A few years ago, I came across this recipe – Tasty Kitchen’s Liquid Gold (Pancake Syrup). You can click on the red text to read the original recipe.
I’ve adapted the original several times over the years until I have, in my opinion, perfected this recipe.
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This syrup is so full of buttery goodness that we don’t use any additional butter on our pancakes, waffles, scones, or muffins!
I cut the sugar from the original recipe from 1 cup to 1/4 cup because I don’t care for it to be overly sweet. If you want yours sweeter, you can increase the sugar. The original recipe calls for granulated sugar, but I prefer the flavor that brown sugar adds.You could also experiment with honey.
The original recipe calls for maple flavor, which I used in the beginning, but later omitted. As it isn’t my favorite flavor, I have come to prefer the butter/brown sugar/cinnamon combination. If you would like the traditional maple flavor for your syrup, you can purchase the maple flavor here and add 1 teaspoon to the recipe.
The Best, Buttery, Caramel-ly Pancake Sauce EVER!
1 stick (1/2 cup) butter
1/4 cup of brown sugar
1 teaspoon vanilla extract
1/2 – 1 teaspoon ground cinnamon (to taste – optional)
1/4 t. baking soda
Using a small-medium saucepan and this handy whisk, melt the butter with the brown sugar on medium heat until combined. Add the other ingredients and boil for 2 -3 minutes.
Serve drizzled on hot pancakes, waffles, scones, muffins, cakes, popcorn, ice cream, in your morning oatmeal, or as a dip for apple slices.
(Try not to eat the remaining syrup with your spoon.)
Store any leftovers in the refrigerator. It can be reheated on the stovetop or in the microwave.
Stay tuned for future posts where I share my favorite recipes that use this yummy, buttery, caramel-ly sauce.
Can you think of any other uses for this sauce?Print This Post