There is something special about a warm stack of pancakes or freshly made waffles covered in homemade butter syrup. This easy butter syrup recipe is rich, buttery, sweet, and incredibly simple to make.
Made with butter, sugar, milk, vanilla, and a little salt, this homemade pancake syrup comes together on the stovetop in just a few minutes. It is delicious over pancakes and waffles, but don’t stop there—it is also wonderful over French toast, biscuits, crepes, and other breakfast favorites.
And the best part? You have options! You can make this recipe with evaporated milk, buttermilk, or homemade buttermilk made with whole milk and lemon juice.
Why You’ll Love This Butter Syrup
- Easy to make with simple ingredients
- Ready in just a few minutes
- Rich and buttery
- Delicious on pancakes and waffles
- A great alternative to traditional maple syrup
- Can be made with evaporated milk or buttermilk
- Homemade buttermilk is an easy option if that’s what you have on hand
- Wonderful for weekend breakfasts, brunch, and holidays
Ingredients
For the Butter Syrup
- 1 cup butter, salted or unsalted
- 2 cups granulated sugar
- 1½ cups evaporated milk, buttermilk, or homemade buttermilk
- 2 teaspoons vanilla extract
- A dash of salt
Which Milk Should You Use?
One of the things I love about this recipe is that you have several options depending on what you have in your refrigerator.
Option 1: Evaporated Milk
For the richest and creamiest butter syrup, use 1½ cups evaporated milk.
This gives the syrup a smooth, rich texture and a delicious creamy flavor.
Option 2: Buttermilk
You can substitute 1½ cups buttermilk for the evaporated milk.
Buttermilk gives the syrup a slightly tangy flavor that pairs beautifully with pancakes and waffles. The tanginess also helps balance the sweetness of the sugar.
Option 3: Homemade Buttermilk
Don’t have buttermilk? You can easily make a substitute using whole milk and lemon juice.
For 1½ cups homemade buttermilk, combine:
- 1½ cups whole milk
- 1½ tablespoons lemon juice
Stir the milk and lemon juice together and let it sit for 5–10 minutes. The milk may look slightly thickened or curdled. Stir it again before using.
This homemade buttermilk works wonderfully in this butter syrup recipe.
How to Make Butter Syrup
Step 1: Melt the Butter
Add the butter to a medium saucepan and melt it over medium-low heat.
If you are using unsalted butter, add a small dash of salt.
Step 2: Add the Sugar and Milk
Once the butter has melted, add the sugar and your choice of evaporated milk, buttermilk, or homemade buttermilk.
Stir until everything is well combined.
Step 3: Heat the Syrup
Bring the mixture to a gentle simmer, stirring frequently.
Avoid cooking the syrup at a hard boil, especially if you are using buttermilk. A gentle simmer will help keep the syrup smooth and creamy.
Step 4: Add the Vanilla
Remove the saucepan from the heat and stir in the vanilla extract.
Taste the syrup and add another tiny pinch of salt if desired.
Step 5: Let It Cool Slightly
Allow the butter syrup to sit for about 5–10 minutes before serving.
The syrup will thicken slightly as it cools.
Pour the warm syrup over your favorite pancakes or waffles and enjoy!
What to Serve With Butter Syrup
This homemade syrup isn’t just for pancakes.
Try it with:
- Buttermilk pancakes
- Buttermilk waffles
- French toast
- Belgian waffles
- Crepes
- Biscuits
- French toast casserole
- Breakfast casseroles
- Oatmeal
- Cinnamon rolls
- Fresh fruit
It is especially good served warm over a stack of fluffy pancakes with a little extra butter on top.
Tips for Making the Best Butter Syrup
Use low to medium-low heat.
You don’t need to boil this syrup aggressively. Gentle heat helps keep the ingredients smooth.
Stir frequently.
Stirring helps the sugar dissolve and prevents the mixture from sticking to the bottom of the saucepan.
Don’t skip the vanilla.
Vanilla adds a wonderful depth of flavor and makes this simple syrup taste much more special.
Let it cool slightly before serving.
The butter syrup will thicken a little as it cools.
Use homemade buttermilk when you are out of the store-bought kind.
Whole milk and lemon juice make a convenient substitute that works beautifully in this recipe.
How to Store Butter Syrup
Allow leftover butter syrup to cool, then transfer it to an airtight container and refrigerate.
When you’re ready to use it again, gently warm the syrup in the microwave or in a saucepan over low heat. Stir well before serving.
Because this recipe contains dairy, keep leftovers refrigerated.
Frequently Asked Questions
Can I use whole milk instead of evaporated milk?
Yes. Whole milk can be used, although the finished syrup will be somewhat less rich than when made with evaporated milk.
For the best flavor when using whole milk, turn it into homemade buttermilk with lemon juice.
Can I use buttermilk instead of evaporated milk?
Absolutely. Buttermilk is one of my favorite options for this recipe. It gives the butter syrup a slightly tangy flavor that works especially well with sweet pancakes and waffles.
Use 1½ cups buttermilk.
Can I make buttermilk with whole milk and lemon juice?
Yes. To make 1½ cups of homemade buttermilk, combine 1½ cups whole milk with 1½ tablespoons lemon juice. Let it sit for 5–10 minutes before using.
Is butter syrup the same as maple syrup?
No. Butter syrup is a homemade syrup made primarily with butter and sugar, while maple syrup is made from the sap of maple trees. Butter syrup is sweeter, richer, and has a pronounced buttery flavor.
Does butter syrup need to be refrigerated?
Yes. Because this recipe contains dairy, refrigerate any leftover syrup in an airtight container.
How do I reheat butter syrup?
Reheat it gently in the microwave or in a saucepan over low heat. Stir before serving.
Can I use butter syrup on waffles?
Absolutely! Butter syrup is delicious on waffles, especially crispy Belgian waffles and homemade buttermilk waffles.
A Simple Homemade Syrup for Pancake Day
If you’re looking for an easy homemade pancake syrup, give this butter syrup a try. It’s made with ingredients you may already have in your kitchen, and you can easily adapt it depending on whether you have evaporated milk, buttermilk, or whole milk.
The next time you’re making pancakes or waffles, skip the store-bought syrup and make a batch of this rich, buttery homemade syrup instead.
My recipe for Buttermilk Waffles.
Butter Syrup
Ingredients
- 1 cup butter
- 2 cups granulated sugar
- 1 1/2 cups evaporated milk
- 2 teaspoons vanilla extract
- 1 dash salt
- Milk Options
- 1 1/2 cups buttermilk can be used instead of evaporated milk.
Instructions
- Melt the butter in a medium saucepan over medium-low heat.
- Add the sugar, evaporated milk, and salt. Stir until well combined.
- Bring the mixture to a gentle simmer, stirring frequently. Do not bring it to a hard boil.
- Continue cooking for several minutes until the sugar has dissolved and the syrup is smooth.
- Remove the saucepan from the heat and stir in the vanilla extract.
- Allow the butter syrup to cool for 5 to 10 minutes. The syrup will thicken slightly as it cools.
- Serve warm over pancakes, waffles, French toast, or biscuits.
