemade Pancake Syrup! It’s simple to make and bursting with flavor, perfect for drizzling over your favorite pancakes or waffles.
Why You'll Love It
This syrup is rich and buttery, enhanced by the warm notes of cinnamon and vanilla. The best part? You can whip it up in no time!
Tips for Perfection
Make sure to whisk constantly while cooking to create the perfect texture. Trust me, you’ll love how quickly it comes together!
Ingredients
- Syrup Base:
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Instructions
- Make the Syrup:
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Step 1- Combine Ingredients: In a large saucepan, melt butter. Add sugar, buttermilk, vanilla, and cinnamon then whisk to combine. Bring mixture to a full boil, and once boiling, reduce to simmer for 2 minutes while whisking constantly.
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Step 2- Add Baking Soda: Whisk in baking soda and cook for 30 more seconds, whisking constantly. Mixture will foam and rise.
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Step 3- Rest the Syrup: Remove from heat and set aside to rest for a few minutes before serving.
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Step 4- Store Leftovers: Store leftover pancake syrup in the fridge for up to a month. Reheat in the microwave for a few seconds before serving.
Nutrition
- Calories: 120, Fat: 7g, Carbs: 14g, Protein: 1g
Cooking techniques
Cooking the syrup over medium heat while whisking ensures a smooth and creamy texture. The key is to bring it to a boil and then reduce the heat to a simmer.
Variations or substitutions
Feel free to experiment with different extracts like almond or maple for unique flavors. You can also adjust the sweetness by playing with the sugar types!
Storage tips
Store your syrup in an airtight container in the fridge for up to a month. Just give it a quick reheat before using!
Notes
For a dairy-free version, you can substitute the buttermilk with a plant-based milk and a splash of vinegar to mimic the tang!
