I’m sharing my Butter Syrup Recipe that blends browned butter and pure vanilla into a glossy spoonable sauce for pancakes, waffles, French toast, biscuits, and even vanilla ice cream.

Jump to Recipe

I stumbled onto a version of Vanilla Butter Syrup, sometimes called Dutch Honey, that made me stop flipping pancakes mid pour. It’s the kind of Butter Syrup Recipe that sneaks up on you, simple yet oddly sophisticated, and yes it plays nicely with pancakes, waffles, even vanilla ice cream.

I use real unsalted butter and a good pure vanilla extract so the flavor feels honest not fake, and somehow it becomes more than just breakfast, it’s a tiny celebration. I write about Homemade Syrup a lot but this one stuck, you’ll wanna try it fast and tell me what you wrecked it with.

Ingredients

Print Recipe (No Advertisments)

Brown sugar gives deep caramel sweetness and moisture, mostly carbs, little nutrients though.
Unsalted butter adds rich mouthfeel, mostly saturated fat and calories, adds creamy savory and sweet notes.
Heavy cream builds silkiness, mostly fat and calories, tiny protein, makes sauce luscious and heavy.
Vanilla extract brings fragrant warmth and sweetness, no calories of note, it’s more about aroma.
Fine sea salt just a pinch balances sweetness and boosts flavor, tiny minerals but low nutrition.
Water thins texture, helps dissolve sugar, neutral and calorie free, keeps syrup pourable.

Ingredient Quantities

1 cup packed light brown sugar

1/2 cup (1 stick) unsalted butter

1/2 cup heavy cream

1/4 cup water

1 teaspoon pure vanilla extract

1/8 teaspoon fine sea salt or a pinch

How to Make this

Print Recipe (No Advertisments)

1. Gather and measure: 1 cup packed light brown sugar, 1/2 cup (1 stick) unsalted butter, 1/2 cup heavy cream, 1/4 cup water, 1 teaspoon pure vanilla extract, 1/8 teaspoon fine sea salt or a pinch.

2. In a medium saucepan combine the brown sugar, butter and water over medium heat, stir so the butter melts and the sugar starts to dissolve.

3. Bring it to a gentle boil, stirring often so nothing sticks, let it boil 1 to 2 minutes until glossy and slightly thickened.

4. Remove pan from heat and slowly whisk in the heavy cream so it doesn’t seize, then return to low heat.

5. Simmer on low for another 1 minute, stirring, until the syrup is smooth and coats the back of a spoon; simmer longer if you want it thicker but be careful it will thicken more as it cools.

6. Take off the heat, stir in the vanilla extract and the pinch of salt, taste and adjust salt if needed.

7. Let cool a few minutes so it’s not scalding, transfer to a jar or container. It will thicken as it cools, if it gets too thick reheat gently.

8. Store in the fridge up to about 2 weeks, reheat in short bursts in the microwave or warm on the stove; if it gets grainy or separates whisk in a splash of warm cream and heat gently until smooth.

9. Quick tips: don’t overboil or it’ll get hard as it cools, always add cream off the heat or slowly to avoid splatter, and use packed brown sugar for the best molasses flavor.

10. Pour warm over pancakes, waffles, French toast, biscuits or ice cream and enjoy — it’s simple and almost embarrassingly good.

Equipment Needed

1. Medium saucepan (2 to 3 qt), not too small or it might boil over
2. Measuring cups and measuring spoons, you’ll need 1 cup, 1/4 cup and a teaspoon
3. Small whisk, for smoothing the sauce so it’s glossy
4. Silicone spatula or wooden spoon, for stirring and scraping the pan
5. Heatproof measuring cup or small pourer, to add the cream slowly off the heat
6. Heatproof jar or container with lid, for storing the caramel in the fridge
7. Oven mitts or a thick kitchen towel, so you don’t burn yourself handling the hot pan

FAQ

How long will this syrup keep and how should I store it?
It'll last about 2 weeks in the fridge in a clean, airtight jar. Warm gently before using, the fridge makes it thicken up.

Can I freeze the syrup?
Yes. Freeze in a freezer safe container up to 3 months. Thaw overnight in the fridge then reheat gently on low or in short bursts in the microwave.

What can I swap for brown sugar, butter or heavy cream?
Light brown sugar gives the classic flavor, dark brown makes it more molassesy, white sugar will work but tastes flatter. Use vegan butter and canned full fat coconut milk or coconut cream for dairy free, but the flavor and texture will change a bit.

Why is my syrup too thin or too thick and how do I fix it?
If too thin, simmer a few minutes to reduce and thicken, stirring occasionally. If too thick, whisk in a tablespoon or two of warm water or cream until you reach the texture you want. It's normal for it to thicken as it cools.

What causes grainy or separated syrup and how do I rescue it?
Graininess comes from sugar crystals or overheating. Try adding a tablespoon of water and gently reheating while stirring until smooth. A splash of light corn syrup next time helps prevent recrystallization.

Best uses and serving tips?
Pour over pancakes, waffles, ice cream, or use as a coffee sweetener. For a thinner pour, warm it; for a glossier finish spoon warm syrup right after cooking fruit or cakes. Dont overcook it or the butter can brown too much and change flavor.

Vanilla Butter Syrup Recipe (Dutch Honey) Substitutions and Variations

Light brown sugar:
- Dark brown sugar, 1:1, for a deeper molasses flavor (a little richer and darker).
- Granulated white sugar + molasses, 1 cup white + 1 tablespoon molasses to replace 1 cup light brown sugar.
- Coconut sugar, 1:1, gives caramel notes but is a bit drier so texture changes slightly.
Unsalted butter:
- Salted butter, 1:1, just skip or reduce the added pinch of salt when tasting.
- Ghee or clarified butter, 1:1, same fat, less water and longer shelf life; flavor is a touch nuttier.
- Coconut oil (refined for neutral flavor), 1:1 by volume, use if you need dairy free, expect faint coconut notes.
Heavy cream:
- Whole milk + melted butter, 3/4 cup milk + 1/4 cup melted butter = ~1 cup heavy cream, use this if you need the fat but don’t have cream.
- Evaporated milk, 1:1, thicker than regular milk and works well in syrups.
- Coconut cream, 1:1, dairy free and rich, will add coconut flavor.
Pure vanilla extract:
- Vanilla bean, seeds scraped, 1 bean ≈ 1 to 2 teaspoons extract, way more aromatic.
- Vanilla paste, 1:1, adds flecks and strong vanilla hit.
- Imitation vanilla, 1:1, cheaper and still gives vanilla flavor but less complex.

Pro Tips

1. Use a heavy bottom saucepan and steady medium heat so the sugar melts evenly, watch it the whole time or it can go from glossy to burnt in seconds, been there and ruined a batch before.

2. Warm the cream a little and add it off the heat, very slowly while whisking, otherwise you’ll get violent sputters or the sauce can seize up, a little patience here makes cleanup way easier.

3. To prevent graininess, wipe down the pan sides with a damp pastry brush or add a teaspoon of light corn syrup or a tiny pinch of cream of tartar to the mix, either trick helps stop sugar crystals from forming.

4. Store chilled in a jar and rewarm gently in short bursts or over very low heat, and if it gets too thick or grainy whisk in a splash of warm cream or milk, it brings it back to silky.

Vanilla Butter Syrup Recipe (Dutch Honey)

Recipe by Sam Ecclestone

0.0 from 0 votes

I’m sharing my Butter Syrup Recipe that blends browned butter and pure vanilla into a glossy spoonable sauce for pancakes, waffles, French toast, biscuits, and even vanilla ice cream.

Servings

servings

Calories

260

kcal

Equipment: 1. Medium saucepan (2 to 3 qt), not too small or it might boil over
2. Measuring cups and measuring spoons, you’ll need 1 cup, 1/4 cup and a teaspoon
3. Small whisk, for smoothing the sauce so it’s glossy
4. Silicone spatula or wooden spoon, for stirring and scraping the pan
5. Heatproof measuring cup or small pourer, to add the cream slowly off the heat
6. Heatproof jar or container with lid, for storing the caramel in the fridge
7. Oven mitts or a thick kitchen towel, so you don’t burn yourself handling the hot pan

Ingredients

1 cup packed light brown sugar
1/2 cup (1 stick) unsalted butter
1/2 cup heavy cream
1/4 cup water
1 teaspoon pure vanilla extract
1/8 teaspoon fine sea salt or a pinch

Directions

Gather and measure: 1 cup packed light brown sugar, 1/2 cup (1 stick) unsalted butter, 1/2 cup heavy cream, 1/4 cup water, 1 teaspoon pure vanilla extract, 1/8 teaspoon fine sea salt or a pinch.
In a medium saucepan combine the brown sugar, butter and water over medium heat, stir so the butter melts and the sugar starts to dissolve.
Bring it to a gentle boil, stirring often so nothing sticks, let it boil 1 to 2 minutes until glossy and slightly thickened.
Remove pan from heat and slowly whisk in the heavy cream so it doesn’t seize, then return to low heat.
Simmer on low for another 1 minute, stirring, until the syrup is smooth and coats the back of a spoon; simmer longer if you want it thicker but be careful it will thicken more as it cools.
Take off the heat, stir in the vanilla extract and the pinch of salt, taste and adjust salt if needed.
Let cool a few minutes so it’s not scalding, transfer to a jar or container. It will thicken as it cools, if it gets too thick reheat gently.
Store in the fridge up to about 2 weeks, reheat in short bursts in the microwave or warm on the stove; if it gets grainy or separates whisk in a splash of warm cream and heat gently until smooth.
Quick tips: don’t overboil or it’ll get hard as it cools, always add cream off the heat or slowly to avoid splatter, and use packed brown sugar for the best molasses flavor.
Pour warm over pancakes, waffles, French toast, biscuits or ice cream and enjoy — it’s simple and almost embarrassingly good.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.