Buttery Blonde Homemade Syrup
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This easy homemade syrup is made with the same simple, stovetop method as classic buttermilk syrup, but with a lighter twist. Instead of buttermilk, it uses regular milk, creating a buttery blonde homemade syrup that’s smooth, rich, and just sweet enough. The real magic comes from a splash of almond extract, which adds a delicate, nutty aroma and a flavor that feels both cozy and unexpected.
That hint of almond is a delightful surprise drizzled over pancakes, waffles, French toast, or even a warm slice of coffee cake. We loved it with the fluffy sour cream pancake recipe that I shared yesterday. It’s the kind of flavor that makes people pause mid-bite and ask, “What’s in this?!” If almond isn’t your thing, no problem—swap it for classic vanilla extract for a more familiar, comforting taste. Either way, you’ll have an easy homemade syrup recipe that turns any breakfast into something special.
Ingredients for Buttery Blonde Homemade Syrup
- BUTTER
- WHITE SUGAR
- MILK
- HONEY
- BAKING SODA
- ALMOND EXTRACT
Instructions for Homemade Blonde Butter Syrup
Combine the base ingredients: In a large saucepan, add the butter, sugar, milk, and honey. Place over medium heat and stir occasionally as the butter melts and the sugar begins to dissolve.
Bring to a boil: Once everything is combined, increase the heat slightly and bring the mixture to a gentle boil. Let it boil for 2 minutes, stirring now and then to prevent scorching.
Add the flavor: Remove the pan from the heat. Stir in the baking soda and almond extract. The syrup will puff up and foam—this is normal and part of the magic! Keep stirring until the bubbles settle back down.
Serve warm: Pour the syrup into a heat-safe container and serve immediately over waffles, French toast, pancakes, bread pudding, or any breakfast treat that could use a buttery, nutty-sweet drizzle.
Frequently Asked Questions
What if I don’t like almond extract?
No problem—swap it for vanilla extract for a classic, comforting flavor. You can also experiment with other extracts like coconut or maple extract for a fun twist.
Why does the syrup foam up when I add the baking soda?
The baking soda reacts with the acidic components in the syrup, creating bubbles that make it light and frothy. This is normal—just keep stirring until the foam settles down.
Can I make this syrup ahead of time?
Yes! Store it in an airtight container in the refrigerator for up to a week. Reheat gently on the stovetop or in the microwave before serving.
Can I freeze homemade syrup?
You can, although the texture may change slightly. Freeze in a freezer-safe container for up to 2 months, then thaw and reheat before using.
What can I serve this syrup with besides pancakes and waffles?
It’s delicious over French toast, crepes, bread pudding, or even drizzled on vanilla ice cream. You can also use it to sweeten oatmeal or yogurt.
How do I make the syrup thicker?
Boil it for an extra minute or two before adding the baking soda and extract. Keep in mind it will also thicken slightly as it cools.
Can I double the recipe?
Absolutely—just use a larger saucepan to prevent overflow when the syrup foams up after adding the baking soda.
FOR MORE RECIPES LIKE THIS, TRY:
Buttery Blonde Homemade Syrup
Real Mom Kitchen
Equipment
Ingredients
- ½ cup butter
- 1 cup sugar
- ½ cup milk
- 1 Tbsp honey
- ½ tsp baking soda
- 2 tsp almond extract or you can use vanilla
Instructions
- In a large sauce pan, add the butter, sugar, milk, and honey. Bring to a boil and boil for 2 minutes.
- Remove from the heat and add in the baking soda and almond extract. Stir together. The mixture will puff up from the baking soda. Keep strirring and it will go back down. Serve warm over waffles, french toast, pancakes, bread pudding, etc.
Nutrition
This recipe is adapted from Longbourn Farm.
