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Warm Honey Butter Pancake Syrup

Warm Honey Butter Pancake Syrup prepared dish

This rich, pourable syrup combines honey, brown sugar, butter, cream, and vanilla into a glossy topping for pancakes, waffles, french toast, or biscuits. A small pinch of salt and cinnamon balances the sweetness and gives the syrup a warm, breakfast-table aroma.

This recipe is american style, breakfast, scaled for 8 servings, with 5 min prep and 8 min cook.

Prep: 5 min · Cook: 8 min · Total: 13 min · Serves: 8

Quick cooking notes

  • Core ingredients include honey, vanilla extract, unsalted butter, ground cinnamon.
  • Follow all 10 steps in order for the intended texture and doneness.
  • Ingredient quantities listed below are for 8 servings.

Ingredients

  • 1 cup honey
  • 1 tsp vanilla extract
  • 0.5 cup unsalted butter (cut into tablespoons)
  • 0.25 tsp ground cinnamon
  • 0.5 cup heavy cream (at room temperature)
  • 0.5 cup packed light brown sugar
  • 0.25 tsp fine sea salt

Instructions

  1. Place a 2-quart heavy-bottomed saucepan on the counter and add 0.5 cup unsalted butter, 1 cup honey, and 0.5 cup packed light brown sugar before turning on the heat.
  2. Set the saucepan over medium-low heat and stir with a heatproof silicone spatula for 2-3 minutes, until the butter melts completely and the brown sugar begins to dissolve.
  3. Increase the heat to medium and bring the mixture to a gentle simmer, stirring often for 2 minutes, until small bubbles appear around the edges and the syrup looks glossy rather than grainy.
  4. Reduce the heat to low and slowly pour in 0.5 cup heavy cream while whisking constantly for about 30 seconds, until the cream is fully incorporated and the bubbling settles.
  5. Add 0.25 tsp fine sea salt and 0.25 tsp ground cinnamon to the saucepan, then whisk over low heat for 1 minute, until the spices are evenly dispersed and no streaks of cream remain.
  6. Let the syrup simmer gently over low heat for 2-3 minutes, stirring every 30 seconds, until it lightly coats the back of a spoon and reaches about 210°F (99°C) on an instant-read thermometer.
  7. Remove the saucepan from the heat and stir in 1 tsp vanilla extract with the spatula for 10-15 seconds, until the aroma is evenly blended into the syrup.
  8. Let the syrup stand in the saucepan off the heat for 3 minutes, stirring once, until the bubbles subside and the texture becomes smooth and pourable.
  9. Pour the warm syrup into a heatproof serving pitcher or glass jar and serve immediately over pancakes, waffles, French toast, or biscuits while it is fluid and glossy.
  10. If making ahead, cool the syrup for 20-30 minutes at room temperature, cover the jar, and refrigerate for up to 2 weeks; rewarm it in a small saucepan over low heat for 3-5 minutes, stirring until pourable.

Nutrition (per serving)

  • Calories: 335
  • Protein: 0 g
  • Fat: 17 g
  • Carbohydrates: 49 g
  • Fiber: 0 g
  • Sugar: 48 g
  • Sodium: 84 mg

Nutrition values are estimates based on stored ingredient totals and serving size.

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