I’m sharing my take on Homemade Pancake Syrup: a simple blend of 1/2 cup butter, 1 cup packed light brown sugar, 1/2 cup heavy cream with a splash of pure maple syrup, vanilla and a hint of bourbon. I’ll explain why cornstarch helps and how to reach the right consistency.

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I kept messing with syrups until this homemade butter syrup finally stuck. With 1/2 cup (1 stick) unsalted butter, 1 cup packed light brown sugar and 1/2 cup heavy cream it gets thick and glossy in a way that makes you pause, and a splash of 2 tablespoons pure maple syrup with 1 teaspoon pure vanilla extract plus 1/4 teaspoon fine sea salt gives it a strange, addictive twist.

Call it a butter syrup recipe or an easy homemade pancake syrup, it’s bold enough for pancakes and sweet enough to raise your curiosity, like the best little caramel recipes do.

Why I Like this Recipe

– I love the smell while it’s cooking, my kitchen fills up and guests always notice.
– And I can tweak it if the texture is off so I dont panic.
– It makes boring desserts feel fancy, people actually ask for more.
– It keeps well in the fridge so I can grab it later and nothing gets wasted.

Ingredients

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Unsalted butter: mostly fat, creamy mouthfeel, little protein, adds richness and savory balance.
Brown sugar: mostly carbs, lots of sweetness, deep caramel notes, not very healthy.
Heavy cream: high fat and calories, adds silkiness, gives body and creamy sweetness.
Pure maple syrup: natural sugars, some minerals, floral sweetness, lighter than brown sugar.
Vanilla extract: no carbs, just flavor, boosts perceived sweetness and aromatic depth.
Fine sea salt: negligible nutrition, balances sweetness and enhances all flavors, so important.
Bourbon or dark rum: optional alcohol, adds warm caramel notes and extra depth.
Cornstarch slurry: thickens and glosses, adds no flavor, mostly starch carbs.

Ingredient Quantities

1/2 cup (1 stick) unsalted butter, cut into pieces

1 cup packed light brown sugar, gives it that deep caramel flavor

1/2 cup heavy cream (use whole milk for a thinner syrup)

2 tablespoons pure maple syrup, optional but adds a nice twist

1 teaspoon pure vanilla extract

1/4 teaspoon fine sea salt, or to taste

1 tablespoon bourbon or dark rum, optional for depth

1 tablespoon cornstarch mixed with 1 tablespoon cold water, optional if you want it extra glossy and thick

How to Make this

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1. In a medium saucepan melt 1/2 cup butter over medium heat, add 1 cup packed light brown sugar and stir constantly until the sugar dissolves and the mix is smooth, about 2 to 3 minutes, scrape the sides so nothing burns.

2. Turn the heat to low and very slowly whisk in 1/2 cup heavy cream (or whole milk if you want a thinner syrup) and 2 tablespoons pure maple syrup if using, the mixture will bubble up so take it easy.

3. Bring to a gentle simmer, stirring often, and cook 2 to 4 minutes until it looks thicker and glossy, do not let it scorch or boil hard.

4. Remove from heat and stir in 1 teaspoon vanilla extract and 1/4 teaspoon fine sea salt, taste and adjust salt if needed.

5. If using 1 tablespoon bourbon or dark rum add it now off heat so you keep the flavor and not the burn.

6. For an extra glossy thick syrup mix 1 tablespoon cornstarch with 1 tablespoon cold water until smooth, whisk that slurry into the simmering syrup and cook 1 to 2 more minutes until it thickens, remember it will thicken more as it cools.

7. If the syrup gets grainy or has foam you can strain it through a fine mesh sieve into a clean bowl, it’ll be silky smooth after that.

8. Let the syrup cool a bit, then pour into a jar or bottle; it will set slightly but stay pourable, if it seems too thick stir in a splash of cream or warm it gently.

9. Store in the fridge up to two weeks, reheat gently in a small saucepan or microwave before using, do not boil when reheating or it may separate.

Equipment Needed

1. Medium saucepan (2 to 3 qt), heavy bottom so it wont scorch the sugar
2. Whisk, for smoothing the syrup and the cornstarch slurry
3. Heatproof rubber or silicone spatula, for scraping the sides good
4. Measuring cups and spoons (1/2 cup, 1 cup, tbsp, tsp)
5. Small bowl or ramekin, to mix the cornstarch and water slurry
6. Fine mesh sieve, to strain out any graininess or foam
7. Jar or bottle with lid, for storing the syrup in the fridge
8. Candy thermometer (optional) if you want to watch temps closely when reheating and avoid burning

FAQ

Q: How long will this syrup keep and how should I store it? A: Store in a sealed jar or container in the fridge, it will keep about 10 to 14 days. To use, warm gently in a small saucepan or microwave in short bursts, stirring between each one. You can freeze it up to 3 months but texture may change a bit.

Q: Can I use salted butter or whole milk instead of heavy cream? A: Yes. Salted butter works fine, just reduce or skip the added sea salt. Whole milk makes a thinner, less rich syrup like the recipe notes say. For the richest texture stick with heavy cream.

Q: My syrup is too thin, how do I thicken it? A: Simmer it a little longer on low to reduce and thicken. Or whisk in the cornstarch slurry (1 tbsp cornstarch mixed with 1 tbsp cold water) and simmer until it thickens, then cool. Chilling also firms it up. Don’t boil too hard or it can separate.

Q: Is it safe to add the bourbon or rum while it’s hot? A: Be careful. For safety and to keep the boozy flavor, remove the pan from direct heat before adding the alcohol, then stir it in. If you want no alcohol just skip it, it still tastes great.

Q: Can I make this dairy free or vegan? A: Yes use a vegan butter and full fat coconut milk or a thick oat cream. Flavor will be slightly different, coconut gives a noticeable taste, but it still makes a lovely syrup.

Q: Why did my syrup get grainy or separate and can I fix it? A: Graininess usually means the sugar recrystallized from too much stirring or cooling too fast. Separation happens if it’s overheated. To fix try whisking in a tablespoon of warm cream or milk and heat gently till smooth, or strain out bits. If it’s badly separated start over, but usually a gentle reheat helps.

Homemade Syrup {Butter Syrup} Recipe Substitutions and Variations

Unsalted butter: swap with ghee (same fat, nuttier), coconut oil (use 1:1, gives a faint coconut note, use solid at room temp) or vegan butter/margarine (1:1, flavor won’t be exactly the same).
Light brown sugar: use dark brown sugar for deeper molasses flavor, or 1 cup white sugar + 1 tbsp molasses, or coconut sugar (less moist so the syrup might be a bit thinner).
Heavy cream: replace with 1 cup whole milk + 2 tbsp butter to mimic richness, or use canned evaporated milk, or full fat coconut milk for a dairy free version.
Cornstarch slurry: swap with arrowroot or tapioca starch (mix with cold water the same way), simmer longer to reduce and thicken, or temper an egg yolk into the syrup for body if you like.

Pro Tips

– Use low, steady heat and be patient. If you rush and blast it with high heat the sugar will scorch or seize, and you’ll end up redoing it. If you want to be extra sure, use a candy thermometer and pull it around 235 to 240 F for a thicker, stickier sauce, but you can skip the gadget if you watch texture closely.

– Warm the cream before adding it. Cold cream hitting hot sugar can make the mix seize or get grainy, so heat the cream a little or temper it in a jar. If it does get grainy, a spoon of light corn syrup or a few drops of warm water whisked in usually smooths it out.

– For that glossy, clingy finish, make the cornstarch slurry really smooth and add it slowly, whisking constantly. If you prefer to avoid cornstarch, just simmer a bit longer to reduce and concentrate the sauce, but remember it will thicken a lot as it cools so stop when it still looks a touch loose.

– Store and reheat smart: cool to room temp before jarring so condensation doesnt water it down, keep refrigerated, and reheat gently in a small pan or warm water bath. If it separates when reheating, whisk in a splash of cream off heat and that usually brings it back together.