Buttermilk Pancake Syrup


This old-fashioned recipe was often used by grandmothers who couldn’t afford the fancy maple syrup. The rich sweetness, with just a hint of tang from the buttermilk, creates a delicious syrup for pancakes, waffles, or oatmeal.



  • 1/2 cup butter
  • 3/4 cup Sucanat
  • 3/4 cup buttermilk
  • 1/4 cup honey
  • Pinch of salt
  • Pinch of baking soda
  • 2-1/2 teaspoons vanilla extract


  1. In a medium saucepan, combine butter, Sucanat, buttermilk, honey, and salt. Cook over medium heat until boiling.
  2. Stir in baking soda and continue to boil, stirring constantly, for one minute.
  3. Remove from heat and stir in vanilla until foam subsides. Allow to cool until thickened to desired consistency.

Store in the refrigerator, then reheat to serve. This syrup keeps in the refrigerator for up to one week.


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Pancakes and syrup

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