Go Back Email Link
–+ servings

Vanilla Butter Syrup

Homemade vanilla butter syrup drizzled over pancakes
A rich, glossy syrup made with browned butter, brown sugar, and real vanilla is perfect for pancakes, ice cream, and roasted fruit.
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Serving Size 8 servings

Ingredients

Main Ingredients

  • 6 tbsp Unsalted butter Use full-fat for best texture.
  • 1/2 cup Dark or light brown sugar Dark brown adds molasses depth.
  • 1-2 tsp Pure vanilla extract Or a scraped vanilla bean for extra perfume.
  • 2-3 tbsp Heavy cream or milk Use cream for richness, milk for a lighter option.
  • 1 pinch Fine salt Balances sweetness.
  • 1 tsp Light corn syrup (optional) To stabilize sheen if desired.

Instructions

Preparation

  • Melt butter over medium heat in a light-colored skillet or saucepan so you can see the color change. Swirl frequently.
  • Once the butter foams and then turns light golden with brown flecks, remove from heat to avoid burning.
  • Immediately add the brown sugar and a pinch of salt. Return to low heat and stir until the sugar dissolves and the mixture is glossy.
  • Pour in 2 tablespoons of cream or milk and stir; add more a teaspoon at a time until you reach a pourable syrup consistency.
  • Stir in vanilla extract off the heat. Taste and adjust salt or vanilla.
  • Let the syrup cool slightly; it will thicken a bit as it cools. Serve warm or transfer to a jar and refrigerate.

Notes

If the syrup crystallizes after cooling, reheat gently with a splash of cream and whisk until smooth. Store in an airtight jar for up to 7–10 days.